Tag: Kitchen

How to use chamomile in the kitchen – Italian Cuisine

All the illnesses go by with a hot cup of chamomile, the grandmothers said. But do you know that chamomile is also a very versatile ingredient in the kitchen?

There are many species of chamomile even if the most used are the Matricaria chamomilla (or Matricaria recutita) also known as "German chamomile" and la Anthemis nobilis (or Chamaemelum nobile) also called "Roman chamomile".
Matricaria chamomilla has been known since ancient times and the ancient Egyptians already used it extensively.
In the past the flowers of this plant were used as tobacco.

Curiosity about chamomile

The word chamomile derives from the Greek word khamaimelon, which means small apple because in fact this flower recalls the scent of this fruit and also in Spanish, chamomile is called manzanilla that is "little apple".
Chamomile is an annual herbaceous plant that can be found a little everywhere in uncultivated land, in dry and stony areas up to 500 of altitude, and has an erect stem that reaches a height of 50 cm.
It is not easy to recognize chamomile because it is often confused with other similar small flowers. We can say that three are its structural characteristics: the flower petals at the end of the flowering are turned downwards, the floral receptacle is conical and hollow inside and the leaves are engraved

How to preserve chamomile

The flowers must be picked at the beginning of flowering, when the heads are not yet well hatched and white in color.
If the product is destined for distillation to obtain essential oils, it is used fresh or as soon as it is wilted and the whole plant is generally picked (leaves, stem, flowers).
The flowers must be dried quickly in a dry, dark and ventilated place to avoid the formation of mold and the blackening of the plant with consequent loss of its characteristics.
They are kept in glass containers protected from light for a year and no more because then they lose their fragrance.

How to use chamomile in the kitchen

With chamomile flowers infusions are used that are notoriously used for their mild sedative virtues. The plant has no active hypno-inducing ingredients, but antispasmodic properties, such as lemon balm, ie it produces muscle relaxation thanks to the presence in its phytocomplex of flavonoids (eupatuletin, quercimetrin) and coumarins.
Chamomile is used in the kitchen to prepare excellent infusions with a calming effect. With the Matricaria a sweeter and more delicate taste is obtained, while the Anthemis nobilis remains more bitter.
With chamomile you can flavor jams, candies and ice creams as well as liqueurs, such as vermouth and you can prepare some very tasty recipes such as risottos, fish salads, soft cakes for breakfast, sweet creams and biscuits.
Furthermore the fresh flowers are the perfect decoration for many dishes both sweet and savory because they are small and very elegant in their simplicity.

Camomile dressing

2 tablespoons of fresh chamomile flowers
2 tablespoons of extra virgin olive oil
half a squeezed lime
1 tablespoon of honey
salt and pepper

Quickly mix all the ingredients, creating an emulsion to dress salads or fish carpaccio.

The recipes with chamomile tried in the editorial staff of La Cucina Italiana

How to cut the mango and use it in the kitchen – Italian Cuisine

Everyone keeps their own secrets and recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don’s let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

Cut the mango it can be difficult due to its hazel, very large and firmly attached to the pulp. Watch the video to learn how to do it quickly and easily!

How to cut the mango

The easiest way to clean the mango it consists first of all in peeling the fruit, removing the rind with the help of a potato peeler. Once this operation is finished, it will suffice divide the fruit into three portions: the two cuts must be made so as to contain the entire core in the central portion. At this point, the two stone-free ends can be cut at will.
Don't waste not even a bit of fruit: remove the pulp around the stone from the central portion!

One of the most famous cuts of mango is the one a porcupine. If you want to serve it this way, you can avoid peeling it in advance and proceed directly to cutting. Once you have made the two halves with no stones, make crossed oblique cuts on them, without touching the peel. To get the cubes, press on the peel, pushing the pulp out, and serve natural.

