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our fresh, tasty and light ideas – Italian Cuisine

our fresh, tasty and light ideas

When it is very hot you have to start the day with a load of energy. Always have breakfast!

We always say, the Breakfast it is the most important meal of the day! But it is also the most neglected meal, especially in the summer … because if in the winter we occasionally indulge ourselves with alternatives between biscuits, rusks and homemade cakes, in summer find ideas for breakfast that are fresher, lighter but still satisfying not it's easy.

Summer breakfasts: not just coffee!

If you are among those who only drink one in the morning coffee before leaving home know that you are doing everything wrong.
Breakfast is not an optional meal, but it is one of the five meals that must necessarily be respected during the day: in the morning it is important to reactivate the metabolism, rehydrate the body and take in all the energy necessary to face the day.
The ideal would be to have breakfast within 30 minutes of waking up and staying at the table for at least 10 minutes.
Breakfast at the bar may not be the rule, but only an exception.
Furthermore, especially in summer, it is important to fill up on healthy foods rich in vitamins and minerals to cope with high temperatures with more energy.

Point the alarm a little earlier

Does it seem impossible to wake up 10 minutes earlier to have breakfast calmly? It is just a matter of habit and then you will understand when it is important to dedicate that extra time to your well-being every day.
If you feel like doing some physical activity, this is the right time to train at home or to go out for a run, but in this case you have to have the courage to aim the alarm earlier.
It's worth it, we assure you!

Sweet or salty?

The ideal breakfast is one that makes you feel good and that you like best, but always in the context of a healthy and balanced choice. You can vary every day alternating between sweet and savory to give you something different every morning. And if you wake up one morning with a craving for toast, heat some rye bread and accompany it with a slice of smoked salmon for a North European breakfast. If you are more for dessert, pour fruit yogurt in a bowl and decorate with granola, seeds and fresh fruit. And then still smoothies, centrifuges or smoothies, not only of fruit but also of vegetables.

Autumn recipes: 10 tasty ideas – Italian Cuisine

Autumn recipes: 10 tasty ideas

Not sure what to cook for dinner? Don't miss our selection of tasty ideas to bring to the table autumn recipes tasty and perfect for the season. Find a variety of dishes with ingredients, colors and scents typical of autumn, from first to second courses with side dishes of pumpkin, chestnuts, mushrooms, fennel …

Among the first here is the risotto with red radicchio and rosemary: this intense, pasty pumpkin and chestnuts embellish this dish with comforting autumnal warmth. The lasagna with pumpkin and mushrooms they are the dish to bring to the table on holidays, on Sundays, or on special occasions. If the pumpkin is your passion, you can prepare them pumpkin gnocchi, tasty and delicate first course, very easy to make. They are made with very few ingredients, without potatoes; they can be tasted just cooked simply with butter and sage or with a cream cheese; or you pass them in the oven to brown them and serve them stringy and hot.

Pumpkin is a vegetable typical of late summer, which is harvested in autumn when it is ripe and its pulp is sweet and aromatic. In the kitchen it is a versatile ingredient. Another variation of the pumpkin is along with the browned sausage, as a condiment for the gramigna, in a pleasant contrast of flavors.

A delicious and delicious second course? The soufflé omelette with champignon mushrooms: the omelette fills with the delicate earthy scents of mushrooms.

Very few ingredients are needed to prepare it stew with mushrooms and shallots, weight plate capable of surprising.

THE au gratin fennel they are a substantial side dish, which normally also appeals to those who do not like this vegetable very much: cooked in the oven with bechamel, they are delicious and very easy to prepare. They combine well with strong-flavored dishes, such as roast meats or aged cheeses.

The cabbage flan is a tantalizing vegetarian proposal, which will make children like vegetables too.

Read the autumn recipes selected for you and compose your delicious and tasty menu.

Prepare the risotto with zucchini, a light and tasty first course – Italian Cuisine

Simple, but with a touch of fantasy it can become a refined dish: the risotto with zucchini is ready to surprise you

It is a fresh and light dish, which is prepared in a short time and which can be enriched with many ingredients, to become a refined and elegant first course: risotto with zucchini has a very delicate flavor, capable of meeting even the taste of the little ones, and precisely because of its delicacy, it can be made more structured with the combination of shellfish, smoked salmon, toasted bacon slices or dried fruit, such as walnuts and hazelnuts. In any case you want to prepare it, the risotto with zucchini remains a pleasant and light first course.

The most suitable zucchini

The presentation of a dish is like a woman's dress: if it is well done, it adds value to the content itself. For this reason, not all courgettes are suitable for preparing this dish. The best are the Ligurian zucchini, small and with a light green streaked color: cut into rounds they are not larger than a small circle, have very firm flesh and do not flake during cooking. But of course it depends on the season and the availability of your trusted gardener!

And now the recipe for preparing risotto with zucchini

For this dish you will need 320 g of Carnaroli rice, 3 very firm zucchini, a red Tropea onion, a white onion, a carrot, a bay leaf, salt, peppercorns, 100 g grated Parmigiano Reggiano, a few leaves of fresh mint, extra virgin olive oil and butter.

Prepare vegetable broth putting in a large pot water, an onion, a carrot, a courgette, a pinch of salt, a few grains of pepper and a bay leaf and cook for 40 minutes over medium heat. Then strain and leave on the heat. Separately, fry the thinly sliced ​​Tropea onion in a pan with a knob of butter. When it is golden, add the rice, let it toast a few minutes and then cover it with two ladles of broth, which you will continue to add as it is absorbed by the rice. Halfway through cooking, add the diced courgettes, stir and finish cooking. When the rice is al dente, turn off, add the Parmesan, stir in a knob of butter, cover for 5 minutes and then serve, completing with a few leaves of fresh mint.

In the tutorial some suggestions for a perfect risotto with zucchini

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