Tag: Salt

Couscous veg mint recipe with first salt – Italian Cuisine

Couscous veg mint recipe with first salt


  • 320 g precooked couscous
  • 200 g shelled peas
  • 150 g new zucchini
  • 125 g salt cheese
  • 1 pc carrot
  • 12 pcs multicolored cherry tomatoes
  • 10 pcs mint leaves
  • 2 pcs gherkins
  • lemon
  • salt
  • extra virgin olive oil

For the recipe of veg mint couscous with first salt, bring a pot of salted water to the boil. Peel the carrot and cut it into strips with a potato peeler; slice the zucchini. Pour the couscous in a glass or steel bowl, pour over 320 g of salted boiling water, keeping what is left. Seal with foil and leave to "cook" out of the fire for 5 minutes. Boil the carrots in the remaining water for a few seconds; drain with the slotted spoon and, in the same water, cook the courgettes and peas for
a couple of minutes. Blend the mint leaves with the juice of half a lemon, 50 g of oil and a pinch of salt to obtain a fragrant green sauce. Mix the couscous with the mint sauce and the vegetables; distribute it on the plates and add the halved cherry tomatoes, the sliced ​​gherkins and the first crumbled salt. Complete to taste with freshly ground pepper.

Anchovies in salt: 8 ideas for quick and easy dishes – Italian Cuisine

Anchovies in salt: 8 ideas for quick and easy dishes


A poor ingredient, but rich in flavor. Here's how to use salted anchovies.

Often in the supermarket fridge counter they go unnoticed close to cheeses, sliced ​​meats and preserves in oil, yet salted anchovies they are an extraordinary food that can be used in many ways in the kitchen. Mostly, they are very cheap and they do well.
They are usually packaged inside one aluminum box similar to tuna and sold by weight. They differ in flavor and texture from those in oil.

Anchovies and anchovies. The difference

Let's start with the difference between these two terms because very often we think we are confusing, actually there's no difference because anchovies and anchovies are the same thing, and are indifferently called in one way or another.
But we can say there are more commonly called anchovies the fish preserved in salt, while anchovies marinated or preserved in oil, but even in these cases there is no rule to be respected.
So, in conclusion, feel free to talk about anchovies and anchovies in the same way.

How to store salted anchovies

To prepare salted anchovies that they are very fresh and that they are less than 24 hours old. The eyes must not be red, the consistency must be rather firm and the color iridescent.
The salting method of anchovies is an ancient activity already carried out in the early Middle Ages and used mainly by the populations of the coast to preserve the freshly caught fish.
Anchovies should not be washed in fresh water, but they should be immediately covered with salt so as to lose their liquids. After two hours they come eliminate the head, the entrails and the bone, although in many cases the latter is left inside.
At this point the anchovies come placed in layers in a glass container covered with coarse salt between one layer and another e topped with a weight to keep them well pressed. In this way they lose the water that must slowly be eliminated. After about 4 months they are ready.

How to clean salted anchovies

Being completely covered with salt, the anchovies must be well washed under running water and gently remove the central bone, although in some recipes it is not necessary to remove it.
For example, if you want to fry them, just pass them in flour and then directly into boiling oil.
After carefully washing the anchovies, you simply need to dry them with kitchen paper and season them with oil, a little salt and wanting some fresh chilli.
I can stay in the fridge for a couple of days after being washed and treated.

Ideas with salted anchovies

Let's move on to the recipes. The anchovies are so good that it would simply take one warm and crunchy slice of bread to accompany them, but we want to suggest you some quick and easy idea for the summer. Browse the tutorial!

Almond milk – Salt & Pepper – Italian Cuisine

Almond milk - Salt & Pepper


It has been for centuries theelixir balsamic and the refreshing drink par excellence of ours south. Obtained from a widespread and available raw material: le almonds. Today it is already ready in all supermarkets in Italy. A "Announcements" who conquered the Italian: not only have sales increased significantly almond milk but it is also found more and more often used as "noble" ingredient of many industrial products, such as sweet snacks and ice creams. But why do you like it so much?

A true "Latin lover"
To understand the current almond milk boom, one must take a step back and focus on oily fruit from which it is obtained. It is the almond, in all its forms, to be on the crest of the wave like never before: according to the Osservatorio Immagino Nielsen GS1, in super and hypermarkets there are over 900 products that contain it. A number, until a few years ago, unthinkable. Almonds like them because they are good and they do well. And their milk is a tasty and fast way to consume in every moment of the day. Not only: it is also an ingredient smart for many drinks (like smoothies and smoothies) and for many dessert recipes, too unsweetened. And for many it also represents avegetable alternative with cow's milk. Let's deepen these aspects.

A good drink (even in the kitchen)
With his taste delicately sweet, almond milk makes many recipes for cakes, plum cakes, and donuts special puddings. And it is essential to prepare sorbets, granita and that delicious confectionery specialty that is the "biancomangiare". It also lends itself very well to the preparation of thirst quenching drinks and toning, like the smoothie made with 50 g of beet, a carrot, a green apple, a banana, two tablespoons of raspberries and 50 g of ginger. Also try pairing with a superfood like spirulina. That's enough whisk 230 ml of almond milk with 2 grams of spirulina dried, 11 ml of elderflower syrup and 5 ml of juice carrot, and then filter, to get a super drink, perfect after the activity sporty and to cope with the fatigue caused by hot. Besides finding it ready-made, almond milk is easy even from prepare at home using theextractor. 100 g of almonds are left in soaking in 50 cl of water for one night and, the next morning, water is replaced. Then place the almonds in the extractor gradually adding 40 ml of water and a second passage is made in the extractor, adding another water if necessary. The almond milk thus obtained should be consumed within two days.

A beneficial food?
"Drink" the almonds brings the same benefits healthier than eating them? Unfortunately not. In almond milk the amount of this fruit a shell it is very low (around 2%). Most of the product sold at the super is made up of water, from additives (such as stabilizers and emulsifiers) and from sugars added (just check it by reading the list of ingredients). And this explains why the milk of almond is not a light drink: a glass 200 ml is worth about 50kcalorie, made mostly from sugars and fats. Most of his people though fat they are "good" (like oleic and linoleic acid) because they keep the system healthy circulatory. And then in almond milk there is also a good amount of antioxidants, like vitamin E. The mix of minerals, trace elements and vitamins (often added, as specified on the packaging) makes it a good one supplement natural for those who follow a diet Vegetarian or wants to give up, at least for a while, to animal proteins and lactose, which it lacks. However, almond milk is not a real alternative to that of cow, because it is too low in protein (less than 1%), too full of sugar and is naturally deficient in some important micronutrients, such as football, vitamin D and la vitamin B12. Furthermore, according to the WHO, replacing cow's milk with almond milk leads to iodine deficiency, increasing the risk of damage brain.

Manuela Soressi
July 2019

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