Tag: That39s

that's why always have it in the pantry – Italian Cuisine

When the fridge is empty, we can count on this food rich in nutrients and Omega 3, perfect to be enjoyed alone or in a salad or, again, as an ingredient for a sauce prepared at the last minute

The mackerel belongs to the fish category of blue fish and it is rich in nourishing properties and mono and poly unsaturated fats, the famous ones Omega 3, which do so well to our cardiovascular system. It is also an incredible source of minerals, such as iodine, potassium, iron, phosphorus, magnesium and copper, as well as di vitamins, the D but above all of the group B (B1, B2 and B3). For these (and other) reasons, it would be good to always have it available at home, to be used at the right time, to save a dinner or as an ingredient in a dish.

How to choose packaged mackerel: in oil is better

On supermarket shelves we can find it packaged mackerel in different ways. Which is better to choose? Without a doubt the packs with extra virgin olive oil they are preferable to those in which the fish is preserved in seed oil. In addition to the mackerel vitamins, this would also take all the vitamins and vitamins polyphenols contained in extra virgin olive oil, a real cure-all for our health. If it wasn't in oil extra virgin of olive, you can opt for that natural.

Glass vs metal: which is better?

The mackerel can be found packed in glass jars or in metal tins. Of the two, better to prefer the glass, because it allows you to see the product well inside, if it is intact fillets or single pieces put together, if the meats are firm and if they are of a homogeneous color. The only precaution: once purchased, leave it in a dry and dark place, because the transparent glass does not protect it from light, as the metal box would do.

Mackerel in oil in the kitchen

You didn't have time to shop and you don't know what to bring to the table? The mackerel in oil that you have in the pantry it will solve everything.

Open a package, drain it, chop it and add it to the fresh salad. Add some chopped cherry tomatoes, one Tropea onion sliced, some olives and a boiled egg. You will have a version of theNicoise salad mackerel based.

Do you fancy a plate of spaghetti but haven't you prepared any gravy? Make an onion sauté, add the drained mackerel, a pinch of hot pepper and a sprinkling of oregano: a tasty first course ready in a few minutes.

For a richer salad, boil some potatoes in salted water, peel them and cut them into pieces. Chop some mackerel fillets and add them to the potatoes together with a sliced onion. Complete with a drizzle of extra virgin olive oil, season with salt and finish with chopped oversize.

In the tutorial you will still find some ideas for bringing mackerel to the table

That's all from the Manzoni brothers' inn – Italian Cuisine

Alex and Vittorio Manzoni in the kitchen and Giovanna Danzo in the room. It is the Osteria degli Assonica in Sorisole, in the province of Bergamo

What does Assonica mean? Nobody has managed to answer this question. But now that the Manzoni brothers have opened their dream to us in the drawer there is an answer: theOsteria degli Assonica, which the two took over and inaugurated less than a week ago in Sorisole, is already a unique place, where home air and haute cuisine come together in a unique atmosphere. But in reality it is not surprising that much: with Alex and Vittorio Manzoni in the kitchen and Giovanna Danzo in the room she could not go otherwise.

Who is Alex Manzoni

Alex Manzoni is not just any chef, who knows him knows. Despite the great goals achieved, he never abandoned his real humility, not at all built; he remained reserved and silent in a world, the food and wine one, which today screams and flaunts, as if there were no alternatives to the performance. Instead, he expresses everything in his dishes with colors is consistencies, with continuous games between acid is bitter that refer with respect, without ever prevaricating. And then there is little to add, because Alex's dishes are perfect, both in form and aesthetics, as in flavor and substance: from artichoke with almonds, mint and truffle, alla yellowtail in tomato oil, pumpkin and clam sauce, until its fond barbecued eel with Gorizia rose and duck sauce, exemplary and umpteenth confirmation of an undisputed ability. On the other hand Alex has worked with Massimo Bottura, Alessandro Dal Degan, until the last experience in one of the signed stars Bartolini, the Casual of Bergamo. Of this experience he decides, for extreme and rare correctness, not to bring any dish, if not only at the request of the most fond of nostalgics, a taste of his cauliflower foam, almond and anchovy or hers oyster risotto, anise and herring eggs, a unique experience (also because he knows a lot about risotto). In short, with a low look and a straight back, Alex has never lost sight of his goals, indeed his goal: to open a family tavern with his brother Vittorio.

Who is Vittorio Manzoni

Vittorio Manzoni is the older brother of seven years. While Alex moved from one kitchen to another, Vittorio specialized in meat with great experts such as Sergio Motta and Luca Brasi, with whom he spent a long period in the Braseria of Osio. This experience is evident in dishes such as tartare or braised beef tail with cauliflower, but also in its case it is not a question of meat or fish: perfection also reaches it with lukewarm spaghetti with prawns, pistachio and basil, which he has experienced countless times. But even on this we had no doubts, because the hallmark of the Manzoni is not so much beard and red hair, it would be easy; as the brand that is in their dishes at the Osteria degli Assonica, all the result of long and in-depth studies, as well as a great apprenticeship. Another note very present in the kitchen is the influence of Vittorio's last trip in Japan, where he went on honeymoon with Giovanna Danzo.

