Tag: months

Black cabbage is the superfood for the cold months – Italian Cuisine

Black cabbage is the vegetable that cannot be missing on our tables in the cold months. That's why and the most delicious recipes to bring it to the table

It is the real protagonist on the table of the colder months, the kale or kale in addition to being a tasty and tasty vegetable, ideal in the kitchen for the preparation of numerous recipes, it is considered a real superfood for its remarkable beneficial properties.

The many virtues of black cabbage

Black cabbage belongs to the “leaf” variety of cabbage, which unlike cauliflower and broccoli, do not develop a central head. Also called Tuscan cabbage, feather cabbage or palm cabbage, it is formed by a clump of long, curled dark green leaves with bluish hues. A typical winter vegetable, aromatic and tasty, it is the main ingredient of ribollita, a traditional Tuscan soup but as we shall see, it is a versatile ingredient that is the protagonist of many recipes.

In addition to being tasty and tasty, black cabbage has numerous virtues that make it a food very important for our health. Like all vegetables belonging to the cabbage family, it is very rich in antioxidants, mineral salts and vitamins, C in particular; it is a natural anti-inflammatory and is able to strengthen our immune defenses. Recent studies also indicate it as particularly useful in the prevention of tumors, in the treatment of gastric ulcer and as a formidable natural shield against the flu.

Steamed or centrifuged, added to salads or soups, a base for simple or elaborate dishes, for all its beneficial properties it is important to consume it regularly.

black cabbage pot

How to cook black cabbage

To fully enjoy its properties, the best way to consume black cabbage is boil it in boiling water.
Detach the leaves from the head, remove the central rib by separating the leaves with your hands. If the leaves are very leathery, you can help yourself with a small knife. You can boil the cabbage in boiling salted water for 3 '. Once drained, immerse it in cold salted water with ice: in this way the leaves will keep their bright color.

Another cooking method is the brazing: place it in a pan in a sautéed shallot and oil and, when it has softened, add salt. It is ready for consumption or to complement soups, such as the traditional Tuscan ribollita.

Our recipes with black cabbage

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Pumpkin soup with Grana Padano DOP reserve over 20 months – Italian Cuisine

Pumpkin soup with Grana Padano DOP reserve over 20 months

1) Cleanse the pumpkin and cut it into chunks, peeled the shallot and chop finely. Reheat 4 tablespoons of oil in a saucepan, add the shallot and pumpkin, leave them to flavor for a minute, pour the boiling milk and add the Grana Padano Dop crust.

2) Carry on cooking on low heat with the saucepan partially covered for 15 minutes, raised from fire, deleted the crust, add 80 g of grated Grana Padano Dop and blend the soup.

3) Cut thinly sliced ​​bread e toast them under the oven grill until golden. Divide the soup in 4 serving dishes alternating it with slices of bread, sprinkle with the Grana Padano Dop left in flakes and brown under the oven grill until the cheese begins to brown. Complete with ground pepper.


Posted on 12/14/2021


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Trentingrana, the secrets of production and the new 30 months – Italian Cuisine

It is said that it all began when in 1927 a Trentino cheesemaker went to Emilia Romagna to produce cheese and, once he returned home, began to create something very similar. Today Trentingrana is one of the 4 DOP of Trentino, together with Puzzone di Moena, Primiero and Spressa.

It all begins with the care of livestock and the territory, in a circular philosophy in the name of sustainability. Respect for livestock, first of all, which passes through the quality of life and nutrition, strictly GMO-free and without instilates. The landscape is thus protected by the presence of farmers who provide for the mowing of the meadows and the care of the high mountain pastures with important benefits for tourism and the protection of biodiversity. Trentingrana was born here.

Trentingrana processing: how it was born

The moment of pinning
(Photo: C. Carolei)

The milk arrives in the dairies every evening, on time to prepare for the night and bring out the cream. In the morning, early in the morning, the cream is removed and the milk is ready to be processed in the large copper boilers.

The same procedure, the same gestures, the same care are repeated every day, every day. Once in the boilers, the whey from the day before is added to the milk, rich in bacteria that are essential to start the transformation of milk into cheese. The temperature is brought to around 37 degrees and with the thorn, a specific tool of the trade, the curd is broken. Two twin shapes are extracted from each boiler, with steady and safe movements within linen cloths. The forms are placed for a day in plastic molds (in this phase the forms are turned over two or three times) and then in metal molds for two or three days. These are precisely what give the typical rounded shape to Trentingrana!

After two or three days we move on to the brine: here the forms remain to soak for 22-23 days in a solution of water and salt. Because the ingredients of Trentingrana are only three: mountain milk, rennet and salt.

Strange to say, the crucial step in the birth of cheese is the one in which the wheels are left to rest. What is called seasoning it is a crucial step because it defines the organoleptic characteristics which are then perceived by those who taste the cheese. The aromas and flavors are defined precisely in this passage, which normally lasts 22-23 months for Trentingrana.

The novelty, in such a particular and complex year, is the 30-month Trentingrana. A niche product, which will see the birth of only 2,500 wheels this year out of a total of 10 thousand given to the associated consortia, but which in the next few years may reach up to 5,000.

But what happens in those 8 extra months of seasoning? An even more intense bouquet of aromas and flavors, a rich and complex taste that remains balanced. Excellent in the kitchen to combine with a fish or meat carpaccio, in combination with honey or with a few drops of balsamic vinegar, cooked as a waffle in the oven to accompany first courses such as risotto and barley.

The forms of Trentingrana in brine
(Photo: C. Carolei)

The rift

It cannot be cut or opened: the wheel, once the seasoning is complete, "breaks". A process that is done strictly by hand with the typical small knives that are used to cut the grain. But beware, it's not for everyone. To do this, you need to know Trentingrana very well, to know how to "listen" to the movements and cracks that are created as the knives act inside it, until the shape opens and releases its first scents.

The first form of Trentingrana 30 months was split by the expert beater Franco Frattarsi, a Trentingrana consultant for over 40 years, at the end of a long manufacturing process born in the mountains, and which brings flavors, aromas and values ​​to the mountains.

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