Tag: suitable

what are the most suitable tools – Italian Cuisine

If we talk about fermentation we can say that it is no longer just a fashion, but a real movement, a return to origins.
Groups were born on social media with the exchange of products, advice, preparation techniques and even recipes. A fabulous and still unexplored world. Perhaps this is why it is so fascinating and attractive.
Before starting to ferment at home we would like to give you some advice on which tools to use to work in complete safety. Easy to find equipment, but essential to start experimenting.

In order to work and, subsequently, store we will need some bowls, well-made knives, cutting boards, wooden pestles, weights for the vases, glass jars or terracotta pots suitable for use. There are some beautiful, handmade.
Before buying slightly more expensive tools, we recommend that you do some tests to see if home fermentation is what you were looking for. Then you can give space to your imagination!

Metals

The first phase is that of preparing the vegetables and / or vegetables that will be mixed with the salt. Here it is possible to use large bowls and / or metal tools as the vegetables have not yet become acidic, having not yet undergone any transformation. For convenience, plastic containers are used, large salad bowls, the ones our grandmothers used, so to speak.
But in the end it is better to opt for glass ones: they are comfortable, hygienic and much more sustainable.

The metals that must not be used for the preparation of fermented foods (and therefore acidified foods) are cast iron, copper, aluminum, low quality stainless steel.
The risk, in working with tools made with these metals is that they release small metal particles inside the food, which is best avoided. And it also applies to cooking, in case you need to make hot dishes with fermented foods, it is better to use terracotta or glass pots suitable for cooking.

The containers for fermentation

Now on the market (both in household and online stores) we find many products, objects created specifically for the fermentation of vegetables, vegetables and herbs: large glass jars, with bubbler cap and ceramic weights, are among the most popular, very similar to classic preserving jars, those with screw caps (the 4 seasons to be clear). If you were at the beginning, you can start using screw ones, you just have to remember to bleed the carbon dioxide that forms daily. For this reason the jars with bubbler are more comfortable and safer, because they prevent air from infiltrating the jars and allow carbon dioxide to escape. Bubblers can be purchased individually and adapted to jar lids.

Weights

Once the fermentation process has started, it is necessary to keep the vegetables healthy in the brine, to avoid contact with the air. You can buy ceramic weights (Kilner produces both jars with bubbler and ceramic weights, in special kits for fermentation).
Otherwise it is possible to use stones of different sizes, just boil them for about 10/15 minutes (avoid those rich in limestone).
To overcome the problem, you can also use the freezer bags with zip: just fill them with water and use them as a weight. They have the advantage of being easily available and reusable several times.

Pestles

To press the vegetables to be fermented in the jars, you will need wooden pestles. For convenience, if you don't want to buy them, a couple of wooden rolling pins, the smaller ones, will be enough.

Terracotta pots

There are many, of different sizes and shapes. The Korean ones are very popular, the Onggi, made with clay, which is naturally porous, transpiring, perfect for the preparation of fermented foods such as Kimchi. Look for small artisans in your city who produce clay and ceramic objects, you can have the terracotta pots customized for the fermentation of vegetables.

In the photo the Onggi terracotta pots.

because sometimes it is more suitable than butter – Italian Cuisine

For those who are attentive to the line. For those who cannot or do not want to take on animal fats. For those who prefer sharper flavors and lighter desserts. Oil desserts are an excellent alternative

A commonplace perhaps, or a legacy of when, for different cultures or simply different habits, there seemed to be no alternative, we often tend to think (or be told) that a cake is all the more good the more it contains butter. A generous portion of butter and rain compliments our sweet, sometimes a little improvised. But we are also sometimes intolerant, vegan, or simply – sometimes, basically never on weekends – on a diet. When one or more of these three reasons align, we experience the joy of discovering that in truth for our own desserts we can also use theoil, and that in some cases it is even more suitable than butter.

Why replace butter with oil

In addition to personal food preferences, such as a vegan diet, and any intolerances, the reasons there are three main ways to replace butter with oil: taste, composition and texture. The oil in the kitchen, especially for those accustomed to the flavors of the Mediterranean diet, has the taste of simplicity and, compared to butter, gives the sweets the softness of donuts for children's breakfast: it is perfect for all desserts – or cakes – from belief, which, in addition to being good, have the far more difficult task of filling the room with perfumes, memories and magic.

