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At the table with sustainability – Italian Cuisine


The new lunch break at La Scuola de La Cucina Italiana, energized by Edison, to say no to waste!

The new lunch break at La Scuola de La Cucina Italiana is sustainable. The Midday Kitchen is enriched with new special dates, to say no to waste food, yes to sustainable raw materials and green cooking techniques, without ever sacrificing taste.

The Midday Kitchen it is the lunch break that is done directly in the kitchen with the chef. No secret, the dishes are prepared in 45 minutes directly in front of the guests, who have the possibility to ask questions and take home the cookbook.
To view the calendar with upcoming dates and bookings, click here.

How to prepare a sustainable menu

May's first sustainable Midday Kitchen, prepared by our chef Davide Negri, saw the mondeghili, a vegetable risotto and strudel on the table.

The first rule of this menu? Seasonal ingredients: for the first appointment in May we chose lots of seasonal vegetables, such as broad beans, asparagus and pumpkin flowers. Fundamental: limit waste and recover the ingredients, like stale bread.
Among the dishes there are also the mondeghili, the Milanese meatballs symbol of the recovery cuisine, with the reuse of leftovers and meat waste. On the menu, we used the same meat to prepare the broth needed for cooking risotto.
Finally the strudel, a genuine dessert that helps us to limit calorie intake, in addition to waste in the kitchen.

Now try it too: here is our exclusive recipe book!

Crispy Mondeghili with broad bean and mint salad

mondeghili

Ingredients
400 g Boiled veal meat
100 g Mortadella
5 Eggs
200 g Clarified butter
2 boiled potatoes
100 g Parmigiano Reggiano
salt and pepper
200 g flour
200 g Breadcrumbs
200 g mixed salad
200 g broad beans
1 Lemon
Mint leaves
Extra virgin olive oil

Method
Prepare the mondeghili, mincing the boiled meat and mortadella; add two eggs, boiled and crushed potatoes, Parmigiano Reggiano, salt and pepper. With the dough form cylinders about 2 centimeters high; pass them in flour, beaten eggs and then breadcrumbs. Boil the beans and peel them. Prepare a citronette to dress the salad; add a few mint leaves. Fry the mondeghili in the clarified butter and drain them on absorbent paper. Serve the meatballs with broad bean and mint salad, seasoned with citronette.

Risotto with asparagus tips and smoked provola

Ingredients
320 g Carnaroli rice
100 ml White wine
1 l Broth of veal
2 Shallots
100 g Butter
60 g Parmigiano Reggiano
8 Asparagus
100 g smoked provola

Method
Chop the provola with the knife and keep. Remove the hard parts of the asparagus; peel the stems and boil them in boiling water for 6 minutes. Drain and cool in cold water; cut into pieces, keeping the tips.Chop the shallot and wilt it with a little butter in a saucepan; add the rice and toast for a few minutes. Sprinkle with the wine, let it evaporate and wet several times with the broth. A minute after cooking the rice, add the asparagus and the provola; finish by stirring with butter and Parmigiano Reggiano.

Apple strudel, stale bread and dried apricots without sugar

Ingredients

For pasta:
130 g flour
30 ml Water
9 g Butter
1 Egg
salt

For the stuffing:
4 Golden Apples
100 g Raisins
50 g Pinoli
100 g Apricot jam (preferably without sugar)
100 g Grated stale bread
100 g Dried apricots
half a glass of Rum

Method
Soak in the apricot and raisin rum. Prepare the strudel paste, heating the water and the butter together; form a fountain with flour. Combine water, butter, egg and salt; knead until dough is elastic. Spread the dough on a floured cloth very thinly. Peel, remove the core and slice the apples. Arrange them on the dough, leaving an empty frame; distribute the breadcrumbs on top, the apricots cut into pieces, the raisins, the pine nuts and the jam. Close it by wrapping the strudel on itself, possibly wetting the edges to make it adhere better. Bake at 170 ° C for an hour.

