Tag: types

Honey: how to combine various types with beers, cheeses and recipes – Italian Cuisine

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Color, consistency, taste: there are many criteria for choosing the honey to buy, but we have never thought of that of thepairing with drinks and food? Honey is not only a healthier sweetener with which to sweeten tea, coffee or even desserts, it is a real precious food which you can use in the kitchen like ingredient, in sweet and savory dishes. And then, we even learned to combine pizza and wine, why should we never know how to match the taste notes of bee food with herbal teas, beers and cheeses & c.?

Help in this sense comes from Mielizia, historical brand of the National Beekeepers Consortium, which this year extinguishes 40 candles. So let's see some types of honey and the suggestions to couple them better.

A premise: there is the wildflower honey and the monoflora, flowers present in the different territories, each with its own taste, aroma and unique color. Let's start with the millefiori.

176824There is the classic and generic wildflower it is the purest and most authentic expression of the collection area and is the meeting of many honeys, as many as possible combinations of blooms. IS versatile, is the first that is put into milk and is spread on bread with butter. The most suitable cheeses are those fresh and soft like taleggio, ravaggiolo and squaquerone, perhaps together with dried fruit. Beers: Pilsner and Tripel. Recipes: try it on the swordfish, with fresh tomatoes, toasted pine nuts and new potato chips. Finally, it is excellent with the infusion of flowers of karkadé and with the Languages ​​of Cat.

Citrus honey it is a poliflora that marries Stout and Rauchbier beers, the latter distinguished by their smoky flavor. Ideal with i pasta filata cheeses such as caciocavallo, scamorza and buffalo mozzarella.

Honey from the forest or honeydew it is liquid and has an intense aroma with spicy notes. It also goes well with the Trappist and fresh cheese beers, primarily the mascarpone. Ideal with black tea, in the kitchen it combines well in recipes with dark spices and vegetables. You could for example prepare a ratatouille by adding a spoonful of honeydew, and serve it with a hot tomino along with the honey itself. Try it in a gentian herbal tea, to be savored with cantucci or with a strudel.

And now let's move on to the monoflora.

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Linden honey, long-lived plant with white-yellowish flowers with a pleasant and intense aroma, is a clear honey – ivory-white if crystallized – with a taste sweet and fresh which recalls mountain herbs. It goes well with Barley wine, or high fermentation beer, or Trappist beer. The top cheeses are the Castelmagno and the Bitto. Like hot drinks, it is perfect for an echinacea herbal tea or with the Rooibos, to accompany with Krumiri or a Sacher Cake.

Acacia's honey: generally liquid, clear and refined, reminiscent of flowers, almonds and vanilla berries. Defined by tasters as "confetti", it is good for sweetening many beverages including green tea and chamomile and also for syruping and candying fruit. Great for sweeten the preparations sweet, loves fresh cheeses such as ricotta or blue cheese. There beer it must be clear and light, that is Weisse. Or IPA, or India Pale Ale. Recipes? On friselle, with marinated and orange anchovies. How sweet we choose one ricotta tart or of macaroons.

176818Coriander honey: it is a crystallized honey clear, sweet and refreshing. It combines well with meat, especially beef and chicken, and with medium aged pecorino cheeses. Good with tea and fruity PAHs.

The chestnut honey, with an intense brown color, it tastes very special and decisive, not suitable for all palates as it can be delicious or stuccoso. Not very sweet, it has a bitter background. The consistency is thick but liquid, in the sense that it is difficult to crystallize. As for beers, we choose the same as for lime honey. As cheeses we choose the Parmigiano reggiano or Castelmagno. And as a recipe for beef meatballs, perhaps seasoned with parsley, Parmesan and nutmeg and a chestnut honey sauce. To prepare it, melt 20 g of butter and brown two chopped shallots, then combine two glasses of amber beer and a glass of chestnut honey. Cook the sauce until it has reduced by half and then whisk it with an immersion blender. Serve with the meatballs still warm. Desserts: cocoa-flavored bisscotti. With aged black tea.

176821The eucalyptus honey it is a particularly balsamic honey, with beneficial properties in particular against coughs and respiratory ailments. A taste strong and particular, which works with a medium-seasoned pecorino. In the panorama of beers, excellent with those in spelled or with Porter, that is dark beers, obtained with dark colored malt. An ad hoc combination with a hot drink: liquorice infusion. Accompaniment: oat biscuits or ladyfingers.

