Tag: tasty

Tofu Quick and tasty recipes for everyone – Italian Cuisine

Tofu Quick and tasty recipes for everyone


With tofu you can do it all! Here are our 20 recipes ready to conquer even those who are not vegetarians

What is the tofu? It is often referred to as a "vegetable cheese”And actually the production process is similar to that of a cow's milk cheese. However, tofu is obtained from the curdling of soya milk: it is therefore devoid of animal proteins and for this reason it is mainly used by those who follow a vegetarian diet, although its properties can be of benefit to everyone. The beauty of tofu is hers versatility, which allows you to use it in many delicious recipes, vegetarian or not.

You can cook at the plate, breaded and fried, in cooking pan, can be the protagonist of soups, salads, creams or it can become the stuffed of a fresh pasta or a savory pie. It is also ideal for the preparation of burger is meatballs vegetables. Finally, having a neutral flavor, it can be used for both savory and sweet recipes.

Marinated tofu

The first step to give flavor to tofu is definitely that of marinating. Let it marinate for at least 30 minutes in extra virgin olive oil, in soy sauce or in citrus juice, enriching it with herbs is spices to taste. Curry, cumin, turmeric, paprika, oregano, thyme. The longer the marinade, the more intense the taste will be. At this point you can consume it natural, for example in cubes in salads, or you can cook it.

Tofu in a pan

Cooking tofu in a pan is one of the easiest ways to bring it to the table. Marinate it, cut it into cubes and sauté it in a pan, perhaps together with seasonal vegetables.

Baked tofu

The whole block of tofu can be baked in the oven to obtain a very tasty result: the main phase is always that of marinating, after which it can be cooked for about 20 minutes at 180 ° C in a static oven. To make it even more greedy and Crisp, bread it in grated bread, perhaps flavored with herbs or spices.

Tofu burger

To prepare succulent tofu burgers, start frying some chopped vegetables (carrot, onions, celery) in a pan and cook the tofu into small pieces for a couple of minutes. Blend everything with a mixer, adding flavorings and breadcrumbs, until the mixture reaches a compact and workable consistency with your hands. Cook the tofu burgers in a pan, about 2-3 minutes per side, being careful not to break them when you turn them upside down. With the same procedure you can also create meatballs!

Tofu cream

When blended, tofu can be very useful in cooking. Try blending it with capers, olives or dried tomatoes and use the sauce for season the pasta. Or blend it with vegetables to create a perfect one stuffed for fresh pasta or quiche.
Finally, let's move on to dessert: make one sweet cream by simply blending tofu with sugar or honey and ingredients of your choice such as chocolate, fruit or yogurt. Serve it directly as one spoon mousse or use the cream to fill cakes is tarts.

In gallery above you will find all our recipes with the best tofu.

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Single-portion lasagna for a tasty but comfortable picnic – Italian Cuisine

Single-portion lasagna for a tasty but comfortable picnic


Lasagna that looks like muffins will win you over because they are easy to transport and serve on the lawn, but they retain all the taste of those on the pan!

The single portion lasagna they are an easy and nice idea for yours packed lunches. A portioned first course (therefore convenient to eat on the grass), also excellent when eaten cold.

Muffin mold

To prepare single portion lasagna you can use one muffin mold or of the aluminum molds disposable.
In this way you will get small portions of lasagna to take with you wherever you want and you can also have fun in stuff them in different ways if you want to dare with imaginative and light fillings for the summer and offer everyone their favorite taste.

The pasta for lasagna

To avoid that these mini lasagna remain very dry, you should use one fresh egg pasta to be cooked in boiling water because the ready-to-use lasagna sheets do not have a good yield if they are poorly seasoned.
You can also prepare the dough at home and the proportions are very simple to remember: 100 g of flour for an egg.

Single portion lasagna: how to prepare them

To prepare single portion lasagna first cut out the fresh sheets for many lasagna 10 cm squares each side and cook them in boiling water for a few minutes.
Drain and season with a drizzle of oil without breaking them.
Brush the aluminum molds or the muffin mold with some bechamel and then lay the first layer of pasta on the bottom. Continue with a spoonful of ragù, some cube of mozzarella, a dusting of parmesan and again bechamel and continue with other pasta and then with other seasoning for other layers to close the mold with the last quarter of pasta, a little bechamel, ragu and parmesan.
bake at 200 ° for about 15-20 minutes, until the surface of the lasagnette is golden.
You can also freeze them, both raw and cooked.

variants

In the same way you can prepare many other types of single portion lasagna, for example with salmon and zucchini, or with spinach and ricotta, or with mushrooms or with a mixed vegetables.
They are obviously delicious freshly baked, but also cold they are a great idea for a summer lunch.

Lasagna without cooking

To avoid turning on the oven in summer, we suggest a very fresh and light idea: use the carasau bread instead of the egg pasta.
Just soften it slightly with vegetable broth or with water and then arrange it in layers in the molds, stuffing everything with ricotta and dried tomatoes in oil. You can add del pesto to give a little more taste, or gods toasted pine nuts for a little crunchiness.
Once the lasagna is ready without cooking, put it back in fridge until it's time to consume them. Then just remove them from the mold and serve them.

