Tag: prefer

do you prefer it sweet or salty? – Italian Cuisine

Two versions to enjoy oat-based porridge all day, for a nutritious breakfast or for a single meal for lunch and dinner

Porridge for breakfast, but why not for lunch and dinner too?
The basis of the porridge is a simple mix of oat flakes and water or milk that can be enriched in many ways, with both sweet and savory ingredients. Here is our proposal with the pumpkin. Have you never thought about it?

How is pumpkin pulp obtained?

There are several ways to get the pumpkin pulp.
The simplest is to buy one Delica squash not too big, wash it e cook it whole in the oven at 200 ° for about an hour.
Once soft, remove the peel and seeds and let it cool.
You can alternatively cut the pumpkin into pieces and cover it with aluminum foil for bake it in the oven at 200 ° for about 30 minutes.
We do not recommend steaming or boiling it as it will absorb too much water.
If you can't find the Delica pumpkin, you can use other pumpkin variations, but let them dry well after cooking.
With the pulp thus obtained you can prepare creams, velvety, gnocchi, bread, pasta, cakes, cookies and… porridge.

Sweet pumpkin porridge, the recipe

Pumpkin gives its best this season and therefore we advise you to use it to prepare many recipes, in particular a creamy and super spicy porridge that will make your breakfast special.
For a portion of porridge always consider about 30-40 g of oat flakes, better if small, because they absorb liquids better and faster.
You can coarsely chop classic oat flakes if you can't find small ones or oat bran, another very good alternative.
Then add approx 80-90 g of milk or water, or half of one and half of the other, and a little of cinnamon, ginger and nutmeg and if you want a handful of raisins.
Cook everything in a saucepan over medium heat, stirring constantly for a few minutes until creamy.
It's time to add the pumpkin pulp, about two tablespoons.
Mix, pour into a bowl and season to taste with what you like best.
The classic suggestions are maple syrup or honey, peanut butter if you like it and chocolate if you are greedy.
But you can also try it with caramelized or candied fruit, dried fruit, yogurt and mixed seeds.
Porridge should always be consumed warm.

Salted pumpkin porridge, the recipe

If the sweet version has won you over, you can only try that one salty, perfect for a single meal, rich in nutrients and energy.
The base is always the same: oats and water or milk.
For one serving of salty porridge, consider approx 70 g of oats per person and 200 ml of liquids.
You can use the vegetable broth to give more flavor, milk to give creaminess, water if you have nothing else.
Prepare the porridge as in the previous recipe and add a pinch of salt and the pumpkin pulp.
At this point you can add oil and parmesan for a simple but very tasty recipe that everyone will agree on.
You can perfume everything with del curry and add gods pan-roasted chickpeasa with a little oil e paprika if you opt for a slightly ethnic and vegan version. If you want something very tasty add some cubes of zola and crispy speck.

Browse the tutorial for more tips on making porridge

the pumpkin pancakes in two versions. Which one do you prefer? – Italian Cuisine

Soft and sweet, pumpkin is the perfect ingredient to prepare pancakes for a snack or for a finger food appetizer

There pumpkin is the queen of autumn and is the perfect ingredient for preparing many dishes, even the pancakes, both in the sweet version and in the savory one. Do you want to try? And by which taste will you be seduced? Put your hands in the dough and prepare your pumpkin pancakes!

The right pumpkin is not just one

Not all pumpkins are created equal! For these preparations it is necessary that the pumpkin pulp is well firm and compact, like that of the pumpkins of Delica variety, with dark green skin and intense yellow pulp. Delica has a very sweet taste and the compactness of its pulp makes it perfect for the preparation of pancakes. Another pumpkin suitable for cooking in the oven is the Violin, with a wrinkled skin and an intense orange pulp, with a nutty aftertaste.

How to clean the pumpkin

Browse the gallery

The recipe for sweet pumpkin pancakes

Get yourself 400 g of pumpkin already cleaned and cut into small pieces, 160 g of cane sugar, 280 g of spelled flour, grated rind of one lemon, a pinch of cinnamon and salt, 3 eggs, 1 packet of baking powder, oil for frying. First, spread the pumpkin on a paper lined plate and bake it at 180 ° for 30 minutes, until it is soft. Blend it and then add the sifted flour with the baking powder. In a bowl, beat the eggs with the sugar and then add it to the pumpkin. Add the grated zest of a lemon, salt, cinnamon and mix well. Heat the oil in a pan and then, with the help of a spoon, slide a ball of dough and fry it on both sides. When it is golden brown, drain it with a slotted spoon on a plate with absorbent paper to remove excess oil. Serve hot with a sprinkling of icing sugar.

The recipe for savory pumpkin pancakes

Prepare 250 g of pumpkin peeled and cut into small pieces, 2 eggs, a teaspoon of salt, 50 ml of milk, 2 tablespoons of pecorino or aged Parmigiano Reggiano, 1/2 sachet of instant yeast for savory pies, 200 g 00 flour, 100 g of pine nuts, oil for frying. First bake in the oven at 180 ° for 25 minutes the pumpkin spread on a lined baking sheet. When it is cooked, chop it with a mixer. Add the eggs, milk and salt to the pumpkin. Mix well and then add the cheese, baking powder and sifted flour. In a non-stick pan, toast the pine nuts for a few minutes and then add them to the pumpkin mixture. Pour the oil into a pan and let it heat up. When ready, pour a spoonful of dough and let it brown on both sides. Finish the mixture, frying a few pancakes at a time to prevent the oil temperature from dropping too much. Drain them, let them dry on a plate covered with absorbent paper and then serve them very hot.

In the tutorial some tips for perfect pumpkin fritters

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Laura Pausini does 45. What do you prefer in the kitchen? – Italian Cuisine

Forty-five years and don't hear them. Laura Pausini celebrates her birthday today, May 16th. And it has never been so good. Between the prize won at the Latin Grammy in November 2018 and the tour with her friend Biagio Antonacci that will lead her to perform in eleven Italian stadiums starting on May 26th, the Faenza singer does not stop for a moment, conceding herself, however, the pleasures of the table. Despite the Romagna tradition, his favorite cuisine is another: that Japanese. In fact, in more than one interview, Laura said she was deeply tied to sushi and the flavors of the East, rice, fish, soy sauce and spaghetti dipped in hot broth.

The diet of the stars

To have benefited, by its own admission, from its physical form following the pregnancy was the Medical Dietetic Society, the so-called S.D.M., one of the most popular diets by Hollywood stars. With the food regime studied by Professor Blackburn of Harvard University, Laura lost 20 pounds: the journey lasted a year and forced Pausini to renounce various foods to which she was particularly fond. The diet is rather rigid and is divided into three phases: weight loss, transition and maintenance. Key points are the elimination of carbohydrates, slowly replaced by vegetables and proteins, and the supplements that are added to the recipes. The progress was immediately evident and led the singer to feel, as she herself said, at peace with her body.

Of Laura, after all, we don't know as much as we would believe. From the dedication of the song Because it never comes back to his friends Laura and Simona, who disappeared in a car accident, at 9 he considers his unlucky number; from the songs of Whitney Houston and Michael Bolton who loves singing in the shower a Forrest Gump which is his favorite movie; from the Smart that uses to move inside the center of Milan to the impulsiveness that considers its greatest defect. An artist full of surprises and that, if we wanted to take the throat, we would know how to conquer.

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