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Skewers: recipes and tips – Italian Cuisine – Italian Cuisine

Skewers: recipes and tips - Italian Cuisine


Skewers are easy and fun to make. Here are our proposals

You eat with your hands just like a finger food, but finger food is not. We are talking about the skewer, a super versatile dish that puts joy and prepares really quickly.
There are skewers for all tastes. Aperitifs are generally based on fruit, cheese, omelettes and cold cuts. Then there are those with meat, those with fish, only vegetables, and finally those with caramelized fruit or pieces of cake and marshmallows. There are those cooked on the grill and those stewed, and the skewers can also be fried.
We offer you the classic skewers, a second dish that puts everyone in agreement and that prepares without too much effort.
Before moving on to recipes, though, we want to give you some advice on how to assemble the pieces and cook them.

How to make meat skewers

As for meat skewers variations on the theme are endless, but the basic ingredient is still the meat, which must be lean, cleaned of its connective tissue and all fat parts. The meat should be cut into cubes of the same size, or about 4 cm of side. It is better to use skewers with a square or rectangular section, because on the round ones the pieces tend to rotate when they are turned and do not cook well.

How to make fish skewers

As for the fishon the other hand, all types can be used except for very delicate ones such as sole. Salmon, swordfish, shrimp, scampi, cuttlefish and baby octopus, must be cleaned and washed and then assembled. They are cooked in a very short time in a pot, on the grill or even in the oven. Like meat skewers, even fish skewers can be marinated and enriched with vegetables and aromatic herbs.

Skewers prepared by the editorial staff of La Cucina Italiana

How to make the scallops: 3 tips and 3 variations – Italian Cuisine

scallops xxx


It is not true that they are synonymous with fast slices. With the exact cut of meat, precise measurements and careful cooking are an elegant, light and tasty dish. The scallops like the whole family in the classic version and in the variations of each house.

scallops xxx

3 variations on the scallops

3 Tips for perfect scallops

1. Use cornstarch instead of flour
The cornstarch makes the sauce finer and smoother than the 00 flour, which will still be good to flour the scallops.

2. The cuts of meat
The most suitable is the walnut or the veal rump.

3. For more rustic preparations
You can choose a cheaper cut like the veal or beef veal for more rustic preparations with rich sauce.

How to make classic veal escalopes

Follow the tutorial step by step to cook the perfect veal escalopes. You will need
480 g of veal or veal, butter, dry white wine, sage, meat stock, corn starch, extra virgin olive oil and salt.

3 tips from Visentin to write … of taste! – Italian Cuisine

3 tips from Visentin to write ... of taste!


The interest in food, triggered in recent times, has given rise to a proliferation of food writers or simple food and wine enthusiasts who are challenged in the world of writing. But how do you become a good critic?

Eat to write, write to eat. Most coveted profession and undervalued that of the gastronomic editor.
Improvising is easy as well as minimizing the training necessary to get to this profession, because in fact, in Italy above all, we all eat, we all know how to eat and so … can we even write?
As a good Bouillabaisse, the famous sauce, becoming a food writer can take a very slow boil (almost literally) before arriving at the right cooking stage. And not always, taste satisfies palates.

We asked for some advice then Valerio M. Visentin, a well-known critic in the mask of Corriere della Sera, much feared by restaurateurs but loved by readers for his healthy, timely and honest criticism, which has taken care of the teaching proposal of the Writing di Gusto course, a multidisciplinary teaching path that teaches the art of writing but above all an ethical approach to criticism.

The 3 tips from Valerio Massimo Visentin + one

1) The perfect foodwriter must know thoroughly grammar and dictionary to communicate with timely language. And, possibly, of pleasant reading.

2) Must defend reputation and independence of judgment with courage and determination. They must be avoided like the bubonic plague, therefore, conflicts of interest, improper friendships, languid selfies with chefs and restaurateurs.

3) Must have respect is curiosity towards food and those who prepare it. Without fanatisms or uncontrolled passions.

3a) If the foodwriter is also a food critic, he must always act in disguise, gently rejecting invitations and gifts.

The course, organized by Sasso / Carta and DOOF and directed precisely by Valerio M. Visintin, is developed as a series of lectures in which theory and practice are integrated, in an engaging and stimulating environment: real editorial meetings in which students will be guided in the drafting of editorial plans, receive input from the editor-in-chief and acquire the method to write articles and reviews.

A real opportunity for lovers of gastronomy and for writers, professionals and non-professionals, to get involved in a place of permanent exercise, confrontation and interaction.

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