Tag: supportive

Pineapple: delicious, dietetic and now also supportive – Italian Cuisine

Pineapple: delicious, dietetic and now also supportive


An extraordinary tropical fruit of Mother Earth, increasingly within our reach: from gourmet fruit salads ad estrattthe&c., passing through some original dishes, the'pineapple is the protagonist of ours pleasure and well-being in the kitchen.

And if now science tells us that eating fruit does lose weight, this is the fruit "Slimming" par excellence. Let's review secrets and properties together.

It's the pineapple that eats you!
Let's start with some curiosity: did you know that each fruit is combined with a certain character? Tell me what fruit you eat and I'll tell you who you are … Pineapple is a fruit decision maker, of those who rely on themselves, know how to organize, are sincere and honest. Do you know who is crazy about pineapple? Pork! Which of course eats it whole …

A special fruit, the only edible of the great Bromeli familyB.Cisae, is highly nutritious and provides ahigh percentage of water, vitamins and minerals, giving us energy and hydration at the same time. Do you know that weird little prick on the tongue that causes pineapple? Well, it's about bromelain (the stem is the richest), an enzyme that "eats" your tongue … gives your body so many benefits.


In great shape
The list of its beneficial properties is truly endless: loaded with vitamins (primarily C) and minerals (manganese in particular), is anti-inflammatory, digestive, friend of teeth and gums, it is certainly the ideal fruit for those who want to keep fit. A true detoxifying natural, actively helps in eliminate liquids and to avoid retention, it stimulates the correct functioning of the kidneys, eliminating fats, cleaning from residues and preventing the formation of stones. Diuretic, anticellulitic, it is a fruit thepackaged with antioxidants, contains a lot of fiber and few calories. And avoid creating them intestinal gas …

In the plate and in the glass
Originally from South America and in particular from Brazil, it is the star of the Piña Colada, a classic tasty and fragrant long drink. In non-alcoholic drinks it is the protagonist, also as a tasty aperitif: try it with ginger. For a good daytime juice, on the other hand, the combination with blackberries or grapes is excellent to promote a good sleep.

The world's largest pineapple producer is nowadays Hawaii, where it also comes from the poke , the raw fish salad for a couple of years in full swing. Indeed it is exquisite paired with salmon – maybe in skewers, or in the original carpaccio, rather than the sword – how about a beautiful tartare? Another great classic: shrimp and prawns. Speaking of Hawaii and pairings … remember the famous 'Hawaiian pizza', with ham and pineapple?! ?? Well, on the list of the most daring combinations of cold cuts and fruit, This historian finds his deserved place. The suggestion is to choose that of Prague. Maybe doing both grilled, in a summer barbecue where the yellow fruit may well appear next to the vegetables (embers not too hot, cooking for about 10 minutes, turning it once). Powdered by sugar and cinnamon, become a super dessert! Returning to cold cuts, more: try the wrapped pineapple cubes in the bacon! In the seconds it is perfect with chicken or with the classic shrimp, in fact – in both cases, too in salad. You can also put it in the classic summer rice salad, added to the usual ingredients. And then, of course, dessert à gogo, from the exquisite pineapple tiramisu, from small tatin with roasted pineapple to inverted pineapple cake.

Tropical yet sustainable
Tropical fruit is increasingly cultivated in Italy, but unfortunately the pineapple does not (yet!) fall between this. The good news is that it is still possible to buy sustainable pineapple also at our latitudes: the solidarity market now also offers them in large-scale distribution. Organic pineapple is booming, and in any case it is perhaps the fruit that it requires less pesticides in cultivation: it is therefore particularly a friend of ours and of nature to which apptorteniamo. We choose solidarity pineapples. But how to select the single fruit?

Two "straight" for the choice
First of all, the ribs of the peel must be pronounced, otherwise it means that the fruit has not reached maturity. Try it remove a leaf from the tuft: if it comes off easily, it is ripe! With the same maturation, choose the one from the leaves less dark. And without stains. Texture not hard as a
stone (but not even soft, of course). Finally, use your nose! If its sweet aroma reaches your nostrils, here we are! If instead you detect a scent of vinegar, forget it: too ripe.

Carola Traverso Saibante
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Restaurants against Hunger: when the potatoes are united in bitterness to become sweet and supportive – Italian Cuisine

Restaurants against Hunger: when the potatoes are united in bitterness to become sweet and supportive


We could not do that to close this our review of Restaurants Against the Hunger with a good dessert. And so be it! We offer you the Soft Patata Bologna PDO created by La Porta Restaurant. In Bologna, clear! Do not know yet what are the Restaurants against the Hunger ??? They are those who have joined the Action against Hunger campaign, which lasts until December 31: for each dish (or menu) supportive, 2 euros go to support of undernourished children.

The "Soft Bologna Potato PDO, Montenegro, chocolate and crunchy almonds and hazelnuts" It is included in the solidarity tasting menu "Sapori Ricercati e Ritrovati": local subjects, such as the Bologna PDO potato. But also the Montenegro: yes, just the bitter, which since 1885 is produced in the province of the Emilian capital. And then the onion of Medicina, the char of Corno alle Scale, the curly tomato from Parma and more. "Our guests choose the supportive menu because they can to reconcile an act of solidarity with a product of the sought territory"- explains Vincenzo Saladino, manager of the refined restaurant in Bologna (which also offers a Bistro next door and a large one cigar room).

