Tag: Perfect

a perfect dish for the summer – Italian Cuisine

They are a classic of the summer kitchen, when in the garden vegetables give their best and when you don't feel like hot and too elaborate dishes

Cold stuffed tomatoes they are a perfect dish for this period of scorching heat: they are fresh, in fact, they are cooked in a short time and to prepare them it is not necessary to light the oven! They are an extremely versatile dish, because they can be filled with lots of ingredients, from cereals to vegetables, from meat to fish to eggs. And bring to the table as an appetizer, as a main dish or as an accompaniment for a light second course. You can also choose to prepare them more variety of tomatoes, according to your tastes.

You might be interested in: TOMATOES FILLED WITH 10 RECIPES

Which tomato to choose

Copper, cherry, datterini, Sardinian camoni, ribbed. There are many ideal tomatoes to be stuffed, each with a particular taste, sweeter, like the datterini, or more tart, like the Sardinian camone. To get away from the embarrassment of choice, it is essential to decide first how you intend to stuff them and if you prefer to serve them as fanciful finger food (in this case choose datterini or cherries), or like a single dish or as an accompaniment (for these recipes the copper or ribs are better). Take them, wash them, cut them in half if small, or 3/4 if large, remove the seeds and leave them upside down, lean against a baking sheet, so that they lose water, for 30 minutes. After this time, dry them and start stuffing them.

Cold stuffed tomatoes: all the possible stuffings

The stuffing for cold tomatoes they can be raw or cooked. The important thing is that there is a fat part or with starch, to create a binder between the various ingredients. So very well the oil, the eggs, a cream (mayonnaise, for example), or cereals like rice, spelled, barley. In the case of the latter, you must cook them first, boiling them, and then add them to the other ingredients.

And now some recipes to prepare stuffed cold tomatoes!

With aubergines and capers

This filling is easy to prepare and very tasty: first take one aubergine, cut it in half lengthwise and cut into the grid pulp. Put it in the oven for 20 minutes at 180 °. When it is soft, dig it with a spoon and put the pulp in a bowl with a little oil. Separately clean and cut into small pieces a pepper, put it to fry in a pan with oil, chopped onion, a clove of peeled garlic and a tablespoon of desalted capers. Then add the eggplant pulp, stir and add salt. Now take the coppery tomatoes, cut away the caps, empty them from seeds and pulp and fill them with the sautéed vegetables. Serve with chopped basil leaves.

With sea bream and pesto

Take four fillets of sea bream, cook them in a pan with a little oil and a little salt and when they are cooked, peel them and cut them into small pieces with a fork. Add four tablespoons to the fish pesto ready and stir until a homogeneous mixture is obtained. Cut away the cap of the coppery tomatoes, with the help of a teaspoon, empty them of pulp and seeds, place them upside down on a cutting board for 30 minutes and then dry them with absorbent paper and fill them with the cream of sea bream and pesto.

With minced meat

A kitchen classic: tomatoes and ground beef. First clean and cut a courgette into small pieces, let it dry in a pan with chopped onion, oil and a clove of garlic. When it is golden, join the minced meat of bovine, and cook for about ten minutes. Out of the heat add a tablespoon of Parmesan, fresh basil and season with salt. Remove the garlic clove. Mix well and then stuffed of the coppery tomatoes to which you have removed the shell and the internal seeds. Serve on a serving plate with lettuce leaves.

With burghul and peppers

A very nutritious dish, which can be l'Single flow of a summer lunch. Put the burghul in a bowl and cover it with boiling vegetable stock, add fresh mint and cover with plastic wrap. Take a courgette, a cucumber and a pepper, clean them, remove the seeds (which you must keep) and cut them into pieces. Remove the cap from the coppery tomatoes, scoop them with a spoon and remove the seeds. Add them to those of the other vegetables and blend them with mint, basil, a dash of Tabasco, 2 teaspoons of oil and one of lemon. Put the cut vegetables to macerate in this compound for one hour. Then drain the vegetables and add everything to the burghul, mix and stuff the tomatoes with this filling.

With cod

Choose of cod already desalted, cook it in a pan with a little oil and then add the chopped basil. Once cooked, blend everything, add some pitted Taggiasche olives toasted pine nut, a few tablespoons of oil and mix well, to obtain a soft mixture. Remove the cap with the coppery tomatoes, dig them and remove the seeds and fill them with cod. Decorate with some whole olive.

Browse the tutorial and discover many other ideas to stuff stuffed tomatoes!

Stuffed cherry tomatoes

How to prepare the perfect salad: the advice of the naturopath – Italian Cuisine

Boredom, with exotic spices and imaginative condiments. The suggestions to turn the salad into a good dish in every sense

Also that of thebig salad perfect can be considered in all respects a refined culinary art. Yes, because to put together a few leaves of salad, a few slices of tomato cut at random, two cubes of cheese and a handful of croutons, to then go over everything – maybe – with a little olive oil, the vinegar of order, salt , pepper and so on, it is certainly not enough to transform our bowl of vegetables & co. in a lunch worthy of being called such. The Italian-American knows it well Jessica Haase and the Milanese naturopath Eleonora Borgo, which together inaugurated the salad bar in Milan Muzzi, a pretty place in via Pasquale Sottocorno. With a very specific goal: to show that a carefully prepared salad is not worthy of being considered a punitive meal. Rather.

"Our entire project was born inspired by the legendary salads of Jessica's mother, who always managed to amaze and satisfy every type of guest," Eleonora tells us. "Because yes, it's worth remembering: the salad doesn't have to be boring and tasteless. On the contrary, it can become a wonderful white canvas for play with seasonal products, with different cuts of the products, with crunchy elements. Arriving to satisfy and satisfy the palate, while remaining light and rich in nutrients . Here then some valuable advice (and a "made in Muzzi" recipe) to better prepare our next salad.

