Tag: salty

10 ideas for salty breakfast – Italian Cuisine

Savory breakfast for young and old. For a different flavor to give to the day. Here are 10 tasty suggestions

Do you want a rich and different breakfast? Are you tired of the usual Italian breakfast with jam or milk / yogurt and cereal bread? Here are 10 ideas to make one savory breakfast very tasty.

Are you among the lucky ones who are enjoying a few days off? Very well, then you will have some time for breakfast to start the day with more energy and sprint.
If you are sure that nothing can ever replace the brioche with cappuccino on waking and strictly at the bar, you will discover that a cheese toast or a rich omelette can be valid substitutes from time to time and that sitting down for breakfast is not so bad!

1 egg one thousand recipes

If you think about it, with a egg you can really do everything, especially at breakfast.
You can boil it for good if you want it hard, or just for a few minutes if you like it with a soft heart. You can toss it in the pan for the perfect American breakfast along with some crispy bacon; or you can cook it on the pan to consume it with toasted bread. But if you have time you can prepare stuffed omelettes, pancakes with vegetables; or small omelettes.
And if you don't want to eat too many eggs during the week, and therefore too much fat, use only the egg white that is cholesterol free.

All in one

Always try to bring a full meal to the table, even for breakfast.
What does it mean complete?
It means that it contains all the nutrients, ie carbohydrates, proteins and fats.
Then always combine bread with a protein like salmon, sliced ​​turkey and eggs, and good fats such as peanut or almond butter, extra virgin olive oil or avocado.
Always choose whole grain or cereal bread and warm it to make it more digestible.

Good morning children!

Children especially love the savory breakfast because they like to change and experiment every day. You don't have to invent some kind of recipe to make them happy: a simple slice of bread with oil and tomato will make them jump for joy. Wasn't this your favorite snack in the summer?
The secret of this dish? The tomato must be strictly rubbed on the slice, just like the grandmothers used to do. We all know that children do not like skins and skins, do they?
Another perfect idea for children's savory breakfast is the classic toast with cooked ham and stringy cheese. Accompany everything with a juice or a homemade extract and the good morning will be full of energy.

Here in the gallery 10 proposals for your savory breakfast

Browse the gallery

Casatiello, rich homemade salty Easter – Italian Cuisine


It's right. It is from the earth that he has stuffed a 'simple' bakery product among the World Heritage Sites that comes from the Casatiello. Rich, simple, greedy, festive. In two words, a true heritage. In two others, a resurrection of the senses: Easter.

173083Flour, fats, cheeses and cured meats. And eggs, of course. In plain sight in this crown to exhibit and above all to share and sbafare on festive occasions (choose the delicious eggs, I recommend!). Eggs perched on top of the dough, whether it is salty, or in its sweet version. In any case, the casatiello is the traditional one donut rustic of the tradition Neapolitan Easter.

Like the pastiera, the Easter boast of Neapolitan patisseries, the casatiello was originally born to be consumed during the Easter lunch. In reality the tradition varies: for some it is typical of Holy Saturday; nowadays it is kneaded and also found in other periods of the year. But given its fantastically transportable format (without even needing to be heated) it has become a must for the picnic outside of Easter Monday (here's how to organize it in a few easy steps).

173077Let's start with a little history of tradition. First of all, where does the name come from? From the cheese, probably, which abounds in the dough. Shape? Well, it's very typical of the Easter symbolism: can represent the crown of thorns (which then becomes a crown of light …) but at the same time its annular aspect is a call to the cyclical nature of the resurrection. Each egg (man?) Is caged in his cross, or two strips of dough in the shape of a cross from which it will be released on Easter. When – without wishing to be blasphemous – in this case it will ascend to the mouth: in filling our senses with this culinary delight, it is beautiful to recall also to the mind and heart the deeper meaning of this cooking preparation, since the real food nurtures something more that the body …

And we come to the substance. Here we deal mainly with the salty version, which is usually used accompanied by cold cuts and cheeses, and in particular soppressata and salted ricotta – next to broad beans, in perfect tasting time!

173080Recipe it's here. A prescription. Of course, because then the beauty is that, as good rustic preparation which is, everyone fires a little his version, which certainly depends on the family tradition but also on the availability of ingredients and the inspiration of the moment. For example: the salami par excellence with which it is enriched is the prized and popular Naples salami (coarse grain, lean pork and veal and hard fat of pancetta or bacon). Do you have Milan salami? Use that one! There are those who put the greaves. You want to know what the Neapolitan chef par excellence puts us, Antonino Cannavacciuolo? Salami and smoked pancetta, and pecorino, parmesan, spicy provolone and smoked scamorza with regard to the cheeses.

Vegetarian version very possible and delicious. Simply eliminate the cured meats in favor of the cheeses (one smoked always gives good taste) and replace lard or lard with a different fat – many use the oil extra virgin, but friability and taste vary depending on the fat used – which can also be a mix: try your combination!

Furthermore: while in the traditional casatiello and the enriching ingredients are mixed rigorously together with farina & c., many now perform the preparation strudel type, in order for it to be a heavy hand (literally! So much so that in Naples it is said: "Yes, indeed, nu casatiello!" to someone who can hardly swallow a concept …). Here too, a mix of the two versions can be optimal.

173074And speaking of versions: the casatiello also exists sweet. Along with flour, eggs, sugar, fats – here at pork is better to prefer butter, there is a crucial ingredient is the orange flower water.

And we close our excursion on the Casatiello with a debut. So he began to recite the website dedicated to him: "Easter, Jesus is risen. Everything is beautiful, even if it eats "or casatiello".

Carola Traverso Saibante
April 2019


Salty Befana stocking – Italian Cuisine

»Salty Befana stocking

Peel and wash the escarole, then let it dry for a couple of minutes in the pot with a little water and the lid.

Drain it well and cut it into pieces.
Prepare a sauté with garlic, oil and chopped anchovies. When the anchovies have melted in the oil, add the escarole.
Let the escarole flavor for about ten minutes, then add the olives cut in half and the capers and let the water dry well.
Finally, season with salt and pepper and let cool.

Overlap the 2 sheets of pastry brisée keeping them separated with a sheet of parchment paper so that they do not stick together, then draw your sock with a sharp blade.
Put aside the scraps of dough, separate the two sheets of brisée and stuffed one of the two stockings, leaving 1-2 cm free along the edges: arrange over the escarole, then add the cheese into pieces.

Gently, take the second sheet of dough and cover the filling, pressing lightly to let the air out.
Then seal the edges well with the prongs of a fork.
Beat the egg in a small bowl and brush the stocking. Use the advanced dough to decorate the stocking, brush the decorations and add the poppy seeds to taste.
Bake in preheated oven at 200 ° C for 30 minutes or until it is golden brown.

Once ready, let your Befana stocking warm up before serving.

TAGS: Salted Befana Stocking Recipe | How to prepare stocking of the Befana salata | Stocking of the Befana salata recipe

Proudly powered by WordPress