Tag: tips

How to desalt and cook cod: tips and recipes – Italian Cuisine

Salted cod, otherwise known as cod, is a staple of Italian cuisine. But how to prepare it? Here are the right tips and some recipes to try

The salted cod it is the protagonist of numerous recipes, from North to South, but it is often not used as it is believed that its preparation is laborious. Which is true, but with a few simple tricks you can easily prepare it, to have it ready to be declined in numerous delicious recipes, such as cod Vicentina or the creamed cod.

First, you need to do one distinction between cod and stockfish, which are often exchanged. The raw material is always the Cod, but while the stockfish is dried, the cod is preserved in salt.

Having made the necessary distinctions, here is now the vademecum to cook cod with no more secrets.
Consult our gallery to find instead some recipes with which to decline your cod.

salted cod

How to clean cod

After buying the cod, take care to remove the tail and fins. Then rinse it well under running water to desalt it and cut it into two parts, following the center line. Then peel it.

How to desalt cod

The desalination process is undoubtedly the most laborious part. Put the salted cod in a basin in the kitchen sink by changing the water at least three times a day and rinsing it each time under running water. The length of the procedure depends on the fish: if it is only salty, one day is enough; if it is also dried, it takes at least 1 or 2 days.

Pay attention to the bones

Now your cod is ready to be cooked, but before proceeding, check again very well that there are no bones or skin residues left (unless you have to fry it: in this case, it is also okay to leave the skin).

If you don't use it right away, freeze it!

A ready face, if you don't want to cook it immediately, you can also freeze it tightly closed in a food bag.

And now browse the gallery above to discover many recipes for cooking cod!

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Advanced Lentils: Recipes and Tips – Italian Cuisine

Advanced Lentils: Recipes and Tips

Already cooked and left over lentils can become new delicious dishes to be served the next day. Discover all the recipes

During the holidays, they are very popular on the table, especially as side with the cotechino or it trotter: obviously we are talking about lentils, which are usually cooked in industrial quantities to bring good luck in the coming year.

So there is always the risk of some leftover. But have you ever thought that with the leftover lentils you can make us other very good ones recipes?
Here are some ideas for recipes with already cooked lentils and advance!
By “already cooked” we mean the classic stewed lentils, a typical side dish of cotechini and New Year's trotters!
In the gallery, however, you will find some secrets in the kitchen to make them even better.

Parmesan and lentil waffles: the recipe


300 g of pre-cooked lentils
300 gr of grated Parmesan


Heat a plate and pour a tablespoon of grated parmesan over it. Let it melt, then take a glass and shape the parmesan wafer on top, giving it a bowl shape. Create some, let them cool and then fill them with lentils, which you have previously heated. Serve hot.

Vegetarian lentil ragout: the recipe


500 g of pre-cooked lentils
300 g of tomato sauce
1 glass of water
1 bay leaf
Salt to taste


Take your already cooked lentils and heat them, adding the glass of water and tomato puree to the saucepan. Take care to cook over low heat for about ten minutes, until the sauce is not thickened. Add the bay leaf to flavor. Season with salt.

Lentil soup: the recipe


300 g of pre-cooked lentils
vegetable broth to taste
1 bay leaf
2 cherry tomatoes (if desired)
1 sprig of rosemary
Salt to taste


Heat your pre-cooked lentils over low heat and after a few minutes cover them with vegetable broth, adding the bay leaf, a couple of cherry tomatoes (if you like the touch of acidity) and a sprig of rosemary. Cook for about 10 minutes, seasoning with salt. There will be no need to add broth, as the lentils are already cooked. Serve when they are reduced to cream.

