Tag: unusual

The unusual cutting board made in Zibello – Italian Cuisine

Culatello di Zibello PDO, Coppa and Pancetta from Zibello Negroni reinvent themselves with new combinations designed by La Cucina Italiana

The municipality of Zibello has less than a thousand inhabitants but is famous all over the world thanks to the skill of its pork butchers and its fog. The small town of the Bassa Parmese is in fact kissed by the sun in the torrid and humid summers and characterized by harsh winters and buried under a blanket of dense fumära – as they call it in dialect in those parts. It is precisely the aroma of the fog that makes Zibello's cured meats unique: sweet, soft, capable of facing slow ripening which determines an unmistakable taste.

Negroni, the star of the Italian delicatessen since 1907, in his laboratory in Zibello, produces the King of cured meats, the Culatello di Zibello D.O.P. together with cups and pancetta to offer them to the most demanding palates both as a cut specialty and sliced in a tray in thin slices and moved, to preserve for a long time all the essence of taste and perfume The three typical local specialties are traditionally accompanied by a glass of Lambrusco and slices of typical bread, the micca: today, however, La Cucina Italiana for Negroni has reinvented the "usual" cutting board with creativity to make it the protagonist of the summer and a dish that is a hymn to conviviality and made in Italy. Here are three ideas for serving "Zibello jewels" as you don't expect.

Culatello di Zibello DOP, melon and figs

The Culatello di Zibello D.O.P is produced according to the rules of the specification with heavy Italian pork legs. Handmade, it is bagged, tied, dried and then left to mature in the ancient cellars of Villa Gambara in Zibello. Due to its unmistakable aroma, it lends itself well to being savored with simple ingredients such as on a slice of homemade white flour bread, not too acidic and with a good degree of salt. As tradition dictates, spread it with a curl of butter, but also try to accompany it with melon and figs, for a fresh contrast.

Cup of Zibello Negroni and dried fruit

Sweet, with a surprisingly soft consistency and intense aroma, the Coppa di Zibello Negroni is a specialty of the Italian high-quality delicatessen tradition, which is salted by hand, embellished with natural flavors, stuffed in a natural casing and left to mature for a long time. An unusual pairing? The one with the nutty notes of salted almonds, burnt wheat taralli and bread with sesame seeds.

Zibello Negroni bacon and bubbles

This exclusively Italian specialty is salted, spiced, rolled and left to mature for a long time, until obtaining a bacon with a sweetish taste, an intense aroma and a consistency that melts in the mouth. That's why it goes so well with warm rustic bread, as well as with fresh and fragrant crunchy fruit. To drink, a glass of Malvasia Colli di Parma Doc, slightly sparkling.

10 unusual herbs to have on the balcony – Italian Cuisine

Not just sage and basil: there are many unusual aromatic plants that sprout on the balconies between a vase of daisies and one of petunias. They are good for health and food, and cultivating them is simple

A touch of class for any recipe, the aromatic herbs are the secret for a light, tasty and fragrant cuisine. Able to enhance flavors and enhance foods, they are the natural substitute for salt and together with the use of spices they make dishes fresh and nutritious. With the return to a more natural and healthy cuisine, and with the practices of do it yourself andvegetable garden in the house increasingly popular, aromatic herbs color and perfume an increasing number of balconies. Among hydrangeas and geraniums, sage, rosemary and basil are no longer seen, but they sprout many unusual aromatic plants which are good for health and which enrich the table with new smells and flavors. Cultivating them is simple, a small terrace, a little sun and a pinch of love are enough. Here are what they are the 10 aromatic plants that can no longer be missing in the home garden:

Marjoram

Remember oregano, another aromatic herb widely used in cooking, but it is more peppery. It is perfect for seasoning meat, vegetables, fish and fresh cheeses. Thanks to the rich content of vitamin C, marjoram proves effective in case of cold and cough and for its calming and sedative properties it is indicated to combat anxiety, migraine and insomnia.

thyme

Herb with a strong and penetrating perfume as well as very pleasant, it aromatizes roasts and stews, potatoes, peas and beans, and the soups of these legumes. Toning up for the body and recommended in case of stress, the thyme protects against bronchial infections and exerts a very effective anti-inflammatory property.

Juniper

Much loved already by the Romans, it is perfect as pepper substitute and it is excellent if combined with game or baked fish, but the berries must be crushed and never eaten. Natural antiseptic for the urinary and respiratory tracts, juniper also has antirheumatic properties: massaging the body with juniper oil helps relax contracted muscles, prevents cramps and tones.

Anise

Its taste is unmistakable and is notoriously known for making sweets and liqueurs very sweet taste, close to that of fennel and with a mint aftertaste. Its seeds have balsamic and digestive properties and are particularly useful for appeasing anxiety and insomnia.

Tarragon

Delicious with eggs and chicken and widely used to prepare some particular sauces and to make soups and dishes mainly based on fish more inviting, this herb is very useful against toothache and digestion problems.

Borage

Its purple flowers will add a touch of color to your potted garden and will be useful for decorate cakes and sweets. Rich in potassium, this herb is excellent in soups and soups and to flavor summer drinks. Fresh leaves are used in salads to replace cucumbers and are the staple food for traditional Ligurian pansotti. Borage can be used against sore throat and skin diseases.