Who is Giovanna Danzo

Giovanna Danzo is not just anyone, you will notice it immediately. First of all, it contains perfection in the dining room, with the right amount of attention, competence and sympathy: it is impossible not to immediately get in tune with her. Secondly it has Venetian origins, which leads her to have a visceral passion for the world of wine, both of her land and not. This is why we find one of the best labels on paper Amarone, like Count Gastone of the Massimago winery; but also other rare and sought after bottles, by some Pinot Blanc from Trentino, to Malvasie macerate from Friuli, up to the French universe. All the result of many experiences in important restaurants, including those with both brothers, first at Casual in Bergamo and then at Braseria in Osio, which led her to have extensive knowledge on the matter. Last but not least, in his kingdom which is the hall there is always a combination Mina singing. With her Nicole Radaelliwho, with a family like this, immediately married the cause: the cause of the Assonics.

Hemp-based foods, that's what's special – Italian Cuisine

Hemp foods like pasta, oil, seeds based on Cannabis Sativa (food hemp) are increasingly popular. Find out what health benefits they have and why eat them

THE food based hemp foods Italians like them more and more. So much so that already 5% of our compatriots are already part of the daily diet. Confirmation comes from the data of the latest Eurispes report. The hemp foods such as oil, seeds, flour, pasta and based products Cannabis Sativa, are now almost everywhere. From supermarkets to natural shops, passing through restaurants. A few months ago in Milan he opened Canapè, a place where themed menus and drinks are served. But from a nutritional point of view, what are hemp-based foods special? The nutritionist explains it to us Nicoletta Bocchino.

Hemp milk

Lactose free, digestible and super nourishing. The Hemp "milk" is a vegetable drink made from water and ground hemp seeds. "It can be a good alternative to that of cow for breakfast especially for those who play sports," says the nutritionist. «Unlike other vegetable drinks made from almonds, coconut, soy, it provides vitamin D and calcium, essential for keeping bones healthy. In addition, it ensures a large variety of minerals. In addition to calcium, in fact, it contains iron, potassium and magnesium, which contrast weakness and psychophysical fatigue . But the benefits are also others. "Hemp milk provides all the essential amino acids, precious for the construction and health of muscles".

Hemp seeds

A handful of hemp sativa seeds it is ideal as a snack to combat sudden mid-morning or mid-afternoon hunger attacks. «It provides B vitamins that help fight energy losses. It also ensures good quantities of magnesium and zinc, minerals essential for the proper functioning of the nervous system .

Hemp paste

There hemp paste it is based on flour made from sativa hemp seeds. "From a caloric point of view, it has the same calories as traditional pasta", explains the expert. "Thanks to the good content of fiber and vegetable proteins, it ensures a better response from insulin, the hormone responsible for hunger attacks. In fact, it slows down the absorption of sugars and fats and prolongs the sense of satiety ".

Hemp oil

L'edible hemp oil it is an excellent alternative to olive oil to vary the menus at the table. It has a particular flavor reminiscent of that of walnut. "The ideal is to use it raw: the heat tends to oxidize it," says Nicoletta Bocchino. It can be used to season soups, soups, main courses, salads and vegetable side dishes. «It is a source of polyunsaturated fats. In particular, it has a good Omega 3 – Omega 6 ratio. They are "good" fats, allies of heart and brain health . To ensure a quality product, choose a cold-pressed organic hemp oil. "It is obtained from plants grown without the use of pesticides. It also provides a greater content of "good" fats . But be careful with conservation. "To preserve all the precious properties of hemp oil and prevent it from oxidizing, keep it in the refrigerator in dark glass bottles." Finally, limit yourself in the quantities. "The recommended dose does not exceed two teaspoons a day, 3-4 times a week." In fact, hemp oil also contains a significant amount of Omega 6. In addition, like all vegetable oils, it has an important caloric content. It contains about 900 calories per 100 grams ", concludes nutritionist Nicoletta Bocchino.

Would you like to know more? Here are 5 good reasons to bring food hemp to the table

It is rich in antioxidants
Food hemp contains vitamin C. Thanks to its anti-aging action, it counteracts the harmful action of free radicals.

It is a friend of skin health
The vitamin C of which it is rich promotes the production of collagen, a protein of which the skin is made. It also contains vitamin E, allied to the beauty of the skin.

Promotes proper circulation
Dietary hemp contains a mix of substances that protect the health of blood vessels. It ensures vitamin C, essential fatty acids and minerals such as potassium and magnesium.

It protects the memory
The essential fatty acids of which it is rich protect neurons, brain cells, from aging.

It is an excellent ally in menopause
Dietary hemp contains phytoestrogens. These estrogen-like hormone-like substances can help fight hot flashes and other typical symptoms of menopause.