Tag: Prepare

We prepare the Bento box, the schiscetta in the Japanese version – Italian Cuisine

We prepare the Bento box, the schiscetta in the Japanese version

Is called Bento and it is the Japanese version of the Milanese schiscetta: for those not accustomed to the Milanese dialect it is the food prepared at home and stored in a special container for the lunch break. In Japan it is a tradition that goes back more than 400 years ago, when the peasants used to take their Bento boxes to the fields while they cultivated the land. Even today it is easy to see groups of boys or men in suits and ties consuming their Bento in the city meadows in the shade of cherry trees in bloom.

Balance and aesthetics

In Japan, preparing the bento box is art, as is composing a bouquet of flowers (ikebana) or offering a cup of tea. The goodness of food cannot be disconnected from the aesthetics of the composition, so every Bento box is an explosion of creativity and refinement. In addition to balance in the association of foods. And among these, you can't miss rice, in the form of onigiri, sushi or inari sushi.

And now we prepare our Bento Box based on onigiri, fried chicken, omelette and boiled rocket

Ingredients for 2 onigiri

80 ml rice, 80 ml water, nori seaweed, 180 g salmon, 1 teaspoon kastuobuoshi (dried tuna), 1/2 teaspoon soy sauce


Let the rice soak for an hour before cooking it. Then pour it into a pot with cold water and bring to a boil. Cook for 10 minutes and then turn off, cover with a lid and let stand 10 minutes more. Once the rice has cooled down, make balls of it, there will be 4. In the meantime, let the salmon soak for half an hour in water with a pinch of salt. Then remove the salmon and spread it on a sheet of foil, spread a pinch of salt on both sides and then wrap it in cling film and let it rest for 30 minutes. Oil a pan and brown the salmon on both sides. Put the dried tuna in a bowl and add a teaspoon of soy sauce. Now make a hole in the center of each rice ball and put a little salmon in it and in the other two a bit of dried tuna mixed with soy. Close up and with your hands formed triangles, which you will wrap with a sheet of nori seaweed. Leave your onigiri aside and dedicate yourself to chicken.

Ingredients for fried chicken

600 g chicken, 1/2 grated apple, 1 teaspoon of grated ginger, 2 tablespoons of sake, 2 tablespoons of soy sauce, 1 teaspoon of salt, 3 tablespoons of potato starch, 3 tablespoons of flour, olive oil for frying


cut the chicken into pieces and leave it in a bowl with the grated apple and ginger, sake, soy and salt. Mix well, cover with a foil and leave to rest in the fridge for 30 minutes. Put the flour and potato starch in a bag and then the chicken pieces. Shake well so that the chicken pieces are covered with flour. Pour the oil in a saucepan, let it heat until it reaches 180 ° and then pour the chicken bites, a few at a time, so that they brown well. Once ready, drain them on a sheet of absorbent paper.

Ingredients for rocket

200 g rocket, 4 tablespoons of toasted white sesame seeds, 2 tablespoons of mirin, 2 tablespoons of sugar, 1 tablespoon of soy sauce.


Boil the rocket in hot water and then drain it in a bowl with ice. In a mortar, mince the sesame seeds and then add the mirin, sugar and soy and mix. Meanwhile drain the rocket, squeeze it and cut it into a banner. Then add the rocket with sesame seeds and stir.

Ingredients for the omelette

2 eggs, a tablespoon of mirin, 1/2 spoon sugar, 1/2 teaspoon of soy sauce, oil for frying.


in a bowl beat the eggs, then add the sugar, the mirin, the soy sauce and mix well. Oil a rectangular pan, separate the eggs into three parts and cook one at a time, rolling it up on itself each time, using a spatula. Then put the rolled omelette on the makisu (stuoietta), roll it well and let it rest. Then gently open the makisu and cut the omelette into 8 pieces, which you will slice through two on wooden sticks.

Ingredients for wustel

2 wustel, 2 teaspoons of ketchup, sesame seeds, olive oil.


