Tag: Learn

let's learn to have fun with this multi-faceted spice – – Italian Cuisine


It is NOT chili pepper powder. It can be sweet, strong, spicy or smoked. In the kitchen it comes in many ways. His name is paprika, with ‘c’ or with ‘k’ that you want to write. A spice obtained from some plants of the generis Capsicum and in particular some types of peppers (the peppers, in fact, they are not all the same) and chilli (which, for the record, extends life, and even a lot). Nit doesn't even have anything to do with Tabasco, the sauce hot most famous in the world.

Talking about hot, reveal immediately one thing: in the traditional recipes of theHungary, motherland of paprika, this spicegulasch queen it's not spicy at all. Case ever exists the "strong" paprika. Or that one smoked, of which we have spoken recently and which, known in Iberian land as pimentón ahumado, dominates with its unmistakable flavor many Spanish recipes. For the rest, in the world, paprika is commonly found in its sweet and spicy version. In Italy, in any case, the term "paprika" (which is actually written with the 'c'!) Indicates the word sweet.

179519It comes in the form of dark red powder with a delicate, sweetish and vaguely spicy flavor and possibly very slightly bitter, however more or less sweet and more or less spicy depending on the variety of the Capsicum used (or any mixture) and on the way it is processed, in particular on the presence or absence of the seeds and ribs of the dried and powdered fruit. This which substantially differentiates the paprika from the chili powder (and possibly a sweet paprika from a forte) is there husking, ie the moment when the fruit of the Capsicum it is cut and deprived of the placenta and annexed seeds. Warning! In Italian the Capsicum, questor gender vegetable (part of the Solanaceae family, that of aubergines and tomatoes), it is popularly known as "peperoncino", but also includes peppers. What is it? placenta of chili pepper? There internal white membrane that bind the seeds tol pulp.

It is precisely the placenta a contenus very high quantities of capsaicin, the substance responsible for the taste hot of the chili pepper and that makes you lose weight, stimulatesI have a sense of satiety. Capsicin is present in excellent quantities even in seeds, while only traces remain in the pulp. On the other hand, the pulp is abundantly present capsanthin, a red carotenoid (antioxidant!) that is used as a natural food coloring and dyes bright orange dishes.

179525Since we have named one healthy property of paprika – to prevent cellular aging – we are talking about another important aspect: vitamin C. There paprika has sailed so much for the seas of the world. Why? Why in the 1930s the Hungarian Hungarian scientist, naturalized American, Albert Szent-György discovered that, in addition to being a very pleasant spice, paprika could have helped to significantly reduce the scourge of vitamin C deficiency in the seafaring population, thanks to its high content of ascorbic acid which, once dehydrated, increases exponentially (if not exposed to violent heat). His research on vitamin C convolved him to a Nobel for medicine in 1937.

Is in the kitchen? Enhances dishes with its spicy aromatic touch; in its sweet or even strong version, it "neutralizes" the hotness of the chili pepper. Prolonged cooking can enhance the more bitter taste of the paprika. While it is better avoid "frying" it in the fat without adding liquids.

Paprika is the protagonist of various famous spice mix, like the North African Ras-el-hanout and the medioriensuch BAHARAT and sauces, like the canarina mojo sauce – garlic, cumin seeds, paprika (sweet!) And olive oil blended together, to which is then added lemon juice and a little hot water.

179522The most delicious pairings? It is particularly suitable for plates of meat (see for example pork chops or chicken wings and in particular meat tired, like for example the stew with speck with paprika. It matches great with cream and cheese: you can dress goats or use it to flavor delicious cheese-based recipes, such as tartlets mignon. Among the vegetables, marries with the tomato and wonderfully with onion. Try cooking some traditional recipes adding this spice, which will vary and enrich the flavor. An example? Eggs with tomato (or a egg ragout on croutons) a chicken cacciatore or una onion soup (here the classic French recipe). Good also with the carrot (in velvety, for example) and in dishes based on cereals and mixed vegetables – how it can be a salad of barley and vegetables. Even the dishes based on legumes willingly incorporate it: taste for example the soup of mazancolle and red lentils with paprika or couscous with paprica with chicken and chickpeas. IS in the dessert, why not dare to combine it with the dark chocolate?

