Tag: Prepare

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

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.

How to prepare and drink a good tea – Italian Cuisine

To drink a perfect tea, both hot and cold, you need to follow the rules.

«The most important ingredient for a good tea, ask me? The person with whom you drink it ". TO Erika Le Noan there is no lack of taste for aphorisms. The new President of Dammann Frères, one of the oldest Maison du tea today of the illy Group, she came to Milan to present the news of the collection of cold teas The Glacé.

In addition to the classic Jardin Bleu, Touareg, Bali, Fidji, Pêche and Samba, there were two new features of theSummer 2019: the fragrances Carcadet Passion Framboise (with raspberry and passion fruit) and Miss Dammann (with ginger, lemon and passion fruit). All ideal even for thecold infusion: the one that takes longer, at least seven hours in the refrigerator, during which the water slowly absorbs the scents of the leaves. So, apart from the person with whom to drink it, we asked Erika what are the ingredients to prepare and enjoy a "pro" tea. Here they are.

1. Start with black

Often those who approach the world of tea start with the tender, with more taste decided is simple. "The green tea it is instead a middle ground, which I recommend to fruit lovers. The White it is a much lighter and more delicate variety of tea, suitable for the most experienced palates .

2. Choose tasteless water

Water is perhaps the most important ingredient after tea. The one capable of enhancing the preparation as well as of irreparably altering it. «Infusion requires a water with a neutral pH, free of chlorine and not too mineral. The best water must have no taste .

3. Watch the temperature …

Each tea has its ideal infusion temperature. Too hot water will risk "burning" it (and making it bitter). A not hot enough will not exalt its nutritional properties. «Generally for the green teas the water should be heated up to 80 degrees Celsius. For those red until 90, for those blacks until almost 100.

4. … Even in summer

In summer, theinfusion a cold proposed by Dammann's Glacé tea collection takes longer: at least seven hours in the refrigerator, in which the water slowly absorbs scents is aromas, offering even more tasting fresh.

5. Heat the cup first

«Personally I prefer the porcelain cup fine. To prepare it to welcome hot tea, it can be heated a few seconds before with a little water brought to boiling temperature .

6. Two grams, no more

«In general, we recommend 2 grams of tea per cup . For loose teas, an elegant and practical accessory is the infuser, with which to collect the tea leaves and immerse them in the teapot.

7. Respect the infusion time

Normally i high quality tea they require less infusion times than the average ones. "They range from 4 minutes for a green tea to 6 for other types of tea".

8. Avoid honey

The agave syrup or the honey, however good, they taste rather decided. «For this it is preferable to sweeten tea with traditional sugar White, the one that least alters the flavor .

9. And start the morning

The best time to drink tea? "Maybe in the morning, when you are to fasting and with a still virgin palate, more predisposed to feel the aromas and flavors. But then again, the important thing is the company.

recipes, tips and all the tricks to prepare it! – Italian Cuisine

It's easy to say cold coffee. But do you know how many ways you can prepare this perfect summer drink? Here are some

Once the grandmothers always had in the refrigerator, when the temperature was hot, a beautiful glass bottle full of already sweetened cold coffee, strictly next to the tea.
Preparing the cold coffee to keep in the fridge and to consume if necessary is very easy. Just put it on the fire a moka or more coffee and then sweeten to taste is transfer to the bottle maybe diluting everything with little water. A drink so good and fresh that the only downside is that once it is ready there is not just one cup!

In many, cold coffee is taken only at the bar and there is an embarrassment of choice.
You can have it shaken, but also with the crushed ice and maybe with milk for the version Frappuccino that Americans like so much. It can also be sweetened with liquid sugar, chocolate or cream and can be enriched with spices of all kinds. Then there are those who prefer the strong version with the alcohol correction.

Of course, it will not be easy to convince the true connoisseurs of coffee and the lovers of the hot cup in the morning, but we want to suggest you some ideas to prepare a good cold coffee at home.
The only rules to follow I'm:
– Choose an excellent quality coffee
– Use mocha coffee and not soluble powder coffee
– Sweetened with liquid cane sugar or not sweetened at all
– The coffee must be brought to room temperature before being mixed with ice

cold coffee

Cold coffee … in so many ways!

Coffee with ice

The easiest way to prepare a cold coffee is to do it in the moka or in the professional machine, let it cool a little and then pour it into a glass with ice. To sweeten it use it liquid sugar because it melts better or add granulated sugar or cane sugar when it is hot.

The shaken coffee

This is the most requested in bars. Get ready with the shaker always adding ice and liquid sugar as in the previous recipe. Someone likes to correct it with a liqueur.

Coffee granita

This is a delicious variant of cold coffee, typical of southern Italy.
Coffee should be mixed with a syrup of water and sugar and placed in the freezer inside a container. You have to mix it every half hour so that it does not solidify completely and after about two hours the granita will be ready to be enjoyed with whipped cream or in the middle of a classic Sicilian husband "with the group".

Frappuccino and Iced Cofee

These are the American versions of cold coffee.
The frappuccino is a cold cappuccino which is prepared by whipping together ice cubes, milk, coffee, liquid sugar and cream or ice cream. It can be enriched with cinnamon, vanilla, hazelnut or amaretto cream and many other goodies. You drink with a straw. The coffee is instead a American long coffee cooled with a generous amount of ice cubes. The portion is usually extra large.

To conclude, we certainly cannot leave you without the coffee granita recipe.

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