Tag: Quick

10 quick recipes for the week – Italian Cuisine

If you have 3 to 30 minutes to cook, these are the quick recipes for you this week!

Two beaten eggs, a nice salad, pasta with tuna and a fruit salad. These are simple, quick and "time saver" recipes that come to mind every time we notice that there is little time left to cook. They are good and solve the problem of hunger but … why not make some changes on the subject?

We then thought of ten quick recipes to prepare during the week that will allow you to prepare new and tasty dishes in maximum 30 minutes. Just take a look at the ingredients, the simple procedures and the delicious final result to decide to try them. Did you ever prepare a menu in half an hour? And some tasty cutlets in just 3 minutes? Here's how to do, inspired by our ten quick and simple recipes to prepare.

Very quick scones with Belgian endive, chickpea salad and potatoes, butterflies with squid and spinach, cutlets, sword rolls, fennel gratin, corn cakes and mascarpone shortbreads will be ready on the table in maximum 30 minutes … ready to cook?

Our 10 quick recipes for the week

Artichokes: 10 easy and quick recipes – Italian Cuisine

Very loved and with a gentle taste, rough artichoke from the tender and tasty heart lends itself to inspiring many succulent recipes. Go in a hurry? No problem: Sale & Pepe selects 10 recipes for you easy and fast based on artichokes, to bring to the table appetizing dishes and simple to prepare, full of diuretic and digestive properties of the delicious vegetable.

Between October and April is the right time to find fresh artichokes on the fruit and vegetable stand. The rules to buy them? Choose hard and heavy artichokes. If the top of the leaves is black, it means they have been collected for a long time. Even the leaves should be taut and not wilted, because the artichoke is the bud of a flower: the open bracts indicate that it is too ripe, therefore hard and with a lot of hay inside. Equally the stem must be firm and intact.

Among the recipes that we propose below, you can not miss a great classic that we suggest in an even more fanciful version: Stuffed artichoke hearts, stuffed with parmesan, nutmeg and pine nuts. Very good, they represent a simple outline to make and beautiful effect, to take to the table even on special occasions. Or try i Fried artichokes: to know that the artichokes are low in calories, will make you fry lighter than guilt.

Another outline for tease the palates are the Baked artichokes: roll them under the grill to brown the crust and create a crispy surface.
Very few required ingredients and little time to use, especially useful for preparing artichokes before cooking: once cleaned, remove the outer leaves harder and leaves about 3 cm of stem, then cut the artichokes in half lengthwise, eliminating the hay.

Another side dish to try is a marriage of perfumes with fruity notes: the pan of Orange artichokes with spices and honey. The unexpected combination of flavors will surprise you, conquering you.

But not just contours. Artichokes can be the extra ingredient for first originals, refined second courses, tasty savory pies.
The artichokes marry well with fish and seafood: you can experiment with the recipe of the Fettucce with artichokes and orange clams or with that of Sea bass with artichokes and crispy leeks. Potatoes and artichokes? A perfect match! Try it Artichoke quiches and new potatoes or lo Potato and artichoke flan.

Do you want a treat? The artichoke can also be eaten raw, perhaps by way of spezzafame before meals. In this case, put on a little lemon to reduce the bitter taste of the vegetable.

And now … scroll the ten recipes of our top ten, choose the one you like best and put yourself in the kitchen. Enjoy your meal!

Quick and easy recipes for the New Year's menu – Italian Cuisine

The December 31st for many it is a working day. If you do not have much time to cook, but you do not want to give up preparing the last year's dinner at home, choose for your New Year's menu simple and quick recipes to realize.

A food that can not miss on the New Year's table is it trotter or the cotechino. The difference between the two sausages is simple, lies in the wrapping that covers them. The zampone, as the name suggests, is contained in the front paw of the pig. To obtain a container, the paw is carefully cleaned and gutted, leaving rinds, nails and fingers. The cotechino instead is inserted in a casing, natural or artificial, and therefore aesthetically resembles more to a normal salami or a ciauscolo. The internal pulp does not differ between cotechino and zampone and is a tasty meat mix of lean pork fat, coarsely chopped, finely minced pork rind, various spices (pepper, nutmeg, cloves and what the butcher prefers).

The zampone is more caloric than cotechino because during cooking, the rind of the leg releases the fat. The cotechino is therefore a bit 'more delicate, although you always speak of a substantial food to make a full of energy in winter. Going for simplifications, the zampone is a strong food for men, the cotechino is more for female palates.
Do not confuse the zampone with the paw, which is always the paw of the pig, but fresh and without "stuffing", a simple part of the body of the animal to cook as it is.

With zampone and cotechino can not miss the lentils! You can accompany them to the two typical sausages of Christmas, for example for a tasty first course like i garganelli with sausage ragù or le millefeuille with cotechino and lentils, but you can also use them to cook easy and original recipes for the appetizer. Here they are to form some polenta and cotechino tartine simple and choreographic or of the small boats.

In the Italian tradition the most used lentils are the green ones, which have the characteristic of remaining compact even after cooking. The most valuable? There "Gigante" of Altamura, Pugliese, larger in size than the common green lentils, and the lentils from Castelluccio di Norcia, Umbrian village hit by the earthquake that proudly continues its excellent production: the lentils of Castelluccio have such a thin and soft skin that they can be cooked directly without soaking, reducing the preparation time. So you can have more time for yourself to get ready for the New Year's party.

If you want to give a refined and elegant touch to your dinner, opt for opening the evening with del fish. Serve the scallops au gratin, very quick to prepare and always impressive.

For dessert, nothing easier: re-uses the advanced Christmas pandoro to create desserts such as pandoro tiramisu with strawberries or apple, pandoro and cinnamon crumble.

Scroll through the recipes we offer you, choose the dishes that most intrigue you and organize an unforgettable New Year's Eve dinner!