The strawberry tree honey is the famous "Bitter honey". Perfect with Sardinian pecorino – Sardinia is a privileged production area with artichokes and thistles. In the kitchen try a rice with pecorino and honey of strawberry tree. As for drinks, the ideal beer is the Märzen, a low-fermentation style of the pale lager family and is ideal as an accompaniment to coffee. The right honey to sweeten the purifying teas, to be accompanied with a Paradiso Cake or canestrelli.

176815Sulla honey, a clear crystallized honey, delicate and very floral, which comes from this spontaneous Mediterranean plant with a beautiful purple-red conical inflorescence, it is a very valid sweetener for tea and infusions. It is also used in the nougat production and desserts in general. However, it can also be combined with savory recipes such as cheeses, it prefers fresh caciotta. Gourmet cuisine: knead one flat bread to which you will add oregano, a few tablespoons of Sulla honey and chopped hazelnuts. Beer? Dortmunder – light Lager beer, moderately hoppy. Use it to sweeten one herbal tea with lavender, to be enjoyed together with Baci di Dama.

Orange honey: a crystallized honey very clear, floral and fruity but pleasantly acid. It is versatile and enhanced in the use cold, mix with yogurt, creams and whipped cream. Also excellent in the preparation of desserts – example: plum cake or torcetti, it is also ideal for imaginative dishes vinaigrette, with raw fish, pasta filata cheeses and even in omelettes. Try it to sweeten a lemon and ginger tea.

Aurora Quinto
July 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Rice: how many types do you know? Do you know how to use them in the kitchen? – Italian Cuisine

Rice: how many types do you know? Do you know how to use them in the kitchen?


Rice is one of the alimony more complete in nature. Light cereal, full of all the necessary nutrients, low fat and many fibers, vitamins and mineral salts, free of gluten and therefore a precious and useful ingredient in the diet of celiac subjects and those with food allergies.

But how many types of this cereal exist? And how can they be used in the kitchen? Let's try to answer these questions and then we'll find out four recipes good and easy to prepare, each for each variant of rice, at least among the best known and most used in the kitchen.

Analyzing the Italian market, we can make a first big skimming and group it into 4 large ones categories, divided according to the size of the beans and the cooking methods.

The first is that "common"Or" original "with small and round grains, a 12-13 minute cooking time and – due to the large amount of starch it releases during cooking – perfect for soups in broth, soups and desserts. semifino, characterized by roundish grains and cooked around 15 minutes, it is used for appetizers, rice balls and timbales). Up (ribe type for example), the king of risottos, with long grains and a 16-minute cooking time. Superfino – the Carnaroli par excellence – with large grains, a cooking that is close to 20 minutes and ideal for risottos and side dishes.

To these types a note should be added for non-Italian varieties of rice, which are mainly used in ethnic dishes. Let's talk about the thai which goes well with meat, fish or vegetables and cooks in about 15 minutes. Of that Basmati, originating from India and Pakistan, with long and thin grain and the characteristic delicate and aromatic flavor. He was born in Tamanishiki: originating from Japan and perfect for preparing sushi.

There are also types of cereal divided by color, very fashionable in the most sophisticated and sought-after recipes because, in addition to nutritional properties, they give dishes colors and combinations that white rice, inevitably, cannot do.

The two best known variants, in this case, are the red rice and the black one. What are the main characteristics of these two types of cereal?

Red rice

Red rice – usually whole – has high fiber content and mineral salts. It is a source of carbohydrates but at the same time it also provides our bodies with protein vegetable, is rich in antioxidants and promotes the correct functioning of the intestine. Eating red rice helps reduce the risk of obesity and keep it low glycemia. Its flavor, since it is grown in clay soils, often in the state wild, it is very aromatic and difficult to confuse.

The times of cooking red rice is about 35-40 minutes but everything depends on the chosen variety and is perfect in combination with first courses, side dishes, as a filling for vegetables, for flans and timbales and for salads and cold dishes.

Black rice

Black rice (or venere rice) – also integral – has a higher fiber content and maintains a higher quantity of vitamins and mineral salts compared to the white one. The black color emphasizes the presence of substances antioxidants in the coating of rice grains that support the proper functioning of the body and help prevent aging and disease.

The cooking time of black rice is around 40 minutes and is perfect both hot and hot cold for pasta dishes, in combination with legumes and for the preparation of rice salads, less for i risotto.

