Tag: simplest

Veal with tuna sauce, the second simplest and tastiest summer! – Italian Cuisine

Although most people could remember a dish of French cuisine, the vitel tonné it is actually a great classic of the Piedmontese culinary tradition. Its origins date back to the 1700s, when the "tonnè" was misleading: no trace of tuna, in fact, in what was the first version of this recipe. tonne, from the French Tanne, meant indeed tanned and indicated a poor dish, prepared exclusively with the remains of veal. Only in the following years did the recipe turn into tuna as one of its ingredients.

The secret of a perfect vitello tonnato

The recipe is simple, we'll see it soon, but its result is not always up to expectations. What really determines the success of a dish that looks so easy to cook? Of course, the tenderness of veal. The slices of rump must remain soft, so be careful to buy quality meat and to its cooking, which should not be excessive with the risk that the slices become dark and stringy.

Symbol dish of the 80s!

We are used to remembering it as one of the symbolic dishes of the 1980s cuisine, along with the prawn cocktail, Russian salad and voil au vent. But the vitello tonnato has been able to maintain a leading role in the Italian culinary tradition and remains to this day one of the most popular summer recipes. Proposed as an appetizer or a second course, accompanied by a fresh tomato salad, it is able to satisfy everyone, even the youngest, thanks to its delicious tuna sauce that excites the palates. And when the veal slices are finished, the “scarpetta” is given with fragrant bread so that not even a little sauce remains in the dish!

How to prepare the veal recipe with tuna sauce

People: 4
Difficulty: easy
Preparation time: 35 minutes
Cooking time: 25 minutes

Ingredients

700 g top of veal
150 g tuna in oil
100 g mayonnaise
10 g desalted capers
10 g anchovies in oil
parsley

How to make veal with tuna sauce

Bring the water to the boil in a saucepan. Add the meat and lower the temperature.

Simmer for about 25 minutes (the meat at the heart should reach 64 ° C.). Once ready, drain and let cool. Separately in a bowl, blend the capers with anchovies and tuna in oil. Once the cream is ready, add the mayonnaise.

Cut the meat into slices and serve with the sauce.

Decorate with a few parsley leaves and serve.

the simplest dish recipe there is! – Italian Cuisine

How to make pasta in white … do you need a tutorial? Maybe not, but a review of the base is always useful

It is the pasta par excellence of families, the one you prepare when you have not had time to do the shopping, the fridge is empty and the children claim dinner. IS' the pasta in white. Yes, the one that really happens when there is nothing at home, but not only. It is the easy alternative when children do not want to eat what you have prepared:
"Mom but did you put the onion in the sauce?"
"Er … no, I never put it …" (frottole)
"But I see it !!"
"Alright then you eat it in white!"
Typical scene.

But it's all in fact except a punitive meal and when you grow up it almost becomes a comfort food, a dish that doesn't engage you, fills you up, warms you up a bit and reminds you of your mother.

But how is white pasta made?

No, we don't want to do a real tutorial, but even white pasta has its rules!
We answer the basic questions!

What format?

Not all pasta is suitable for making a good one White pasta. There are two perfect alternatives.
The first format advice is i tubes or ditalini, better if rigati that collect the sauce well, they are soft, to be eaten strictly with a spoon, for a nostalgic evening, to simply return as children.
The second is the spaghetti. Meanwhile, because in the pantry the spaghetti are almost always present and then because they cook very quickly, to satisfy voracious and hungry diners. They will remain a little dry, I assure you, also because instinctively you will always throw a little too much into the pot, but is it really a problem? For me no.
Last format almost allowed but not really recommended, the noodle or the tagliolino. But this is a refinement, recalling the memory of noodles with butter and truffles, let's face it, not a dish for every day!
But I can say if you have two nests of good noodles in white, they are not bad either.
You can also accept all the other formats you can find at home, but the first two are the ones that will really give you satisfaction.

Butter or oil?

With the pasta in white it is not just a joke butter! Enveloping and abundant, butter is a real comfort. As a good Italian of southern origins I love extra virgin olive oil but this is not the case. Otherwise you prepare a garlic and oil no? Another world and another purpose.

How do you dress pasta in white?