The different softness comes from a different one composition of the two fats, in fact replacing the butter with oil in a recipe, the weights of the two cannot be considered equivalent: 100 grams of butter correspond, for example, to 83 grams of olive oil. It is obviously possible, and sometimes useful on the basis of the dominant flavors that we want to contribute to the final result, to replace the butter also with seed oils, more delicate, or with oils extracted from dried fruit, for example that of almonds, more flavored.
Similar considerations to those made for the composition also apply to the consistency, one – the butter – solid, the other – the oil – liquid, take on a different role in the preparations and must therefore be managed with a pinch of pastry skill, to be refined with practice and for which we leave you 3 useful tips for preparation.

oil desserts

Prepare sweets with oil

About softness
Already at the most soft (and high) view of normal, its consistency is even more pleasant and surprising at the first bite. As light as the silk yarn from which it takes its name, the very important secret of this Aromatic Chiffon Cake lies in not making the dough deflate. In the various phases of preparation it will be enough to mix from the bottom upwards whatever ingredient is gradually added; the cooling will be done upside down and is much simpler than it may seem. Still very good the day after.

Belief cakes
The external crust is very thin but crunchy, the inside is slightly damp but above all, this soft zucchini, cocoa and pistachio cake it is the simplest recipe in the world. Everything in the blender: zucchini with fillets, pistachios, oil, almond milk, honey, sugar and a pinch of salt before; sifted flour, yeast, sugar and cocoa immediately after. When everything is well blended pour it into a donut mold and bake at 175 degrees for 50-55 minutes. Serve cold and just be careful not to eat it all at once.
If you liked this recipe, you should also try this one Orange cake.

Cookies
Liquid ingredients: oil, water and eggs; dry ingredients: flour, yeast and cane sugar. Emulsify the first and add them to the second, knead and bring to a thickness of 3-4mm before cutting out the biscuits of the shape you prefer and bake at 180 degrees for about 15 minutes. A little secret, as soon as they are taken out of the oven they will still seem soft: do not stretch the cooking time for this, 5 minutes of cooling will be enough to bring them to the perfect consistency.
The complete recipe is here: put a chocolate on the fire, and imagine that it is snowing outside!

Extra virgin olive oil is not all the same. I Dedicati is Olitalia's answer to the extra virgin olive oil suitable for every preparation – Italian Cuisine

Extra virgin olive oil, food and an essential part of the Mediterranean diet, has been at the center of civilization and the history of the countries surrounding the Mediterranean sea for millennia.

Today we live in a scenario of great enhancement of food culture and culinary excellence. Therefore we cannot fail to mention the extra virgin olive oil, its qualitative and aromatic characteristics and its multiple combinations with different foods. And this is it oil-food union, very often taken little account of and underestimated, which is today an object of great interest in continuous evolution. Each extra virgin olive oil, if of quality, is good but this does not mean that it is suitable for any culinary use. Some oils, in fact, due to their specific properties, are quite versatile and suitable for any use, while others are more suitable with some particular raw materials or in some preparations.

How to get an extra virgin olive oil

Extra virgin olive oil is obtained from the processing of the olive fruit through a mechanical procedure without the use of solvents. A genuine product that falls into this product category when its free acidity is less than 0.8% oleic acid, it is flawless on tasting and has a median of fruitiness above zero (Reg. CE 2568/91) . The oil obtained from the processing of the olives is the only alimentary grease to which quality tests are accompanied by tests in the tasting panel to be able to market it.

Polyphenols and unsaturated fatty acids, the beneficial component of extra virgin olive oil

The extra virgin olive oil, noble fat of the Mediterranean diet, owes its peculiar properties to the presence of polyphenols, natural antioxidants that contribute to the protection of blood lipids from oxidative stress and that are responsible for the bitter and spicy taste. Extra virgin olive oil is rich in Vitamin E, which carries out a protective action of cells against oxidative stress. Furthermore it is good to remember the predominance of monounsaturated fatty acids, such as oleic acid, which contribute to maintaining normal blood cholesterol levels.

