Tag: peel

How to peel the garlic correctly: watch the video – Italian Cuisine

Do you want spaghetti with garlic, oil and chilli pepper? Let's start by cleaning the garlic clove!

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.

How to peel the garlic?

The makeup to properly peel the garlic is water. Dip the slices into cold water and let them soak for a few minutes, in this way the peel it will come off very easily directly with your fingers.

The second step is of fundamental importance, in particular if you have to use it raw. Cut it along the length and ed eliminate the internal germ (also called soul): this part of the garlic could be more difficult to digest or compromising the success of the dish due to its too intense flavor.

If you crush the garlic, it will be more difficult to clean it, but you can do it if you simply wish perfume the oil of a sauce. It may suffice to crush the clove with the palm of your hand, so that it releases its aroma, sauté it and remove it halfway through cooking. In this way it will be even more difficult to burn, ruining the flavor of the dish.

How to get rid of the smell of garlic from your hands

Peeling the garlic scares you because you don't want the smell to persist on your hands? Don't worry, there are different solutions. In addition to Marseille soap and citrus flavored soap, you can wash your hands with White vinegar, lemon or with water and bicarbonate. Another method is to spread some toothpaste on the fingers, leave for a few minutes and then rinse. Even the leaves of parsley help eliminate unpleasant odor, just rub them well on your fingers!

New potatoes with peel: the recipes – Italian Cuisine

New potatoes are the protagonists of excellent recipes, even and especially when they are not peeled

Full bodied and appetizing side dishes: le new potatoes with peel they can be used in the kitchen in many ways. Here are some, which allow you to taste the potatoes without even the hassle of peeling them.

New potatoes with peel in a pan

Also called early, the new potato you can certainly prepare it in the pan: take 400 grams of small new potatoes with the peel, a clove of garlic, 10 grams of butter and a sprig of rosemary, keeping oil, salt and pepper at hand. It takes no more than a quarter of an hour: wash the potatoes, boil them over medium heat and then mash them lightly. Then melt the butter in the pan, add a drizzle of oil, the clove of garlic in thin slices, rosemary, thyme, salt and pepper. The potatoes must be put last and made brown for two or three minutes at most.

New potatoes with chives

Another quick way to prepare new potatoes with their skins includes the use of chives. Put at brown a clove of garlic and in the meantime take 400 grams of potatoes and wash them well, then chop 100 grams of chives. At this point put the potatoes and the chives in the pan, perhaps together with a piece of chili pepper, and cook with the lid, over medium heat, turning them from time to time: the goal is to brown them evenly. Once softened, adjust the salt potatoes after cooking.

Novellas au gratin

Without too many worries, new potatoes can also be cooked au gratin. Wash and boil 300 grams of new potatoes with the peel. In the meantime, remember to turn on the oven already at 180 degrees and stir-fry 100 grams of bacon. When the potatoes are ready, mash them lightly and put them on before thin slices of cheese and then sprinkle with grated Parmesan. At this point add the pancetta and another sprinkling of cheese, before baking for at least ten minutes and serve with fresh rosemary on the surface.

Bacon potatoes

The last idea for the most refined palates are new potatoes with bacon peel. For each potato serves a slice of bacon, plus rosemary, olive oil and salt. Wash the potatoes and cook them in salted water for five minutes: when they will be softened, wrap each one with a slice of bacon and help yourself with a toothpick. Oil a baking pan, arrange the potatoes and bake in the oven at 200 degrees after sprinkling with rosemary. After twenty minutes, when the bacon will be Crisp, you just have to get comfortable and enjoy this delicacy.

Bucatini recipe with mozzarella with broccoli and orange peel – Italian Cuisine

Ingredients

350 g bucatini
250 g buffalo mozzarella
200 g milk
150 g broccoli florets
6 pcs anchovy fillets in oil
cornstarch
Orange
salt

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of mozzarella bucatini with broccoli and orange zest, melt the anchovies, cooking them in a saucepan over low heat with a little of their oil. Dilute in 2 tablespoons of milk, taken from the 200 g the tip of a teaspoon of corn starch. Mix the rest of the milk with the anchovies in a casserole, with the heat off, and blend everything with an immersion mixer. Turn the heat back on, add the milk with the cornstarch and let it thicken for 2 minutes, obtaining a sort of béchamel. Let it cool, add the chopped mozzarella and blend everything in sauce. Boil the bucatini in salted boiling water and 2 minutes before the end of cooking, add the broccoli florets. Drain all together, season with the mozzarella cream and complete with grated orange zest.