Tag: Perfect

Macaroni alla pizzaiola are a rich and tasty first course, perfect for a family lunch or a dinner with friends. – Italian Cuisine

Macaroni with pizza maker they are part of those recipes of the Campania tradition loved by everyone, from north to south, because they fully reflect the Mediterranean taste that distinguishes us so much. A format of pasta, macaroni, capable of enclosing all thearoma of tomato sauce e the freshness of oregano, the pungent touch of garlic, and the sweetness of mozzarella. The passage in the oven to make everything more crisp on the outside and stringy on the inside. An easy recipe to prepare, a dish that becomes better if eaten the next day.

Quality ingredients for macaroni with pizza maker

Macaroni alla pizzaiola are a dish made of few ingredients, and as happens in these cases, the result of a seemingly simple recipe is given by the quality of the raw materials. Tomato can be one pulp or a pass, if you have fresh and ripe tomatoes such as coppery or San Marzano, blanch them for a few minutes, peel them and chop them. The pasta that is artisanal and bronze-drawn, and the mozzarella choose it from a fiordilatte or one of hoaxthe first is more delicate, the second with a more intense taste.

The recipe for macaroni with pizza maker

Ingredients for 4 people: 500 g macaroni, 400 g mozzarella, a spoonful of oregano (fresh or dry, as you prefer), 1 clove of garlic, 500 g tomato pulp, extra virgin olive oil, grated zest of one lemon (optional), salt.

Method: in a pan fry in a little oil a clove of peeled garlic, when it is golden brown add the tomato pulp and cook until it has shrunk. In a saucepan with plenty of salted water, boil the macaroni and drain them three minutes before the end of cooking. Take a baking sheet, grease it with a little oil and start making layers of pasta, tomato and mozzarella cut into slices, until all the ingredients are finished. Finish with the mozzarella, sprinkle with the oregano and bake at 180 ° until the cheese has completely melted. Serve hot and stringy.

Macaroni alla pizzaiola: better the next day

The macaroni alla pizzaiola made in the oven are irresistible as soon as they come out of the oven, but if they advance, do not despair because they belong to those dishes that, if left one day, become even better. The flavors they mix well, the crust that forms on the surface by heating them makes them even more appetizing. In short, it would almost be convenient to leave them on purpose, to taste them even more the next day. If you want to taste them at best, before putting them to heat in the oven, add a little more tomato sauce and sprinkle the surface with a handful of Parmesan. And then prepare to delight yourself, mouthful after mouthful.

Coste, the perfect vegetable for those on a diet – Italian Cuisine

There are more than one reasons to eat them. Low-calorie and rich in fiber, they are perfect for those who follow a low-calorie regime, as well as being available for most of the year and easy to cook

The coasts, also known as coast chard, are perfect for those who have decided to get in diet. The reason is simple: the low calorie of this vegetable, both raw and cooked. This vegetable may even fall into the category of superfood, even if perhaps the gastronomic narrative is not as interesting as, on the other hand, many other more special and therefore more captivating "special foods".

The best in early winter or spring

The secret of the coasts lies in theirs nutritional properties as well as in the easy to find throughout Italy for most of the year. There Beta vulgaris it is, in fact, a biennial cycle variety. Where the climate is mild, it can be grown all year round, while where it is colder only between April and October or at the latest in November. The best harvest you have early winter is in spring. The plant has large leaves and fleshy stems mostly white, but there are also red or yellow ribbed varieties. The chard from the coastit should also not be confused with that for cutting also called herb, whose leaves are mainly used, which are smaller and with more pronounced ribs.

Coste, how many calories do they have and how do they cook?

The coasts, besides being Low calorie, and therefore suitable for those who want to lose a few extra pounds, are also a lot rich in fiber. A hectogram of raw vegetables contains only 17 kcal, while out of 100 grams 7 are of fiber. Even when cooked, the calorie content is still low, 36 kcal per 100 grams, of which 4.4 grams are fiber. The best way to cook them it is steamed or boiled. To flavor them better, sauté them in a pan with a clove of garlic. Or you can make a Ribs gratin or one Ribbed velvety. But they are also good raw, seasoned with a drizzle of oil. The only precaution, in this case, is not to overdo it, especially for those who have kidney problems or suffer from hypertension because they contain a high amount of oxalic acid, a substance that binds with calcium to form calcium oxalate, which it is an insoluble salt and therefore difficult for the body to dispose of.

How to make the perfect mushroom risotto – Italian Cuisine

It is certainly one of the most popular first courses, perfect to prepare with porcini mushrooms but also with chanterelles, fresh or dried

Mushroom risotto it is one of those first courses (winter) that immediately warms the heart, perfect to share in a family lunch or for a tender tête-à-tête. A dish with an intense forest flavor, easy to prepare, in which rice goes very well with the aroma of mushrooms, which can be both fresh and dry.

Mushroom risotto: which variety to choose

The most suitable are undoubtedly porcini mushrooms, with that undergrowth aroma, consistency and yield, once cooked. The porcine (Boletus edilis the name in botany) has always been considered the king of mushrooms, the most noble, the most visually beautiful (it seems drawn), the tastiest in the kitchen. Made up of a round white stem and a darker chapel, it has firm and compact meat, an intense and pleasant aroma and a delicate flavor. If you decide to use them dry, know that they have a much more intense perfume and which must be soaked for at least 30 minutes in cold water before using them, and that their water can then be filtered and added to the broth, to further increase their aroma. Another type of mushroom suitable for risotto is the chanterelle, with a very compact and hard consistency, characteristics preserved even after cooking. Chanterelles have a rather particular flavor, rather sweet and intense, which goes well with rice.

What about rice? Which is the most suitable for mushroom risotto?

Among the many varieties of rice, the most suitable for the preparation of a risotto are the "Semi-fine" or "super-fine". The best of the first group are Vialone Nano and Rosa Marchetti, while of the second, Carnaroli and Roma. These are rice with long grains, rich in starch, which keep cooking well and suitable for perfect creaming.

Here is the recipe for a very special mushroom risotto

Ingredients

320 g Carnaroli rice, 500 g porcini mushrooms (or a mixture of porcini and chanterelle mushrooms), 1 l vegetable broth, 1/2 golden onion, 60 g butter, 1 clove of garlic, parsley.

Method

First clean the mushrooms. If they are fresh, brush them gently with a brush to remove any traces of soil. Then rinse them quickly under water and dry them with a paper towel. Cut them into slices and fry them in a pan with half the butter and the peeled garlic clove. Once ready, whisk a third (mixing a ladle of broth) with a mixer and leave the others aside. If you use dried mushrooms, soak them for 30 minutes, then squeeze them and do as with fresh mushrooms. In a large pan fry the thinly sliced onion and when it is golden brown add the rice and let it toast for two or three minutes. Add the hot vegetable stock a little at a time and mix well. At this point add the blended and whole mushrooms and mix, adding the broth from time to time, until cooked. The risotto must be creamy and al dente. Once cooked, stir in a knob of butter and a handful of parsley and then serve.

Instant Pot Mushroom Risotto

You don't want to give up a good mushroom risotto, but you don't have time to prepare it? The Instant Pot he will help you and you can enjoy your favorite rice without wasting time! Press the sauté button to preheat the pan, when the display will turn hot add a knob of butter, half of a chopped onion, the peeled and sliced porcini mushrooms and then the rice. Add the vegetable broth in the 2: 1 ratio with the rice (e.g. 2 glasses of vegetable broth for each rice glass). Close the lid and press the Manual button, setting the cooking time to 6 minutes. When finished, open the pan with the "rapid decompression" method, add a knob of butter, parsley and serve.