Tag: Kitchen

The perfect limoncello (and some ideas for using it in the kitchen) – Italian Cuisine

Because a summer dinner can only end with a frozen glass of this colorful digestive, a liqueur that can also enrich many recipes

The limoncello it is the liqueur that must always be kept available in the freezer because it is perfect for concluding a lunch or dinner with friends, especially in summer.

Must-have freezer

Fresh and citrusy, limoncello is a digestive very pleasant and an alternative to the classic bitter after a meal.
It should be served strictly cold and in a small glass without ice. If you are a true connoisseur, bring it to the table with iced glasses.
Do it at home it is very simple and we advise you to prepare a lot of it to always have a stock ready in the freezer for company evenings and to pay homage to your friends: artisan liqueurs are always very welcome gifts.

Only organic lemons

To prepare an excellent limoncello you need to start with top quality ingredients.
THE lemons they are the base so they must not only be fragrant and tasty, but above all grown naturally and without chemicals because it is from the peel that oils and all the fragrance of this drink are extracted.
Obviously we recommend i lemons from Sicily or Sorrento, but if you have a tree in the garden, take advantage of it.

The perfect limoncello recipe

Ingredients

8 large, organic and untreated lemons
1 liter of water
1 liter of 95 ° alcohol
700 grams of sugar

Method

With a very sharp little knife take the lemon rind without reaching the white bitter part.
Pour the lemon peel and alcohol into a large glass jar, stir, cover everything with a lid and let it sit in a cool, dry place for 20 days.
Remember to shake the jar twice a day.
After 20 days filter the liquid obtained with the help of a gauze or a sieve and pour it into a glass container.
Separately prepare the syrup by heating water and sugar in a saucepan. Bring the water to a boil and stir to dissolve the sugar well.
Allow to cool and then add the syrup of water and sugar to the filtered alcoholic macerate.
Pour the limoncello in glass bottles sterilized in boiling water. For this quantity you will need two 1 liter bottles.
Close them with a stopper and let the drink rest in a cool, dark place for 30-40 days.

Variations with citrus fruits

You can prepare a drink very similar to limoncello also with other citrus fruits.
For example, the version with the is very good orange peel, particularly aromatic and with a bitter aftertaste that to the lime and the al tangerine.
You can also mix different types of citrus together.

Brown or granulated sugar?

We talked about sugar in the recipe of limoncello, but without specifying which type.
You can actually use it both white and cane. Nothing will change but the color which in the second case will be slightly more amber.

How to use limoncello in the kitchen? Find out some suggestions in the tutorial

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Second day of the Championship, the A series goes into the kitchen – Italian Cuisine

Even on the second day of the season the teams had a great feast of goals. Inter, Turin, Genoa, Verona, Sassuolo and Parma winners come out. Let's see some of the most succulent clashes together

Juventus 4 – 3 Napoli

Lady kisses VS Neapolitan Zeppole (staples)

Summit at the top of the protagonists of the last five years of Serie A, the teams field all their sweetness, Lady's Kisses versus zeppole, also called staples. Juventus immediately started work to knead their sweets and went ahead with three biscuits to zero. Napoli, unprepared by these sudden baked goods, cannot react. But when everything seemed to have been written, the new Neapolitan purchases decide to reopen the pastry shop, frying and sweetening their zeppole, thus balancing the accounts. The pastry chef of the Neapolitan team however, at the last minute, makes a mistake and gives the ingredient that serves to complete the recipe of the blacks white. The Juventus players therefore manage to match the biscuits perfectly thanks to the help of their opponent Koulibaly, who puts a bit of his chocolate into it.