Moroccan lentil salad: the recipe


200 g of pre-cooked lentils
400 g of carrots
1 onion
12 pitted dates
fresh mint to taste
1 teaspoon of paprika
1 teaspoon of ground cumin
the juice and grated zest of half a fresh lemon
Salt to taste
pepper as needed
extra virgin olive oil to taste


Start with seasoning: in a pan over medium heat pour plenty of extra virgin olive oil, seasoning it with paprika and cumin, mixing everything for about 2 minutes.
Then take a bowl and pour it, adding the lemon juice, 1 teaspoon of salt and seasoning with pepper. Add some raw oil, the grated lemon peel and mix.

Now move on tosalad: heat the lentils already cooked on a low heat. In a separate pan, always cook the onion and carrots, cut into cubes, over medium heat. Leave everything crunchy. Now in a salad bowl, assemble the cooked vegetables, lentils and finely sliced ​​dates. Season with the fragrant oil and chop some fresh mint. Serve on the table.

Browse the gallery for many other tips for cooking lentils!

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How to cook chestnuts at home: instructions and tips – Italian Cuisine


Baked, boiled, softened with milk or roasted? The scent of chestnuts is unmistakable


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Autumn brings with it the chestnuts, one of the best and most versatile gifts of the forest there is! We think of chestnuts and the unmistakable scent of roasted chestnuts on the street comes to mind. A scent that tastes of autumn. In today's article we will teach you, step by step how to cook chestnuts to recreate that magical atmosphere at home.

So, whether you are organizing a nice outing in the mountains to pick them up or you just feel like it, get yourself a good amount of chestnuts, because they are never enough. Remember: whatever way you want to cook chestnuts, the first step is wash them under abundant running water to eliminate all impurities.

How to cook chestnuts in a pan
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But where do you go if you don't have a perforated pan? Essential. So first get the traditional one perforated iron pan and heat it over very low heat. Meanwhile, with a very sharp knife, engrave horizontally the peel of the chestnuts taking care of Not also cut the fruit and put them in the pan. Raise the heat slightly and move the pan from time to time to roast them well. Once they are ready (it will take about 30 minutes) rub them with a clean cloth to remove the most scorched parts and keep them warm before serving. Obviously, you can cook chestnuts even without using the perforated pan. How to proceed? Place one flame spreaders on the fire and lean on one very large pan, let it heat up and roast the engraved chestnuts until they are well roasted!

How to cook chestnuts in the oven

If you decide to use this method you will need to first of all heat the oven to 180 degrees. The next step is to engrave the chestnuts horizontally and place them on the oven plate. When the oven has reached the temperature, bake and leave cook for about 30 minutes. Again, keep them warm before serving.

An advice: whether you decide to cook chestnuts in a pan or in the oven, remember to transfer them to a clean and slightly moistened cloth to keep them soft and prevent them from drying out in contact with the air.

Roasted chestnuts in salt cooked in a pan

Here, these are ours favorite. Here we find our beloved contrasts between the sweet chestnut and the more savory note given by the salt. Preparing them in this way is also very simple but, remember to use a large pan and above all not perforated. Pour 1 kilo of coarse salt into the bottom of the pan and arrange the previously cut chestnuts, cover with a lid and cook for about 30 minutes. Move the pan from time to time in circular motions; once ready, wrap them in a clean cloth and finally remove the excess salt and burnt parts. Eat them still hot!

Boiled chestnuts
First rule: the proportions. For 1 kilo of chestnuts it takes 3 liters of water. First of all, take a very large pot with high sides, put the chestnuts in it and pour in 3 liters of water. Depending on the use you will make of it, you can decide whether flavor them with a pinch of salt and a few bay leaves or leave them natural. From the moment the water begins to boil, calculate 40 minutes and drain. Now peel them and eat them as they are or use them to prepare roasts, side dishes, chestnuts, sweet chestnuts …
If you decide, instead, to cook them in pressure cooker, the procedure is the same but the cooking times change. In this case, calculate 20 minutes from the whistle, turn off the flame, let it breathe, open the pot and enjoy your chestnuts!

October 2021
Giulia Ferrari

Posted on 29/10/2021


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