Tag: jar

Meatloaf in a jar with tomato sauce – Italian Cuisine

Ingredients for 4 people

Meatloaf in jar, preparation

For the sauce: 400 g of tomato puree – 2 peppers – 1 clove of garlic – basil – extra virgin olive oil – salt

1) Chop onions, with garlic and a little parsley. Jumbled up beaten with meat, peeled sausage, parmesan, pagrattato, eggs, salt and pepper.

2) Grease with oil the inside of a 1 liter straight-walled jar (otherwise you will no longer be able to pull out the meatloaf) well cleaned and fill it up with the dough pressing it with the back of a spoon (an edge of at least 2 cm must remain free).

3) Cover the ground with a baking paper disc, close the jar e cook in a bain-marie in the oven at 180 ° for 40 minutes.

4) Meanwhile, prepared the sauce. Wash peppers, clean them And reduce them diced. In a pan browned a clove of sliced garlic with 2 tablespoons of oil, add the peppers and let them wither.

5) Add the past, salt and make it thicken for 10 minutes. United a few basil leaves e remove from fire. Transfer the sauce in a 1/2 liter jar, close it And boil it covered with water for 20 minutes (let it cool in water).

6) Both the meat and the sauce can be kept in a cool place for 1 week. At the time of serving, cut the sliced meatloaf e review it in a pan with a drizzle of oil and the sauce.

Posted on 09/24/2021

Summer in a jar: the winter pantry – Italian Cuisine

Tomatoes, peppers, and many other vegetables that make us feel summer even when it's over: here's how!

Every year, the end of summer and the return to routine brings with it a hint of nostalgia for the sunny days and intense flavors of the summer season. That same magic, made of bright colors and unmistakable aromas, which we can find in a jar to open when needed. Here are some tips to prepare a rich one winter pantry with oil, vinegar and more!

Tomatoes

Protagonist of the "pack from down" of students and workers from all over Italy in all formats and types. The infinite varieties of tomato preserves are a must for mothers, grandmothers, aunts from the south who make it their summer pastime. Impossible to try to decree definitive recipes because there are hundreds of variants, but the big star it is always the tomato in all its facets.

The simplest is undoubtedly the puree (usually from San Marzano, Regina or Pera d'Abruzzo) indicated for the preparation of sauces or creams, in which the tomato must act as a "basic element" to which only salt is added, but which can be flavored with basil or oregano.

It is flanked by peeled tomatoes and chunks perfect for filling pizza or being used in preparations that require a thick and full-bodied sauce.

But there are also more typical variations that include the addition of other vegetables, for example in Abruzzo peppers, an essential basis for a typical winter dish of peppers, tomatoes and eggs "in Purgatory".

Datterino, corbarino, Pachino and yellow tomatoes, on the other hand, can be preserved by intertwining the twigs of the bunches. It is essential to dry them in a dry and cool place, without covering them, to be able to enjoy them until Christmas, for example on bruschetta or to flavor soups.

The same types of tomatoes, as well as the fiaschetto, the pizzutelli and the nickel free tomatoes, today increasingly sought after due to the spread of food allergies, can be cut in half and baked in the oven, to then obtain the pulp to be stored in a jar with just adding a little salt: they are perfect for seasoning pasta or preparing a bruschetta.

Due to its intense flavor, the datterino is perfect confit: cut in half and put in the oven for slow cooking at low temperature, seasoned with salt, pepper and sugar. It is then stored in glass jars where it is possible to add chopped garlic and thyme or basil.

Vegetables

Peppers, aubergines and courgettes are inevitable on our summer tables and lend themselves very well to storage in jars.

In particular, the aubergines, cut into slices that are not too thick, can be roasted and placed in glass jars, seasoned with salt and garlic or enriched with small pieces of tuna and unsalted capers, and preserved in oil.

The courgettes, cut into very fine slices, are left to blanch in water and vinegar for a few seconds, then left to dry and placed in glass jars, with the addition of salt, chopped garlic and parsley or mint and oil. They are perfect for an aperitif or a side dish.

Aromatic herbs and chilli

Aromatic herbs and spices, whose scent floods our countryside, gardens and balconies from late spring to late summer, are essential in Italian cuisine.

There are various ways to try to preserve its fragrance. Basil, for example, can be preserved for months and in an optimal way in glass jars to keep in the refrigerator: after having washed and dried the leaves well, just put them away, avoiding crushing them, in glass jars with plenty of extra virgin olive oil. .

Thyme, rosemary, marjoram, oregano, sage and bay leaf can be dried in a cool place, taking care to cut small twigs or leaves, and placed in strictly glass jars, so as not to change the flavor, to be kept in the pantry.

There are endless ways to store peppers and chillies.

It is possible to prepare a necklace to be left to dry well in the sun for a few days or to dry them in the oven at a low temperature, after having placed them on a well-spaced tray, and then stored in airtight jars.

A very practical way is to freeze them, in bags or containers, after letting all the air escape, to use them even without the need to defrost them.

Finally, two classic methods: cut into small pieces and fried in abundant extra virgin olive oil or always preserved in extra virgin olive oil, after having salted them and eliminated all traces of water to avoid the formation of mold.

In both cases stored in this way, the peppers last more than a year, just put the jar in the fridge once opened.

Lots of ideas to fill up on summer vegetables and spices and enclose their goodness in a jar, but also an excellent gift idea for friends and relatives. They will love you!

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The pistachio cookie jar to give as a gift for Christmas – Italian Cuisine

Here's how to prepare a delicious American pistachio cookie kit for Christmas gifts

Treating yourself and giving something good at Christmas is always a good idea, and it's even better with pistachios. The non-profit association American Pistachio Growers he asked the American blogger Laurel Evans (An American in the kitchen) to create a perfect culinary idea to become a Christmas gift. And then this very good is born cookie jar in which they alternate oat flakes, American pistachios and white chocolate to do at home of the yummy pistachio cookies dreaming of the sweetest American Christmas traditions.

The gift idea

Those who receive this cookie jar at Christmas will be able to try their hand at preparing American pistachio cookies by simply adding 110 g of butter and an egg to the ingredients contained in the jar!

For the American pistachio cookie jar

For the jar:

125 g of flour 00, 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, 1/2 teaspoon of salt, 75 g of oat flakes, 150 g of sugar, 100 g of chopped pistachio kernels, 100 g of white chocolate, cut into cubes

For the American pistachio cookies

110 g of butter at room temperature, 1 egg at room temperature

To make 9-10 cookies:

For the jar: Mixking flour, baking soda, baking powder and salt and pourrand the mixture in the bottom of the jar. To add the rest of the ingredients (oatmeal, sugar, white chocolate cut into cubes and chopped pistachios) one at a time to form separate layers. Close the jar and decorate or wrap it as you like.

To complete and bake the cookies: Preheatrand the oven at 180 ° C. In a bowl he worksrand butter until soft. Unirand the egg and beatrand until it is amalgamated. Embedrand the contents of the jar and mixrit is good. If you have the time, moverand the dough in the refrigerator and leaverand cool for a couple of hours. Otherwise, proceedrand immediately with cooking.

With a kitchen spoon shaperand with the dough of the balls of about 4 cm in diameter and place on a baking sheet lined with baking paper at least 8 cm away from each other. Bakerand for about 12-15 minutes, until the edges are just golden but the center of the biscuit will still be light and soft. Allow the cookies to cool for a few minutes on the plate before transferring them to a wire rack to cool.