Tag: Mediterranean

Appointment with the recipe that celebrates the Mediterranean diet – Italian Cuisine

Barilla and Future Food Institute invite us to participate in the masterclass of 2 July where the Mediterranean diet is the protagonist, together with a conscious look at the future

The best way to celebrate 10 years of appointment of the Mediterranean diet as a UNESCO heritage site? Explore its greatness! To do it, Barilla awaits us on July 2nd at 6.30pm with the masterclass "Mediterranean diet: the recipe for well-being" moderated by Sara Roversi and with the participation of Mariangela Rondanelli, Associate Professor in Dietary Sciences and Techniques at the Faculty of Medicine of the University of Pavia, Marcello Zaccaria, Executive Chef of Academia Barilla and José de la Rosa, Gastronomy Scientist of Future Food Institute .

During the appointment, in which we will be able to participate through the channels of Future Food Institute, the chef Marcello Zaccaria will guide us in preparing yours Mezze Sleeves on chickpea cream with rosemary, with monkfish. A dish from which to start to reflect on the importance of the Mediterranean diet in our life.

"We decided to create this recipe to celebrate the 10 years of the Mediterranean Diet, because it gave us the opportunity to apply the fundamental principles of this diet in an effective and above all tangible way" explains Marcello Zaccaria, chef of the Barilla Group. “In this recipe, in fact, we can find pasta, the basis of the dietary food pyramid; chickpeas, therefore legumes that should be eaten at least two or three times a week; rosemary, which underlines the importance of dried aromatic herbs; and fish, which represents a very important source of health for us ".

"The Mediterranean Diet is often synonymous with cereals, an ingredient that has taken on an even more important role in the last months of lockdown," says Mariangela Rondanelli, Nutritionist and Associate Professor in Food Sciences and Techniques at the Faculty of Medicine of the University of the Studies of Pavia. “The home-made preparations of pasta, pizza and bread quickly became a surprising daily reality that allowed us to rediscover sociability. At the base of the food pyramid of the Mediterranean Diet, in addition to purely nutritional elements, there is also an aspect that affects human relationships. In fact, he stressed how conviviality, therefore the pleasure of sharing good food with our loved ones,
it represents an important moment of well-being, in the broadest sense of the term ".

Mediterranean tacos – Italian Cuisine

Ingredients for Mediterranean filling

1 pc eggplant
1 pc pepper
1 pc Courgette
40 g Basil pesto
250 g Mozzarella
chili pepper
Extra virgin olive oil

Ingredients For tacos

75 g foil flour
75 g flour 0
1 teaspoon of baking soda
salt
water to taste
Extra virgin olive oil to taste

Duration: 50 min

Level: Easy

Dose: 4 people

Preparation

1

Prepare the tacos filling: clean the vegetables and cut them into cubes, salt them and sauté them in a pan greased with nice hot oil. Add hot pepper to taste. Continue to sauté the pan for about 7-8 minutes, the vegetables must remain a little crunchy. Keep warm.
2

Meanwhile, cut the mozzarella into cubes and let it drain so that it loses its water.
3

For the preparation of tacos, mix the two flours with baking soda and a pinch of salt. Add a tablespoon of oil and water flush, working quickly with your hands until you have an elastic dough, not too moist.
Let the dough rest for about half an hour, then make 8 balls from it. Each one should be stretched out, beautiful thin. If you prefer regular shapes you can help yourself with a round pastry cutter.

Heat a crepes pan and cook the tacos from one side to the other, until they are golden brown.
4

Fill the tacos with hot vegetables, mozzarella and season with a spoonful of pesto. Serve always hot.

Homemade tacos

THE Mexican tacos they are a kind of cornmeal crêpes, readily available in supermarkets, which traditionally fill with meat. Making them at home is not so complex, we have prepared them for this recipe and also in a meat version. With the same dough you can prepare nachos, just leave them in pans a few more minutes on each side and then cut them into the classic triangles.

Mediterranean bowl: the super healthy recipe with buffalo mozzarella – Italian Cuisine

Red rice, prawns and mozzarella for a perfect single dish in every season and 100% made in Italy. Much better than a poke

The bowls, literally "bowls", are the current trend and are the creative version of the Hawaiian poke. Instead of rice and raw fish, you can use your favorite and not necessarily exotic ingredients, the important thing is to build a complete and balanced dish. At Le Biciclette Art Bar & Bistrot in Milan, Italian cuisine is interpreted with contemporary taste, meeting lunch, brunch, aperitif and going into the night. New in paper, the bowls Italian and hamburgers, but in the Milanese version, like the Burger de Milan.

The recipe of the Mediterranean bowl

Ingredients for 4 people
300 g of brown red rice
50 g of rice vinegar
10 g of salt
10 g of sugar
100 g of Campania buffalo mozzarella
12 prawn tails
80 g of salted capers
half a liter of sunflower oil
8 fresh basil leaves
The peel of 1 organic lemon

For the dried tomato pesto
100 g of blanched dried tomatoes for 3 minutes
1 clove of garlic
50 gr of pine nuts
2 dl of extra virgin olive oil

Method

Prepare a marinade consisting of rice vinegar, salt and sugar and boil it for 5 minutes. Mix well and leave warm.
Boil brown rice in slightly salted water for about 45 minutes, drain, cool and season with marinade.
For the dried tomato pesto, put all the ingredients in a mixer, whisk until a homogeneous mixture is obtained
Wash the capers in salted water under running water, dry well, fry the seed oil, drain on paper towels and keep in a dry place.
For the prawns, boil the tails in salted water with a few drops of lemon for 3 minutes, drain, shell and cut into chunks.

assembling

Put the warm rice at the base of 4 soup plates, add the tomato pesto, the crispy capers, the diced buffalo mozzarella and the prawn morsels. Season with a little oil, the lemon peel cut into very fine julienne strips and the basil leaves chopped by hand.