Tag: thousand

A thousand Easter doves as a gift to hospitals – Italian Cuisine

# Let's stop it: with 1000 doves Giovanni Cova & C. cheers the Easter of health workers who fight to save lives

There is news that deserves to be given. So it is with the initiative of Giovanni Cova & C., well-known Milanese high pastry brand. The company, a leader in the sector, has decided that for Easter it will gently support the hospitals involved in the front line in the fight against Covid-19. How?

A historic brand of (high) Milanese pastry

Giovanni Cova & C. is now part of the history of Milan. In fact, it has been delighting us since 1930 with a very high level production; just think of them panettone, by far one of the best there is, still prepared according to the ancient Milanese recipe, perfect also in terms of digestibility. And not least is theirs dove, in particular in the classic version with icing and almonds, soft and soft at the right point. So Giovanni Cova & C. thought to recognize the extraordinary work of doctors, nurses and volunteers by making their Easter in the hospital a little sweeter.

Hatching hospital

Doves fly to the hospital

Giovanni Cova & C. has decided to donate over 1000 Easter doves to the health facilities of the San Donato and San Raffaele Group, bringing a little sweetness to those who, even during Easter days, will continue to work, putting their life. Andrea Muzzi, CEO and owner of the group, said that: "The situation imposed on us to contain the spread of the infection leads us to be close and supportive to those who, in the San Donato Group healthcare facilities, operate in the areas most affected by the pandemic and in especially for staff in the hospitals of Bergamo, Brescia and Monza, Pavia, Como and Bologna. We want to thank all the medical and health personnel, hoping that they too can spend some Easter time surrounded by the sweetness and affection of their families. In these situations of national emergency, companies and people who can do something must do it! . But it is not the first time that the company has distinguished itself for similar actions: in the past, Giovanni Cova & C. had supported the Foundation of the same name in the project "Italian research on the heart".

For all these reasons, when in the future we will have to make a choice in the confectionery sector, let's remember who, faced with the difficulties, has not closed his eyes or turned his gaze, but has actively contributed to the best (and sweetest) of possible ways.

Aspic: thousand colors in transparency – Italian Cuisine

Aspic, a thousand colors in transparency

THE'aspic it is a transparent casket that welcomes meat, fish or vegetables in a soft and enveloping consistency, but also fruit, in a scenographic presentation that first satisfies the eye and then the taste. Present on the tables from the end of the 1800s, the aspic had its most successful period in the 80s: there was no banquet or festive occasion without a sweet or savory version of this preparation being offered. And because fashions pass and return, too the aspic is back in vogue as a vintage dish, but in new versions.

All the ingredients are good!

The beauty of preparing an aspic is that every ingredient (or almost!) Can come to mind is perfect to be enclosed in the jelly. Think of a fillet of fish, to an egg or a meat: you can choose each of these foods for your aspic! Furthermore, preparing an aspic allows us to don't waste food: leftovers of a boiled, baked fish or cooked vegetables can become the filling of this preparation.

Gelatine: simple or flavored

A fun aspect of preparing this dish is that gelatine can also be made in different ways. The isinglass sheets (with which gelatine is prepared) should usually be soaked in cold water and in this case you will have a neutral gelatin. If instead you want to give it a twist of flavor, you can soak it in beer, sweet white wine, like Moscato, or dry red, like a Barolo, or even in a broth where you put the spices and herbs you prefer. This way your dish will have a very special aroma.

aspic

Shrimp aspic recipe

Here is an idea to compose a fish aspic.

Ingredients: 500 g prawns, 1 tablespoon vinegar, 15 sheets of gelatin, 3 eggs, 1 lemon, 1 l water, 2 carrots, 200 g pitted green olives, 12 pickled gherkins, pickled peppers, salt, pepper.

Method: shell the prawns, wash them, put them to boil in a saucepan with water acidulated with lemon juice and 1 tablespoon of vinegar. Let them cook for a few minutes and then drain them. Boil the eggs, shell them and slice them. Boil the carrots too. Soak the gelatin in a liter of cold water. Then boil the water and melt the squeezed isinglass. Cut the carrots and gherkins into slices, slice the olives and peppers and keep everything aside. Choose whether to use a single container or the single-portion ones and start placing a little jelly on the bottom. Allow to cool for a few minutes in the fridge then place on top of the carrots, peppers, olives and gherkins, slices of eggs and finally prawns. Add another layer of gelatin and refrigerate to make everything thicken. Finish the composition with the prawns covered with gelatine and let it thicken in the fridge for at least two hours.