Cut the wustel in half and then with a sharp knife cut it vertically to form the 8 tentacles of the octopus. Oil a pan and then crush the wustel from above so that the tentacles divide and cook well. Then add the ketchup and stir. Attach two black sesame seeds as eyes to each wustel to create the eyes of the octopus.

At this point all the ingredients are placed in the Bento Box: the onigiri, the skewers of omelette, the pieces of chicken and the rocket with the baby octopus. Your Bento Box is ready to be enjoyed, even with your eyes!

How to prepare ovis mollis cookies: the recipe – Italian Cuisine

Crumbly, soft and light: these are the ovis biscuits, made with a particular pastry and suitable for any occasion. And to be filled with jam or chocolate

Ovis mollis cookies they are the most delicious thing one can imagine. The pastry with which they are prepared has a special ingredient that makes it soft and crumbly: the firm yolk. Worked together with flour, butter and sugar, makes the consistency of particularly delicate shortcrust pastry and suitable for making all kinds of biscuits, stuffed, covered with chocolate or smooth. These cookies are perfect for the morning set or served as an accompaniment to five o'clock tea. Yes they can stuff with jam, it can be added cocoa in the dough or can be covered, once cooked, with del melted chocolate, for an even more delicious result. Good job!

Plate of Christmas cookies under lights

The recipe of ovis mollis biscuits


200 g 00 flour, 100 g potato starch, 100 g icing sugar, 5 firm yolks, 200 g butter, grated rind of an untreated lemon.


Place the sifted flour on a pastry board, add the sugar and formed a hollow in the center, put the butter at room temperature made into small pieces, and start to knead only with your fingertips. United immediately afterwards the firm yolks that you will have sieved and flavored with the grated lemon peel. Make a loaf, cover it with cling film and put it to cool in the fridge for at least half an hour. After this time remove the dough, roll it out with a rolling pin on a floured surface and cut the biscuits with molds. Arrange them on a baking sheet covered with baking paper and put them in the oven at 170 degrees for 15 minutes, or until you see them turn golden.

Second Christmas dishes to prepare in advance – Italian Cuisine

Second Christmas dishes to prepare in advance

How to simplify life in the kitchen at Christmas? Cooking some courses first. Meanwhile we give you some ideas for meat and fish

How to survive the frenzy that the organization of lunches and dinners Feasts take with you? Organization, dear, old organization. Paper and pen in hand, calendar view, division of tasks and anticipation of as many tasks as possible, so you can then enjoy the holidays. With our own ideas for Christmas main courses to prepare in advance you won't even have to struggle to think about what to cook, just cook in the kitchen.

Second Christmas dishes to prepare in advance: fish

The risk with the fish is that it dries up too much when it is heated before being brought to the table. However, there are some second Christmas dishes to prepare in advance that will satisfy those who on the night of the Christmas Eve eat thin: stuffed squid and the Codfish In Wet they will remain moist and juicy thanks to their sauce. A typically Ligurian dish like the Cappon Magro – a salad, even if to call it this way is an understatement, of fish and vegetables – it is another excellent second to prepare a few days before being eaten.

Second Christmas dishes to prepare in advance: the meat

The dishes based on meat they lend themselves better to be preserved and then eaten later, indeed they tend to be even more tasty. Yours roast favorite will be very good even if you ate it the next day (cut it into slices only when you serve it though) or even, if thawed and sprinkled with its sauce. If you want to give an extra touch to the classic roast with milk, for example, add 50-100 g of pistachios to the sauce in which the meat is cooked for the last half hour, blend and sprinkle the roast with a delicious and spectacular green sauce. Dishes like the guinea fowl, the capon or stuffed goose are other aces in the hole among the second courses to prepare in advance. Here too the same rule applies to roasts: cut them only at the time of service. If you are looking for a less demanding second course – or to transform into a vegan key cabbage rolls they are excellent even if heated, as well as, for children both young and old, the whole vast world of meatballs and meatloafs.

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