Tag: Serve

Integrators are booming. But do they really serve? – Italian Cuisine

Curly kale
Brown rice
Horse meat
Dark chocolate

High temperatures cause a feeling of exhaustion and with the arrival of heat the legs and ankles tend to swell. Travel can also negatively affect the functionality of the intestine. To solve these seasonal annoyances, as many as 65% of Italians, in the last year, have resorted to food supplements (Federsalus data): the market for these products is constantly growing, and the rising trend strengthens during the summer. Especially from June to the end of September, a wide range of supplements is offered on the shelves of pharmacies and supermarkets, which promise to offer valuable help.

The best sellers in the summer

The four best sellers of the summer are mineral salt supplements, those for exposure to the sun, lactic ferments for those who travel long distances and products to relieve leg swelling. Altroconsumo he analyzed them, but the results are not so promising. "The examination of the existing studies showed that mineral salt supplements should reduce the sense of exhaustion, but there are not enough data to prove it; tanning supplements promise protection from UV rays and a homogeneous and long-lasting color, but the supporting studies supported by the manufacturers have many limitations, "writes the association. And, again: "The lactic ferments proposed to those who travel to prevent or treat unpleasant intestinal disorders, do not actually have sufficient evidence to recommend its use. Finally also the products for swollen and heavy legs have weak evidence of effectiveness and potential side effects that should not be underestimated ".

Possible side effects

Altroconsumo wishes to point out that it does not have "a preconceived position against supplements", which "can be useful in the event of proven deficiencies, can be useful in particular situations". But he wants to warn the consumer because he could spend his money unnecessarily: «Supplements are food and not drugs, cannot boast therapeutic properties ", explains Franca Braga, head of nutrition and health for Altroconsumo. «The market success they are experiencing goes far beyond scientific evidence. These products must not prove their efficacy and safety on the basis of sound studies before being placed on the market. And let us always remember that not everything that is natural is automatically safe ".

Think of the recent case of gods turmeric products: 21 people who had consumed them were affected by acute cholestatic hepatitis. The Health Ministry, after health investigations, established that hepatitis was caused by contaminants or substances added to these products, but also by three factors: particular conditions of individual susceptibility, alterations of hepato-biliary function or interaction with drugs. Proving that in a small percentage of predisposed subjects, supplements can cause diseases adverse reactions, it is always better to hear the doctor's opinion before taking it.

The advice is to focus instead on what you eat: add a glass of water, a banana for potassium, a piece of grit and some almonds is enough to have an extra dose of magnesium.

Read also

Buffalo ricotta, an ally against the heat

Read also

5 mistakes that athletes make, and 5 natural supplements

Read also

Vitamin D: eat it here

Read also

Low iron what to eat

How to cook and serve white rice – Italian Cuisine

How to cook and serve white rice

After a day of excess at the table or when the stomach is in turmoil, we resort to White rice. And we rely on pale grains, sometimes seasoned with a little oil and Parmesan, to find serenity. Cooking white rice is very easy, but with some extra care we can make this simple dish appetizing. Discover with Sale & Pepe how to cook white rice!

How to choose the rice variety

Consumed all over the world and also suitable for gluten-free diets, rice is an ancient cereal with high nutritional value. It comes from a plant known as Oryza sativa, belonging to the grass family, which grows well in watery soils (this is why the rice fields are submerged by a layer of water).

Before cooking our plate of White rice It is important to point out one aspect of this ingredient. Not all beans are the same. When you are at the supermarket and you are about to buy your box of rice, remember that the amount of starch contained in one variety is not the same as the other.

THE'starch it is released during rice cooking. To prepare a good plate of white rice, the beans must be separated and shelled from each other. For this it will be necessary to choose a type with more starch, such as fine or superfine rice, which makes the grain hard and resistant to cooking.

Many are cultivated in the world variety of rice. Those produced in Italy belong to the subspecies japonica. The indigenous varieties, easily marketed in our country, are classified into four groups: common, semi-fine, fine and superfine.

Varieties belong to the first table is Amber. Their granule is opaque, they have a low resistance to cooking and are suitable for soups and desserts. In the group of semifini there are the Rosa Marchetti, the Vialone Nano and the Venus rice. They are beans that resist cooking better and are used to prepare soups and rice balls, or delicious timbales.

They define themselves fine rice the Ribe is S. Andrea: the beans are resistant to cooking, perfect for timbales is stuffed. THE superfine they are very resistant to cooking: these are the perfect grains for white rice. So to prepare it, choose the Carnaroli, the Bold, theArborio and the Rome.

Rice in white: the variants

The classic white rice it cooks very simply. First of all, it's good wash the beans putting them in a colander. This operation will serve to clean the rice of any impurities. Then dry it with absorbent kitchen paper.