Let's now discover 4 quick and easy recipes to make with 4 different rice variants. White rice, red rice, black rice and whole white rice.

Sauteed white rice with mushrooms and vegetables

Leaving aside the classic and countless recipes that you can do with the White rice, we propose you a light and interesting variant to prepare at home in a short time. You will need:

300 grams of white basmati rice
1 zucchini
1 eggplant
1 onion
1 large carrot
250 g of mushrooms (preferably porcini)
soy sauce

Boil the rice without turning it during cooking. Wash the zucchini and the aubergine with sticks and sliced ​​carrot. Chop the onion into very small cubes. Sliced ​​i mushrooms. In a frying pan (preferably a wok) fry the onion, add the courgettes and aubergines when golden. After about 10 minutes add the mushrooms and cook everything for another 5 minutes. At this point add the rice and a few tablespoons of it to the pan soy sauce and stir for 3 minutes over high heat. Serve and eat hot.

Spring salad with red rice, lettuce and pomegranate

In combination with red rice we have chosen a fresh and light salad of spring, ideal for a quick and nutritious lunch or a picnic outside. Just cook the rice and let it cool before adding the other ingredients. You can embellish your salad with avocado and ginger and season it with a yogurt sauce or simple soy sauce.

Roll of black rice with salmon and avocado

If you like sushi and Japanese cuisine this dish is for you. The black rice will give the dish an even more decisive taste and will be perfect for preparing i roll because it must not be rinsed after cooking, which allows it to be more easily molded. Here are the ingredients:

300 grams of black rice
rice vinegar, sugar and salt
1 slice of freshly cut salmon
1 avocado
1 cucumber
Spreadable cheese
Sesame seeds and soy sauce

Start by preparing the rice, boil it in salted water until cooked and prepare while the emulsion for the rice, boil 3 tablespoons of rice vinegar with 1 tablespoon of sugar and a pinch of salt. When the rice is ready, pour the emulsion over it and stir gently. Cover the rice with a wet cloth until you have to use it. Cut the salmon into strips, peel the avocado and cut it into pieces equal to those of the salmon, do the same with the cucumber. Take the classic sushi mat and spread the rice on it, make a layer of spreadable cheese and then put the ingredients on top stuffed, roll up, being careful not to break the roll. Then remove the mat and cut your roll into pieces. Season with soy sauce and enjoy it as soon as done.

Poke bowl with brown rice

We close this roundup of alternative recipes with rice with this fantastic poke bowl with brown rice with salmon, tuna, edamame and ginger. The famous Hawaiian salad has also conquered the cuisine of the Bel Paese and will do so also with your guests for a light and tasty meal, perfectly balanced from an energy point of view and caloric. You will need:

300 g of superfine brown rice
25 g of edamame
30 g of nori seaweed
100 g of fresh cut tuna
100 g of freshly cut salmon
soy sauce and extra virgin olive oil
fresh ginger flakes
sesame

Start, as always, from the preparation of rice. Cook it in slightly salted boiling water. Drain it and let it cool. Keep it under a wet cloth to prevent it from drying out. Cut the tuna and the salmon in small pieces and marinate them with a bit of oil and soy sauce. In a large enough container, create a bed with rice, season it as you did with the fish and add the edamame, the nori seaweed and flaked ginger. Complete the poke with salmon and tuna and crunchy to the plate with a sprinkling of sesame. Add (if necessary) some oil and soy and enjoy it cold!

How to taste extra virgin olive oil and why buy various types – Italian Cuisine

How to taste extra virgin olive oil and why buy various types


A mini guide to the tasting of extra virgin olive oil and how to enhance different types with recipes that will inspire you

Extra virgin olive oil is one of the treasures of our gastronomy that must never be lacking in the pantry. We use it for cook, season raw and complete all dishes that are looking for that extra something that makes them perfect. Like a drop of good and carefully selected oil.

And it is precisely here that the first doubts arise. Which oil should I buy? Did I choose a good product?
To understand it together, we let ourselves be guided by the experience of Olio Sagra, a product that has its roots in the authentic Lucca of 1959. Decades of work, research and consolidated traditions not to be missed. Just like that of taste the oil and try to understand it deeper.