Very good question. There White pasta it is not just drained pasta and seasoned with a piece of butter. The true art is in draining the pasta very very well, it must not hold water, meanwhile throw a piece of butter in the pan still on the fire that you have lowered, throw back the pasta and turn very quickly with a spoon. Mixing with speed the butter will mount slightly, it will not only be melted, and the dough will be all wrapped up. What a poem!
There are those who dress on the plate. The only advantage is that of not permanently dirtying the pasta pot. Advantage not so decisive as to have to give up a well-seasoned pasta.

And finally?

Grated Parmesan cheese at the moment or or a scented grated nutmeg.
Simply perfect.

the simplest (and various) recipes to prepare for children – Italian Cuisine

Soups, creams and meat sauce: many proposals that will please the little ones (and also you!)

The weaning it started and you seem to propose to your child always the same recipes? Often pediatricians with their rigid schemes recommend one feeding routine which is not very varied, and if mum and dad are not kitchen lovers, the child does not eat new things. So let's try some different recipes together! Choose them obviously based on the progress of weaning your baby and the level of introduction of foods and complex proteins.

The autosvezzamento

Remember then that there is a new current of thought that promotes l'autosvezzamento. What is it? It is also defined "complementary feeding on request"And it is a logic according to which, in order for children to become passionate about food and say no to any ingredient, it is good to offer them a little bit, directly on the high chair, without shaking or passing what is proposed. They will choose themselves and taste what most intrigues them. If you want to know more, check with your pediatrician or area consultant, who will advise you best, or read the book "I wean myself alone! Dialogues on weaning"By Lucio Piermarini, Bonomi Editore.

Broccoli, robiola and rice

The broccoli children do not like it? False! It is indeed proposed in the right way, in one velvety for example, if the baby still does not eat usual foods, paired with potatoes and zucchini, which soften the intense flavor of broccoli. To prepare the cream cleaned and cut two broccoli florets, add half a potato and a quarter of zucchini and bring everything to a boil. When the vegetables are soft, blend everything, add the rice (choose the one for children, or the cream of rice, if your child still does not eat anything solid) and, when you will need, a quenelle of robiola. A trickle of extra virgin olive oil to complete the dish and it is made.

The minestrina with the chicken

White meat is one of the first to be introduced because it is light and easy to digest. Prepare a simple soup by boiling one chicken thigh (or a piece of rabbit), a carrot and a potato. Crush the vegetables with the fork, fillet the chicken (you can serve it cut into small pieces, if the child is already able to swallow more solid foods, or blend it with the broth) and add some pasta little baby.

Pumpkin, goat and cream of rice

In the autumn the pumpkin it is the main ingredient of velvety, both for adults and for children. Boil a slice of pumpkin with half a carrot and half a potato, crush everything with a fork (or shakes), add a tablespoon of cream of risor (read well on the packaging because often the doses and textures change branded) and del goat. The goat's cheese is in fact more digestible and gives flavor to the velvety.

Celeriac and potato celeriac

The celeriac It is not widely used in our kitchen, if not for example to prepare the capricious salad (with mayonnaise, celeriac, carrots and cooked ham, all cut into julienne). Its aroma is delicious, try it in one velvety boiling a piece with the potato and then adding fennel seeds that help the baby to digest. Pass it all, add a cream or a pasta of your choice, a drizzle of extra virgin olive oil, a grated parmesan and a good appetite!

The ragù for babies

Finally, do you eat solid? It's time to try a nice pastasciutt al ragout! Prepare it with celery and carrots cut into cubes tiny and put into the pot with a teaspoon of extra virgin olive oil. Separately cut a slice of lean veal. Add it to the vegetables, cook the meat with a tablespoon of tomato sauce (or, better, fresh tomato passed by you!) and a bay leaf. Serve with pasta to taste (also spelled for example), stars or tubes will be fine.

Past of decorticated lentils and stars

It is also important to include plant proteins in the baby's diet. Try with the lentils, but in a decorticated version, which avoid stomach ache and swelling. You can find them in the supermarket counter, they are red and very small. Cook in a moment in water with carrot and celery, a bay leaf. Blend everything and add a pasta or a flour to taste. Remember not to add parmesan because the protein dose is already given by lentils.

Cream of zucchini with spelled and steamed salmon

The salmon it is rich in Omega 3 and is fat. Do not exaggerate then in quantity but offer it to the children every now and then. Cook it simply by steaming, if you want it flavored with fennel. Then clean it from the skin and remove any bones and shake it with your hands. Serve it over one cream prepared with a courgette and half boiled potato. Carbohydrates are missing, which you will introduce with spelled flour or oats.