Tag: simple

Canned tuna: 10 simple and tasty recipes – Italian Cuisine

Is the refrigerator half empty and is it almost time to prepare lunch or dinner for your children or unexpected friends? Don't panic! Rummages in the pantry, luckily you always have some boxes of tuna in oil waiting to be used!

Practical, economical, tasty and versatile in the kitchen, the canned tuna is the jolly ingredient that allows you to prepare countless dishes with your imagination, easy to combine with many foods to prepare tasty and appetizing recipes, simple and quick dishes to bring to the table for the whole family, for a buffet, an informal aperitif, a single dish for a quick dinner or to take to work, or to prepare tasty Sandwich to take to the sea or a trip to the mountains

If anyone thinks that the canned tuna in oil or natural is not a healthy food, you are wrong! From a nutritional point of view, canned tuna, both in oil and in natural, maintains the nutritional and taste qualities of the fresh one. It is rich in noble proteins of high biological value, low in fat and, what it has, are the omega 3 of polyunsaturated fats that have beneficial effects on the body. But that is not all! Tuna is also rich in potassium, phosphorus and iodine like all fish products but also in group B and iron vitamins. All this against a balanced energy value of only 190 calories per 100 gr (drained from the preserving oil) while that natural 103 calories for every 100 gr: canned tuna is a food that can eat everyone, healthy and nutritious! Have I convinced you?

The tuna in oil or natural it is a favorite food especially in summer, a protagonist in the kitchen of light, fast recipes to prepare and above all fresh, good and healthy. The simplest way to enrich a tastevegetable salad, of rice or pasta, like this fresh crudaiola with salt & pepper tuna, it is to add some canned tuna in oil, well drained and above all excellent! The natural one is surely perfect for those on a strict diet but it is also suitable for being cooked or as a substitute for oil in the mouse to prepare mouse spume or creams to garnish the vitello tonnato, bruschetta, Volauvent or hard-boiled eggs

If you are tired of classic tuna pasta but the canned tuna is your "save dinner"? Be inspired by the selection of Salt and pepper of the best tasty recipes with canned tuna, all simple and tasty dishes that can be made even by those who are unfamiliar with cooking! Seeing is believing!

Ricotta cake: the simple recipe – Italian Cuisine

In the April issue of La Cucina Italiana you saw the ricotta cake prepared by my mom, here's the recipe!

In my memories the ricotta cheese pie my mom's was always too hard! Over time he refined the recipe but when I was a child he was almost a family joke, but anyway it was my absolute favorite cake and it was also my birthday cake (March 28th).
It was made in the simplest version, we did not use complicated sweets, or pretentious recipes, shortcrust pastry, ricotta, a grated lemon peel.
Now the recipe is perfect, even if tearing the correct doses from my mom is a business, all by eye He says…
But after having redone it several times I can now share it with you and I assure you, it is very good.

Ricotta cake recipe

Ingredients

800 g of cow's milk ricotta
125 g of cold butter
125 g of sugar
320 g of flour
3 whole eggs and 1 yolk
half a teaspoon of baking powder
1 untreated lemon
1 pinch of salt

Method

For the pastry, 125 g of cold butter cut into small pieces to mix quickly with 125 g of sugar and 300 g of flour, 1 a pinch of salt, grated organic lemon peel, only the yellow of the skin, but you know it well, everything with your hands, until you make so many crumbs. Then add 1 whole egg and half a teaspoon of baking powder. Make a ball and put an hour in the fridge.
For the cream mix 800 g of ricotta, 2 eggs, 100 g of sugar. Sometimes now my mom adds chocolate chips and candied orange peels, to please my dad, a little more greedy than she, and of course the grandchildren.
Flour the top, roll out the dough, cover a cake pan – better hinged – fill with the ricotta cream, cover with crossed dough strips. Brush very well with the beaten egg yolk. Bake in preheated oven at 180 degrees for 25 minutes.
Serve warm, because warm ricotta is one of the best things in the world.

Puccia Salentina, how to prepare it in a simple way – Italian Cuisine

Let's discover together the very few ingredients and all the necessary steps to prepare this typical recipe halfway between a bread and a pizza

If you are passionate about street food traditional you cannot not know the puccia salentina, the typical panpizza of Salento, without breadcrumbs and perfect to be filled with different specialties typical of Puglia Southern: mozzarella cheese (or burrata) and tomatoes, horse stew, meatballs, turnip tops, dried tomatoes and traditional cold cuts and cheeses from this part of Italy.

But how is puccia salentina made? Let's find out the very few ingredients and all the steps necessary to prepare it easily, starting dall'impasto.

The Puccia Salentina recipe

Ingredients

1 kg of flour 00
7.5 g of brewer's yeast
500 ml of warm water
extra virgin olive oil
salt

Method

Start by placing the well sifted flour inside a fairly large container. Knead the dough by hand, gradually adding the extra virgin olive oil. Continue at this point to knead the dough by adding the warm water and the yeast to obtain a homogeneous mixture. Only then add the salt and knead until the dough is smooth and free of lumps. At this point, brush the container with the pasta with a little oil and cover with a cloth. Let the puccia rise for at least 4 hours.

You are ready now to roll out the dough. Divide the dough into small pieces of about 100 g and spread them on a floured surface. Now cook the puccia disks in the oven for about 20/25 minutes at a temperature of 220 ° C. Take the puccia out of the oven and let it cool, cut it in half and fill it with your favorite ingredients.

Useful tips

Although the preparation of puccia is enough simple, there are little ones advice that can help you churn out a well-leavened puccia, cooked to the right point, Crisp and soft at the same time. It may seem trivial but, for example, sift the flour helps to form a homogeneous and lump-free compound, as well as the use of theextra virgin olive oil allows to confer softness and compactness dough. When you divide the pasta of the puccia into blocks, try to do it so that they have the same weight and – finally – cook them as soon as they are spread with a brush of oil for gild the surface. You can keep the puccia up to a maximum of 48 hours, keeping it covered with a cloth in a cool place.

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