The steps and the rules of the tasting

When: le best times to taste extra virgin olive oil, are those in the morning. You will then have to devote yourself to this operation away from meals and avoid from the day before taking alcohol to eat highly aromatized and spicy foods. Even the use of aftershave, perfumes and tobacco could compromise the result.

Such as: between a taster and the other, let pass a few minutes so that the sensations of the first taste do not condition the next. We recommend chewing a piece of apple or bread to help the mouth to find the right balance between a taste and the other.

The sight: now that we are ready, we proceed to the visual examination. Extra virgin olive oil will result clear if it has been filtered or if it has undergone a natural decantation process. Sara veiled if it is a new and unfiltered oil, while it will appear turbid if characterized by filamentous striations and impurities. In this case we find ourselves in front of an oil that has been badly preserved or produced with insufficient attention and cleaning.
As for the color, we will have to research all the shades that go from yellow to green, alarming us if our extra virgin olive oil is colorless. This is indeed an indication of poor quality or illicit manipulation. In the event that orange appears instead, it means that it is oxidized.

smell: now let's move on to the second phase by preparing our champion in a cup that we will cover with the hand and keep in contact with the palms, subjecting it to slight circular movements. When it is hot (the optimal temperature is 28 ° C) we proceed by inhaling deeply with both nostrils at least three times. In this phase we will look for the olfactory notes of reference and try to perceive the different fragrances and ripening of the olives.

On the palate: here we are at the most awaited phase of our sensory analysis. Pour the extra-virgin olive oil into a small glass (about 15 ml). Let's keep it to temperature of 28 ° C in order to better perceive all the organoleptic characteristics. Let's sniff it and try to steal pleasant and unpleasant olfactory sensations. Take oil now by sucking in air with a suction first slow and delicate, then more vigorous, in order to vaporize it in the oral cavity bringing it in direct contact with the taste buds. Now let's rest the mouth by slowly moving the tongue against the palate.
At this point we inhale again with the tongue against the palate and the semi-open lips. Now expel the oil.
Finally, let's focus on the aftertaste or the gustatory and olfactory sensation that remains after swallowing.

Which one to choose

After tasting the oil, you will have realized that you appreciate some qualities more than others and you have identified a specific type that meets your preferences. Choosing only one oil, however, could represent a limit in the consumption phase. Ideally, in fact, to fully appreciate the potential of a good extra virgin olive oil, we should put it to the test by providing the best conditions. This means that for example a delicate oil is not suitable for the preparation of dishes with an intense flavor, but it is perfect to give freshness to light and balanced dishes. In the same way, an intense oil could be too intrusive if served raw on a steamed fish fillet, while it could be perfect on more complex cooking or regional preparations. Let's see then below 5 types of different oils and to which preparations are combined to the best.

The oils and the recipes

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How to use an extra virgin oil with a vibrant but balanced taste?
Its ideal use is in light dishes that enhance its delicate flavor. The fish for example, it requires an oil that knows how to enhance its taste without covering it. Perfect even when cooked, it gives its best with a small addition to raw at the end of the preparation (just a teaspoon per serving).
The recipe chosen to enhance the extra virgin olive oil Sagra Bassa Acidità is the exotic fish soup.
The ingredients for 6 people: a
spoon extra virgin olive oil Low Acidity, 1kg of soup fish (preferably Cernia), peeled tomatoes, half a kg of cassava, 1 kg of potatoes, half a kg of pumpkin, half a kg of green bananas, an onion, 2 cloves garlic, bay leaves, sage, pepper, salt.
Method: Season fish with oil, garlic and bay leaf. Chop the onion, the remaining bay leaves, the sage and the garlic and brown them in oil with chilli and tomatoes. Add the potatoes, bananas, cassava and pumpkin cut into cubes and season. Add some water to cover the preparation. When the ingredients are about to finish cooking, add salt, add the fish and cook it. You can serve it accompanied by white rice or slices of toasted bread and seasoned with a drizzle of extra virgin olive oil, Sagra Bassa Acidità.

