Tag: spice

Spice Spreadable Cheese Recipe – Italian Cuisine

Spice Spreadable Cheese Recipe

  • 200 cheese (goat cheese, ricotta or robiola)
  • 40 g fresh cream
  • 4 slices of bread
  • 2 sachets of saffron
  • salt
  • pepper
  • edible buds or flowers

To prepare the cheese spread with spices, reduce in a saucepan 40 g of fresh cream with 2 sachets of saffron for a couple of minutes, until the volume has halved; season with salt, leave to cool, then mix 200 g of goat cheese, ricotta or robiola.
spread the cream obtained on 4 slices of hot bread, completed with a minced pepper and decorated with buds or edible flowers.

Foie gras, mango and spice cake recipe – Italian Cuisine

Foie gras, mango and spice cake recipe

  • 400 g fresh duck foie gras
  • 200 g a pre-cooked beetroot
  • 100 g apple vinegar
  • 100 g spice cake
  • 2 mangoes
  • Port wine
  • brandy
  • milk
  • nutmeg
  • gold dust
  • sugar
  • salt
  • pepper

For the recipe of foie gras, mango and spice bread, dip the foie gras in the milk for about 30 minutes so that it loses its bitter taste. Drain it, open it as a book and remove the veins from the pulp with the aid of tweezers, then compact it with your hands. Mix 5g of salt, 1 / 2cunch of sugar, a pinch of pepper and grated nutmeg.

Place the foie gras spread out in a baking dish, season it with half the mix of powders prepared, brush it with a dash of Porto and brandy, then turn it over and season the other side in the same way; let it marinate in the refrigerator for about 8 hours. Once the marinade is over, soften the foie gras with your hands to make it malleable, divide it into two parts and place them on two sheets of film; shape them into two long rolls (ø 3cm); wrap the rolls in the foil and put them in the refrigerator for 30 minutes.

Peel the mangoes, remove the stone and cut them into slices about 1cm thick; slice the beetroot in the same way, then cut from both disks or small squares of 3cm and, as desired, pierce them in the center with a small pastry bag or a rigid straw to make them more decorative. In a dish mix the vinegar with 30g of sugar, a pinch of salt and marinate the beetroot molds for about 20 minutes. Toast the spice cake in the oven at 160 ° C for 10-15 minutes, until it is crispy; take it out of the oven and shake it until you get a powder; mix it with a pinch of gold dust. Cut the foie gras into spools a couple of centimeters thick; distribute them in dishes with mango and marinated and drained beetroot. Complete with the spice cake powder: use a pastry cutter or other "masks" for a stencil effect. To know Food gold, in sheets or in powder form, can be bought in cake design shops and online on specialized sites. It has no taste, but gives

a scenographic and precious aspect.

let's learn to have fun with this multi-faceted spice – – Italian Cuisine


It is NOT chili pepper powder. It can be sweet, strong, spicy or smoked. In the kitchen it comes in many ways. His name is paprika, with ‘c’ or with ‘k’ that you want to write. A spice obtained from some plants of the generis Capsicum and in particular some types of peppers (the peppers, in fact, they are not all the same) and chilli (which, for the record, extends life, and even a lot). Nit doesn't even have anything to do with Tabasco, the sauce hot most famous in the world.

Talking about hot, reveal immediately one thing: in the traditional recipes of theHungary, motherland of paprika, this spicegulasch queen it's not spicy at all. Case ever exists the "strong" paprika. Or that one smoked, of which we have spoken recently and which, known in Iberian land as pimentón ahumado, dominates with its unmistakable flavor many Spanish recipes. For the rest, in the world, paprika is commonly found in its sweet and spicy version. In Italy, in any case, the term "paprika" (which is actually written with the 'c'!) Indicates the word sweet.

179519It comes in the form of dark red powder with a delicate, sweetish and vaguely spicy flavor and possibly very slightly bitter, however more or less sweet and more or less spicy depending on the variety of the Capsicum used (or any mixture) and on the way it is processed, in particular on the presence or absence of the seeds and ribs of the dried and powdered fruit. This which substantially differentiates the paprika from the chili powder (and possibly a sweet paprika from a forte) is there husking, ie the moment when the fruit of the Capsicum it is cut and deprived of the placenta and annexed seeds. Warning! In Italian the Capsicum, questor gender vegetable (part of the Solanaceae family, that of aubergines and tomatoes), it is popularly known as "peperoncino", but also includes peppers. What is it? placenta of chili pepper? There internal white membrane that bind the seeds tol pulp.

It is precisely the placenta a contenus very high quantities of capsaicin, the substance responsible for the taste hot of the chili pepper and that makes you lose weight, stimulatesI have a sense of satiety. Capsicin is present in excellent quantities even in seeds, while only traces remain in the pulp. On the other hand, the pulp is abundantly present capsanthin, a red carotenoid (antioxidant!) that is used as a natural food coloring and dyes bright orange dishes.

179525Since we have named one healthy property of paprika – to prevent cellular aging – we are talking about another important aspect: vitamin C. There paprika has sailed so much for the seas of the world. Why? Why in the 1930s the Hungarian Hungarian scientist, naturalized American, Albert Szent-György discovered that, in addition to being a very pleasant spice, paprika could have helped to significantly reduce the scourge of vitamin C deficiency in the seafaring population, thanks to its high content of ascorbic acid which, once dehydrated, increases exponentially (if not exposed to violent heat). His research on vitamin C convolved him to a Nobel for medicine in 1937.

Is in the kitchen? Enhances dishes with its spicy aromatic touch; in its sweet or even strong version, it "neutralizes" the hotness of the chili pepper. Prolonged cooking can enhance the more bitter taste of the paprika. While it is better avoid "frying" it in the fat without adding liquids.

Paprika is the protagonist of various famous spice mix, like the North African Ras-el-hanout and the medioriensuch BAHARAT and sauces, like the canarina mojo sauce – garlic, cumin seeds, paprika (sweet!) And olive oil blended together, to which is then added lemon juice and a little hot water.

179522The most delicious pairings? It is particularly suitable for plates of meat (see for example pork chops or chicken wings and in particular meat tired, like for example the stew with speck with paprika. It matches great with cream and cheese: you can dress goats or use it to flavor delicious cheese-based recipes, such as tartlets mignon. Among the vegetables, marries with the tomato and wonderfully with onion. Try cooking some traditional recipes adding this spice, which will vary and enrich the flavor. An example? Eggs with tomato (or a egg ragout on croutons) a chicken cacciatore or una onion soup (here the classic French recipe). Good also with the carrot (in velvety, for example) and in dishes based on cereals and mixed vegetables – how it can be a salad of barley and vegetables. Even the dishes based on legumes willingly incorporate it: taste for example the soup of mazancolle and red lentils with paprika or couscous with paprica with chicken and chickpeas. IS in the dessert, why not dare to combine it with the dark chocolate?

Carola Traverso Saibante
November 2019


Proudly powered by WordPress