Tag: tastiest

Pasta stuffed aubergines, the tastiest ideas – Italian Cuisine

The techniques, the basic recipe and the tasty alternatives to prepare the unique dish that we cannot do without this summer

Aubergines are the summer queens, very good and perfect for preparing many different dishes. IS if they never tire on the grill, it is when we prepare them filled that we discover the truest soul. But for today we have put aside the classic recipes and filled them with pasta. Yes, our beloved pasta. Which transforms the stuffed aubergine into a unique and rich dish, but also fun. Here the basic rules to avoid mistakes and some greedy summer proof.

The right aubergines

To prepare eggplants stuffed with pasta we can use various types of aubergines. The the purple ones are more suitable, slightly rounded in shape, which can be cut in two and whose base is perfect for holding pasta. The aubergine is also indicated lilac round, the Florence violet and the black oval round. If you do not want to have scraps, cut them instead for the length and you can use both halves obtained in this way.

The technique

The operation that will make this recipe perfect is the preparation of aubergines. To get a flawless result we will have to cut them in two engrave them with the tip of the knife forming sharp cuts in the pulp that possibly cross. Once these cuts are obtained, we will cook them in the oven at 200 ° C for about 20 minutes, taking care to cover the non-stick pan with a sheet of parchment paper.


But where do you put the pasta? To create the cavity that will house the pasta that enriches the aubergines, we will have to equip ourselves with a spoon with which we will help each other to remove half of the pulp. Obviously this aubergine can be cut or reduced to a cream to dress the pasta or blended with a little oil and spread on toasted bread.

Our recipe

The unmissable alternatives

Stringy filling: to obtain a "Sorrento" effect, add the mozzarella cubes to the pasta, which you have cut and left to dry a few minutes before. One passed in the oven and you're done.

Frittino: if you love fried aubergines, they will be the ideal element to complete the dish, along with grated salted ricotta. The Norma pasta inspiration will be irresistible.

Blank: pasta and eggplant purists also love it in white. Therefore the aubergines could be stuffed with a pasta simply seasoned with the pulp obtained from the aubergines and sautéed with oil, garlic, pine nuts and thyme.

Veal with tuna sauce, the second simplest and tastiest summer! – Italian Cuisine

Veal with tuna sauce, the second simplest and tastiest summer!

Although most people could remember a dish of French cuisine, the vitel tonné it is actually a great classic of the Piedmontese culinary tradition. Its origins date back to the 1700s, when the "tonnè" was misleading: no trace of tuna, in fact, in what was the first version of this recipe. tonne, from the French Tanne, meant indeed tanned and indicated a poor dish, prepared exclusively with the remains of veal. Only in the following years did the recipe turn into tuna as one of its ingredients.

The secret of a perfect vitello tonnato

The recipe is simple, we'll see it soon, but its result is not always up to expectations. What really determines the success of a dish that looks so easy to cook? Of course, the tenderness of veal. The slices of rump must remain soft, so be careful to buy quality meat and to its cooking, which should not be excessive with the risk that the slices become dark and stringy.

Symbol dish of the 80s!

We are used to remembering it as one of the symbolic dishes of the 1980s cuisine, along with the prawn cocktail, Russian salad and voil au vent. But the vitello tonnato has been able to maintain a leading role in the Italian culinary tradition and remains to this day one of the most popular summer recipes. Proposed as an appetizer or a second course, accompanied by a fresh tomato salad, it is able to satisfy everyone, even the youngest, thanks to its delicious tuna sauce that excites the palates. And when the veal slices are finished, the “scarpetta” is given with fragrant bread so that not even a little sauce remains in the dish!

How to prepare the veal recipe with tuna sauce

People: 4
Difficulty: easy
Preparation time: 35 minutes
Cooking time: 25 minutes


700 g top of veal
150 g tuna in oil
100 g mayonnaise
10 g desalted capers
10 g anchovies in oil

How to make veal with tuna sauce

Bring the water to the boil in a saucepan. Add the meat and lower the temperature.

Simmer for about 25 minutes (the meat at the heart should reach 64 ° C.). Once ready, drain and let cool. Separately in a bowl, blend the capers with anchovies and tuna in oil. Once the cream is ready, add the mayonnaise.

Cut the meat into slices and serve with the sauce.

Decorate with a few parsley leaves and serve.

everything you need to know and the tastiest dishes – Italian Cuisine

everything you need to know and the tastiest dishes

We discover the curiosities and properties of this plant, but also how to consume it in many recipes and combinations (even with fruit!)

The rocket is one herbaceous plant of the same family as cabbage and gods broccoli and is divided into two types: that wild which grows practically throughout the Mediterranean basin, with long and jagged leaves and an intense, pungent taste (the word "rocket derives from the Latin word" eruca "which means to burn), and that cultivated, with wider leaves and a less strong taste. The life cycle of the rocket is rapid and its very simple cultivation also lends itself to vases on terraces and window sills of the houses.

The properties of the rocket

The rocket has very few calories and contains a large amount of mineral salts, vitamins and antioxidants. Its nutritional properties, with high values ​​of football, magnesium and potassium, they are a panacea for the organism and are a valid ally against thehypertension. The rocket also has a high effect detoxifying and it also has a function relaxing, it is in fact often used for herbal teas and infusions that promote sleep.

How to taste the rocket

The best way to eat rocket is – as with all vegetables – eat it fresh. Try to wash it well and buy only the one with the green and non-yellowed leaves; if you keep it in fridge remember to dry it well after cleaning it and to keep it in a vacuum bag so as not to let it get air. The only warning: given the high content of mineral salts and erucic acid it contains, it is a good rule do not overdo rocket consumption. The right dose is about a handful for children and maximum 2 punches for adults.

Before moving on to recipes to make the best use of rocket in the kitchen a little curiosity: for the ancient Romans it was considered one aphrodisiac plant and was used to prepare powerful love potions.

The recipes with rocket

There rocket salad it really lends itself to many preparations. Starting with the famous Romagna piadina of which it is an essential ingredient, passing to the filling for many sandwiches, like this one with tuna and mozzarella just to give an example.

To try, absolutely, there is the rocket pesto, perfect seasoning for many hot and cold first courses, but the rocket is also very well consumed fresh together with spaghetti with ricotta and olives, within the ravioli together with peppers or in a very delicate risotto with lemon and bresaola.

The choice is also wide for what concerns the second courses. The rocket goes very well with meat and fish and becomes an essential condiment to add taste and color to dishes. It is perfect with Chicken Burger or i saltimbocca of lamb for example and is an essential ingredient in sesame tuna nuts, with the cuttlefish and pancetta and in a salad of squid with lemon.

The rocket is also the background for totally vegetarian dishes, like this one cold salad with pine nuts and olives, the potato cat with green olives and cauliflower pancakes with buckwheat.

Aren't you still full? Try the rocket in combination with fruit. With i Red fruits or in combination with the sweet taste of strawberries will always be a success!

Proudly powered by WordPress