Take a pot, pour the water and heat it up. Remember that for each 100 grams of rice it would be better to use 500 ml of water. When it boils, add the salt, wait for it to melt and then throw the rice. Follow the cooking times on the package and, at the end of cooking, drain the beans.

If the excess liquid is not so much, you can keep it to make creamy your white rice. However, the tantalizing touch to this simple dish is the butter in small pieces and the Parmesan or grated parmesan. If you want to give your dish a more healthy touch, use extra virgin olive oil. You can also perfume it with aromatic herbs and lemon.

Steam cooking

The most common method for cooking rice is the lessatura. But to prepare it in white, you can also cook it steam powered. The difference between the two techniques lies in the preservation of microelements such as mineral salts and vitamins during preparation in steam.

Put the rice in the special container in the steamer, add the necessary water, together with salt, butter or oil. If you want to perfume the beans, also add spices. Let it cook for ten minutes longer than the time indicated on the package.

The result will be more sticky because the water will not be drained, but will be absorbed by the beans. If you don't like this feature, at the end of cooking you can rinse the beans under running water in a sieve.

You can steam rice even if you use one casserole: calculates the amount of water needed and leaves the lid closed until cooking is finished.

Born in Turkey and widely used throughout the Middle East, the recipe of rice Pilaf it is simple to perform and allows you to bring to the table a perfect side dish to accompany particularly spicy fish or meat seconds. The type of rice traditionally used to prepare pilaf rice is basmati Indian but, as for traditional white rice, even our super-fine beans lend themselves very well to preparation.

To prepare a savory rice Pilaf it is enough to toast it with some fried, wet it with broth and cook it, covered without ever stirring, in the oven or on the stove. The cooking will be finished when it is dry. The beans will be well detached thanks to the fat absorbed during toasting. add 2 deciliters of broth for each 100 grams of rice: the result will be perfect.

Rice with shelled valance

Also known as rice to the pilot, the rice with shelled valance it is a typical dish of the area, which is characterized by being seasoned with pork pisto, a blend of flavored mixed meats. The grain recommended in this case is that of Vialone Nano.

The proportions between water and rice they must be very precise: a 1 part and 1/2 of water corresponds 1 part of rice. After boiling the water, you can add salt, even if the pisto is particularly tasty.

Rice should be poured into boiling water, using a sheet of baking paper. The goal is to form one pyramid inside the pot: the tip of this pyramid should just come out of the water. At this point the flame should be lowered, put a cloth on the pan and place the lid on the cloth, which you will then have to bundle. Cook for 15 minutes. Have you noticed that this recipe also requires rice to be cooked through the absorption of liquids? Just like rice pilaf!

While cooking the rice, take the pork pisto, also called tastasale, and shred the meat in a pot. Cook over medium heat. Instead of this mix of flavored meats, you can use salami. Cover with a lid and cook.

When the rice is cooked, begin to shell it and then add the seasoning in the casserole. Mix and add the grana cheese. Once everything is mixed, cover the pot with a lid and let the rice absorb the flavor of the meat. Rest for 2 minutes and start serving.

Put the rice in a bowl first to shape it. Place a shallow dish on top of the cup and then rotate to unmold the rice, which will take on the appearance of one dome.

Microwave cooking

To prepare your rice in white you can also use the microwave cooking. Once you have chosen the variety of the beans, rinse them and put them in soaking for at least 20 minutes. Transfer the rice into a bowl suitable for microwave cooking, then add the water and cover with the lid of the container or film suitable for this method of preparation. There proportion between liquid and rice is 2 to 1.

Start cooking: you will need it 10 minutes. Set the power on 700 W. At the end of this time, do not open the microwave immediately, but let the rice rest for at least 5 minutes. The vapor formed in the container will finish cooking.

Cooking with the Thermomix

Bimby has included the recipe of white rice among the automatic ones, precisely because it is one of the most popular preparations. If you have the appliance at home, prepare the white rice without basket. After boiling the water for 6 minutes, Bimby asks you to put in the rice and finish cooking.

But Thermomix allows you to cook rice even with Varoma, by placing the beans in the basket. It will take 20-25 minutes. This cooking method allows you to get the perfect white rice to prepare the sushi.

Tasty white rice

To prepare the tasty white rice you will need white rice and coconut milk (in the proportion of 2 to 1), a yellow pepper, a red pepper, a shallot, a clove of garlic and a teaspoon of curry, salt and extra virgin olive oil.

Put the chopped shallot in the pan together with the yellow pepper cut into squares. After 10 minutes add the rice and mix it well. Add the coconut milk and half a glass of water, curry and very little oil, as well as a little salt. Cook over low heat. The goal is that the rice absorbs all the water.

