Tag: tasty

Cannelloni stuffed with ricotta and spinach, the vegetarian recipe for a tasty and nutritious first course – Italian Cuisine

Cannelloni stuffed with ricotta and spinach, the vegetarian recipe for a tasty and nutritious first course

THE cannelloni stuffed with ricotta and spinach I’m a first course symbol of the Italian culinary tradition. In fact, they represent a gastronomic preparation rich in history and flavours, so much so that this one vegetarian recipe it is widely appreciated in many regions of the world. Furthermore, in addition to satisfying the palate, the dish guarantees an interesting nutritional balance. Ricotta is a source of proteins and calciumwhile spinach provides essential vitamins and minerals.

Although they can be enjoyed in any season, cannelloni stuffed with ricotta and spinach are particularly suitable for autumn and winter, when the rich flavors and carbohydrates offer maximum comfort, helping to overcome the most intense cold of the long days of rain and snow. Therefore, it becomes the perfect first course for family lunches or dinners, gatherings with friends, important holiday celebrations, but also just to satisfy the desire for a hearty and delicious meal. To give a touch of flavor to the preparation, you can season the dish with a sauce. The most used emulsions, in general, are la tomato puree or the cream, capable of adding a note of acidity or creaminess. We are sure that this delicacy has already won you over. What are you waiting for? Get to the stove, follow our vegetarian recipe step by step and you will prepare irresistible cannelloni filled with ricotta and spinach!

Polenta, quick and tasty ideas and recipes – Italian Cuisine

Not the usual polenta: from appetizers to desserts, 7 original and quick proposals to amaze at the table (even the day after)

The first cold ones immediately call the polenta. Creamy, warm and enveloping, it is the dish that brings everyone together at the table. Polenta has the great advantage of being versatile, it can be cooked as a delicious appetizer, be the star of the table or even turn into a delicious dessert. Not only that: polenta is also very good the next day, when it can change into a tasty second life.

To serve the polenta, the wooden cutting board is the best choice. When the polenta is ready, it must be turned over in one go from the cauldron onto a round wooden cutting board. To cut it into slices, use a slightly thick cotton thread: let it descend from the top towards the cutting board and then slide it so as to detach the slice. Some prefer to do the movement in reverse. The result will be the same: you will get perfect slices that retain their grainy texture.

To cook the polenta, the truncated cone-shaped copper cauldron is the traditional choice. In fact, the non-tinned copper conducts heat perfectly and allows the polenta to cook evenly. To preserve its brilliance, rub it with a mixture of corn flour and white vinegar.

Finally, a useful tip: to remove polenta residues from the pot more easily, immediately after cooking, fill it with water and bring it to the heat: when it boils, the crust will come off from the bottom.

And if you have any doubt that polenta makes you fat, the answer is in quantity. A bit like pasta, it's not in itself that it's high-calorie, it's all in the sauce. To be precise, there are about 100 grams of polenta calories 359 kcal, fats 2.70 g, cholesterol 0 mg, sodium 0 mg, carbohydrates 79.90 g, fiber 0 g, proteins 8.70 g. Not bad!

Before moving on to the 7 original ideas with polenta, let's focus on another interesting proposal: have you ever thought about colored polenta?

Colored polenta

Polenta is a perfect base for flavoring and coloring. To accentuate the color result as much as possible, the ideal would be to choose white polenta.
To flavor it, you can simmer for 2-3 '100 g of extra virgin olive oil with a sliced ​​red onion, a piece of fresh chilli, a few peppercorns, a slice of ginger and a sprig of thyme. Leave to flavor for 5-6 minutes, then strain on the polenta.
Blend 500 g of precooked beetroot and add it to 1 kg of white polenta. Mix well with a spoon or with an electric whisk (you can also use the mixer with the whisk at low speed). You can color orange with 500 g of carrot purée or green with 500 g of broccoli purée.
Try to create a two-tone roll by spreading the orange and purple polenta separately between two sheets of baking paper. Leave to rest in the fridge for 1 hour.
Remove one of the two sheets of baking paper from both polenta, overlap them, remove the top sheet and, with the help of the remaining sheet of baking paper, roll up tightly. Leave to cool for 1 hour in the fridge, then remove the paper and cut into slices.

7 original ideas with polenta

Mascarpone and polenta

Bring 1 liter of water to a boil, add salt, add 250 g of instant polenta and cook according to the directions on the package, until it begins to thicken. Spread the polenta on a baking sheet lined with parchment paper and let it harden in the refrigerator for 30 minutes, then cut it into slices. Shelled 250 g
of sausage and cook it in a pan with ground black pepper, over high heat, for 5 minutes; set the sausage aside and toast the polenta slices in the same pot for a couple of minutes on each side. Spread the mascarpone on the polenta, complete with the sausage and serve.

Polenta taragna and fried egg

Bring 1 liter of water to a boil, add salt, add 125 g of polenta taragna and cook for about 35 minutes, stirring occasionally. Cook the fried eggs in a pan with a knob of butter. Melt 40 g of butter in a pan, along with 4-5 sage leaves. Serve the polenta taragna with fried eggs, completing with a generous sprinkling of grated Parmesan cheese and melted sage butter.

