Tag: Salted

Spaghetti with red onion and salted anchovies – Italian Cuisine

Spring onion – The recipe for spaghetti with red onion and salted anchovies

Not all onions are created equal, each has its own preparation. The red onion, It lends itself to extraordinary preparations such as gratins, savory pies and tartlets. Here we find it in an exquisite spaghetti recipe.

1) Desalt the anchovies under water, diliscale and fragment them; mince the parsley; peel and slice the onions. Pour 3 tablespoons of oil into a large pan, add the anchovies and let them melt on a low flame for a few minutes, then sprinkle them with the parsley,

2) Leave to flavor for a moment, then add the onions, salt, pepper, cover and stove over low heat, adding a couple of spoons of the pasta cooking water.

3) Let the onions cook for about ten minutes until they are soft, then uncover, add half of the grated ricotta, stir and remove from the heat. In the meantime, cook the pasta al dente in boiling salted water, drain it, pour it into the sauce, flavor a couple of minutes, add the remaining ricotta and mix.

Salted ricotta, a dairy product to be discovered – Italian Cuisine

It is tastier than the classic ricotta, it is perfect grated on a pasta dish or on a vegetable pan and can be eaten without guilt because it is less caloric than many other cheeses

It's a ricotta cheese, but does not have the classic soft consistency. IS tough and use it grated to give more flavor to different dishes typical of southern regions. The ricotta salata has the classic conical shape and is not a cheese, but a dairy product, produced from the whey which is a residue of the processing of a sheep or cow cheese, which it is heated again to 85-90 ° (hence the name).

An "annealed" dairy product

The albumins, the whey proteins, when they reach 90 °, are denatured and, separating, surface on the surface, along with the fat that did not end up in the cheese. At this point they are collected and stored in small containers and give rise to ricotta cheese, which is left to cool and then sprinkled with coarse salt. The ricotta thus treated remains to rest up to 30 days and in this way its paste hardens. Because of the salt, which accelerates a dehydration process, the ricotta can lose up to 50% of the liquids it contained.

With sheep's milk

Unlike many other products, ricotta salata is mainly prepared withsheep's milk. That of sheep is a much fatter milk than beef, but it is rich in protein: it contains almost twice as much as cow's milk. The proteins of sheep's milk have a high biological-nutritional value and are rich in antioxidants, capable of inhibiting the action of free radicals, responsible for many diseases and cell aging.

Salted ricotta in the kitchen

Used above all to season the dishes of the tradition in the southern regions, salted ricotta is actually very versatile and goes perfectly with pasta and vegetable first courses. The recipe in which this dairy product finds the ideal combination is the pasta alla norma, a cult of Sicilian cuisine, made with fried aubergines and tomatoes. But he is able to emphasize a simple dish of spaghetti with tomato sauce and basil, as well as to one savory pie with zucchini and bacon. Salted ricotta enhances the flavor of cannelloni and baked pasta if grated abundantly, and is perfect on any vegetable, sautéed or baked au gratin.

Discover in the tutorial some suggestions to bring salted ricotta to the table!

Peas recipe with salted meat – Italian Cuisine

Ingredients

1 kg fresh peas
100 g salted meat
cinnamon
saba (cooked must)
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of peas with salted meat, shelled 800 g of peas. Wash the other 200 g and open the pods for
the long, leaving the peas attached. Blanch the shelled peas for 1 minute in boiling salted water and cool them in cold water. Repeat the operation with the half-open pods. Cut the salted meat into pieces as big as peas. Collect the shelled peas and those left in the pods in a salad bowl, add the chopped salted meat and season with salt, saba and oil, adding a pinch of cinnamon.