Meanwhile, take the other pepper, cut it into pieces and cook it with a little olive oil and a clove of garlic. Whisk it after cooking. Serve the rice on the table, shaping it into molds that you have covered with film and filled with beans. Put them on the plate: you'll see that you've got some pyramids to decorate with the pepper sauce.

How to drain the rice

If you have not used a cooking technique that involves the absorption of cooking water, you will have to occupy yourself of separating the water from the beans. But the procedure is slightly different from that used for pasta. Here's how to drain the white rice.

At the end of the cooking time provided for by the variety of rice chosen, drain the beans in a colander and pass them under therunning water. This ploy is necessary to stop cooking your rice in white.

How to dress white rice

The White rice it is perfect if eaten alone or enriched with a nice handful of grated cheese. A drizzle of extra virgin olive oil or a knob of butter add that delicious amalgam, which embellishes this poor dish.

If used as a side dish, it is the aromatic sauces that make it tasty. Although during cooking it is possible to add aromatic herbs or spices such as i cloves to make the beans irresistible.

White rice is also the basis for tasty salads: the addition of meat and other nutritious ingredients make this dish perfect for combating the summer heat without giving up any nutrients.

Recipes with advanced rice

Nothing is thrown away in the kitchen. Advanced rice is just the starting point for preparing other tasty dishes. For example, you can prepare the rice balls, i supplì or le croquettes (maybe enriched with shrimp). Another great classic of the recovery kitchen is the rice omelette: try it also with the addition of cheese.

How to cook and serve vitello tonnato | Salt & Pepper – Italian Cuisine

How to cook and serve vitello tonnato | Salt & Pepper

It was one of the dishes symbol of kitchen the eighties but today, like today, it is increasingly fashionable: we are talking about vitello tonnato. Contrary to what was claimed in the past, this dish has no French origins, but was born but in Piedmont, in the eighteenth century. Over time his recipe has been enriched with mayonnaise and yes, even of the tuna, which was not originally there. Discover with Sale & Pepe how to prepare vitello tonnato perfectly done!

Vitello tonnato: the origins

Assiduously present on the tables of the last century with a name not exactly the same: the veal with tuna was never spoken but of vitel tonné. Originally it was thought to have French origins instead it is a dish born in Italy, precisely in the Cuneo area at the beginning of the 18th century. It seems that in the original recipe in vitello tonnato there was no trace of tuna and it was called that because the calf came cooked like a tuna. Only later was the ventresca oil added to enrich the dish.

It is easy to remember the presence of dishes "sea and mountains" in the menus of the 1980s. But perhaps not everyone knows that not at the origin of this union "meat and fish"there is no culinary fashion of that crazy decade, but a habit well rooted in the Piedmontese cuisine. All thanks to the anchovy Piedmont, always in contact with the Ligurian ports and the mouths of the Rhône. Here they used to buy salt at affordable prices and then sell it at a high price at home. Sometimes they hid it under layers of anchovies or anchovies to avoid being caught by customs officers. While salt cost a head's eye, anchovies and anchovies were in fact very cheap (this explains the birth of bagna cauda in the area).

The tuna came in Piedmont towards the end of the nineteenth century. The first to mention it in a recipe book is Pellegrino Artusi. In his The science of cooking and the art of eating well the Romagna gastronomist recommends to provide himself with "milk veal, in the thigh or in the culaccio", to be dressed with filleted anchovies. The meat then goes boiled in plenty of water with a pickled onion with two cloves, bay leaves, celery, carrot and parsley. Once cooked, the broth should not be thrown away: it can be recovered in a risotto. The veal should be left to cool and cut into thin slices. The result should be put into infusion a day or two in one anchovy sauce, tuna, lemon, oil and capers.

The version that became famous in the 1980s has a significant difference: the mayonnaise. Arrived in Italy during the twentieth century, began to peep on this dish in the sixties. Today Carlo Cracco he claims that the real vitel tonné is with tuna sauce and not with mayonnaise, while Heinz Beck has innovated this dish by reversing "the order of the addends". His fact is a calf tuna.

To prepare the vitello tonnato according to the original Piedmontese recipe take a veal roundabout (also called magatello), put it in a bowl and cover it with white wine, bits of celery, 2 bay leaves, 3 cloves, 6 sage leaves. Let it flavor for 12 hours, covering everything with the film. After that, put the walker in one casserole, cover it with the filtered marinade and top it up with water so that it is covered. Add salt and bring to a boil: from that moment, cook for an hour and a half. After that put the meat in the fridge for an hour to make it firm.

The real peculiarity of the Piedmontese recipe of vitello tonnato is the addition to the tuna of the firm yolks. These should be blended together with drained oil in oil, capers, lemon juice, anchovies, 1/2 glass of oil and 1 tablespoon of vinegar. Compared to the Artusi recipe, anchovies are not cooked with meat but directly in the sauce. Cut the meat a very thin slices, perhaps helping you with a slicer and arranging it in the dishes. Cover with plenty of tuna sauce and complete with some capers and pickled gherkins.

