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what it is, where it is and the recipes – Italian Cuisine

what it is, where it is and the recipes


Many names and an unmistakable taste: discovering the king of the woods that grows between April and November, perfect with fish or baked in foil

The king of the forest is certainly he, the porcini mushroom. It grows mainly in the high mountains and in the areas rich in oak and chestnut trees, as the ancient Romans already knew and as the inhabitants of some regions of Italy, especially northern regions, who over time have made the porcine a real institution. An example of all is that of Borgo Val di Taro, a small town in the Parma area and home to a mushroom protected by a consortium known practically all over the world. One of the most interesting varieties of porcino is that summer which, however, to the detriment of the name, grows from April to November, therefore between spring and late autumn.

Discovering the Estatino, the summer porcini

The scientific name of summer porcini is Boletus reticulatus and it is generally born in sunny areas and under broad-leaved trees with preference for the chestnut, in the grassy clearings of the spruce woods and even among heather and juniper shrubs. In short, the summer porcini breeds a little everywhere. It has a hat that tends to crumble easily in dry and windy weather and with shades that go from beige to brown. The cuticle, on the other hand, is very thin and yielding, while the stem usually has a very marked lattice, spread to the foot and often has the same color as the hat. Summer porcini is also called aestivalis, an estatino and white fungus and of the four varieties of porcino (the others are called edulis or maquis mushroom, aereus or black mushroom, pinophilus or red head mushroom), the summer one is the most fragrant, plus small and gives off a more aroma marked. Moreover, compared to the others, summer porcini is more digestible and is lighter even to weight. The most famous summer porcini are precisely those that can be found in the Val di Taro and in the Val Nure, in the Piacenza area. But it is possible to "go to fughi" with success, when we are in search of reticulatus, also in many other Apennine woods, such as those of Garfagnana, Abruzzo and Aspromonte, and even on the heights of islands.

Recipes with summer boletus

Versatile in the kitchen, summer porcini is suitable for many recipes. Any examples? Let's start with a delicious variation of the cannelloni. The necessary ingredients, for four people, are: 400 grams of thinly sliced ​​mushrooms, 50 grams of chopped onion, 80 of celery and chopped carrots, 40 grams of tomato paste dissolved in 8 teaspoons of water, 2 chicken stock cubes , 8 teaspoons of flour, half a liter of low-fat milk, 100 grams of grated Parmesan, 4 teaspoons of melted margarine, 120 grams of raw cannelloni with a lot of pasta thin and salt. First, brown the onion, celery and carrot in 8 tablespoons of water, then add the mushrooms and cook for about three minutes. At this point add the tomato purée and let it cook everything until the mushrooms become tender. Meanwhile, apart, dilute the flour in the milk, salt and stir without interruption: it will be necessary to stop only when the batter has become thick. Out of focus, add grated cheese and margarine and pour half of them into the mixed vegetable stews. Mix well and the result will be a delicious filling with which to fill the cannelloni. Arrange them in a non-stick baking pan, cover them with the tomato and bake at 180 degrees for about twenty minutes. That is the time necessary for the cannelloni to become golden and ready to finish at the table.

Baked mushrooms

But the summer porcino is also good in foil. To prepare it in this way we need (always for 4 people) 600 grams of mushrooms, 6 tablespoons of oil, rosemary, 2 cloves of garlic, a piece of ginger, salt and pepper. Preparation: first clean the mushrooms well, cut them into wedges and place them on a sheet of parchment paper. At this point season with oil, 2 sprigs of broken rosemary, minced garlic and grated ginger. Add salt and pepper, close the foil and cook for half an hour in oven (already warm) at 180 degrees. The result will be a dish with lots of flavor and low in fat.

Sea bream and porcini mushrooms

Finally, another recommended recipe for summer porcini is that of baked sea bream with porcini mushrooms. Also this time considering a table of four people, the necessary ingredients are: a bream of about a kilo and a half, 600 grams of porcini, 20 cherry tomatoes, 400 grams of potatoes, 100 of black olives, a tablespoon of dried oregano, a sprig of rosemary, a lemon, 2 cloves of garlic, a chili pepper, olive oil, pepper and salt. After cleaning the fish, add salt and pepper inside. Then cover a sheet of baking paper with a bed of thin potato slices, spread over the top sliced ​​porcini mushrooms, the tomatoes cut into quarters, the olives, the oregano, the chopped rosemary, the thin-leaf garlic and the chopped chilli and drizzle with lemon juice and oil, salting everything again lightly. Close the foil and cook in a preheated oven at 200 degrees for three quarters of an hour. It will be a little longer waiting than the others just mentioned, but be sure, it will be worth it.

In the gallery the recipes tried by our editorial staff!

Summer cold pasta: our favorite recipes – Italian Cuisine


Long live the summer, long live the pasta. Cold, seasoned, perfumed, to be served in a large bowl. To offer it, share it and have fun eating it all together. Much more than a first, is a"Idea of ​​happiness to try at the tip of a fork between laughter and another, perhaps in a long table set on the terrace or in the garden. The cold pasta we chose for the cover was prepared with vegetables and salami and won us over with that grilling soul … irresistible. But the ideas do not end there. In the gallery above you will find pesto cold pasta, with prawns, mozzarella, beans, hot sauce, fish and much more.
PS: let yourself be surprised by the long formats!