Energized by Edison

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All the properties of the goat and 10 ideas to bring it to the table – Italian Cuisine


Caprino: 10 ideas

Even if you are on a diet, do not give up one or two portions of low-fat cheese per week. The best with ricotta is undoubtedly the caprine.

Goat's milk and intolerances

Goat cheese is a soft cheese made with goat milk, an ancient milk, the first milk to have been milked by man in history.
Goat's milk, along with that of donkey, has a chemical composition similar to that of the mother and for this reason it is often used in case of intolerance of newborns. In fact, cheeses and goat's milk they are better tolerated by people allergic to cow's milk proteins and do not irritate or strain the digestive system.
Lactose-allergic people, on the other hand, must also exclude goat's milk.

Properties of goat cheese

Goat's milk is rich in iron and calcium and is used raw for the production of goat cheese. The spontaneous acid coagulation which does not include the addition of rennet, makes this cheese naturally rich in lactic ferments. Furthermore, not undergoing a pasteurization process, the product is not lost vitamin heritage of this product which is therefore considered super nourishing and with many properties.

Diet and cheese

We know that those who follow a low-calorie diet to lose weight should avoid cheese, but in this case we can make an exception. The goat cheese contains 250 kcal per 100 gr and is considered a low-fat cheese. Two portions a week accompanied by raw seasonal or steamed vegetables are balanced and complete meals. The goat cheese also has a high satiating power.

We suggest you at this point some ideas to bring to the table this cheese is healthy and light. Browse the gallery!

Peppers, the sun on the table in 50 recipes – Italian Cuisine


Delicious appetizers, delicious pasta dishes, succulent side dishes and tasty second courses: how to create fantastic recipes based on peppers and useful information to choose the right ones

THE pepperoni in all their varieties they are extremely versatile vegetables in the kitchen, and are also very good for health. They can be eaten raw or cooked e they give the dishes a greedy and cheerful appearance. Basic ingredient for tasty appetizers, first courses or side dishes, peppers bring the sun to the table for most of the year.

Origin, variety and colors

Explosion of taste and color, they originate from the Americas and were introduced to Europe by Spanish and Portuguese explorers. Appreciated all over the world, they exist in infinite types since the traditional ones are joined by new varieties or selected hybrids.

In Italy they are particularly widespread in central and southern regions such as Puglia, Campania, Lazio, Calabria, Sicily, Besides Veneto and Piedmont. From here, the most famous and prized varieties such as the pepper of Pontecorvo Dop cultivated in the province of Frosinone from the shape of a horn with a red and thin skin or Lucan pepper of Senise IGP, employee since the sixteenth century for the production of the famous bran peppers up to the small and tapered greens friggitelli, traditionally fried in a pan in Neapolitan cuisine. To the north, to report the Pat. Cuneo pepper of flattened shape with firm and firm pulp, approachable to the square pepper from Asti, up to the famous Carmagnola pepper, available in four types yellow or red (among the most widespread, the Corno or Lungo and the Quadrato).

Commonly in commerce we find the red, yellow and green peppers: the first have firm flesh and strong flavor, ideal for bruschetta or side dishes, while the latter are more juicy, tender and with a sweet taste. Beware of the green ones, which are nothing more than specimens that are not yet fully mature in the red and yellow variants, with a slightly sour taste, mainly used raw in salads.

Good … also for health

Peppers are particularly healthy vegetables thanks to the many beneficial properties. From a nutritional point of view, peppers are rich in water (92%) e low calorie (between 20 and 30 calories per 100 grams) making it an ideal food for those on a diet or under controlled regime. They contain vitamin A and E, but most of all C vitamin, especially in yellow peppers. There is no lack of important minerals such as magnesium, potassium and beta-carotene.

How to choose them

For the success of the recipe, the choice of peppers is essential at the time of purchase. In general, the main features to be verified are shiny and well-stretched skin, firm flesh to the touch, vibrant and vital color, full-bodied weight. If possible, avoid buying pre-packaged trays that do not allow the accurate selection of each piece. Stored in the lower part of the refrigerator in an open plastic bag, the peppers last up to a week.

Browse the gallery to find 50 recipes with peppers

Browse the gallery