Tag: tips

Eat in the summer. Tips for children – Italian Cuisine

Fruit and yogurt better than biscuits. The indications for healthy eating in the summer months start from the snack to arrive for lunch and dinner

Stops that risk becoming caloric bombs. They are snacks and between meals which, instead of helping in a moment of hunger during the day, turn into bad habits. Especially for children. And especially during the hot season. Here then are the rules for proper nutrition in the summer months dictated by pediatricians of the Italian Society of Preventive and Social Pediatrics.

Equilibrium

Divide the daily calorie intake into 4-5 meals: breakfast plus snack 20%, lunch 40%, snack 10%, dinner 30%.

Food

Those to be preferred for snacks are based on seasonal fruit, yogurt, bread and oil, sorbet and also ice cream, preferably fruit and not more than a few times a week. Partially skimmed milk or natural yogurt with the addition of fresh fruit. A sandwich a day, preferably wholemeal.

Fruit

Seasonal. At least two or three times a day. Watermelon is fine once a week, no more than 2 or 3 times for kiwis, grapes, bananas, pineapples and melons.

vegetable

Always in season, twice a day. So tomatoes, courgettes and peppers, better if not cooked.

Drinking

Water instead of sugary drinks.

Meals

Lean meats and blue fish. Legumes are associated with cereals. Steaming, steaming and baking better than frying and boiling.

Tips for preparing friselle – Italian Cuisine

Stuffed with vegetables or fish, friselle are an excellent appetizer or single dish with Mediterranean flavors. Prepare them effortlessly with our advice!

The friselle they are a typical dish of Campania and Puglia, made with white or wholemeal flour, and seasoned with simple and genuine ingredients, such as mixed salads or tomatoes, garlic, oil and basil. They are cooked twice in the oven, and for this they are toasted: before eating it is therefore necessary soften with a little water. Tasty and quick to prepare, need some attention because the result is perfect. Let's see together how to have appetizing friselle suitable for every moment of the day, from lunch to snack to dinner.

Friselle, avoid the "drenched" effect

Frisella is cooked twice and is therefore hard and dry. To be able to eat it it should be wet with water, so that it softens. However, it is forbidden to leave it in water because in this way you will obtain the bread soup effect. Better then soak it for a few seconds in a bowl with water and then remove it immediately. Tradition has it that the frisella should get wet directly with sea water, so if you want the same effect you can salt the water slightly.

Classical frisella tomato

Sauces are perfect instead of water

If you want to season your friselle in a somewhat atypical way, perhaps with a clam sauté, instead of water to soak them, use the liquid released by the clams themselvese: filter it, heat it with a drizzle of oil and a clove of garlic and then pour it with a spoon over the friselle. Finish the dish with completely shelled clams, and with a sprinkling of pepper.

Fresh seasonings

Tomatoes, peppers, artichokes, cucumbers: with whatever vegetables you want to season the friselle, the important thing is that they are fresh, freshly prepared. Then cut, season and let all the ingredients mix well, but never more than half an hour before, worth finding soft and cooked vegetables from oil, which have lost their crunchiness forever.

Excellent quality raw materials

As for bruschetta, raw materials are also fundamental for friselle: in fact, frisella is a base to be filled with simple but very high quality products. Precisely because the bread has a neutral taste, gthe other ingredients must be tasty, with an intense and easily recognizable taste.

It is forbidden to throw water and sow the tomato

In case you use copper tomatoes for your friselle, do not throw away the water and the seeds of the tomatoes when you clean and cut them: you can use them instead of water to soak them. Another alternative to soaking is the rubbing of each half of tomato on the frisella, as we usually do with garlic on bruschetta: in this way the bread will moisten without soaking and the frisella will be even tastier.

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Baked onions, how to cook them: tips and recipes! – Italian Cuisine

There are many and different types of onions that are found along the peninsula and each has its own specific characteristics to be enhanced in the kitchen: white au gratin, coarsely cut yellow and long-cooking red

The onions they are not all the same. From north to south of the country there are dozens of cultivated varieties, mainly divided into three types based on color of the bulb, which can be yellow, red and white. However, all onions are rich in vitamins and minerals and were used in ancient times for purify blood, but also to relieve the symptoms of flu and colds. The best known varieties are undoubtedly the Tropea red onion, the golden of Parma and the white of Barletta. But around the peninsula there are many, all with some characteristics different from each other and with various precautions to keep in mind when cooking them. Here are all the tricks to be taken to prepare the onions in the oven, depending on the variety.

Baked red onion

The general rule is usually that red onion is eaten uncooked, the white one is for flavor one dish, while the yellow one is ideal for long cooking. But every rule, you know, has its exceptions. The red onion of Tropea, grown mainly in the provinces of Cosenza and Vibo Valentia, oval in shape and tending towards purple, is usually eaten raw but can also be baked together with chopped parsley and rosemary, maintaining its unmistakable flavor. Simply peel the onions, boil them in salted water for just under ten minutes, cut them in two or three parts and put them in the oven at 180 degrees for an abundant hour, after covering them with a drizzle of oil. The same procedure can obviously be used for the red onion bell of Alife and for the red onions of Acquaviva delle Fonti (in Puglia), Suasa (Marche), Cannara (Umbria) and Cavasso Nuovo (Friuli).

Baked white onion

In addition to that from Barletta, among the most common white wines in Italy there is certainly also the onion grown in Giarratana, in Sicily. As said, white onions are mainly used in the kitchen to flavor numerous recipes, but they make a great impression at the table even if prepared in the oven. After cleaning them and keeping them in water for an hour, until the excessive flavor and smell is discharged, that's enough cut them crosswise on the bottom and place them in a pan with a high edge. Then you need to salt the onions, pepper them and cover them with oil and especially breadcrumbs. Baked white onions, in fact, are the most suitable to be gratin. At the end of these simple steps, you just have to bake them in 200 degrees until I am golden. The very fast preparation just described is also valid for the white onion of Chioggia, the typical Borettana of the Po Valley (ideal, however, especially for the conservation in bitter-sweet) and for the Sardinian of Banari, golden on the outside but very white once peeled.

Baked onions: the yellow one

Among the most common of this coloring are certainly the onion of Montoro, the one of Parma and the yellow onion of Sermide, in the Ferrara area. They are those used mainly for soups, while to prepare them in the oven, using them as side dish, there are very few steps and tips to keep in mind. Just peel them, boil them for about ten minutes in salted water, cut them coarsely and bake them in 180 degrees for three quarters of an hour, remembering previously to sprinkle them with oil and flavor them with salt and pepper. To make them even more fragrant, yellow onions can also be cooked in the oven with rosemary or parsley. Seeing is believing.

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