Tag: onion

Homemade onion omelette | Salt and pepper – Italian Cuisine

Homemade onion omelette | Salt and pepper


A dish of peasant origin, rich and tasty, to cook in just a few minutes, try our onion omelette recipe.

?>

Preparation of the homemade onion omelette

1) Peel 2 white onions, Cut them into slices and fry them over a moderate heat until they are slightly wilted, but not overcooked.

2) Then break the eggs in a bowl, add salt, pepper and some grated nutmeg and beat it lightly with a fork; add the onions, the parmesan grated and a tablespoon of parsley chopped and stir.

3) Grease a frying pan, preferably non-stick, about 22 cm in diameter, heat it, pour the mixture of eggs and onions, mix with a fork until it begins to thicken, then place a large lid on it and let the omelet thicken on one side. At this point tilt it over the lid, gently slide it into the pan and make it coagulate also on the other side.

4) Transfer the onion omelette on a serving plate and serve at the table.


Membership menu


Share
recipe


Recipe Bread, dandelion and onion cake – Italian Cuisine

Recipe Bread, dandelion and onion cake


  • 400 g flour
  • 220 g milk
  • 15 g extra virgin olive oil
  • 10 g fresh brewer's yeast
  • 5 g salt
  • 5 g sugar
  • 1 pc egg
  • fennel seeds
  • 300 pcs onions
  • 200 g dandelion
  • 30 g dry white wine
  • extra virgin olive oil
  • pepper
  • salt
  • 240 g mozzarella fiordilatte
  • parsley
  • thyme
  • salt
  • extra virgin olive oil

For the recipe of the cake of bread, dandelion and onion, dissolve the crumbled yeast in the milk at room temperature; add it to the flour and knead adding the oil, sugar and salt. Coarsely chop 1 teaspoon of fennel seeds and incorporate them into the dough. Form a ball, place it in a bowl, cover it with a damp cloth and let it rise for about 1 hour.
FOR THE FILLING: slice the onions, collect them in a bowl with 1 tablespoon of oil, 30 g of white wine and let them rest for 30 minutes. Peel the dandelion and break it up. Brown the onion in a pan with a little oil for 3-4 minutes, then remove it and, in the same pan with the addition of a little oil, sauté the dandelion for 1 minute. Mix onion and dandelion, spread them on a tray, add salt and pepper and leave to cool.
FOR THE CAKE: Roll out 2/3 of the dough to a thickness of about 1 cm and line it with a cassette mold (26 × 10.5 cm, h 4 cm) lined with baking paper, leaving the dough to spill over. Brush it with a beaten egg along the edges. Fill the mold with the filling. Roll out the remaining dough, place it on the mold, press it down with a rolling pin, so as to seal it. Trim the excesses. Brush the cake with the beaten egg and make a row of holes in the center, pinching the dough with scissors; bake at 190 ° C for about 45 minutes.
FOR SAUCES: Blend the mozzarella with 130 g of water, a pinch of salt and a tablespoon of oil. Chop a bunch of parsley with
a bit of thyme and whisk it with 2 tablespoons of oil. Serve the sauces together with the vegetable pie.

GARLIC AND ONION allies in the kitchen for health – Italian Cuisine

170794


They are the "parsley" of Italian cuisine (but not only because they are used throughout the world), because they give scents and flavors to many recipes, traditional or contemporary. There are those who adore them for their intense and persistent aroma and who, precisely for this reason, hates them. But how many of us know that garlic and onion are real "superfood"? Yet it is so. These humble bulbs they are among the foods with the greatest health properties, thanks to their high content of substances with effects antioxidants and anti-inflammatories, such as polyphenols. But above all they stand out for their ability to help prevent many cancers, especially the head, nose, throat and gastro-intestinal tract. The action antitumor of garlic and onion is due to their compounds sulphurous, ie to those substances that determine its characteristic smell. These precious compounds, therefore, must be protected if they are to be done effect. And how? The answer is provided by some studies that have verified the bioavailability of these beneficial substances and revealed that, often, in our dish they arrive well few. But all is not lost, especially if garlic is onion they are chosen, cooked and eaten in the way quite right.

the good is in their aroma
Points of power of garlic and onion reside in over 200 volatile components that give them smell and taste, and which have one matrix common: lo sulfur. These compounds are divided into two large families: those fat-soluble (that is to say that they dissolve in fats) that seem able to inhibit the formation of tumors, and those water-soluble (ie melting in water) that have antioxidant properties e detoxifying. That's why garlic and onion "they work" on two fronts at the same time: they provide molecules that block the formation of substances (such as nitrosamines), which cause alterations genetic and, therefore, predispose to cancer, and also remove the enzymes and metabolites that participate in the formation and proliferation of cancer cells. They are also effective for countering theHelicobacter pylori, that causes an inflammation related to the tumor al stomach, and also have a beneficial role in the prevention of cardiovascular diseases.

170794Step 1: they are not all equally beneficial
To take advantage of their antitumor power, garlic and onion should be bought from Greengrocer and not in the pharmacy, because, remember theAIRC, only fresh bulbs have properties cancer. On the other hand, garlic and onion supplements contain only i precursors of these beneficial molecules but not the enzymes necessary to transform them "Activate" in the human organism. Equally important is doing the right shopping: that is, to prefer them variety and the types with a more intense flavor, that is richer than sulfur compounds. Better still if they are coloredbecause it also means that they also bring more antioxidants, like i flavonoids.

170791Step 2: better raw
The second step to get the best from garlic and onion consists of "Do not cook them", that is when consumed raw, because cooking (especially if prolonged) decreases consistently the available quantity of antitumor compounds. The varieties of onions ideal to be eaten raw are the sweet ones (such as the red onion of Tropea and that of Cannara), and the spring onion, or young onion, harvested before it becomes completely ripe. For garlic, go-ahead, therefore, to the classic Bruschetta or adding raw to recipes. The raw garlic is not right there? Try rubbing a slice on the sides of the salad bowl, to soften the aroma, or to add a little bit of fresh ginger, which helps digestion.It is proper to them cook better do it for a short time: the onions should be removed from the fire as soon as they are golden and when they are still "Al dente", that is still firm and fragrant, and retain all their heritage of inulin, a fiber known for its prebiotic action, mildly laxative and capable of normalizing the intestinal flora.

170800Step 3: knife go
The third health "trick" consists in breaking or grind finely garlic (also in the mouth, chewing it well), because this way you activate theallinase, the enzyme that originates allicin, the one that gives garlic its aroma prickly. Yeah, but how do we put it on your breath? To avoid problems, just close the meal by chewing a grain of cardamom, of anise or fennel, in order to mask the pungent odor of allicin with a more aroma strong.

Manuela Soressi
February 2019

photo credits

© SIPMM Oignon

Proudly powered by WordPress