We are looking for balance

Like any other dish, the dear old salad also requires the right balance between its different ingredients. So we favor vegetables – and why not, even fruit – in season, and then we go to balance it all in relation to all the non-vegetable additions: feta, for example, is a very tasty cheese, but it risks making all excessively stringy; it is therefore good to moderate the quantity and combine it with something fresh, which releases water.

Boredom banishment

Who said that the salad should consist exclusively of various leaves? We leave the imagination free and look for new ingredients. Fruit, for example, but also cereals, capable of giving an excellent supply of energy. Or the flowers. Fish is also perfect, perhaps with citrus fruits and the like. And then away, among aromatic herbs, seeds and spices, for a truly out-of-the-box recipe.

The courage to dare

The salad can not only become a perfect test for unusual combinations, but also to experiment with ingredients that normally remain on the bottom of our pantry. Or that we never even used. Any examples? The Mitmita, a fragrant blend of spices based on cardamom, cinnamon, cumin, ginger and so on, typical of Ethiopian cuisine. Or again the Sommaco, with a sour taste particularly used in Lebanon, and with a high antioxidant power.

Let's play with the condiments

Oil, vinegar, salt, pepper. Ok, the basics are these, but there is no reason to ask us any kind of limit. Who is looking for a strong taste for their salads, but does not want to abuse garlic or onions, can for example resort to flavored oils: to press firmly on the flavor pedal, but without weighing it down too much.

The importance of touch

That of the salad is first and foremost a tactile experience. On the palate, of course, when the crunchy components create the perfect harmony with the rest of the ingredients. But the sensory dynamic begins even before, during the preparation phase: we must not be afraid to use our hands, to chop, season, mix, portion. This will help us to make the dish really ours, built according to our needs.

The special recipe

Each salad can have a specific purpose. Like that of the Lady of Iron prepared by Muzzi, who wants to give energy and precious nutrients to our body, guaranteeing at the same time, a lot of taste. To prepare it we therefore use beetroot, Williams pears, watercress, endive, fenugreek sprouts, walnuts and poppy seeds. We balance the various ingredients according to our taste and then complete with a ball of goat covered with pollen, and a dressing made with olive oil, mint, honey, balsamic vinegar, lemon juice, salt and pepper.

The ten rules of the perfect summer breakfast – Italian Cuisine

The nutritionist's decalogue for the most important meal of the day. You never skip breakfast. And during the summer they are excellent fruit and cereals

Never skip it (this is always true), never give up the fruit and never give in to the lure of a buffet too rich. These are some of the rules of the summer breakfast which, the expert says, must be light and digestible. To put this indication into practice Valeria Del Balzo, a nutritionist biologist at the Sapienza University of Rome, has prepared a set of guidelines with useful warnings and advice for those at sea, in the mountains, abroad or in the office. The rules are on the site I start well which also does an investigation. The DOXA / AIDEPI Observatory, in a 2016 research, states that Italians are good: 9 out of 10 have breakfast and the number of people who skip it is falling, in the last two years it has gone from 14 to 9% .

What do you need for a proper breakfast? «The right mix – explains Valeria del Balzo – consists of cereals, which provide slow-release sugars, milk or yogurt, and a fruit. If in winter we need calories to face the cold, in summer it is important not to exceed, pay attention to fatty foods and have a good supply of liquids . Here are the rules to apply:

Never skip breakfast

The number one rule, valid all year, is even more so in the summer. With the heat, a first meal of the day is essential to ensure a good supply of liquids to avoid the risk of dehydration.

Drinks

To start the day with sprints, focus on freshness … even drinks. Milk fresh then, with or without coffee. Also lactose free for those with digestive problems. Milk contains water, proteins, fats, sugars, vitamins and mineral salts. Good too yogurt. For those who really don't want to hear about milk, you can choose a fruit juice with no added sugar or tea.

Cereals

Breakfast cereals (corn and oat flakes, muesli, whole grains or with the addition of dried fruits or red fruits) bring not only simple but also complex sugars. With cereals, there is less risk of exceeding the quantities: generally, we only use a few spoonfuls, while with a cake it is easier to overdo it.

All cereals

Not just corn flakes. All other cereals are fine too, like biscuits, bread, rusks or baked goods. The typical Italian breakfast is in fact the one that best meets the need to balance energy intake, caloric limit and taste satisfaction.

Never without fruit

Fruit brings fiber, mineral salts, vitamins, polyphenols, as antioxidants, and water. Summer is the best time to introduce this good habit.

Watch the buffets

Try a dessert a day, for example, it will help you feel satisfied but not overdone. Abound with fruit, taking advantage of the wide choice you have in front of you, do not mix sweet and salty and do not choose foods that are too rich in fat. Bacon and scrambled eggs left to the American tourist.

Sea

Be careful not to make it too heavy. It is even more important for you to prefer a light and digestible breakfast. If you love savory, opt for bread and tomato, which requires not too long digestion time.

Mountain

If you are a mountain lover and your program includes long walks and a few hours on the move, you can treat yourself to a richer breakfast, with an extra slice of sweet or chocolate.

City

If your vacation is instead in a city of art, don't fall into the error of one breakfast lunch, with a big binge in the morning. It is not correct to skip meals and it is better to avoid getting heavy with laborious digestion.

Time

If you are on vacation, breakfast can become a precious moment of sharing for the whole family. An ideal opportunity to experiment with new foods, introduce healthy habits and take back your time.