What are the ideal preparations for a organic oil with a strong but balanced taste?
A prized oil such as the Organic extra virgin olive Sagra produced with olives from Organic Agriculture and exclusive Italian production, deserves to be enhanced with preparations that do not alter the taste. We will be able to appreciate it raw on vegetables, white meats and first courses of tomato, but also in fanciful recipes like the fish false based on tuna.
The ingredients for 6 people: a glass of extra virgin organic olive oil, 600 g of tuna, 500 g of potatoes, half a glass of mayonnaise, a jar of anchovies, a jar of capers, 200 g of butter.
Method: pprepare the mayonnaise, boil the potatoes, peel them, pass them through the vegetable mill and season them with the butter. In a bowl put the drained tuna with 5 washed anchovies and blend everything: it should not become a too homogeneous cream. Chop half of the capers with the crescent and add them to the mixture. Add the cream of tuna, anchovies and capers and 2/3 of mayonnaise to the potatoes. Mix gently and in a serving tray give the mixture the shape of a fish. Cover with the remaining mayonnaise and decorate with capers remaining whole or, as desired, with thin slices of radish that recall the scales. Serve cold with toasted bread croutons.

How to use an oil in the kitchen intense fruity?
The 100% Italian extra virgin Sagra is an oil in which you will find a round taste that reflects the characteristics of the typical Italian oil. Produced from olives from our territory, it is perfect to be used every day in the kitchen to enrich the simplest recipes or give an intense note to the traditional preparations like the polenta muffins.
Ingredients for 6 people: a glass of extra virgin olive oil 100% Italian Sagra, 500 g of yellow flour, 2 liters of water, 2 boxes of peeled tomatoes, 3 carrots, one onion, 2 bunches of basil, salt, pepper and Parmesan cheese q.b.
Method: prepair a pomarola with peeled tomatoes, finely chopped carrots, chopped onion, basil and a glass of oil. Bring to a boil and cook for about 25 minutes, adding salt, pepper and a little sugar. Turn off the heat. Once the sauce has cooled, pass it with the sauce and keep it aside. Put the water to boil with salt and oil. When it is boiling, pour the yellow flour into it and, after having melted it, cook for 45 minutes. Meanwhile, butter an oven dish or a baking dish and place small piles of warm polenta, helping with two tablespoons. Season the matuffi thus obtained with the pomarola sauce, sprinkle with grated Parmesan and bake in the oven at 250 ° C. Serve very hot.

In which recipes do you use an oil with a fragrant aroma of ripe olive?
Balanced, delicate, but at the same time complex. Sagra Classico extra virgin olive oil can be adapted to different preparations and is ideal for finishing raw dishes or preparing bases during cooking. It gives the best of itself in simple and Mediterranean dishes as the spelled with tomatoes, zucchini and ricotta.
Ingredients for 6 people: Extra Virgin Olive Oil "Il Classico" Sagra, 200g of pearl spelled, a spring onion, 150g of yellow and red tomatoes, 150g of chickpeas, 2 courgettes, 2 spoons of capers, 150g of ricotta, basil, salt and pepper
Preparation: ccook the spelled in abundant salted water. Meanwhile, cut the onion and fry in a pan with 2 tablespoons of oil. Cut the courgettes into sticks and add them to the pan along with the halved cherry tomatoes. Cook for about 5 minutes, adding salt and pepper. Add also chickpeas, capers and spelled. Stir well, cook for 1 minute and turn off the heat. Serve with crumbled ricotta and basil and season with a little extra virgin olive oil.

What are the preparations suitable for a fragrant and tasty oil?
The golden yellow color with green reflections, the fragrant scent and the balanced taste of Sagra Grandulivo make it the perfect extra virgin for seasonings raw. It gives the best of itself on meat and fish, but it is also excellent on toasted bread that serves as an accompaniment to soups and grilled dishes. One of the perfect dishes to appreciate its qualities, is the veal with pizzaiola.
Ingredients for 6 people: 6 tablespoons of extra virgin olive oil Sagra Grandulivo, 900 g of slices of veal, 1 kg of fresh ripe tomatoes, 2 fiordilatte mozzarella, a tube of tomato paste, a clove of garlic, salt, pepper and oregano
Method: Spread the slices on the cutting board and flatten them with a meat tenderizer. Cut the mozzarella into slices. In a pan heat the 6 tablespoons of oil, the clove of garlic and the peeled tomatoes cut into small pieces. Season with salt, pepper and a handful of oregano. Once the sauce begins to boil, throw the slices of meat and turn them occasionally to taste. Cook over a moderate heat until the tomato sauce is a bit 'restricted (about 20 minutes). Cover each slice with a slice of mozzarella, cover the pan, already off the stove and, as soon as the mozzarella has begun to melt, place the meat on the tray, covered with tomato sauce and serve immediately.

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