Browse the gallery for some more advice for a perfect result and other ideas to compose the aspic

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Cucumber: from aromatic water to tzatziki, a vegetable with a thousand benefits – Italian Cuisine

Perfect for fighting dehydration and exhaustion, cucumber helps us on hot summer days. It helps our body because it is rich in mineral salts such as potassium, calcium, phosphorus and sodium, and it is also rich in vitamin C. And then it gives a special flavor to dishes

The cucumber is one of the main summer vegetables. With its taste to the tasteless appearance, it manages to give a touch of freshness to any recipe. And, be careful, if you believe it is good only for salads you are wrong: very versatile, it is suitable for enticing palates even in sauces and flavored waters. And then it is a mine of mineral salts and vitamins, precious for fighting exhaustion and dehydration, typical summer conditions.
Below are some ideas for using cucumber in the kitchen, recipes tested by La Cucina Italiana. In our gallery, instead, a deepening on the thousand benefits of this vegetable that must never be missing in the refrigerator.

The benefits of cucumber

Cucumber was already known since ancient times for its beneficial properties for health and beauty. Composed for almost all water, it contains very few calories (only 13 kcal per 100 grams!). Rich in mineral salts, such as potassium, calcium, phosphorus and sodium, it is also rich in vitamin C, protector of the immune system. Do you know why cucumber is recommended by many dieticians in slimming diets? For the presence of tartaric acid, able to prevent carbohydrates taken during a meal from turning into fat. Cucumber also has renowned purifying properties: for this reason it is advisable to add it to water, not only to flavor it, but also to make it more detoxifying. Can't digest it? The solution is: put it in salt for half an hour, cut into rounds. Then after rinsing it, it is ready for use.

Tzatziki sauce

Cucumber is one of the main ingredients of the Tzatziki sauce, typical condiment of Greek cuisine. Here's how to do it: after peeling a cucumber, grate it. Meanwhile, finely chop the garlic. To the two ingredients, add the yogurt and stir, until a homogeneous mixture is obtained. Add a drizzle of extra virgin olive oil and chopped dill, to give that extra touch of freshness. Serve with toasted bread or as a condiment for fish or meat.

Cucumber flavored water

As is known, in summer it is essential to drink at least two liters of water. Don't you often have the urge to thirst? Aromatize the water as follows: in a jug filled with mineral water, add a lemon or a lime cut into slices and half a cucumber, always cut into slices, but keeping the peel. To give an extra twist, also add a small piece of ginger root. Here is your purifying and energizing water.

Roll with cucumber and avocado

Have you ever tried your hand at preparing a hosomaki Japanese (small rice rolls with black seaweed outside)? These are vegetarians, filled with avocado and cucumber. First, cook the rice with 700 g of water: once boiled, let it rest with the lid lined with a cloth. Peel the daikon and cut it into sticks 20 cm long. Do the same with cucumbers and avocado, cut into slices. Spread the rice on a tray, season with 5 g of salt, 2 teaspoons of brown sugar and 2 tablespoons of rice vinegar. Now spread a nori seaweed on a cloth, then stuffed with a layer of rice, a daikon stick, one of cucumber and 3-4 slices of avocado, rolled tightly helping yourself with the cloth until obtaining a loaf to be cut in thick rounds 3-4 cm.

Cucumber and goat cheese rolls

Do you want an original idea, to read fresh, to bring to the table as an appetizer? Prepare some rolls of cucumber and goat cheese. Here's how: cut the cucumbers into thin slices lengthwise and boil them. Meanwhile, work the goat cheese in a bowl, adding chives and mint. Stuff the cucumber slices with a tablespoon of cream and wrap the roll. Season with an oil-based emulsion, lemon juice, salt and pepper.

Cucumber, feta and watermelon salad

Cucumber is the king of salads summer. Here is an alternative and very refreshing, which also uses watermelon, to give a sweeter note. Peel the cucumbers and cut them into cubes, do the same for the watermelon, taking care to remove the seeds. Also cut the feta into cubes and add the three ingredients in a bowl, seasoning them with an emulsion of oil, salt and pepper.

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