Tag: season

how to season buckwheat pasta – Italian Cuisine

The typical Valtellina recipe is definitely the one that best enhances the taste of pizzoccheri, but you can also try lighter condiments: here are some ideas

We all agree: i pizzoccheri they give their best if cooked according to the traditional recipe, therefore to the Valtellina, with cheeses, usually Bitto and Casera, and mixed vegetables, cabbage, ribs and potatoes. The scent of garlic fried with butter and sage is inebriating and gives these buckwheat pasta strips an incredible taste. Sometimes, however, you may want a variant of pesteda, the classic condiment, perhaps because you do not have the right ingredients at home or simply to find a lighter solution or vernal to bring to the table. Here are some alternative pizzoccheri recipes.

Pizzoccheri: mistakes not to be committed

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Pizzoccheri: are they good for celiacs?

A false myth about pizzoccheri concerns their being perfect even for those suffering from celiac disease. Attention, it is true that buckwheat does not contain gluten, but most pizzoccheri, especially packaged ones, mixes the buckwheat to the 00 flour, thus creating a product not suitable for coeliacs. On the market there are pizzoccheri without gluten or a solution is to prepare them at home.

Pizzoccheri with vegetables

At the bottom of the pizzoccheri are a pasta – fresh or dried – like the others, so you can alternate from time to time with the one you always use. A light and full version of color and vitamins of pizzoccheri is the one with the vegetables, so as to propose to the guests and the family the pasta of buckwheat also in summer. You just need to prepare a pan of seasonal mixed vegetables cut into cubes, such as peppers, carrots, aubergines, zucchini and let them stew with extra virgin olive oil and a clove of garlic. When cooking, if you like, add a tablespoon of tomato paste and, if the vegetables are too dry, half a ladle of pasta water. Season the pizzoccheri and serve sprinkled with Parmesan and a fresh basil leaf.

Pizzoccheri with taleggio and pears

If you really can not imagine pizzoccheri without cheese, here is the recipe for you. You will have to untie the Taleggio cheese in a pot with a little milk, so as to get a cream. Cut to part of the pears in cubes. Season the boiled pasta in plenty of salted water with the cheese and pear mix.

Pizzoccheri speck and zucchini

In a non-stick pan, brown the speck cut thin, do not add more seasonings because it will already release its fat. Separately sliced zucchini or slices and fry them with extra virgin olive oil and garlic. Season the pizzoccheri with zucchini and speck and, if it seems to you that the pasta is too dry, add a tablespoon of cream. Sprinkle with grated Parmesan at will.

Pizzoccheri alla siciliana

For a union between North and South, try to season pizzoccheri with a Sicilian pesto, prepared with coppery tomatoes, ricotta, pine nuts, garlic and basil. Or, opt for a aubergine sauce, which comes close to what is prepared for pasta alla Norma. Do not forget the grated salted ricotta!

Fruits and vegetables of the season January – Italian Cuisine

A month of leeks, artichokes, cabbage, oranges and grapefruits. Where winter vegetables and citrus fruit shine in all their variety

Definitive farewell to table grapes, welcome to the first mammals, while the sun always shines on the realm of citrus and cabbage. This could be summarized as the framework of the seasonal fruit and vegetables in January. However, among the vegetables that deserve attention in this month certainly falls leek. An ingredient to be discovered, which in Italy, however, has a moderate success compared to what happens in Northern Europe: we think, for example, to Wales, which has made it a national symbol. Without going so far, the leek is actually interesting for its taste similar to that of the onion (and, in some ways, garlic) but sweeter and more sophisticated. It can be eaten raw or cooked and gives the best of itself seasoning for soups and stews. Source of Vitamin C, iron and fibers, it also has diuretic, laxative and antiseptic properties, as well as low fat.

First mammals coming

As foreseen by the PGI specification, the collection of the former begins in January Roman artichokes, that is, the violets (or cimaroli), which in the first months of the year is flanked by thorny and violet artichokes. It is still a few examples, the beauty will come in the following months: but in the meantime we can already enjoy this specialty of Italian cuisine. Perfect ingredients for the cornerstones of Lazio cuisine such as i artichoke alla giudia, or those to the Roman. With the pennyroyal which, in most of the recipes, appears as inseparable companion. Fall among the seasonal vegetables also beets, chard, carrots, cauliflower, cabbage, chicory, onions, fennel, lettuce, radicchio, radishes, rocket, celery, spinach and pumpkin.

