Tag: tasted

Salads with cherries … if you've never tasted them, do it now! – Italian Cuisine

Finally the long-awaited season of cherries has arrived! We do not prepare a dessert, but 5 very tasty salads

One cherry pulls the other one knows, and if then the cherries become the singular ingredient of a salad then everyone will ask for an encore. Yes, because if these beloved fruits in spring are great to eat naturally, they can also be used to prepare sweet and savory dishes.
If you are a lover of fresh and light summer salads, try adding some cherries and you will discover a completely new and unexpectedly pleasant taste.

Cherries, like many high fruits, go well with cheeses, even very tasty such as feta for example, but also with vegetables, raw or grilled, and so today we want to offer you delicious combinations that will make your salads more colorful and especially rich in vitamins.

Spelled and cherries

Spelled is a very protein food and a valid substitute for classic cold rice in the summer. To prepare this delicious salad, first wash it very well to remove all the residues, then cook it in boiling water and once it is drained let it cool. Then season it with cherries, feta and rocket. Complete if you like with a touch of balsamic vinegar.

Cherries and robiola

A simple green salad of valerian and mixed salad becomes special with robiola, cherries and toasted hazelnuts. Even this case a balsamic note makes the difference.

Chicken and cherries

The chicken salad, but with fruit. Have you ever thought about it?
Grill the chicken slices and cut them into strips. Accompany them with thinly sliced lettuce of cherries and parmesan flakes. Season with oil, salt and lemon juice.

Broad beans and cherries

Broad beans like cherries cannot be missed on the spring table. So let's put them together in a salad. Prepare a mixture of radicchio, lettuce and valerian and add, boiled beans, fresh clean broad beans, cherries, mozzarella balls and walnuts. Complete with oil and salt and perfume with mint leaves.

Quinoa and cherries

We have seen the pairing with spelled and why not also try quinoa, the most famous of the "fake" cereals?
Cook the quinoa in boiling water for 10 minutes and then let it cool and season with cherries, peaches, Tropea onion and chopped pistachios. Complete with oil, salt and pepper and flavor with plenty of basil.

Have you tasted prosecco enamel? – Italian Cuisine

It smells of wine, it is sparkling, golden and delicious. From England, the perfect manicure for prosecco addicts

A glass of prosecco is never said no. Essential, engaging, pop and fresh. Jovial. A wine so cheerful that it has gone around the world without any work and that we like to share with the right people in the right evenings. And yet in some moments there is the desire for a small sip of solitary prosecco. That desire for freshness, cheerfulness and informality. Feel like partying, even alone. And precisely for these moments, Groupon UK has seen fit to create prosecco enamel. A cosmetic to wear, but also to smell and taste!

To do this simply spread it on the nails and bring it closer to the nose. From the first pass you will feel the characteristic fragrance of prosecco and, once dried for at least 15 minutes, you can even taste it. Prosecco enamel is sparkling and has a golden color reminiscent of the wine from which it takes its name. The more layers are spread, the more intense the gilding, but also the scent!
You just have to try it and get drunk on prosecco without drinking a drop. One warning: if you are always fighting with the habit of eating your nails … stay away from the enamel to prosecco.

I tasted the Seupa à la Vapelenentse – Italian Cuisine

Peasant recipe, handed down by grandmothers and great-grandmothers. In a few ingredients the story of a very strong identity

I speak of the Valpellinese soup, or even Valdostana soup, more just to call it with its sweet name in patois, the fascinating local ancient language; many names, some variations, but the substance is always the same, a soup of substance, handed down from the grandmothers, transcribed in the notebooks of recipes that are held at home, tells in a few ingredients the history of a region that has been certified by municipal certification De.CO that recognizes its typicality and respect for tradition.
I tasted the seupa, not in Valpelline where it was born and where it is celebrated every year at the festival for the patronal feast of San Pantaleone, but at Morgex, a few km from Courmayeur, in the cozy home of the Bovard family.

Before telling you this recipe two words are to be spent for Diego Bovard: agronomist, born and raised in Valle d'Aosta, an indefinable love for the territory, that valdôtain, small but extremely rich in products, traditions, nature, and an energy that takes power from the earth and turns into a story and takes you into a small world of excellence. The best cheeses, the best flours, the best cured meats, the best people behind all this. Diego Bovard knows everyone and every day he invents new ways to make agriculture sustainable, to enhance the products of the valleys, and to get to the heart – or maybe belly! – of people.

There soupa instead?

Her wife cooked it and both my heart and my tummy are conquered.
Peasant dish, very few ingredients, stale bread, fontina (DOP course), broth. Some changes from home to home. The broth in the tradition would be cabbage, some use that of meat, the layers of white bread and fontina, someone uses black bread, wholemeal, rye, and cabbage leaves, a pinch of cinnamon … The final touch, butter melted, a lot of melted butter.
Here is the recipe

Ingredients for the soupa à la Vapelenentse

500 g of Savoy cabbage
300 g of fontina Valdostana
Stale rye bread (or white bread)
1 l of beef broth (or cabbage)
100 g of butter

Method

Put to heat the meat broth you have already prepared (the recipe, if you want it, is here). Otherwise prepare a broth only with the most external leaves of the Savoy cabbage.
Meanwhile clean the cabbage removing the torzolo and leafing through it gently.
Cut the stale bread into slices of one centimeter and lay it on the bottom of a buttered ground, placing them close together so as not to leave any space.
At this point alternate a layer of bread, one of cabbage leaves and one of fontina. The last layer must be fontina.
Wet everything with the stock and place in the oven at 200 ° -220 ° until a nice golden crust has formed.
Serve the soup covered with melted butter and … Bon Appètit!

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