Dill

Very good not only with fish, but also suitable in marinades and as a salad dressing, dill is recognized for its small yellow flowers and very intense smell and flavor. It is a natural remedy against halitosis, insomnia and cellulite thanks to its diuretic and purifying properties.

Chives

It prefers shade, but it also grows in the sun. Very fragrant, is part of the large garlic family and therefore, in addition to finding a great use in the kitchen to flavor and flavor, it also has many of the beneficial properties of garlic. Its aroma is exploited in the preparation of many sauces and to decorate dishes, both chopped and in threads. Rich in mineral salts, vitamin C and phosphorus, it has strong purifying and diuretic properties.

Horseradish

It has a characteristic, almost spicy flavor, which may not appeal to everyone. Famous the sauce in which the grated roots they are mixed with cream and vinegar to flavor meat and fish dishes. The leaves have a sweeter flavor and can be used to enrich the salad. Horseradish is very effective in treating osteoarthritis, respiratory problems and urinary tract infections.

Chervil

Its flavor is reminiscent of anise and its appearance is very similar to parsley. Excellent for flavoring potatoes, eggs and fish, its leaves are eaten raw, thinly cut. Widely used in the treatment of rheumatic pains, water retention or eczema, chervil is also used for its emollient properties and to treat bruises, insect bites, eyes inflamed by the sun and wind and chilblains.

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10 recipes to prepare unusual dumplings – Italian Cuisine

Potatoes and flour: only two ingredients for preparing gnocchi. But have you ever thought about replacing potatoes or adding more?

Gnocchi are the first course that brings everyone together at the table. Simple, seasoned only with butter and sage or with a "fake" tomato sauce make adults and children happy.

We want to offer you tasty and unusual alternatives to the classic recipe that will whet your palate without a doubt.

Here are 10 recipes to prepare gnocchi not with the usual two ingredients

In any case, the 10 fundamental rules for preparing perfect gnocchi apply. Do you remember them, right?

pumpkin gnocchi

These dumplings have a bright yellow color and are very good seasoned with and vegetables or with crispy bacon. They are prepared with 50 g of pumpkin pulp in the oven and 100 g of flour. You can also add an egg to better bind the mixture. Once cooked, polish them in the pan with a little butter and the dressing you want.

Spinach Gnocchi

Spinach gnocchi are the classic green gnocchetti that look good with everything, even with fish-based sauces. They are prepared by crushing 700 g of boiled potatoes with 400 g of boiled or steamed and well-squeezed spinach and 100 g of flour.

Chickpea gnocchi

Chickpea dumplings are a clever way to propose pulses to children. Simply blend 500 g of cooked chickpeas and mix them with 100 g of flour. They go well with a dressing made with zucchini or courgette flowers, or simply with oil and rosemary.

semolina dumpling

These are the classic gnocchi au gratin in the oven. They are prepared by cooking about 250 g of semolina with 100 g of butter in a liter of milk. After about 20 minutes the mixture will be ready and must be left to cool, lying flat on a baking sheet lined with parchment paper. Then, with a small round pastry cutter, gnocchi are cut out and placed in a buttered baking dish. They are seasoned with butter and parmesan or with a tomato sauce and are baked in the oven for 15-20 minutes at 200 °.

Ricotta Gnocchi

These very delicate gnocchi are prepared with 500 g of ricotta, 2 eggs, 150 g of grated Parmesan, 250 g of flour and a pinch of salt, pepper and nutmeg. They are good with tomato and basil sauce, but also with diced seasonal vegetables and crispy pancetta.

Bread Gnocchi

These dumplings are a recycling idea when the leftover bread is too dry to be consumed. Simply soak 250 g of stale bread in 500 ml of warm milk and wait for it to soften. Then add 2 eggs, grated Parmesan, 200 g flour, salt and pepper. If you prepare them large and round you can also cook them in the broth like the canederli trentini.

Rice dumplings

These are the dumplings that are eaten very often in Chinese restaurants. They are flat and long and are generally seasoned with soybeans sprouted in a pan with carrots and zucchini. They are prepared by simply mixing 120 g of rice flour with 70 g of 00 flour and 100 ml of water. The dough is prepared and left to rest wrapped in a film for an hour. Then slice and cook in boiling water for about 10 minutes.

Eggplant gnocchi

These tasty gnocchi are perfect in the summer seasoned simply with a light tomato and basil sauce. Prepare 3-4 aubergines in the oven at 200 ° for about 45 minutes. Once softened, peel, crush and mix with 1 egg and about 300 grams of 00 flour and a pinch of salt and pepper.

Gnocchi with chestnuts

A purely autumnal recipe that goes well with a pumpkin-based sauce or with game. They are prepared by mixing 300 g of chestnut flour with 150 g of 00 flour and 300 ml of water.

Fried dumplings

This more than a recipe for preparing gnocchi is an innovative idea to cook them. Do you want a really unusual, surprising, delicious and very fast finger food? Fry fresh and raw gnocchi in abundant hot oil and serve hot.