Tag: Kitchen

How many calories does the grape contain? – The Italian kitchen – Italian Cuisine

The grape is among the fruits with more calories: but it does not affect our weight and brings many benefits to the body. If eaten without overdoing it, of course

THE'grapes it is a typical autumnal fruit and concludes our meals especially in the months of September and October, when, having reached full maturity, it is left to be enjoyed in all its variations. Whether white, black or pink, the grape has many beneficial properties for the body, even if it is often demonized for its calories. And so, in front of a bunch of grapes, we stand there, undecided and perplexed, asking ourselves the usual question: will make you fat?

How many calories?

Grapes are certainly among the fruits more calories that we find from the greengrocer, because every 100 g they bring 60 calories, which become 300 for raisins. But if it has the bad reputation of being high calorie, perhaps not everyone knows that the grape also has the fat burning properties. Thanks to the resveratol, contained in the peel, it manages to regulate the production of adiponectin and a speed up metabolism. Aren't you convinced? Then know that the calories present are due almost entirely, as much as 95%, to the presence of sugars: but good sugars, different from the refined ones.

How much grapes can you eat?

Of course, there is not a precise amount of how much grapes can be eaten to avoid gaining weight, because different factors come into play, such as lifestyle, to give an example. In short, just use common sense and do not overdo the portions. A good rule would be to eat the right amount to satiate the sense of hunger without exceeding. However, if you really want advice, we say that, as a general rule, grapes can be consumed safely everyday, but never more than a bunch. Best if eaten as a snack between meals rather than at the end of lunch or dinner. In the case ofraisins, instead, the rules are stricter: considering that it is really high-calorie, it is allowed just a few grains per day.

Prefer white grapes

If you want to keep your weight at bay, it is recommended to consume theWhite grapes because it is less caloric than other varieties, it contains less fat and it is very rich in water, which gives a sense of satiety and, at the same time, hydrates the body.

The beneficial properties

In its berries it contains many beneficial properties for the body, which is why it should not be eliminated from the diet. It's a natural anti-wrinkle because thanks to the presence of antioxidants it slows down cellular aging. Has a anticarcinogenic power, avoids infections, takes care of the intestine and prevents cardiovascular diseases.

Pastina with cheese: the kitchen of the memory of those born in the eighties – Italian Cuisine

But what bread and jam and grandmother's cakes, the thirty-year-olds of today have grown up with fish sticks and snacks. Instead of falsifying the past, the starred chef Giuseppe Iannotti dusts off the real memory, and goes back to making cheeses. To bring everyone back really children

Memory makes bad jokes, sometimes even memory kitchen. The cuisine of memory is a rage in Italy. It is the one that has dusted off the meatballs, the poor dishes, the pans to share on the Sunday table, the long cooking and the whole repertoire of recipes of our tradition, from the orecchiette to the agnolotti. But this is the memory of whom? Of the baby boomers, perhaps, the children of the post-war period and the first economic well-being, with housewife mothers. Before, there was little to eat, and in fact our grandparents had very little to remember; then for us children of the eighties, the story was very different.

We have rewritten the past to be able to invent a new kitchen of memory

We looked at Happy Days, Wendy fast food arrived in Milan, supermarkets became shopping places and shopping carts filled with everything that represented innovation, the future, progress: fish sticks, jars of hazelnut cream, snacks, sofficini, juices to drink with a straw and cheese. Other than typical products, the mills of our age have turned out plastic surprises and sweets packaged in single portions. The butter and jam bread that we regret today as Proust's madeleine and which we order in hipster bakeries in reality at the time seemed to us a punishment. I wanted the Ciocorì and the spinach, not my mother's apple pies! Silence … admitting it now, with the food awareness of the post Slow Food, it seems a blasphemy, a thing to be ashamed of, as if we had been raised by degenerate parents and in us the blood of true gourmets did not flow. Then? We have rewritten the past to be able to invent a new kitchen of memory. And regret dishes that we never actually ate, idealizing and clinging to "it was better when it was worse".