"Considering the potato a prevailing element of the main courses salty and regional, we wanted to enhance its qualities in a dessert, marrying it with a local bitter "- he says the Chef, Lorenzo Venturelli. And here is the recipe.

The Soft Patata Bologna PDO, Montenegro, chocolate and crunchy almonds and hazelnuts

Potato pie:

Dark chocolate 150gr

Butter 80gr

Flour 00 20gr

Dry crushed potatoes 10gr

Medium eggs 2

Yolks 1

Powdered sugar 90gr

Vanilla pod 1

Cane sugar as needed

Assemble everything together in a planetary mixer and pour into buttered cups and sprinkled with cane sugar to cook in a ventilated oven at 170 ° C and 20% humidity for 10 minutes.

foam:

Boiled potatoes 100gr

Cream 10gr

Hot paraffin 15gr

Heat the cream and pour over the boiled potatoes with the proespuma; mix and siphon with 2 fillings of cream.

Crisp:

Milk chocolate 150gr

Butter 20gr

Dried fruit to taste 50gr

Bring in the tempera the milk chocolate at 45 ° c, cool to 27 ° c and heat again at 30 ° c. Add coarsely chopped butter and dried fruit.

Salsa Montenegro:

Montenegro 100gr

Agar agar 1gr

Sugar to taste

Heat Montenegro and add the agar agar mixed with a little sugar, bring to a boil and cool for a day. Later mix slightly.

Pearls Montenegro:

Montenegro 100gr

Agar agar 5gr

Sugar to taste

Cold seed oil for spherification as required.

Use the same procedure as the sauce except for cooling, which is obtained with the thermal shock of cold seed oil: with the help of a syringe without a needle, pour small drops into the oil in a high carafe. Wash the pearls.

Plating:

Pour a little sauce as a base, put the hot cake and foam with pearls over it. Garnish with crisp.

When you go out to eat during these holidays, choose a supportive restaurant! You will do good to you and to a child who is hungry. Choose La Porta Restaurant or another of the Restaurants against the Hunger near your home.

Carra Traverso Saibante
December 2018

DISCOVER SALE & PEPE COOKING COURSES

Cod in persimmon sauce, and autumn becomes supportive – Italian Cuisine


It is not the first year that La Terrazza restaurant in Via Palestro, in Milan, joins the initiative Restaurants against hunger, thanks to which 2 euros for each 'solidarity dish' ordered go to support the projects against hunger for combat child malnutrition in the world.

The manager is always him, sous-chef Stefano Piccinini, who has had carte blanche in the recipe to propose: white paper that is filled with his creativity and so was born a dish designed specifically for restaurants against hunger, the Brandade of cod, persimmon sauce, caramelized onion and polenta chips.

The menu La Terrazza di Via Palestro – restaurant that shows the biggest covered terrace in the heart of Milan – is always there strongly seasonal and the 2018 launch of the solidarity campaign (which will last until December 31st) coincided with the season menu change. Between a "Bresaola di kobe" and a "Splintered scallops with pomegranate sauce and organic toasted seeds", in the first few days when the Brandade appeared in the list of appetizers, has already met the patrons of the patrons: a dish made to arouse curiosity, which customers choose for the particularity of the proposal and then are happy to know that what they pay to taste it will go to charity, at least in part.

After the linguine with coffee & sea urchin by Cristina Bowerman, here is the recipe of Stefano Piccinini, which combines other two strong elements and each other normally outsiders such as the delicious autumn persimmon and cod (for those who still have doubts about the difference with the stockfish, the answer is here).

Brandade of cod, persimmon sauce, caramelized onion and polenta chips

166914Ingredients:

800 g desalted cod

300 cl milk

2 persimmons

1 red Tropea onion

1 shallot

200 g polenta

30 ml apple vinegar

100 ml of water

60 g granulated sugar

Salt, pepper QB

Method

In a saucepan add a little oil and the previously chopped shallot, brown, add the cod cut into small pieces and deprived of the skin and milk. Bring everything to a boil and turn off the heat.

Meanwhile, take the persimmons, peel them and put the pulp in a sieve in order to obtain a smooth and homogeneous sauce. For the sweet and sour onion take a saucepan add the sugar, water and vinegar brought to a boil add the peeled and peeled onion, leave to soak for about 8 min.

At this point the cod will be cooked, drain it from the milk and blend adding a little 'cooking milk and a drizzle of oil until you get a homogeneous mixture very similar to a mashed. Salt and pepper.

For the chips, cook the polenta in the traditional way, once cooked roll it out between two sheets of baking paper, obtaining a thickness of about three millimeters, coppatela of the shape you prefer and let it dry out. Once the chips are dried, bring the oil to a very high temperature (around 200C °) and fry very quickly, drain and put them to dry on a sheet of absorbent paper.

Composition of the dish

Cover the bottom of the plate with the persimmon sauce overlaid on our brandade and garnish everything with the julienne-cut onion and the polenta chips.

Carra Traverso Saibante
October 2018

DISCOVER SALE & PEPE COOKING COURSES

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