Tag: Quick

Halal: quick and easy guide – Italian cuisine reinvented by Gordon Ramsay

Halal, a concept that oozes with meaning, goes far beyond its literal translation of “lawful” in Italian (the opposite of which is Haram, or “unlawful”). To reveal the most intricate nuances of this fundamental principle of Muslim religious practice, I had the pleasure of interviewing Walid Bouchnaf, the quality manager of BeHalal Srl. Through this conversation, Bouchnaf guided me on a journey of understanding that transcends the mere “ban” on pork and the dynamics of slaughter ritual, revealing a broader panorama that characterizes the Halal approach to daily life.

What is Halal (in a simple way)

Walid Bouchnaf began our conversation by highlighting that Halal is not simply a set of dietary rules, but rather a philosophy that permeates every aspect of Muslim life. The practice of Halal is not limited to the act of eating alone, but extends to work, education, social relationships and even daily actions such as going to the bathroom. The Muslim, therefore, seeks what is lawful and strives to distance himself from what is considered unlawful or Haram.

Within the food sphere, I was guided through a deeper understanding of Halal. It is therefore not just a matter of choosing legal foods, but also of evaluating the methods of obtaining them. Ritual slaughter, often mistakenly identified as the essence of Halal, is only one part of a bigger picture. This process, which involves killing the animal by bleeding, is not only a religious act, but also a technical approach that aims to guarantee hygiene, considering blood as a potential vehicle for bacteria and viruses and therefore illicit.

Bouchnaf stressed that the focus on ethics does not stop at slaughter, but embraces the well being overall animal. The animal must be in excellent physical and psychological condition, come from ethical farms and comply with specific standards. Furthermore, the company that markets the product must adhere to religious and ethical values, pay taxes and not be involved in illegal activities or linked to the mafia.

It is emphasised, therefore, that Halal is not simply a question of meat, but a holistic approach to life, involving environmental, ethical and social responsibility issues. It’s not just what you eat, but also how it is produced and marketed.

Halal: are there certifications?

As regards the world of certifications, yes, specific Halal ones exist and Bouchnaf illustrated the fundamental role of organizations like BeHalal (for which he works) in the food sector and beyond. These entities act as a bridge between the religious and industrial dimensionsensuring that the standards of quality, ethics, safety and environmental respect are respected.

Food: what is best to eat and when

After exploring the Koranic precepts, the conversation concluded by exploring the relationship between Islam and food, as suggested by the Sunnah, or the Prophet’s behavior in terms of practices and education. Walid shared that Islamic tradition encourages moderation in eating, then sharing meals, appreciating what you have and admonishing you not to waste food.
The Hadith (anecdotes about the life of the Prophet, a constituent part of the Sunna) provide specific indications on foods, underlining the benefits of fruit and vegetables.

What and how to consume

All cultivated plants, herbs and mushrooms are considered legal for humans, excluding those harmful to health or that cloud reason, such as alcohol and drugs. The Hadiths report the Prophet’s predilection for certain foods, including watermelon, melon, cucumbers, grapes, quince and the Kebas fruit of the Miswak tree.

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

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!

here’s grandma’s quick snack – Italian Cuisine

With irresistible meltability, i crostini with sausage and stracchino I’m a homemade snack delicious, rich in flavor and soft enough to make every bite an experience.

To prepare it you only need 20 minutes, the cooking time in the oven.

The sausage must first be removed from the casing and only then mixed with the stracchino, so that it becomes in effect a spreadable cream with a strong flavor made even tastier and more delicate by the presence of fresh cheese.

The choice of bread is fundamental: with such a tasty condiment it is best to opt for a homemade loaf without salt, like the typical Umbrian breadwhich was created precisely to accompany platters of the best local cured meats and cheeses.

Prepared by grandmothers as a substantial snack, sausage and stracchino crostini are perfect for enriching rustic appetizers.

Ready in 5 minutes, the Grandma’s snack it requires a passage in the oven so that the sausage cooks thoroughly and creates a crunchy and delicious crust.

Cut nice, fairly steep slices of bread, remove the skin of the sausage and add it to the stracchino with a fork, finally spread the mixture on the bread and bake at 180°C for 20 minutes until a crust is created!