Red and Valencia

As for fruit, January is the perfect month for the citrus fruits, from oranges to mandarins, from kiwis to clementines. As for oranges, this is in particular the period ofRed orange of Sicily PGI. It is in their sweet nuanced taste with a slightly acrid aftertaste and in the classic blood color that we find all the perfumes of the eastern coast of Sicily, south of Etna. There are three varieties: Tarot, spherical and seedless; Moro, with a typical ovoid shape and particularly suitable for juices; is Sanguinello, slightly sugary but with a high content of citric acid. They can be grown only in Sicily because they require very special climatic conditions and soil characteristics, made possible by the presence of Etna. But with the beginning of the new year it is also the turn of the oranges Valencia, the most belated variety that will accompany us until May-June, particularly suitable for juice.

Goodbye to grapes and persimmons

Instead the salons of shops and supermarkets greet thetable grapes and, except in rare cases, i khaki. Do not underestimate, among citrus fruits, also the grapefruit, mainly cultivated in Turkey and in Israel but of which also theItaly owns a small production. Present in both the yellow and pink versions, sweeter, it is excellent for making sweet and sour recipes. And it is also an ally of our health, given the amount of vitamins A, C and B that contains: grapefruit is also a fruit particularly useful for detoxification of the liver and control of LDL cholesterol levels. Season always OK also for i mushroomsas well as for the truffles winter (winter scorzone, precious black and white). Last cartridges to shoot, however, for the chestnuts.

5 ideas to season it from vegetables to pesto – Italian Cuisine

A pasta with few calories and many properties. There are different versions (from lentils to chickpeas) and as many ideas to taste it

There legume pasta it's a pasta hypocaloric and very proteinic, made only of legume flour and water.
It is suitable for those who are intolerant to gluten, both ai diabetics and be it to those who want lose weight without giving up the pleasure of a good first course.
The interesting thing about this product, besides the calorie count, is the cooking time, much lower than that of a classic durum wheat pasta.

Eye to the times

If you cook legume pasta even just one more minute, it breaks and does not remain compact. And, if you let it cool too much without seasoning, it will dry out and stick very quickly.
The advice is from drain it al dente again and of season it immediately with a little oil.

versions

Legume pasta is a novelty of recent years and, increasingly, new versions are proposed.
At the moment the most widespread ones are based on pea flour, red lentils, chickpeas and beans, ingredients taken singly or even mixed in one product.
You can find them in the shops of natural and organic products, but also in many supermarkets because even some Italian giants of Italian pasta are offering their proposals.
THE formats they are mostly those of short pasta like pennette, fusilli, farfalle and mezzemaniche, but you can also find spaghetti and pasta to be added in soups.

pasta-di-legumes-condiments — Red lentil pasta.

Ideal condiments

Legume pasta is fine, of course with vegetables, of the same kind as the flour used in the dough or mixed.
You can add them cold to prepare a salad or in the form of soup to make a paste and chickpeas, for example, flavored with rosemary. Attention however in this case to the cooking, as we said before. Add it only at the end or cook it separately.
Even the vegetables are a perfect condiment: sautéed zucchini, peas, roasted pumpkin, steamed cauliflowers and sautéed in a pan, mixed herbs are all excellent accompaniments for this kind of pasta.
The tomato instead it contrasts slightly with a slightly bitter aftertaste and so unless you decide to use it raw for a version of cold pasta with mozzarella or tuna, avoid it.
Between meat and fish the very best fish. Try it with the tuna fillet cut into cubes and lightly cooked in a pan with oil, capers and olives.
If you really can not do without the ragout try the vegetarian based one soy or seitan which has a more delicate taste more suitable to accompany legumes.
Finally all types of are perfect pesto like the classic one with basil, the one with rocket and the Sicilian one, but also with sauces like that of walnuts, that of radicchio, that of mushrooms and the four cheeses.

Baked better than not

As we said, this pasta tends to dry easily then it is not suitable for oven cooking.
If you leave a little 'you can however use it to prepare an omelette, or add it to one soup instead of cereals.

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