Tag: Prepare

How to prepare the perfect salad: the advice of the naturopath – Italian Cuisine


Boredom, with exotic spices and imaginative condiments. The suggestions to turn the salad into a good dish in every sense

Also that of thebig salad perfect can be considered in all respects a refined culinary art. Yes, because to put together a few leaves of salad, a few slices of tomato cut at random, two cubes of cheese and a handful of croutons, to then go over everything – maybe – with a little olive oil, the vinegar of order, salt , pepper and so on, it is certainly not enough to transform our bowl of vegetables & co. in a lunch worthy of being called such. The Italian-American knows it well Jessica Haase and the Milanese naturopath Eleonora Borgo, which together inaugurated the salad bar in Milan Muzzi, a pretty place in via Pasquale Sottocorno. With a very specific goal: to show that a carefully prepared salad is not worthy of being considered a punitive meal. Rather.

"Our entire project was born inspired by the legendary salads of Jessica's mother, who always managed to amaze and satisfy every type of guest," Eleonora tells us. "Because yes, it's worth remembering: the salad doesn't have to be boring and tasteless. On the contrary, it can become a wonderful white canvas for play with seasonal products, with different cuts of the products, with crunchy elements. Arriving to satisfy and satisfy the palate, while remaining light and rich in nutrients . Here then some valuable advice (and a "made in Muzzi" recipe) to better prepare our next salad.

We are looking for balance

Like any other dish, the dear old salad also requires the right balance between its different ingredients. So we favor vegetables – and why not, even fruit – in season, and then we go to balance it all in relation to all the non-vegetable additions: feta, for example, is a very tasty cheese, but it risks making all excessively stringy; it is therefore good to moderate the quantity and combine it with something fresh, which releases water.

Boredom banishment

Who said that the salad should consist exclusively of various leaves? We leave the imagination free and look for new ingredients. Fruit, for example, but also cereals, capable of giving an excellent supply of energy. Or the flowers. Fish is also perfect, perhaps with citrus fruits and the like. And then away, among aromatic herbs, seeds and spices, for a truly out-of-the-box recipe.

The courage to dare

The salad can not only become a perfect test for unusual combinations, but also to experiment with ingredients that normally remain on the bottom of our pantry. Or that we never even used. Any examples? The Mitmita, a fragrant blend of spices based on cardamom, cinnamon, cumin, ginger and so on, typical of Ethiopian cuisine. Or again the Sommaco, with a sour taste particularly used in Lebanon, and with a high antioxidant power.

Let's play with the condiments

Oil, vinegar, salt, pepper. Ok, the basics are these, but there is no reason to ask us any kind of limit. Who is looking for a strong taste for their salads, but does not want to abuse garlic or onions, can for example resort to flavored oils: to press firmly on the flavor pedal, but without weighing it down too much.

The importance of touch

That of the salad is first and foremost a tactile experience. On the palate, of course, when the crunchy components create the perfect harmony with the rest of the ingredients. But the sensory dynamic begins even before, during the preparation phase: we must not be afraid to use our hands, to chop, season, mix, portion. This will help us to make the dish really ours, built according to our needs.

The special recipe

Each salad can have a specific purpose. Like that of the Lady of Iron prepared by Muzzi, who wants to give energy and precious nutrients to our body, guaranteeing at the same time, a lot of taste. To prepare it we therefore use beetroot, Williams pears, watercress, endive, fenugreek sprouts, walnuts and poppy seeds. We balance the various ingredients according to our taste and then complete with a ball of goat covered with pollen, and a dressing made with olive oil, mint, honey, balsamic vinegar, lemon juice, salt and pepper.

How to prepare seafood salad and 5 mistakes to avoid – Italian Cuisine

How to prepare seafood salad and 5 mistakes to avoid


A dish rich in scents and flavors of the sea. Here's how to prepare it at home (and 5 things not to do)

The seafood salad is a fish-based dish to serve at the table as an appetizer or as a second course. Excellent in summer because it is fresh and light, perfect all year round, especially on special occasions.

The ingredients

The beauty of this dish is the union of so many flavors, all coming from the sea.
In this salad you will find mussels, clams, squid, shrimp and octopus, as well as many smells that make this preparation fresh and tasty.
You can also prepare a seafood salad without clams and mussels, perhaps only with squid, octopus and prawns, but it won't be exactly the same.

Seafood salad recipe

Preparing a seafood salad is very simple, but you have to be a little patient for the different cooking times and for cleaning all the ingredients. To speed things up you can of course buy everything already clean at the fish market.
Otherwise, first thing clean the squid and octopus and cook them separately in boiling water (the squid for 15 minutes and the octopus for 40 minutes). Then cut everything into pieces.
Meanwhile you can cook squid and octopus clean the mussels depriving them of the beard and you can soak the clams in cold water to purge them.
Then cook the mussels and clams separately to make them open. Use two pans and add just a little water. Cover with a lid and after a few minutes they will be ready. At this point let them cool for a moment and then shell them.
Blanch the prawns after depriving them of the outer casing (a small black strip on the back) and let them cool.
Assemble all the ingredients and seasoned with oil, salt and pepper and let the salad rest in the refrigerator for an hour. Serve with the green sauce.

Green sauce recipe

The green sauce is the perfect accompaniment to many cold fish dishes and cannot be missed when there is seafood salad at the table.
Preparing it is very simple. Simply blend fresh parsley with oil, anchovies, capers, lemon juice and salt. You should also add a clove of garlic, but it depends a little on your taste.
One teaspoon is enough for each portion.
As you have seen preparing seafood salad is not so difficult, so be careful not to commit a few unforgivable mistakes like the ones in the gallery above.

3 rules to prepare the perfect cold pasta salad – Italian Cuisine

3 rules to prepare the perfect cold pasta salad


What should you consider to compose a cold pasta salad the right way?

In summer you don't have to give up pasta! The beautiful season is the best time to dedicate oneself to cold salads, not just the rice ones. To prepare a perfect cold pasta salad, however, you need to follow some rules very precise. Davide Negri, chef and lecturer at the courses of The School of Italian Cuisine, it has three for you.

1. Cooking

The first rule, the most important, concerns the cooking of pasta. It may be natural to drain the pasta al dente, for fear that it will lose consistency by resting. In reality it is not really so. It is important to cook the pasta not too al dente, cool it quickly under the jet of cold water and drain it. This serves both for stop cooking immediately, both to prevent ingredients like cheeses from melting once added. Attention: this procedure reduces the sapidity, for this it could be necessary to salt the pasta again. Another tip from the chef: use the whole wheat pasta!

2. Consistency

It is always better to combine something much Crisp for not having too similar consistencies. Opt for vegetables and vegetables raw is an excellent idea. Tomatoes, peppers, carrots, courgettes, aubergines, radishes, you name it. Not all of them lend themselves to being eaten raw (and not everyone loves them), so you can grill them or boil them quickly, to prevent them from losing their crunchiness. Alternatively, try the technique of marinating, cutting them into cubes and seasoning them with oil, salt and lemon.

3. Aromas

Pasta should not only be cold, but also fresh! To this end, the taste of us comes to our aid herbs. Some of the best: mint, basil, oregano, verbena, fennel, tarragon, thyme, marjoram. Finally, the taste ofextra virgin olive oil raw it should never be missing.

Now that you know how to treat the ingredients to make one perfect cold pasta salad, you can have fun with pairings and the flavors you prefer! Preferably use vegetables Seasonal, but try to play with summer fruit for a more original result.

We are waiting for you at La Scuola di La Cucina Italiana courses to discover many other tips. Below, some ideas to copy from ours cold pasta recipes.

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