Tag: RULES

10 rules for cooking without waste – Italian Cuisine


10 rules for cooking without waste

A well thought out expense

Do the shopping day by day, evaluating quantities and times of deterioration well.
Especially now that you are on vacation, you may decide at the last moment to dine out or at a friend's house. And, in the refrigerator, the food purchased in abundance "ages" and to a large extent will have to be discarded at the time of use. The problem would not have arisen if the expenditure had been done in a thoughtful way and day by day.

A lot or a few? The right

Cook well-measured portions on the appetite of diners.
On vacation, despite the good intentions of the vigil, we move less and, except for the most avid sportsmen, we assume more "comfortable" habits and more relaxed times. Our body therefore needs less calories. Cooking the "right", therefore, without exceeding the number of courses and in "size" is important for a healthy balance and for a better use of resources: less food, fewer calories, less waste.

Nothing is thrown away

Use all the parts of a product giving space to creativity.
Knowing how to use in an appropriate way every part (or almost) of a product is a sign of attention to sustainability, but above all it opens up new experiences and the discovery of unexpected flavors. Not everyone knows, for example, that pea pods can become a tasty drink or that the pumpkin skin put in the oven is better than a chip. Experiment, therefore, with prudence. For those who do not trust their abilities, they can follow the instructions of chef Aliberti who has reused his philosophy of cooking.

Store, store and keep

Learning the art of conservation extends the life of food.
A good use of the different compartments of the refrigerator, placing the products paying attention to the different temperatures, is a small and easy trick that improves the preservation of food. Even combining one food with another can generate unexpected or undesirable effects: for example, apples accelerate the ripening of other fruits.

The time of things

Check the expiration date thinking about when you will use the product.
Plan, plan, establish: on vacation are verbs we would never want to hear. Just relax. But a minimum of programming at the right time helps not to waste time, money or food. Looking at the expiry date of the products requires little effort, let's face it. And even think about whether we will eat ricotta at dinner or in a week. A small choice, a great saving.

Less is better

Choose thinking about the next.
Packaging is undoubtedly an important factor for the good preservation of food, but when it is too much it is too much … A good expense also starts from knowing how to choose the product protected by an effective but not excessive packaging and that is easily recyclable. If a package is made of different materials, recycling it correctly (where do I throw it?) Becomes a challenge that is almost impossible to overcome.

The next day is even better

It is a "grandmother's" device, but no less valid even today: the advanced food is not thrown away. This was a stupid habit that we bought thinking that it was reprehensible to do, just like our grandmothers did, that is to reuse the next day. Meatballs or meatloaf, for example, are spectacular examples of intelligent re-use of food the day before. What you have not finished at dinner can become a perfect component of the picnic on the beach of the next day.

On the beach (or in the mountains) you can do without it

Limit the use of dishes, plates and cutlery.
Even on the beach or on the mountain trails we have the right to our comforts. Sure. But it is not necessary to reproduce the same lifestyle even in those places. A picnic is fun even if the table is not set at home. Less crockery, cutlery and plates means moving more easily, having fewer items to wash and therefore consuming less water (scarce resource) and less detergents (highly polluting). This is also anti-waste attention. Obviously the plastic must be banned.

Outside the home, don't waste the opportunity

Choose the restaurant as a conscious gesture.
On vacation you go more often to the restaurant. It is a beautiful occasion for conviviality, but above all it is an opportunity to learn about a fundamental element of the place where we find ourselves. Cuisine is history and culture. Through the kitchen we know the typical products, the life habits of a city, we discover new flavors, we explore traditions and human typologies. Choosing where to eat is therefore almost as important as visiting the monuments and attractions of the place. It is an opportunity for knowledge not to be wasted.

Ask and it will be given to you

Do not be ashamed to ask for food that has not been consumed.
Abroad it is a practice that has always been in force, but in Italy we are struggling to adopt it. But asking the restaurateur to adequately package the food we have made is not only our right but it is also a healthy and right habit. Nowadays there are more and more restaurants where this good practice has come into use, but we customers must learn not to be ashamed and to ask for it when it is not proposed to us. The important thing is that the container is suitable for storage. Many Italian restaurants have equipped themselves with a special container – Refuge its name – which Fipe has made available to its members. Ask for it.

The anti-waste recipe of chef Franco Aliberti

100% courgette

Ingredients

3 stems of courgette plants, h2o, salt, 3 courgette leaves recovered from the stem, zucchini cream, 5 courgettes, extra virgin olive oil, half shallot, salt pepper

Method

Clean the outside of the stems with the help of a potato peeler. Cut them diagonally so that they look like half a pen, cook the leaves in salted water for about 3 minutes, cut them thin. Add the sliced ​​zucchini, pour ice or cold water and cook.
For the cream: in a frying pan wither the oil with the oil, add the sliced ​​zucchini, pour ice or cold water and cook over medium heat until cooked and evaporated. Mix by adding oil, salt and pepper. Cook the half pen in salted water for 2 minutes and finish cooking in the pan with the leaves and the cream for another 2 minutes.

