Tag: Salad

Venere rice salad – Italian cuisine – Italian Cuisine


Salad with Venere rice: discover the best combinations and tricks to cook it thanks to the summer ingredients, a dip between flavor and color

salad-rice-venus

Present on the market for some years, Venere rice is increasingly loved and used in many recipes. This dark grain is born in Piedmont thanks to the union of two varieties, a local one, white, and an oriental one. It seems that black rice in theancient China was considered a noble food, reserved for the emperor. Today we can all appreciate his numerous properties and color, able to transform even the simplest dish thanks to the intriguing chromatic effect.

Benefits of Venere rice

The Venere rice owes its characteristic ebony shades to the pigments of the pericarp which covers it. Rich in anthocyanins, which can be found in blue and purple fruit, it plays an important role antioxidant action, able to counteract premature aging and contribute to cell regeneration by keeping the walls of veins and arteries in shape. How to cook Venere rice? Hardly overcooked: crunchy, it is also ideal for a picnic, a lunch break away from home or finger food preparations to be served as an aperitif in many small glasses. To enjoy it at its best you can taste Venere pilaf rice, after boiling it, or use it for a delicious pie. Compared to commonly used rice, it has a higher quantity of vitamins, minerals and fibers, which is why integrating it into the diet will transform Venere rice into an ally of your well-being.

The best combinations for the Venere rice salad

How to prepare a delicious salad using Venere rice? Perfect match with shrimp or prawns, to be cooked on the griddle and seasoned with fresh coriander, parsley and aromas. To give a touch of color you can add many cubes of red pepper or the courgette, also excellent raw, rich in purifying properties. Cut the zucchini into julienne strips and try to season Venere rice with fresh parsley: a real treat. Among the ingredients to be tested in the Venere rice salad, fresh or smoked salmon and eggs, precious forprotein intake. If you love spices go ahead and sprinkle with turmeric, saffron or ginger, which goes well with Venere rice and teases with taste.

5 ideas for the Venere rice salad

1 Venere rice salad with crispy prawns and courgettes
2 The exotic flavor of mango along with Venere rice and red onion
3 Venus rice with grilled vegetables and herbs
4 Venus salmon salad with pepper and fresh coriander
5 Venus rice salad and eggs

Tuna salad – Italian Cuisine – Italian Cuisine


Tuna salad: discover the basic recipe … and try the delicious variations on the theme with many recipes in the name of taste

tuna-salad

Summer, desire for light and fresh dishes. Here is a great reason to add to your favorite recipes thetuna salad, easy to prepare, fast and very versatile. You can choose the classic recipe or bet on the delicious alternatives to prepare with the typical vegetables of summertime, like fresh peppers and zucchini, excellent even raw. Discover the tuna salad in all its variations.

Which tuna to choose?

In the pantry it is always useful to keep a few packets of canned tuna, it will be useful when you are in a hurry. Natural tuna, compared to tuna preserved in oil, has fewer calories. Those who live by the sea or have a fish market can bet on fresh tuna, low in calories and rich in beneficial properties, Omega Three fatty acids, important for the prevention of cardiovascular and neuro-degenerative diseases. If you use canned tuna, remember to drain the product: the natural variant has a lower caloric content, although salt is present in the same quantities.

The basic recipe of tuna salad

How to prepare a tantalizing tuna salad? Slice or cube cut i ripe tomatoes, rich in lycopene and important for well-being thanks to theantioxidant action. Cut into thin slices, the onion will add an unmistakable aroma. Furthermore, consuming raw onion is good for the heart and circulation, it stimulates the immune system and has a disinfectant effect. If you like, you can add lettuce, tender valerian and a handful of fresh rocket, to chop on the salad. To season it is possible to use extra virgin olive oil and a modest amount of balsamic vinegar, or fresh lemon juice. Between the most delicious preparations of the summer period we find the salad alla nizzarda, which combines the taste of tuna with the intense aroma of black olives, green beans, eggs, peppers and spring onions.

Tuna recipes to try

One of the simplest and oldest recipes of tuna salad includes onion and beans, two typical ingredients of poor peasant cooking. This preparation, which you can get by mixing the ingredients together with extra virgin olive oil and apple or balsamic vinegar, is an important source of protein. Are you on a diet? Use natural tuna, to which you can combine fresh sprouts and many seeds, for example flax, poppy or sunflower seeds, rich in mineral salts and able to help you fight fatigue. Typical of Sicily it is the delicious citrus salad: in this case you can combine the oranges cut into thin slices of fennel and tuna, to which you can add the olives, black or green. Among the fruits of the earth available during the summer we find the sweet pepper and zucchini, sweetly aromatic and rich in purifying properties. But not only: those who want to transform the tuna salad into an exotic taste can add avocado, cut into pieces and excellent seasoned with fresh lemon juice. Versatile and rich in nutrients, tuna also becomes the right ingredient for a pasta salad, to be flavored with freshly picked fresh basil.

Recipe Melon and cucumber salad with celery soup – Italian Cuisine

Recipe Melon and cucumber salad with celery soup


  • 600 g yellow melon
  • 600 g white melon
  • 600 g clean celery
  • 200 g cucumber
  • 75 g egg white
  • 70 g flour
  • 55 g seed oil
  • 50 g sorrel
  • 30 g fresh ginger
  • 20 g milled durum wheat semolina
  • 20 g milk
  • 6 pcs zucchini flowers
  • lemon
  • flax seed
  • fennel
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of melon and cucumber salad with celery soup, mix the flour with the semolina, seed oil, egg white, milk and 1 tablespoon of white wine: you will get a fairly consistent batter. Spoon the batter into a plate lined with baking paper to create very thin tongues. Sprinkle with flax seeds. Bake at 180 ° C for 9-10 minutes.
FOR SALAD: Peel the ginger and cut it into small pieces. Blend it with the touch of celery and the juice of 1 lemon, then pass the smoothie through a sieve to remove the fibers. Peel the cucumber, cut it in half lengthwise, remove the central part with the seeds and reduce it in half slices. Peel the melons and cut the flesh into cubes. Clean the courgette flowers and cut them into strips. Compose the salad by mixing melons, cucumber, sorrel and courgette flowers, then pour the celery soup and complete with a drizzle of extra virgin olive oil and freshly ground pepper and fennel. Accompany with flax seed waffles.

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