Vitello tonnato: the simple recipe

A simple recipe for prepare the vitello tonnato in a short time it involves the use of already cut slices of veal walker. In this way you will avoid the long cooking of the whole piece. The scallops are browned in a saucepan and then covered with hot water and classic aromas. Cook them for no more than 15 minutes.

There sauce it remains the same: tuna, capers, anchovies, lemon juice. Blend everything with the mixer and then add mayonnaise to create a creamier amalgam. Drain the slices and place them on a serving dish. Allow to cool and sprinkle with sauce.

How to cook vitello tonnato meat

Definitely one of the secrets to make a vitello tonnato traditional is cooking meat: boiled with the addition of vegetables and aromas. There is an old grandmother's saying that reads: "If you want a good one broth put the meat with cold water, if you want a good one boiled put the meat with boiling water". But be careful not to cook the veal for a long time, making the meat too dark and stale!

Then fill one pot of water, add a onion, a rib of celery, one carrot, a garnished bunch and bring to a boil. After 20 minutes of slow boiling, immerse the meat and make it cook for about 75 minutes, repeatedly skimming the impurities that appear on the surface.

If you like to enhance the pink color of the meat, prefer the baking, like theroast veal. In this case, brown the meat in a casserole with oil and herbs, blend with the wine, wet with a finger or two of hot meat or vegetable stock and bake at 180 ° until cooked, lengthening the bottom if it shrinks.

If you don't have much time to follow cooking meat, you can use the pressure cooker. In this case brown the veal in a little oil keeping the flame high. If you like, blend with the white wine, then add the vegetables, the aromas and let it flavor for a few minutes. Then adjust the salt and pour a cup of warm water, mix everything. Put the lid on and place the valve, cook, starting from the whistle, for about 50 minutes over medium-low heat.

In any case, once cooked, let it cool the meat in its broth or, if cooked in the oven, drain the roast from the cooking bottom and let it cool wrapped in aluminum foil; the cooking liquid is used to use it in other preparations.

How to make the sauce for the vitello tonnato (with or without eggs and mayonnaise)

The sauce in the vitello tonnato it is essential to complete the dish, in addition to giving the unmistakable taste, it returns succulence to the fibers of the meat which, when cooled and sliced, would otherwise be stringy.

If you want to prepare one tuna sauce light and appetizing, suitable for seasoning the tender slices obtained from the "boiled" that you have prepared, put in the mixer 1 egg whole and 2 yolks, 170 g of tuna in oil, drained and chopped, 2 fillets of anchovy, a spoonful of capers, one of juice of lemon and a few tablespoons of extra virgin olive oil. Blend it by adding more oil until a thick sauce is obtained.

Alternatively, you can blend tuna, capers and anchovies and incorporate them into a cup of home made mayonnaise ; if it is too thick or if you want to make it your tastiest sauce, add a few tablespoons of filtered broth or the bottom of your veal roast.

As we have already explained on seasoning of vitello tonnato, anciently, it was prepared in various ways: with anchovies and lemon; white wine, celery, carrots, onion, cloves, salt, pepper and oil. The vitello tonnato in the Pellegrino Artusi version is brought to the table seasoned with one sauce without eggs made of crusted tuna belly, anchovies, capers, in an emulsion of oil and lemon; mayonnaise or the use of eggs in the preparation of sauce is a "fashion" of the beginning of the twentieth century.

How to cut the vitello tonnato meat

The veal with tuna must be served in slices! With a sharp knife, first remove the fat parts from the cold meat, then reduce it to slices thin, trying to get them all of the same thickness, smooth and without grooves.

How to serve veal with tuna sauce

Arrange the slices of veal on a serving plate trying not to overlap too much and distribute over the sauce I uniformly understand the slices. Decorate if you like with capers and gherkins. At this point yours vitello tonnato is finally ready and can be served!

How to preserve the vitello tonnato

In addition to being a fresh dish, the vitello tonnato has the advantage of being able to be prepared in advance and served at the appropriate time. Having to leave the preparation on hold, cover it with a sheet of food film, otherwise the sauce tends to darken. Then store it in the refrigerator for up to 3 days. The tuna sauce should be stored in the refrigerator and in an airtight container for a maximum of 2/3 days.

Meat cuts and alternatives: can you do with the loin?

If you do not have the cut "thigh or rump" of the veal, you can prepare an excellent one lonza tonnata. With this cut of pork the procedure does not change. The piece of meat is boiled for an hour and a half in water and flavorings. After this time, turn off the heat and let the loin cool, which we will then season with tuna sauce or tuna and mayonnaise.


Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page