Tag: plate

Mussel soup recipe, the scent of the sea on the plate – Italian Cuisine

Mussel soup recipe, the scent of the sea on the plate

  • 2 kg fresh, clean mussels
  • 400 g tomato
  • garlic
  • parsley
  • olive oil
  • dry white wine
  • salt
  • pepper
  • a loaf of bread

Find out how to make the classic mussel soup recipe, a simple and genuine dish with an intense and balanced flavorFor the mussel soup recipe, heat 3 spoonfuls of oil with 2 cloves of garlic, lightly crushed in a saucepan. Add the mussels, already stripped of their beards and well brushed. Sprinkle everything with a glass of wine.
Wash, remove the seeds and cut the tomatoes into wedges. Add them to the mussels, salted and peppered. Cover the pan and cook for about 7 minutes, until the shellfish have opened. Meanwhile, cut the loaf into slices and toast them.
Serve the mussels with the sauce, abundantly sprinkled with chopped parsley, accompanying everything with the croutons.

Avocado oil, a thread of well-being on the plate – Italian Cuisine

Avocado oil, a thread of well-being on the plate

Similar to extra virgin olive oil in terms of organoleptic and nutritional profile, it conquers with its intense color and its nutty aroma. And he likes it because it is good

We used it as an ingredient in sauces and salads, we put it in toast and even in ice cream, we have grown it at home, photographed and posted on social media in a thousand ways. L'avocado it is certainly among the most popular foods of the moment. Now all that remains is to learn to appreciate and use the oil that is obtained from this tropical fruit. Its nourishing, moisturizing properties, anti-aging and soothing they have long appreciated it in the cosmetic field, but avocado oil has characteristics that make it ideal also for use in the kitchen.

A good and healthy oil

It may seem incredible, but the oil extracted from the avocado pulp has an organoleptic profile similar to that of olive oil. Bright green in color, it has fruity taste and delicate consistency and light. Like the most prized extra virgin olive oil, this oil is an excellent aid in the prevention of cardiovascular diseases thanks to the richness of monounsaturated fatty acids that contribute to reducing the level of "bad" cholesterol in the blood. It also boasts low acidity and a high content of oleic acid (66%), such as to ensure a high smoke point (about 180 ° C): as well as for seasoning, avocado oil can therefore also be used at high temperatures, in cooking.

Avocado oil: ideas in the kitchen

A distinctive trait of avocado oil is the fresh aroma, with a pleasant touch of hazelnut. A flavor that is best expressed in the oils obtained from cold pressing of the fruit. To get a quality oil, he explains Chiara Coricelli, CEO of Pietro Coricelli, "very restrictive parameters are required, which we apply to obtain Ethnos avocado oil starting from the selection of the fruits, coming from Mexico, which are transformed into oil once the right degree of ripeness has been reached, in order to guarantee the perfect combination between low acidity and characteristic taste .

And again from Coricelli they suggest some use in the kitchen: «a must is the Vegan mayonnaise, which prepares avocado oil, soya milk, mustard and turmeric . And then avocado oil is ideal for seasoning summer salads, for marinate meats and fish, on the pasta or on grilled meat, in particular white meat, to which it gives a tropical touch. Ideas to try too the prawn salad with mango and avocado, or the Oaxacan chicken with lime and guacamole, or the salad with strawberries, grilled rocket chicken, songino, or the spicy chicken nuggets with peppers and avocado.

Genoese minestrone, when the pesto does not go on a plate of spaghetti – Italian Cuisine

Genoese minestrone, when the pesto does not go on a plate of spaghetti

Fresh vegetables, legumes rich in proteins and a scent of basil: impossible to resist the Genoese minestrone

Genoese minestrone it is a dish that comes from the meeting of many fresh vegetables and legumes with the typical Ligurian basil-flavored sauce, in this case prepared without pine nuts. The pesto is in fact used to savoring it on a steaming plate of spaghetti or trofie and instead in this recipe it is added to a soup that brings together the best of seasonal vegetables. The most suitable period to prepare it is in fact the spring, when there are many types of vegetables available.

The history of Genoese minestrone

It may seem strange that a region like Liguria, facing the sea, has many dishes in its traditional cuisine vegetables just like minestrone. This peculiarity can be explained by the fact that for many years the coasts of the region have been plagued by raids by Saracen pirates. This prompted the inhabitants to cultivate the land to obtain that sustenance which was so difficult to obtain because of the sea. The mild climate then facilitated the cultivation of vegetable gardens, from which the inhabitants were able to obtain the many vegetables with which they prepared multiple recipes.

The pasta suitable for Genoese minestrone

You can choose different types of pasta for the Genoese minestrone. Perfect the briquettes, a format similar to broken spaghetti, fingering, or trenette into small pieces. In fact, for this recipe all short pasta or long hand-broken shapes are suitable. Egg pasta, which would not be able to maintain the right consistency in cooking, is not suitable.

Here is the recipe of Genoese minestrone


1 carrot, 1 celery stalk, 2 potatoes, 200 g borlotti beans, 200 g green beans, 2 zucchini, 2 tomatoes, 100 g borage, 1/2 cabbage, 200 g chard, 300 g briquette-like pasta (broken spaghetti), 1 onion, 1 clove of garlic, 100 g pecorino cheese, extra virgin olive oil, salt, 2 tablespoons pesto without pine nuts, a few leaves of fresh basil.


Peel the potatoes and chop them, clean the carrots and slice them, as well as zucchini, tomatoes, cabbage, borage, celery, chard and green beans. Rinse the beans that you have soaked since the night before, peel the onion and slice it, peel the garlic clove. In a saucepan, put the onions, garlic and a drizzle of oil. Brown everything and when the onion is golden brown add all the other vegetables and beans. Put a lot of water covering the vegetables and cook for about 2 hours on a low heat. If necessary, add water. Once the vegetables are cooked and salted, add the pasta. Cook until cooked and then turn off. Add the two spoons of pesto, the pecorino and bring to the table with a few fresh basil leaves. The minestrone is also perfect lukewarm, or served later.

Some more advice

For an even better Genoese minestrone, add a parmesan crust together with the vegetables: during cooking it will release a richer flavor and then eaten in chunks will be delicious. If you like a greater consistency, mash the potatoes with a fork once they are cooked: in this way the minestrone will be denser.

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