The properties of mango

The major properties of this fruit are due to the presence of lupeol, a powerful one antioxidant able to counter cancer cells, promote blood circulation and slow down skin aging. many vitamins: vitamin A, which is good for teeth, eyes and mucous membranes; vitamin C for the immune system; vitamin B, with beauty benefits, in particular for the treatment of acne, skin and dry hair. Thanks to betacarotene, Mango is ideal during the summer to stimulate melanin and is considered an ingredient against stress and depression.

Mango in the kitchen

Mango is a exotic fruit definitely suitable for salads and i dessert fresh and original, but reserve surprises even in savory preparations, for example in the salads or grilled, in combination with fish. Below, ours recipes with mango favorite.

To learn many other tricks in the kitchen, discover the courses at La Scuola de La Cucina Italiana.

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How to use alternative 00 flour in the kitchen – Italian Cuisine

There are many types, some even gluten-free, and should be integrated into our diet to recover so many nutrients that are lost in refined flour. And to ward off the onset of diseases like diabetes or obesity

The flours are not all the same, there are refined, wholegrain, with or without gluten, each with a particular wealth of nutrients that helps our health. Learn to use the alternative flours wheat 00 is useful for taking on different nutrients and allows you to revisit even the most traditional recipes in a more healthy way.

Better to vary

The most common and used for savory and sweet preparations is 00 wheat, among all that less rich in nutrients: the refining processes to which it is subjected deprive it of fibers altogether, with the result that the starches it contains are more easily assimilated. This causes a rapid rise in blood glucose levels, resulting in an increase in insulin, the hormone that helps cells take advantage of glucose to produce energy. Important levels of blood glucose and insulin in the body can predispose, over time, to the development of metabolic diseases such as obesity or diabetes. For this reason it would be appropriate to learn to use other types of flour, less refined and richer in nutrients.

Of rye, spelled, millet and other whole grains

The secret is this: choose wholemeal flour, because they preserve all the nutrients present in the germ, the soul of the grains (rich in mineral salts, amino acids and vitamins) and in the bran (the part that covers every grain, rich in fiber). There are several, each with features that make them perfect for preparing desserts, pizzas or pasta. Let's see some of them.

Whole rice flour

It is light and rich in starch perfect for making cakes. Gluten-free, it is a valid alternative to wheat for those suffering from celiac disease and is perfect for preparing pasta or gnocchi. It is excellent as a thickener for creams or puddings.

Whole rye flour

This flour is used to prepare the black bread, typical of some Italian regions such as Trentino. Combined with spelled flour and whole wheat it is useful for the preparation of biscuits and breadsticks.

Quinoa wholemeal flour

With quinoa you get a flour that you can prepare with cookies or cakes, suitable for those suffering from celiac disease, because quinoa does not contain gluten. It is rich in mineral salts such as calcium, iron and potassium. Combined with spelled or oat flour, it is excellent for preparing fresh pasta or savory products.

Whole oat flour

It is rich in fiber and the products made with this flour have the characteristics of being very filling. It is often used together with spelled flour to make bread or baked desserts. It is also used as thickener for creams or velvety.

Whole millet flour

It is perfect for those suffering from celiac disease because it is gluten-free. Has a taste that tends towards sweetness, it is very digestible and is also used for feeding newborns. It is also a source of silicic acid, which plays a very important role on the immune system.

corn flour

It is obtained by grinding corn grains and differs depending on how refined the grinding process is: bramata has the largest grain and is used to prepare polenta; the foil is finer and used for less consistent cakes or polenta; the corn comic is the finest one, perfect for confectionery.

Whole wheat barley flour

This flour has a very low glycemic index, is low in gluten and therefore is not suitable for preparing bread unless mixed with others. It is recommended to do fresh pasta and in some regions (and in some African cuisines) it is used to make the cous cous instead of durum wheat semolina. It is rich in mineral salts like calcium, iron and phosphorus, and is recommended to women because it stimulates the production of breast milk.

Kamut flour

Excellent to use for pizzas, bread, cakes or biscuits, Kamut flour is rich in lipids and therefore very energetic. Contains gluten and is not recommended for those suffering from celiac disease. Perfect for preparing the carrot cake or the classic jam tart, is more digestible than wheat.

Gordon Ramsay Recipes