Tag: poor

Frascarelli: poor dish from the Marche region – Italian cuisine – Italian Cuisine

Frascarelli are one of the traditional dishes of the Marche region and are also called polenta rice. Here's how to prepare them

Frascarelli are one of the oldest recipes in the Marche cuisine, a traditional peasant dish that has endured over time, easy to prepare and rich in substance and taste.

It is a dish made from rice and flour and its name most likely derives from the "bough“, The wooden stick with the tricuspid tip that was used in ancient times to mix the doughs. THE frascarelli, unlike the polenta in which the flour must not present lumps, they are characterized precisely by the inhomogeneity of the dough which, in this case, gives the dish an even better consistency and taste.

Usually accompanies a tasty sauce, for example made with pork, precisely because it had to be a dish that gave ai farmers the energy to face a heavy day of work in the fields.

The traditional recipe of frascarelli

Ingredients

To prepare this dish of the Marche cuisine you will need: 150 g of white rice, 250 g of flour 0, 200 g of pork, 1 kg of tomato pulp, 1 onion, salt, extra virgin olive oil (chilli pepper)

Method

To prepare the frascarelli you start with the sauce that will be used to season them. In a pot, therefore, we begin to prepare the sauté with extra virgin olive oil, the onion cut into slices e there pork meat cut into strips and add the tomato pulp, a little water and a pinch of salt when the meat is well browned. The sauce must cook on a low heat with the lid on for about 30 minutes.

In another pot, bring the water to a boil for rice and cook it for about 10 minutes. At this point add the flour and do not worry if some are formed lumps. Mix well with a wooden spoon. Keep on cook the rice with flour for about 25 minutes.

Season with salt and, with a ladle, pour the rice and flour polenta on a plate, add the sauce and sprinkle with the Parmesan.

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donated food for canteens to the poor – Italian Cuisine

Milano Catering has given over 3 tons of food, especially salad, grated Parmesan cheese, dairy products and eggs, to the Banco Alimentare Onlus Foundation and other organizations

Coronavirus emergency: schools remain closed. In the meantime, however, food destined for canteens, ready to be cooked for students, risks being wasted. So Milano Catering, the subsidiary of the Municipality of Milan, which prepares and distributes around 75,000 meals a day for pupils from all over the city every day, has chosen the most virtuous way to manage large quantities of advanced food: it has decided to donate over 3 tons of food, in particular salad, grated Parmesan cheese, dairy products and eggs, destined for the canteens of Milanese schools, the Banco Alimentare Onlus Foundation and other organizations that work for the collection and distribution of surplus food, including City Angels and Refettorio Ambrosiano.

«On Sunday, when school closure was decided, one of our concerns was avoid waste tons of fresh food that we could no longer distribute in the canteens , explained the president of Milan Catering Bernardo Notarangelo. "I thank the associations, the employees and all those who have contributed to achieving this objective so effectively". Banco Alimentare and the other organizations involved in the project will distribute food through their channels, supporting the fight against food waste.

Italy ranks 13th in Europe for food waste

In Italy on average we waste 65 kilos of food per capita every year: according to the Food Sustainability Index, in Europe, we rank 13th for the quantity of food that is lost just upstream of the agro-food chain and for waste during the transformation, distribution and consumption phases. But throwing food away also means wasting natural resources: the fruit and vegetables that are wasted every year to be produced required more than 73 million cubic meters of water. The same amount with which we could fill 80 Olympic swimming pools every day or meet the drinking water needs of all of Lombardy for 18 days, Lazio for 23 days, Campania for 27 and Puglia for 153.

a recipe of poor cuisine that we like so much – Italian Cuisine

According to tradition it is made only with bread and water. Let's see how to prepare it and discover its variants traveling from north to south Italy

Searching for the word "pancotto" online you will come across many different recipes.
There are those who say that it is a southern dish, those who attribute maternity to northern Italy.
What is known for sure is that this is one poor recipe which traditionally was prepared with two ingredients: stale bread and water.
But do we want to lose all its variants?
We will tell you in this article.

recipe-pancotto

The bread

Bread is the most important ingredient: it must be stale. This dish is born, in fact, from the need to recycle dry bread and it would not make sense to prepare it with fresh bread, also because it would change taste and consistency.
In some recipes they will advise you of toast the bread in the oven then soften it in water or broth, but we like the classic version with stale bread.
That type of bread use? There is no difference since, precisely, the goal is not to throw away anything.
But avoid cereal bread, wholemeal bread and everything that is pizza or focaccia because there must not be too many flavors and seasonings.

Oil and salt

In addition to water, the other two ingredients that can be added are oil and salt, although the traditional recipe lacked because the bread is already salty (at least in northern Italy) and theextra virgin olive oil was a privilege of a few.

Desserts with stale bread: 6 recycling ideas

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Pancotto recipe

To prepare the pancotto, cut the stale bread into pieces and wet it with water until it is covered.
Cook everything over medium-low heat until the bread has become a cream.
Blend it if necessary, but if the cooking has been long and slow there will be no need.
Add salt to this point if the bread was not salty and a drizzle of extra virgin olive oil.
Grated cheese was not included in the poor recipe, but we advise you to treat yourself to this luxury!

The variants

Tomato soup

In the pappa al pomodoro recipe the bread is softened with the broth and then with the tomato, finally flavored with raw oil and lots of basil. Someone also likes to add grated cheese. In this case, use Tuscan bread and fresh blanched tomato, cut into large pieces and passed through a vegetable mill.

Pangalluccio

The Abruzzese recipe is prepared without tomato, but with the addition of a clove of garlic, chilli and rosemary.
First let the diced bread fry with garlic and oil and then add water to soften everything.
Finally, season with chilli, salt and pepper.

Pancotto Pugliese

This is the richest variant because in addition to the bread in this recipe there are the vegetables.
You can add catalogna and chicory, but also potatoes, broad beans and broccoli according to some local traditions.

Pancotto with beans

This is a complete dish from the nutritional point of view because it contains a protein part thanks to legumes.
You can use borlotti beans, but if you prefer a more delicate taste also cannellini beans.
It is prepared starting from a sauté of celery, carrots and onions, adding the boiled beans and then the diced bread.
Finally, wet everything with the vegetable broth and cook. The bread must not become creamy, but remain fairly consistent.

Ribollita

An even richer version of the previous one is the classic ribollita which as a base always has stale bread, but which is enriched with many ingredients such as beans and black cabbage.
A complete soup in short, perfect on cold winter evenings.