An extra virgin olive oil for each dish

A baked fish, a roast with potatoes, or even an eggplant parmigiana: for each of these dishes we would need an ad hoc extra virgin olive oil, to bring out the best flavors and aromas of each preparation. For this reason Olitalia, a company from Forlì specialized in the production of oils and vinegars and leader in Italy in the Food Service channel, has launched the line "The Dedicated", five specific references for combinations with fish dishes, meat, pasta, vegetables and pizza. A project that has seen a long selection of extra virgin olive oils and their organoleptic and sensorial profile by the Olitalia team and followed by an important collaboration with JRE, the association of Jeunes Restaurateurs d'Europe and the Verace Association Pizza.

The characteristics of the Dedicated

The five oils that are part of the I Dedicati line are extra-virgin oils, each characterized by a well-defined sensory profile and belonging only to that mixture of extra virgin olive oil, a profile that makes it ideal for pairing with that dish because each dish requires its own extra virgin olive oil.

The dedicated pasta is characterized by strong aromatic notes special for sauces and condiments. The oil dedicated to meat, instead, it has one great personality, and is rich in scents and vegetable sensations that harmonize the flavor of the meat itself. For the proposals of fish, the chosen oil has a delicate profile, with hints of green apple and almond, which do not cover the notes of the fish, but which accompany them. The oil designed for the combination with the vegetables has important herbal notes, a characteristic that best enhances the flavors of the vegetables themselves. And then, to finish, the oil to combine with Pizza: with scents of tomato leaves, to bring out the most popular dish ever.

Here are some suggestions to better enjoy the Oils of the I Dedicated Line

Mixed salad with pomegranate pearls, fillets of crispy speck and walnuts

Ingredients for 4 people: 200 g mixed salad, 1 pomegranate, 100 g speck, 80 g walnuts

Method: place the salad on the plate after having washed and dried it. Cut the speck into strips and toast them in the oven at 180 ° for a few minutes, then add them to the mixture. Shell the pomegranate and add it to the salad along with a handful of chopped walnut kernels and a few grains of salt. Season everything with a drizzle of extra virgin olive oil from the I Dedicati Speciale per Verdure line.

Toasted croutons with smoked salmon and apple puff

Ingredients for 4 people: 12 slices of toast, 200 g smoked salmon, 2 Granny Smith apples, lemon juice, salad to garnish

Method: toast the bread in the oven for a few minutes on both sides. Peel the apples and make them into very thin slices, leaving them immersed in water and lemon so that they do not become black. Arrange a little salad on each plate and then arrange, alternating, the slices of bread, the apple slices and the smoked salmon. Finish with a drizzle of extra virgin olive oil from the I Dedicati Speciale per Pesce line.

Piedmontese Fassona strips with wild rocket and hazelnuts

Ingredients for 4 people: 600 g fassona (rib eye, roast beef, fillet), 100 g rocket, 100 g toasted hazelnuts, aromatic herbs to taste.

Method: chop the aromatic herbs and sprinkle them over the meat. Let it sit for 30 minutes and then cook the meat on a plate according to your taste. Once cooked, cut it into strips. Place a bed of rocket on a plate, then the meat, the chopped hazelnuts, a few grains of coarse salt and a drizzle of extra virgin olive oil from the I Dedicati Speciale per Carne line.

Spinach tortelli with extra virgin olive oil, poppy seeds and cold stracchino cream

Ingredients for 4 people: 450 g ricotta and spinach tortelli, 2 tablespoons poppy seeds, 250 g stracchino

Method: Cook the tortelli in boiling salted water and then sauté in a pan with a drizzle of extra virgin olive oil from the I Dedicati Speciale line for Pasta and poppy seeds. Put the stracchino in a bowl with a tablespoon of pasta cooking water and blend with an immersion mixer until a smooth cream has formed. Serve the tortelli with a sprinkling of pepper and finish with the cold stracchino cream.

As the Maestro Gualtiero Marchesi, on the plate, as on the pentagram, are the notes, which are recognizable one by one, giving rise to the song. Each oil is a specific note, it should be chosen well so as not to clash.