Milan 1 – 0 Brescia

Negroni Negro VS Pirlo Brescia

At 18, at the San Siro stadium, Milan organized an aperitif with old friends he hadn't seen for a long time, a reunion that had been missing in Serie A for almost ten years. The hosts offered their favorite cocktail on Wrong Negroni, while guests to thank them for their joyful invitation brought their excellent drink, the Pirlo. Beautiful challenge played in joy, and between one elbow and the other the fans gave their best and dedicated each other choirs. And you know, after a drink you are all happier and as written in the banner exposed by the black red curve: "party will be done" and party is done. The match took place at a bit hectic pace and the only moment of lucidity was Calhanoglu's goal that decided the match. The Brescia therefore unable to withstand the wrong alcohol rate, returns home without points, fortunately not those of the license.

Lazio 1 – 1 Rome

Amatriciana VS Carbonara

For the menu of the Capitoline derby the two teams propose two great classics of Italian cuisine, ladies and gentlemen amatriciana and the bacon and egg. Rome and Lazio have tried throughout the game to assert their ingredients, attaching to each other, bacon cheek, pecorino pecorino. The red yellows sink the first forkful on penalty in the first half and only in the second half the celestial whites manage to respond by equalizing the courses. So many punch-lines you missed, that have touched the edge of the plate of its contents several times. You can not choose a winner between these two recipes, both deserve to be tried, in fact the game is over "poles".

Sassuolo 4 – 1 Sampdoria

Tigella VS Chickpea Farinata

Dinner based tigelle is gruel the one that took place on Sunday night at the Mapei stadium. Appetizing but unbalanced race, a greedy Berardi leaves his mark by stuffing a "trigella", Samp struggles to react and before the break one of his slices is also exploded, leaving the porridge outnumbered. The Sassuolo is not completely satiated scores his fourth tigella with the new signing Traore, the guests instead only in the final part of the game manage to bring their plate to the table, signing the goal of the flag, porridge postponed.

Udinese 1 – 3 Parma

Montasio VS Parmigiano Reggiano

At the Dacia Arena in Udine the DOP challenge between protected designations of origin, the teams take the field with two typical forms, the Montasio and the Parmigiano Reggiano. The Friulian cheese readily says its and in the seventeenth it carries on a slice. For a taste of Parmesan, you must instead wait for the end of the first half when the blue yellows manage to equalize the tasting. In the second half, Montasio tries again but with no luck, while Parma players raise the "crust" and do not forgive grating their opponents on two occasions. The hard cheese defeats the host team thanks to its greater aging, leaving the fans with that unmistakable, strong and spicy flavor.

The championship will now stop with the first seasonal break ahead of the qualifying for the 2020 European Championships

European. Mancini's Italy will play against Armenia and Finland on Thursday 5 and Sunday 8 September, two valid matches for qualifying for the 2020 European Championships.

FantaPulcina: Sara Suardi
FantaAllenatore: Cristian Rodella

Alto Adige Balance: discovering natural herbs in the kitchen – Italian Cuisine

A regenerating autumn in South Tyrol to get to know the world of natural mountain herbs and their use in the kitchen with industry experts

Holidays in South Tyrol they never end, especially in Autumn. In fact, for a last full of energy before winter, Alto Adige Balance has devised a series of experiences to discover herbs, woods, waterfalls and genuine flavors. You will be guided by a team of experts, directly from theAccademia delle Erbe for a natural lifestyle, in a truly unforgettable and regenerating journey, to leave everyday life behind and totally absorb the beneficial and healing energy of the nature, starting from the use of herbs in the kitchen.

Discovering the herbs

Accompanied by some florists like Morelweibele Geli and Annelies Kneiss, you will learn to know and recognize the immense biodiversity of South Tyrolean natural herbs. In particular, you will be amazed by them beneficial effects on body, mind and soul, according to the ancient herbalist knowledge of the ancestors. Furthermore, you will discover how easy it is to achieve well-being with the help of nature and to enrich your diet with some natural herbs that you probably didn't even think were edible.

The Isarco Valley boasts numerous energy places where you can feel the force of nature, such as the Wackerer Lacke lake at the foot of the imposing Sass Putia.