Carola Traverso Saibante
November 2019


Soft donut: let's learn how to prepare it – Italian Cuisine

It is one of the classic pies for morning's inception, but stuffed it becomes a sophisticated dessert, perfect for a fine meal

The soft donut it is one of the easiest and quickest cakes to prepare, perfect to taste like this, with only a sprinkling of icing sugar, or stuffed with jams, berries, creams or, again, covered with icings, for a more delicious result. scenic. Served smooth, it is the classic dessert suitable all'inzuppo, for morning breakfast or snack. Stuffed or garnished with creams or fruits, it can become a more intriguing proposal for the end of a meal.

A recipe, a thousand variations

The ciambellone is actually the classic cake that can be prepared in many ways, each time obtaining a completely different dessert, both in texture and in fillings. With the same softness, though. You can use refined flours or a mixture enriched with whole grain products; you can add a small amount of cocoa and get a colored dough; or mix cereals like oats or dried fruit to have a crunchy effect. Let yourself be guided by your intuition, but remember to keep the proportions among the ingredients, to not lose the typical softness of this cake.

soft donut

A lactose free version

For who is it lactose intolerant, there is a lactose free version of soft donut, which is prepared using lactose-free milk or water, in the same quantities, and sunflower oil instead of butter. In this case, based on the recipe given here, you will have to enter 128 g.

The classic recipe of soft donut


300 g flour – 150 g sugar – 1 sachet of yeast – 3 eggs – 160 g butter – 120 ml milk – 1 vanilla pod – the rind of an untreated lemon.


First put the butter (which you have kept at room temperature) in a bowl and start working with the whisk until it becomes frothy. Add the eggs, one after the other, continuing to mix with a wooden spoon, until they are all perfectly incorporated. At this point add the vanilla pods and the rind of a lemon and then the flour previously sifted with baking powder. Pour the milk at this point, continuing to stir, to prevent lumps from forming. Once the mixture is homogeneous, pour it into a buttered donut and sprinkled with flour. With a spatula, level the mixture and then bake at 180 degrees for about 30 minutes. Before removing the cake, try the toothpick: insert it into the dough and it will come out dry, meaning that the cake is cooked to the right point.

The first school in Italy to learn how to cut sparkling wine is born – Italian Cuisine

The Sabrage Academy inaugurates its courses that will tell the world of bubbles, starting from the secrets to open a bottle with the spectacular sciabolata

The secret is all in the gesture. And yes, even in love for the bubbles quality. There is no alternative that takes, the sabrage – for friends "The sciabolata" – it is without any doubt the most suggestive and scenographic method to open one sparkling wine. The saber caresses the neck of the bottle, back and forth, back and forth, until the decisive moment in which the click of the wrist finds the exact point where the blade and the glass must meet: it is then that the ring and the cap come off suddenly, and the magic of this fascinating ritual it takes place between toasts and collective applauses.

Yes, but learning to manage everything, in total safety, and without wasting bottles on bottles to proceed with various attempts and errors, can prove to be a bit difficult. For this reason, thanks to the idea of ​​the journalist, writer and wine tutor Francesca Negri, the very first is ready to be born Sabrage Academy Italian: a traveling school that will take care not only to teach the secrets for the perfect slash, but also to give its students the basics to make their way in the fascinating world of bubbles. "Sabrage Academy is born from the desire to divulge the sabrage ritual, to understand its meaning and value, in a historical moment in which saber has become more of a show, if not a freak", underlines Francesca Negri.

Here then is that with the participation of a team of industry professionals, including also Manlio Giustiniani, professor FIS (Italian Sommelier Foundation) and great Champagne expert, lesson participants will be able to learn more about Franciacorta, Trentodoc and other European excellences on the sparkling wines front, discover the secrets to best serve a glass of sparkling wine, learn the differences between the Classic Method and the Martinotti Method (already, the one with which prosecco is produced). In addition, of course, to deepen the history and technique of the sabrage, with a lot of practise.

At the end of the intensive course, of a total duration of about 2 hours and with a cost of 250 euros, participants will receive a Sabreur diploma, a saber-printed saber "Sabrage Academy" and a pair of gloves to perform the ritual even at home with elegance and maximum security. The very first lesson is scheduled at Trento for September 5, and then away, with a full calendar of dates throughout Italy that will be gradually communicated on official website of the initiative.

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