The pasta with the cheese of the chef

Very often, but not for Giuseppe Iannotti, chef class 1982, of Telese Terme (province of Benevento) and with a Michelin star in his restaurant, Kresios. Tireless Junk addict, a repentant engineer, is one who likes to amaze: Iannotti likes to subvert. The menu that offers stubbornness is a sequence of more than a dozen courses in which it puts the first courses at the bottom, before the desserts. And to bring back memories of childhood memories, choose the pasta with the cheese; the genuine one so you can stay out of the fridge for years. The opposite extreme of any gourmet dish arrives at the table even in the plastic bowl and with the child-sized polka dot cutlery. It makes you smile, it's a provocation, yet a great truth.
His, however, is very good, and he does not regret the salts of fusion and the rubbery taste of the cloves of the eighties, but mozzarella di bufala campana. Fortunately, the good times have gone. «We use all the ingredients of buffalo mozzarella, milk, cream and buttermilk, we let them curdle, we put them to drain. A sweet and soft cheese is obtained, with which we maintain the pasta so as to make it almost a creamy risotto ". The perfect pasta that everyone would have wished for at five years now exists. "We serve it in the longest tasting menu, 35 courses, just before dessert. It is the dish that transports between salty and sweet , explains Giuseppe. And what do you do with it? «Alfredo Buonanno, our sommelier (also voted best Sommelier of the Year for the 2017 Espresso Restaurants Guide, ed), serves it with a glass of Krug champagne, aged in wood . Sacred and profane, another kitchen of memory? «To date I am working on a literary memory, of the times of the school, a Cuttlefish bone, a tribute to Montale. And always stay on the menu kiss Me inspired by the favor they read to us as children . It is a lemon marshmallow that reminds the effervescent Brioschi. To digest.
The recipe of the pastina with cheese

Ingredients for 4 people

For the cheese:
0.8 l of milk
0.8 l of cream
6 ml of lemon
6 ml of rennet

For pasta
Pastina (like melon seeds or paddy rice)
salt
Oil
Parmesan Cheese

Method

For the cheese, mix milk and cream in a saucepan and make up to 21 ° c. Remove from heat source and add lemon and rennet. Mix carefully and store in a cool place for about 8 hours. After 8 hours, cut the curd and place the mixture in a sieve so that it loses the excess liquid. Keep the cheese in the fridge.

For the pasta, add water and salt in a saucepan and once it has boiled add the melon seeds and a tablespoon of cheese. Cook for 6 minutes, remove from the heat source and stir in another cheese, parmesan and extra virgin olive oil.

Incoming search terms:

https://gordon-ramsay-recipe com/tag/pastina

The most versatile ingredient in the kitchen? Ricotta! – Italian Cuisine

If then it is produced with South Tyrolean milk, the result is assured: let's talk about the 250 gram Brimi ricotta … simply mouth-watering! But let's start from the beginning, from the delicious South Tyrolean milk.

South Tyrolean milk

The cows that produce fresh milk daily in the wonderful farms of South Tyrol are bred in small groups. Every day Brimi withdraws the milk from its farmers and transforms it into different products, such as mozzarella, ricotta, mascarpone, butter and fresh cream. The company, leader in the production of mozzarella in Alto Adige, uses cutting-edge technologies and cares about respect for the environment and its mountains.

The goodness of ricotta Brimi

Light, tasty, versatile and perfect for a thousand different preparations. Brimi ricotta is consumed naturally, creamy and soft on the palate, able to give a particular aroma to each dish. Brimi proposes it in the classic version, in the 250 gram pack, produced exclusively with mountain milk from the 1100 farmers who collect the milk from their cows 100% Alto Adige every day, without GMOs. And this is precisely why the Brimi ricotta is so special.

Ricotta: an essential ingredient in the kitchen!

Ricotta, with its infinite versatility, is the protagonist of many recipes of the Italian regional tradition, both sweet and savory. Just think of the famous one pasqualina cake, which has a filling of spinach and soft ricotta, as well as ravioli di magro, or sweets from the south, such as Sicilian cannoli or the Neapolitan pastiera, which have a very sweet ricotta heart. A creative idea to taste this delicious cheese? The flavored ricotta placed on a small chocolate wafer decorated with berries. Delicious! Discover our ricotta immediately.

We prepare the chocolate wafers with creamy ricotta and berries

A simple but original and tasty recipe, based on creamy ricotta, dark chocolate and berries.

Here is the recipe: melt in a bain-marie 200 g of dark chocolate, when the chocolate begins to melt, remove the fire bowl and stir until completely dissolved. With the aid of a spoon, pour the melted chocolate into piles that will then form discs on a tray covered with baking paper. Place the tray in the refrigerator to firm. Meanwhile mix 250 g of Brimi ricotta with 2 tablespoons of honey and 100 ml of whipped cream. Once the chocolate waffles have solidified, use the mixture to create a sort of spumone over the waffles and decorated with berries and chocolate chips.