Tomato salad: the rules and some recipes – Italian Cuisine


Which tomatoes to choose, how to cut them, how to season them: here are tips for a perfect tomato salad to pair with quinoa, avocado, grilled vegetables …

THE tomatoes they never fail at the table in summer. Here is how to prepare a great salad using them as protagonists.

Why eat tomatoes

These extraordinary summer vegetables are the source of a thousand properties. First of all they are rich in vitamin C and mineral salts and they have very few calories, about 18 per 100 grams, so they are the ideal ingredient for those who follow a low-calorie diet.
They are then considered a real one natural heart medication because they prevent the risk of running into serious diseases and reduce cholesterol levels in the blood.
I'm rich in antioxidants, in particular lycopene, which protect the body from degenerative diseases, and have considerable diuretic properties.

Chicken salad with avocado

Salad tomatoes

Good tomatoes are needed to prepare a salad of art-work tomatoes.
Among the many varieties, only a few are perfect for a salad, while others are good for preparations, such as passata or sugo.
The best tomatoes during the summer season and therefore the best for salads are the perini, the Sardinian camone, the San Marzano, the heart of ox (or very similar steak tomato) and the Florentine ribbed.

How to cut tomatoes

The cutting of salad tomatoes depends somewhat on your tastes and a little on the type of recipe you want to prepare. If you want to make a caprese you can cut sliced the tomatoes and then eat them with a knife and fork. If instead you want to prepare a mixed salad with tomatoes and other ingredients, cut everything in medium-sized pieces that are exactly the equivalent of a bite. Finally, if you want to use tomatoes to season a bruschetta, cut them in small pieces.

How to dress tomato salad

Oil and salt they must not be missing, while vinegar is optional. If you decide to use it, though, it's just wine.
You can then enrich your tomato salad with some herbs, generally, oregano or basil.
To make the seasoning more enveloping you can prepare an emulsion or a pesto enough liquid, to be served separately so that everyone can dress the salad as he prefers.
You can also dress the salad An hour before if you want me to lose a bit of juice in which to dip a slice of toasted bread. Remember that it should always be served slightly cold, then put it in the fridge for 10 minutes or use cold tomatoes.

Garlic and onion

There are those who say that there is no tomato salad without these two ingredients.
Then choose what you prefer and add it.
If you love a lot garlic use it in thin slices. Alternatively, use one whole slice and add it to the right seasoning to give a little perfume to the whole.
There onion, instead it should be cut into thin slices, left to soak in cold water for a while and then added to the tomatoes.

Ideas for tomato salad

We now want to offer you some ideas to bring extraordinary recipes to the table using tomatoes along with many other ingredients. Browse the tutorial to discover them!

How to make Cantonese rice. The rules and some variations – Italian Cuisine

How to make Cantonese rice. The rules and some variations


A fun and colorful idea to eat a unique dish rich in nutrients (even for children) comes from the East. We prepare Cantonese rice

Cantonese rice, typical dish of the Chinese cooking, it is now widespread also in our country, perhaps because it is very close in taste and smell to western cuisine.
We can say that this is most famous ethnic dish in the world along with spring rolls. It is also very easy to prepare at home and generally pleases the whole family, especially children.

Cantonese rice recipe

To prepare Cantonese rice, wash very carefully basmati rice and then cook it in cold water until completely absorbed. The proportion is of 280 g of rice for 560 ml of water.
Once ready, drain it further and let it cool.
Apart from blanched gods peas and cut into cubes of baked ham.
beat 2 eggs and cook them scrambled in a wok or in a simple non-stick pan with a little sesame oil.
Add the peas and ham to the eggs and sauté together with more sesame oil.
Finally add the rice and mix everything adding two tablespoons of soy sauce and other oil.

Cantonese rice with prawns

In addition to the more classic version with cooked ham there is also a very famous version of sea, with i shrimp. Just blanch them and sauté them in a pan with seed oil and then add them to the other ingredients. You can use both shrimp and shrimp and give a touch of perfume more with lemon or lime peel.
For a rich variant you can also add the prawns to the classic ham recipe.

Many variations

The beauty of this dish is that you can play with it a little by transforming it in many ways.
There are those who love to add other vegetables in addition to peas. Try for example the blanched asparagus which give a bitter note that contrasts perfectly with the sweetness of rice. Or, add of mushrooms or diced mixed type vegetables carrots and zucchini, especially if you want to make a vegan version without eggs and ham.
For a slightly more smoky taste, instead, replace the cooked ham with the Prague ham.

Cantonese rice rules

Here, finally, in the tutorial, some rules to be respected absolutely if you intend to prepare a perfect Cantonese rice.

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