Tag: variants

Green sauce: the original recipe and its variants – Italian Cuisine

Green sauce is a very easy condiment to prepare, you just need a lot of parsley, oil and a clove of garlic. But do you know all the variants?

The green sauce is a delicious, tasty and fragrant sauce that usually accompanies cold fish salads and boiled meat. It can be prepared in different ways to make it more or less light.
Here are our proposals.

Original green sauce recipe

To make the salsa verde, as if it were grandma's recipe, blend two bunches of parsley well washed, dried and deprived of the stems, with extra virgin olive oil, add two cloves of garlic and a pinch of salt.
The oil, as for the mayonnaise, should be added gradually while continuing to blend.
You can decide the consistency of the sauce which can be super creamy or a little more rustic.

Green sauce with anchovies

Many recipes include the addition of some anchovies in salt or oil to give flavor.
They must be blended with the rest and obviously the salt must be adjusted according to the flavor of the anchovies.
Anchovies and sardines in oil are also great.

Green sauce with almonds

In some sauces you will also find the addition of almonds peel to give a little extra sweetness and make the sauce creamier. In fact, almonds must first be toasted and then added to the rest in order to release their oils once blended.
In this case, less extra virgin olive oil will have to be added.

Green sauce with boiled egg

If you want to try this variant, know that you can blend only the yolk of a hard-boiled egg with parsley, or yolk and egg white together. For two bunches of parsley, consider about half a hard-boiled egg or the yolk of a whole egg.
The sauce is more velvety and full-bodied and tastier.

Green sauce with mayonnaise

Still on the subject of eggs, someone adds mayonnaise.
In this case, use the oil to avoid making the sauce excessively greasy and heavy.
Some anchovies are fine in addition to eggs. So try to prepare sandwiches with shrimp.

Green sauce with capers

The salted capers are desalted and then added to the parsley and garlic.
This is a very fragrant and tasty variant that also goes well simply on toasted bread with oil.

Green sauce with a mix of ingredients

Finally, if you love green sauce more than anything else in the world, try to make it as rich as possible by adding everything we have suggested and then egg, capers, almonds and anchovies.
It will become a sort of pate perfect to accompany many preparations, especially grilled meat, fish and vegetables.

Bagnèt vert, the typical Piedmontese recipe

If you want to try the traditional recipe of Piedmontese green sauce, called Bagnet vert or Bagnet verd, in addition to the parsley you will need to add: hard-boiled egg yolks (someone also adds a few pieces of egg white), anchovies, capers, garlic and stale bread soaked in vinegar.

The Tuscan green sauce

Even Tuscany this sauce is widely used for toast or accompany grilled meat dishes. The ingredients are parsley, extra virgin olive oil, hard-boiled egg, garlic, lemon juice and even a grate of its zest.

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Panzanella variants – Italian cuisine – Italian Cuisine

With or without cucumbers, with basil, mint or chives, with crumbled or whole bread. The summer dish par excellence of Central Italy actually has many versions. That can be enriched with imagination

The original version, alongside the stale bread (without salt), provides for the use of the ripe tomato, of the onion and (but not for all …) of cucumber. But behind the panzanella, once poor dish par excellence ofcentral Italy and today among the freshest, best and healthiest foods of the'summer, there is a whole world full of variations. Coming from regional cuisine, of course, but also with the contribution of the imagination: in the panzanella, after all, we can put everything. Just knowing how to find the right combinations.

Fabrizi's poetry

On the other hand, the great also said it Aldo Fabrizi, who even dedicated a poem to the panzanella: "And what do I have / p 'makes the panzanella? / Nun is that seasoning is a secret / Or it is established by a decree "). To claim with greater vigor the authorship of this dish, however, are the Tuscans, comforted by a writing of Bronzino, painter active in Florence in the 16th century according to which this dish, not yet called "panzanella" and without tomatoes, "wins every other pleasure of this life".

Tuscany or Roman?