Milk polenta with cooked fruit

Bring 1 liter of milk to a boil, add salt and cook 125 g of polenta for about 35 minutes, stirring occasionally. Peel 2 mandarins, divide them into wedges and remove the
little skin; cut 12 kumquats into thick slices; cut the zest of 1 orange into small pieces. Cook everything with 1 tablespoon of sugar for 4-5 minutes, stirring occasionally. Serve the milk polenta with the fruit, still hot. Alternatively, cook 70 g of currants and 100 g of pomegranate seeds with 2 tablespoons of water for 3-4 minutes.

Polenta and sugar

Bring 2 liters of water to a boil, season with salt and cook 500 g of polenta for 35-40 minutes, stirring occasionally, until it is firm. Finally, roll it out in buttered pans forming a 2-3 cm thick layer. Let it cool down. Cut the polenta into rectangles, place them on a baking sheet lined with parchment paper, sprinkle with brown sugar and put them in the grill for 10 minutes. Whip 500 g of cream with 60 g of granulated sugar. Serve the sweet polenta with wisps of whipped cream.

Polenta in mixed canapés

Cut out rectangular or square croutons from the leftover polenta, heat them in the oven until they are crunchy, then season them to taste with sprigs of sour cream, smoked salmon, salmon roe, butter, anchovies and capers, dill or other herbs. to taste.

Sweet polenta in a cup

Crumble 500 g of polenta from the day before, collect it in a saucepan, wet it with a little milk, bring it to the heat, stirring until it regains a creamy appearance: you can help yourself with the hand blender. When it is homogeneous, distribute it in the cups filling them up to 3/4, sugar it according to your taste, complete with a dollop of whipped cream, sliced ​​almonds and a pinch of ground cinnamon.

Roman polenta

Cut out disks 5 cm in diameter from the leftover polenta, arrange them in small single-portion ovenproof dishes and season each with a few flakes of butter, 15 g of grated Parmesan, 15 g of grated pecorino, salt, pepper and 2-3 sage leaves. Bake in the oven at 200 ° C under the grill for 8-10 minutes, that is, until a golden crust has formed.

15 recipes with polenta

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Frozen fish: practical, healthy and tasty – Italian Cuisine


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Do not underestimate the qualities of frozen fish: very fresh, tasty and versatile


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Freeze is synonymous with to preserve the organoleptic properties of the products without altering them and bringing to the table products with perfect flavors and aromas. Vegetables, fruit, bread, meat, fish and frozen ready meals, immediately available for cooking. What do we want to tell you with all this? Well, it's simple, we are telling you that freezing does not alter the nutritional values ​​of foods but preserves them intact: proteins, enzymes, vitamins and minerals remain unchanged and excellent for our health. Let's take for example the frozen fish, delicious and always fresh, ready to use and easy to cook. In one word: it is practical.

Frozen fish
But let's talk about frozen fish, you know Minus30? It is a brand of the group EMMEGEL specialized in the marketing of very fresh frozen fish fillets and natural and healthy ready meals to enjoy all the goodness of fish whenever you feel like it. Easy and quick to cook, the Meno30 frozen products are the favorites of all those who don't have time to stay in the kitchen but don't want to give up on taste; but also by all those who love to cook something healthy for themselves and their family.

The product portfolio of Minus30 is divided into two main categories to satisfy all palates: in the line of "natural fish"You can find fillets of turbot or grouper, delicious slices of white fish with firm and delicate flesh, excellent to cook au gratin oven or in cooking pan with diced vegetables, alla pizzaiola with tomato sauce, olives and capers or, for the healthiest, to cook steamed. Fillets of turbot and Meno30 grouper must be defrosted at least one hour before cooking.
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While, in the "ready by Meno30”You will find ready-made dishes prepared according to traditional recipes such as Cod Vicentina, the Salted cod and the Livorno's fish soup, very tasty. All three proposals are easy to prepare: you can choose whether to cook them in cooking pan, in oven or al microwave. All three cooking methods do not require the dish to be defrosted before being heated, if you choose to use a pan or the microwave, just open the package, remove the plastic and enjoy an excellent seafood dish in just a few minutes. If, on the other hand, you are a lover of cooking in the oven, all you have to do is preheat it to 200 °, remove the plastic wrap, wait for the cooking time indicated on the packages and enjoy all the flavor of the fresh fish Meno30.

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All Meno30 products come from a certified supply chain, which with a meticulous and rigorous selection of fish, undertakes every day to bring a fresh, sustainable and quality product to the main GDO channels and to our tables.

Why is Meno30 sustainable?
Simple, from today for some of its products the packaging will be made of 100% recyclable paper. A very important and not to be underestimated aspect in the purchasing decision-making process is precisely that of sustainability, especially nowadays: consumers, producers and distributors are working day by day to improve the quality of our planet.

Ready meals Meno30
Baccalà alla Vicentina, Baccalà alla Livornese and Caciucco. Here is what you will find among the products in the cold counter. Exquisite ready meals, prepared according to tradition, tasty and of great quality! Often, due to the daily frenzy, we spend less time in the kitchen, we need something easy and ready-made but at the same time tasty and healthy. Here, right here the dishes based on frozen fish come to meet us. Meno30 chefs are committed to dedicating time to Research And selection of ingredients and recipes to be prepared in key gourmet. For example, the cod comes directly from Portugal (home of this fish!) Is desalted and rehydrated to be ready to turn into an excellent second course of fish.
In the Meno30 ready meals, no additives and preservatives are added: from the sea to the plate.

October 2021

Posted on 09/11/2021


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