Scaccia ragusana, tasty Sicilian street food – Italian Cuisine

182528


That the Sicily is one of our greedy deposits where street food abounds can be said without hesitation. There is no corner of the island without ovens, delicatessens, simple kiosks offering tasty specialties traditional: from arancino / a – which with specific endings and variations is found throughout the region – to a myriad of oven-baked delicacies similar to pizzas and focaccias: from the Palermitan sfincione to the Catania-style cartocciata, to the Messina python. Also Ragusa has its own typical product, similar to no other: the scaccia, widespread throughout the area of ​​the Iblei mountains. It is a thin layer of dough, folded several times and seasoned as the layers are made up. The ovens prepare it mostly in "maxi" format, to be cut into large slices, but it can also be single-portion and crescent-shaped, closed in pinches with the "rieficu", the typical cord.

Fillings in infinite variations
The popular cuisine of the past was teacher in combining a few, genuine products, easy to find and the Ragusa meat is no exception. As in most rustics, its seasoning is simple. The recipe recognized as more classic includes tomato sauce, extra virgin olive oil and Caciocavallo ragusano, today Dop cheese. From the unusual parallelepiped shape – which seems to have been made specifically to cut it into regular slices – this excellence of the area becomes more spicy after the first months of seasoning. It is certainly its flavor that gives the "zing", as a gastronomic criticism would say, to scaccia, bite after bite.
182528There are also a thousand other traditional fillings because, for the convenience of transport and consumption, the chase was once the meal that you brought with you when you went to work in the fields; so he stuffed himself with the vegetables, mostly eggplant fried and sautéed with tomato, or Fava beans is ricotta cheese, or again broccoli, according to the season. Just the type of filling has always been a controversial topic between Ragusa and the neighbor Modica, where the stuffing is also made with parsley and anchovies, and each city claims birthplace and original recipe of the scaccia. Probably, more than this diatribe, it is the infinite variations handed down in each family from mother to daughter that have not yet allowed the definition of a disciplinary that allows to register the Ragusan expulsion with the denomination – municipal or community – that would deserve a typical product and as old as bread itself, not yet fully valued and known outside Sicily.

The right wine
Nero d'Avola is the most important grape of south-eastern Sicily, widespread between the provinces of Syracuse and Ragusa, sometimes combined with pignatello, as in our case: the Eloro Pachino of the Salvatore Marino farm is the companion ideal of a rustic and immediate food, whose Mediterranean intensity and harmonious softness are shared by the blood and salty carnality of a simple, frank and generous red.

182529The word to the producers
For four years Fabrizio Occhipinti, with his wife Roberta, has started the artisan production of Scaccia ragusana, taking up the tradition of his grandmother Giovanna, on sale with the brand "le ragusane" at Delicatessen del Ragusa gastronomy, but the aim is to market it cooked and vacuum.
What ingredients do you use?
Quality raw materials produced within a radius of 20 km. I use stone-ground whole wheat flour from the soprano mill, which has selected local varieties of ancient grains such as Castiglione and Russello. As cheese I use the aged Caciocavallo ragusano, for the tomato sauce I get supplies from an important company in the area that processes cherry tomatoes.
How does the dough work?
I use whole wheat flour to get the flavors of the past. Being a "live" product, there is no need to add yeast. I work the dough without oil which I only add at the end, because first it would risk waterproofing the flour. After the rest, I divide the dough into loaves to obtain portion scaccia.
Tips for cottura?
In the home oven, the scacce by portion cook at 200 ° for 20-25 minutes, if the oven is ventilated 10 minutes longer.

Gourmand addresses
Giummarra bakery, Ragusa
Not far from the cathedral, open since 1950, it is among the most renowned bakeries in the city for bread and the wide choice of homemade scacce: stuffed with chard, spinach, aubergines, provola.
Distefano bakery, Ragusa
Selected grain bread, various types of scaccia, biscuits and party desserts produced by Giovanni Distefano which carries on the family tradition.
The baker Guastella, Ragusa
For generations, the Guastella family has been producing bread, scaccia, rustic and sweet specialties: breadcrumbs, cubaita, ricotta cake, cassatine, martorana fruit. The flours used (tinillia, russello, Senatore Cappelli and daisy), are zero km and stone ground. Sale also online.
San Giuseppe bakery, Marina di Ragusa (Rg)
Small restaurant in the center of the seaside resort offering bread, biscuits, arancini, pizza and scacce: with tomato and onion, tomato and cheese, aubergines and sausage.
Delicatessen in grocery store, Ragusa
Gastronomy also takeaway with sale of local products: in addition to fruit and vegetables at zero km, specialties such as bread, cheeses, salami and scacce "le ragusane" by Fabrizio Occhipinti

by Paola Mancuso
photo by Laura Spinelli
from Sale & Pepe Magazine April 2020

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