CI01605.pdf

Our 50 cold pastas:

Here then are ours cold pasta recipes with peppers, with shrimp with quick pesto and mint, with marinated crudités, with blueberries and currants, true, cold pasta salad, with rocket pesto, with anchovies, with ricotta pesto, with cherry tomatoes, oregano, mozzarella, to the Mediterranean, with tuna sauce, with shrimp, exotic, cold aromatic paste, with olive pesto, with grilled vegetables, spicy, with fish, sformed with vegetables, with vegetables and aromatic herbs, pasta salad, cold peppers snails, short pasta with rocket and baby squid, pasta salad with three colors, with peppers and zucchini, cold half sleeves with mixed vegetables, cold lasagna and vegetable pie, cold butterflies with peppers, shells with cold bean sauce, salad of pasta and sword, Cold "gnocchi" with tuna, cold feathers with robiola, spicy cold tiles, cold butterflies in spicy sauce, cold propellers with plums and tuna, cold sedanini in egg sauce, cold butterflies and double pesto beans, pasta salad with pickles and rocket, pasta salad, mango and bresaola, chicken salad with pasta and eggs, pasta salad curry, pasta salad with vegetables and salami, Saracen tagliolini in salad, salad of scratchers and salmon, orecchiette salad, cold paccheri stuffed with squid, cold pipes with zucchini, cold shells, sword and zucchini and ditalini salad, fusilli salad with lobster.

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Cold pasta with peppers

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Cold pasta with marinated crudités

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Cold pasta with blueberries and currants

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Cold pipes with zucchini

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True cold pasta

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Cold pasta salad

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Cold pasta with rocket pesto

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Cold pasta with anchovies

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Cold pasta with ricotta pesto

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Cold pasta with cherry tomatoes, oregano, mozzarella

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Mediterranean cold pasta

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Cold pasta with tuna sauce

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Cold pasta with prawns

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Exotic cold pasta

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Aromatic cold pasta

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Cold pasta with olive pesto

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Cold pasta with grilled vegetables

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Spicy cold pasta

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Cold pasta with fish

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Cold pasta pie with vegetables

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Cold pasta with vegetables and aromatic herbs

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Pasta salad

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Cold snail with peppers

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Short pasta with rocket and baby squid

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Three-color pasta salad

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Cold half sleeves with mixed vegetables

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Cold mess of lasagna and vegetables

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Cold butterflies with peppers

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Shells with cold bean sauce

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Pasta and sword salad

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"Gnocchi" cold with tuna

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Cold robiola pens

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Spicy cold tiles

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Cold butterflies in hot sauce

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Cold propellers with plums and tuna

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Cold sedanini in egg sauce

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Cold butterflies and double pesto beans

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Pasta salad with pickles and rocket

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Pasta salad, mango and bresaola

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Chicken salad with pasta and eggs

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Pasta salad with vegetables and salami

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Saracen Tagliolini in salad

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Grated and salmon salad

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Orecchiette salad

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Cold paccheri stuffed with squid

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Cold shells, sword and vegetables

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Ditalini salad

Summer recipes for vegetarian second courses – Italian Cuisine

Summer recipes for vegetarian second courses


From the spaghetti omelette to the zucchini cutlet, through the chickpea burger and the white parmigiana: here are some tasty ideas without meat

For vegetarians, in summer, salads and Capri are the most popular. But why not surprise and amaze your guests even with others unusual meat-free dishes, easy to prepare and good even when eaten cold? Here are five vegetarian seconds to give your holiday a new taste.

Vegetarian zucchini cutlet

Easy and fast, the zucchini cutlet will make your light lunch or your picnic or sandwich on the beach unique. To prepare it just grate the courgettes and the scamorza (or another cheese with a similar consistency, such as provola) and join breadcrumbs, Parmesan, salt, pepper and nutmeg. Give the mixture thus created the shape of a cutlet, bread it by dipping it first in the egg and then in the breadcrumbs and finally pass it in the pan until a crispy crust has formed on the surface.

Spaghetti Frittata

Did you not manage to finish all the spaghetti prepared the day before for your spaghetti with relatives and friends? Not bad, they immediately become the main ingredient for lunch or dinner the next day. To the spaghetti already seasoned just add a few eggs, salt, pepper and then put everything in a pan with chopped onion and oil. If, on the other hand, the spaghetti are still plain you can enrich them with cherry tomatoes and mozzarella before adding the eggs and frying in a pan.

Chickpea vegetarian burger

This is only one of the versions of vegetarian burgers. Instead of chickpeas, in fact, you can use any type of vegetable, from carrots, aubergines, to courgettes. First of all blend the chickpeas to create a sort of cream. Then add the chopped onion, salt, pepper and two egg whites to the mixture to mix everything (if you also want the paprika if you like it). Now just add a little flour and if you want a tasty cheese of your choice and the game is almost finished. All that remains is to give the shape of the burger to your mixture and cook in the pan for a few minutes.

The white parmigiana

The white parmigiana is nothing but the tomato-free version of the classic parmigiana with sauce. Layers of fried aubergines alternate with layers of smoked provola (for a stronger flavor) or mozzarella (for a more delicate taste). Finally a nice sprinkling of Parmesan and go into the oven. It is a good dish also eaten cold and the aubergines can also be preliminarily grilled or replaced with zucchini.

Fennel pie

Flans or savory pies are perfect for the summer period because they are prepared quickly when you have some time available and are consumed later when you have an appetite. A nice second course to find ready when you need it, in short. An easy and tasty pie is fennel and potato. It is prepared by placing in an ovenproof dish alternate layers of boiled and cut into slices and fennel sautéed in a pan with a knob of butter. Each layer must be separated with bechamel sauce. In the end, just cover everything with the remaining béchamel and Parmesan or pecorino before baking in the oven.

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