We reiterate the ingredients of the traditional recipe: salt-free bread, ripe tomatoes, onion (preferably red, or a spring onion), salt, pepper, extra virgin olive oil, vinegar and cucumbers. Already here, however, the first controversies arise. In Umbria and Siena, for example, often there is no cucumber; around the kingdom of panzanella (Tuscany, Lazio, Umbria and Marche) we can then find versions in which ripe tomatoes are replaced by Cherry tomatoes. In Rome, then, the bread is salty and it is not that "lackluster" or "foolish". In Umbria and Tuscany, then, stale bread is chopped after soaking it in a solution of water and vinegar; in Rome, on the other hand, it is more common to wet the crust of bread without breaking it. The debate also concerns spices and aromatic herbs: the prevailing solution is that of basil, but between Florence, Perugia and Rome we can also find oregano, parsley, chives and mint. Be careful if you find yourself in Lucca and in Lunigiana, areas historically independent from Florence and also linked to Ligurian and Emilian gastronomy: there the panzanella is a bread dough fried in hot oil, which has nothing to do with our stale bread with red tomatoes.

The Sicilian version

Curiously, the panzanella has also conquered an enclave in Sicily, between Enna and Piazza Armerina. Indeed, the Sicilians also claim their authorship thanks to the work of a trader of legumes of Prato origin, the Duke Alfio Panzanella. The Sicilian variant provides for the use of garlic, anchovies and capers. While, in the rest of the South, the panzanella is replaced by its close relative, the Neapolitan, Apulian and Calabrian frisella.

How to reinvent it

If we add to the tradition fantasy, panzanella can become a real hurricane of flavors: capers, olives, corn, tuna, raw peppers, boiled eggs. But there is also room for celery, the carrots and the raw zucchini. The panzanella with the buffalo mozzarella. The panzanella, after all, was born precisely to reuse stale bread, mixing it with what you had at home. Beyond the "sacred" traditional recipe, therefore, a little imagination does not hurt: it is the same spirit of this extraordinary dish that suggests it to us.

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Cabbage soup: classic recipe and 4 variants – Italian Cuisine

Preparing it at home is very simple. And in addition to the classic version there are numerous additions to try, such as leek, fennel, but also the paired barley and pumpkin and that bacon and potatoes

Rich in vitamins A, C and K, but also mineral salts such as iron, phosphorus, potassium is football, the savoy cabbage it is certainly a suitable ingredient for the creation of numerous typical winter recipes. One above all: the Savoy cabbage soup, very easy to prepare and with numerous variants which can further flavor a dish to be enjoyed with some croutons to warm up during the colder months. Here then is the traditional recipe of the Savoy cabbage soup and some tips to make it even better, simply adding some ingredients.

How to prepare cabbage soup

The first thing to do is to clean, wash and cut a cabbage into strips medium size. It dries thoroughly and, in the meantime, they are made brown in a few pot clove of garlic it's a coast of celery finely chopped with a little oil. After a few minutes, the garlic is eliminated and the cabbage is added. Cover everything with boiling water and cook for about 30 minutes. The soup is adjusted with salt and pepper and then all that remains is to sit at the table to enjoy this steaming and nutritious dish. It's really child's play.

Adding the leek to the sauce

However, together with the cabbage there are different ingredients that can be added to personalize and enrich the recipe. For example the leek, another typical autumnal and winter vegetable. Considered aphrodisiac from the ancient Romans, it has remarkable property diuretic and proves useful for the strengthening of the immune system. To use the leek when preparing the cabbage soup, just remember to brown 70 grams in a pot together with garlic and celery. In this way, its taste, similar to that of the spring onion, will make the cabbage soup even more inviting.

Healthy variant with fennel

Rich in mineral salts and vitamins, the fennel it is also famous for its quality cleansing. We need to cut one fennel with strips and put it in the same pot where the cabbage will cook. Its unmistakable taste will enhance the perfume and the aroma of the soup. Seeing is believing.

More tasty with potatoes and bacon

Four potatoes and 150 grams of bacon: here's what you need to further enhance the classic cabbage soup. First peel the potatoes and cut them to cubes, then take care of the bacon cutting it in strips. Now all that remains is to add the potatoes and the bacon to the fried garlic and celery. The end result will be a mouth-watering cabbage soup.

Rich in fiber with barley and pumpkin

After preparing the sauce, 50 grams of are added to the same pan Pearl barley and 50 others pumpkin, already cleaned of seeds and cut into cubes. They are sautéed for one or two minutes at most in the pot and then poured water up to cover completely the two ingredients. After another ten minutes, add the cabbage, continue to cook for 30 minutes and finally another is ready variant to the classic cabbage soup rich in fiber and a must try.

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