After you have tasted new flavors, you will be preparing herbal dishes yourself, to take home the lessons of nature discovered. Meanwhile, here are some tips from La Cucina Italiana to make even the simplest recipe precious thanks to the use of herbs.

Herbs in the kitchen

We begin to give you some anticipation on some lesser known particular herbs that are worth rediscovering in the kitchen. Let's start from nepetella, with a penetrating aroma, similar to mint, rich in herbaceous nuances, ideal for eggs, vegetables, mushrooms and meat.
THE'Erba San Pietroinstead, it gives a lot of character to omelettes, vegetable and bird cakes thanks to its distinctly bitter taste: for this reason it should be used in moderation.
There Borage, better known, has a pleasant taste that reminds a bit of cucumber, which makes it perfect to give a touch of freshness to soups and fillings, but also sautéed in a pan with anchovies and garlic.
There Pineapple sage (the name already declares the taste) amazes for the sweet and fresh tones very similar to those of pineapple precisely and is excellent on white meats, fish and fruit.
Or again, the Savory strongly aromatic and bitter, alone or combined with related herbs such as rosemary, thyme and sage, it should be used with measure on meat, fish and legumes.
Finally the Stevia which gives the palate an intense sensation of sweetness, leaving a vague balsamic note of licorice, and is a perfect natural zero-calorie sweetener. But we are only at the beginning, because the world of herbs that can be used in the kitchen is truly endless.

Salt flavored with herbs

With herbs and spices you can also give salt an extra touch quickly and easily. Always starting from 250 grams of coarse sea salt, you can try the celery salt: blend the salt with 6 light celery leaves, a fresh bay leaf, the needles of a rosemary branch, a teaspoon of marjoram leaves, the peel of half an orange, a juniper berry, all chopped. You'll see what a touch it will give to baked potatoes and grilled red meats.
Or is there the lemonade salt, more delicate: mix the salt, the leaves of 5 sprigs of lemon thyme and 3 of common thyme, 5 leaves of lemon verbena (Luisa herb) and the chopped half lemon rind, then add 50 g of fine salt and sprinkle with meat white and pork.

Herbal salt

Or again, the salt with fennel: mix the salt with a tablespoon of chopped fennel, two sprigs of chervil and a piece of lemon peel, always minced, completed with 5-6 grains of white pepper pounded and poured into jars and will be perfect for fish and vegetables.

Liqueurs with herbs

With aromatic herbs, liqueurs can easily be made at home. Depending on what you use, you can get an alcoholic beverage refreshing or digestive to conclude maybe an important dinner. The important thing is to always follow these basic tips in preparation:

1. Put the herbs in 95 ° alcohol for at least 3 days in the dark and in a cool place;
2. Strain through gauze and dilute with a boiled syrup for 6 minutes from complete dissolution of the sugar;
3. Allow to cool and pour into the bottles, corking tightly.

For a mentino liqueur, very refreshing, infuse in 15 g of alcohol 15 g of mint leaves of water, 8 g of leaves of wild thyme, then filtered and diluted with a syrup prepared with 500 g of water and 350 g of sugar. For a digestive liqueur proceed as above by infusing 10 fresh leaves of San Pietro herb for 4-5 days and always kept cool. Finally, for a fragrant liqueur the procedure is always the same but with different doses: 400 g of alcohol, syrup with 600 g of brown sugar and 450 g of water for 20 leaves of lemon verbena, 4 sprigs of lemon thyme and 8 basil leaves, to be served very cold .

Curious?

We are waiting for you on September 17th and October 8th every Tuesday from 10am to 1.30pm with a meeting at the Monte Corno Visitor Center in Truden 17 September and 1 October, while ad Anterivo in Piazza del Municipio 24 September and 8 October.

The registration fee is 15 euros per person, free only with the local GuestCard and can be done by 12.30 every Monday.

For any information you can call our numbers 0471869078 and 0471882077 or visit the website.