Tag: Prepare

How to prepare a very quick tomato sauce without skins – Italian Cuisine

How to prepare a very quick tomato sauce without skins

Typical condiment of the Italian summer, the tomato it’s a summer vegetable and incredibly versatile.

Tradition dictates that the tomato sauce be prepared in the summer, with a consolidated technique and long production times. First the tomatoes are washed and cooked in large pots so that they soften and the skin can be easily removed; then it’s time for the food mill, to reduce the vegetable to pulp and remove the larger pieces, direct it into the pan for further cooking; finally the bottling phase, the most delicate. In fact, it will be necessary to sterilize each container with boiling water, fill them with tomato sauce, close them hermetically and ensure that all the air inside comes out, to avoid the creation of potentially harmful bubbles. For this it will be enough to immerse each bottle in a large pot of boiling water, wrapped and separated from the others thanks to the classic kitchen rags.

Although this is the longest and most recommended method when it comes to creating real preserves to dispose of during the winter, there are more fast to prepare a tomato sauce equally good and perfect to be prepared immediately

To obtain very quick tomato pulp without skins, cut the tomatoes in half and grate them on a grater with large holes. You can prepare a sauce with it or freeze the pulp to always have it on hand!

How to prepare and dress the salad – Italian Cuisine

Should the salad be dried? Salt or oil first? How is vinaigrette made? Many useful answers for a perfect salad and 10 fresh and easy recipes

Salad: preparing it is not trivial. And a few attentions can make a big difference to turn a fresh side dish or a delicious and light single dish. The salad refreshes and degreases the palate by accompanying challenging main courses, it sits perfectly next to the fish and sits on the desk when it's time for a light lunch. But it is important to learn the basics to prepare and dress the salad in a workmanlike manner. Scroll i 6 easy easy steps, you will come to the toppings vinaigrette and citronette, and then close with 10 really tempting salad recipes – in the face of those who say that a salad is sad!

How to prepare and dress the salad in 6 photos


Soak the salad in a bowl and let it rest for 5-10 minutes, so that the residues can settle on the bottom. Then, in order not to move them, drain the leaves, taking a few at a time with your hands.

2) DRY

Water and "fat" are antagonists and a wet surface repels the oil, so dry the salad very well. If you don't eat it right away, place it unseasoned in the refrigerator, covered with damp kitchen paper.


The first seasoning to add is lemon juice or vinegar. Never pour oil as the first ingredient, as it would prevent the salt from dissolving and distributing itself evenly.


The salt is combined with the vinegar. The order of these two ingredients can be reversed; the important thing is that the salt dissolves in the vinegar so that it is distributed over all the leaves. To taste, add a grind of pepper.

5) MIX

Don't be afraid to use your hands: in this case they are the best "tools". Cutlery, even the most delicate salad tongs, risk tearing and damaging the leaves. The hands ensure delicacy and control.


Finally, add the olive oil: about one tablespoon every 50 g of leaves will be enough. Choose a high quality light or medium fruity, mix now with the cutlery and serve immediately.

Vinaigrette and citronnette

These are the simplest sauces to dress salads: these are oil and vinegar emulsions (vinaigre in French, hence vinaigrette) or oil and lemon (citronnette), with the addition of salt and pepper. Despite being "whipped" oil-based sauces such as mayonnaise, vinaigrette and citronnette are not stable: if left to rest, they "disassemble", due to the separation of the fat from the watery part. It is therefore advisable to prepare them at the moment of consumption and use them immediately to dress the salad. Just vigorously blend 1/3 of vinegar or lemon with 2/3 of oil, salt and pepper.

To know
– For a smoother and less acidic sauce, use 1⁄4 of vinegar or lemon and 3⁄4 of oil.
– To vary, replace the lemon juice with juice of different citrus fruits, raspberries, pomegranates, passion fruit.
– Add a teaspoon of mustard for character or chopped herbs for a fresh note.
– The faster and more vigorously you emulsify the oil, the thicker the sauce: use an electric mixer, especially for sauces richer in oil.
– 15 g of vinaigrette per person is enough. For 4 people (200 g of leaves), emulsify 20 g of vinegar with 40 g of oil, salt and pepper.

10 truly delicious salad recipes

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How to prepare delicious desserts on a budget – Italian Cuisine

Spend little and make a great impression? You can with the five desserts we have selected for you. Beautiful to look at, delicious to eat and easy to make

Here is a selection of mind-boggling desserts perfect for all occasions and super cheap.

Creme caramel

Crème caramel is that spoon dessert that you have to prepare at least once in your life because it is a classic and also quite easy to make. To do this, a few simple ingredients are enough so it will cost very little but you will make a great impression with your guests!
It can be made with a classic mold, or in single portions.
Watch out for cooking because if it is not compact enough it breaks.


Pavlova is one of the most elegant desserts there is.
White and frothy as snow and sugary as only meringues can be, in fact it is made only with egg whites and sugar.
The nice thing about this dessert is that you can then enrich it with whipped cream or custard and lots of colorful fruit to turn it into a true work of art.

Stuffed apples

Stuffed and baked apples are the unexpected dessert: a treat at the end of a meal, to be enjoyed warm and with a creamy accompaniment based on ice cream, cream or cream.
What to fill the apples with?
You can indulge yourself with dried fruit such as chopped hazelnuts and almonds, or raisins and pine nuts, or dried figs and chopped dates.
For a very tasty variant, use crumbled biscuits: the best are the Amaretti biscuits.
To empty the inside of the apple, use a core remover and dig it out well to remove all the seeds.
Once filled, sprinkle with orange juice, sprinkle with brown sugar and cinnamon and bake at 180 degrees for 25 minutes, or until the apples are soft.

Stuffed apples.
Stuffed apples.

Homemade ice cream

We call it easy ice cream for two emotional people: it is prepared with two ingredients and without an ice cream maker.
The ingredients are condensed milk and fresh (whipped) cream in equal quantities.
Once everything is mixed with an electric whisk, place the ice cream in a container and leave it in the freezer for about three hours.
To make it softer, add an alcoholic part such as a cup of rum or whiskey cream.
You can also enrich it with crumbled biscuits, chocolate chips or spreads.
It is an excellent accompaniment to cooked apples, strudel or pandoro and panettone at Christmas.

Fruit galette

The galette is a very easy tart, filled with fresh fruit, which is prepared with a base of shortcrust pastry which does not have to be perfect, on the contrary … this cake is beautiful in its imperfection!
Not regular in the edges and rustic in its way, the fruit galette is the dessert that everyone can prepare without difficulty and in a few minutes.
It's cheap, it's delicious and perfect for any occasion!

Discover all the ideas in the gallery

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