Tag: versatile

from risotto with millefeuille, a super versatile cheese! – Italian Cuisine

from risotto with millefeuille, a super versatile cheese!


An ingredient to always keep in the refrigerator because we can prepare many recipes! Here are some examples

Cheese of soft paste of Lombard origin, lo stracchino, probably owes its name to a word from local dialect: "stracch", Which means tired and refers to cows who returned "tired" from summer pasture and produced little milk. To make stracchino, in fact, it takes very little milk and its seasoning it is very short, twenty to thirty days at most. Its flavor is delicate, and among the nutritional properties – in addition to calcium – there is also a fair amount of phosphorus.

Light but not too light

From a nutritional point of view, stracchino provides a lower calorie intake respect to cheeses seasoned and, if consumed in the right quantities, it can also be considered suitable for low-calorie diets. However, it should be noted that, given the high percentage of saturated fat in the stracchino, there are other fresh cheeses lighter like ricotta and quark.

How to use it in the kitchen

Stracchino can be used in the kitchen either alone, as table cheese or spread on bread or croutons, either in numerous recipes. Excellent paired with vegetables with a bitter taste, like radicchio, artichokes, chicory, this cheese is also perfect in combination with cold cuts or sausages with an intense flavor, such as speck.

The recipes with stracchino

Widely used for stuffing wraps and to prepare the risotto with courgettes, stracchino can be used in many dishes, even desserts. Do you want some examples? Let's start this rundown with a delicious one flat bread with stracchino, one savoury cake light made with buckwheat and delicate lasagna homemade. Or some crepes or some puff pastries. Perfect to mix with vegetables, it is the secret ingredient to prepare, for example, cabbage rolls or one friar beard pie and carrots, or even some Stuffed onions. And the sweets? A classic cheesecake, one a thousand leaves with pears full of taste and, even, i Lady's Kisses.

Discover now more curiosities about stracchino

how to use this versatile and contemporary pan – Italian Cuisine

182618


"Imagine it less like a pan and more like a brilliantly shaped cooking surface". So Tim Hayward introduces the chapter on the wok in his book The tools of modern cooking. "Compared to western pans," he continues, "food comes into contact with greater heat, in small shots and many times, becoming more crispy on the outside and more uniformly."

The wok it is in fact a special pot, with a very ancient history but with an extremely contemporary use. Born in China, is one of the most popular and commonly used utensils there and across Asia. Most likely it is the elaboration of the pots that the nomads of Central Asia – in particular of Mongolia – brought with them on the move, with the need to have a single tool that offered different types of cooking.

Characteristic is the round shape, to which two handles or a single long handle are attached, and the bottom which is traditionally concave, but in certain versions it adapts to the western stove and therefore becomes flat. For the same reasons for which it was born over 2000 years ago in the Han dynasty China, i.e. to cook economizing on oil and other condiments and for the need for a versatile cooking utensil, today the wok is perfect for lifestyle and contemporary needs: speed, lightness of preparations, eclecticism in use and consequently ability to replace different types of tools in one go.

The materials
The wok is used all over the world and is present in various diameters and in different materials. The traditional is in cast iron, now replaced by more manageable materials with good heat conduction, such as carbon steel. To be able to retain heat for a long time is the distinctive feature of this pot, which thus reduces cooking times and requires less oil and therefore guarantees a kitchen with less use of fats. Multifaceted, not only to cook oriental food but to prepare any type of cuisine, in the wok you can do it fried, steam cooking, smoke, stew, brown or prepare braised is stews. Just equip it with the necessary accessories such as the grate and the perforated ladle for frying, the steaming basket and the lid for smoking or to keep the ingredients already cooked warm before.

Magic "jump"
In the wok, the cooking ingredients "jump" continuously from the center to the edges, so that they cook evenly, remaining crunchy on the outside and softer on the inside. The Chinese speak of wok-hei, which means "breath of a wok", and it is that typical flavor that a wok gives to the food that is cooked in it. But reaching the wok-hei is difficult: only a very skilled chef is capable of obtaining this flavor, I ask for temperatures, with the speed of gestures and the control of every single ingredient, in addition to the perfect balance between quantity and heat of food and oil. Within the home it is essential to follow a valuable advice: use little oil (with a high smoke point), continuously move the ingredients to be cooked towards the center and those that are already cooked on the edges. Herbs, spices and herbs should only be added at the end.

Chef secrets
182618ZHANG GUOQING IS AT THE GUIDE OF THE BON WEI CHINESE HIGH RESTAURANT, IN MILAN, WHICH PROPOSES REGIONAL SPECIALTIES THAT CANNOT BE FOUND ELSEWHERE.
WHICH WOK TO BUY AND HOW TO USE IT?
MY ADVICE IS TO PURCHASE A WOK FROM THE ROUND FUND, AS PER CHINESE TRADITION. IN THIS WAY THE FLAME ENVIRONS IT COMPLETELY AND THE COOKING IS HOMOGENEOUS. AND ATTENTION: WITH THE WOK FROM THE ROUNDED BOTTOM, SUPPORT MUST BE OBTAINED, OTHERWISE IT WOULD TILT ON THE COOKER. THE FIRST TIME IT IS USED IT MUST BE REFINED THE TECHNIQUE: BETTER COOKING DISHES WITH SAUCE OR STEWED, WHICH WILL LESS THE RISK OF BURNING.
WHAT IS BETTER NOT COOKING IN THE WOK?
"DRY" PREPARATIONS, SUCH AS GRILLED MEAT THAT WOULD BE BURNED.
HOW TO CLEAN?
I PASS IT WITH A CLOTH, THEN I LEAVE IT ON THE FIRE 10 MINUTES, UNTIL IT BECOMES INCANDESCENT. THEREFORE DIVE IN THE COLD WATER TO AVOID THE THE FORMATION OF RUST.

by Martina Liverani
photo Felice Scoccimarro and Daniele Mari
on Sale & Pepe Magazine of May 2020

The most versatile ingredient in the kitchen? Ricotta! – Italian Cuisine

The most versatile ingredient in the kitchen? Ricotta!


If then it is produced with South Tyrolean milk, the result is assured: let's talk about the 250 gram Brimi ricotta … simply mouth-watering! But let's start from the beginning, from the delicious South Tyrolean milk.

South Tyrolean milk

The cows that produce fresh milk daily in the wonderful farms of South Tyrol are bred in small groups. Every day Brimi withdraws the milk from its farmers and transforms it into different products, such as mozzarella, ricotta, mascarpone, butter and fresh cream. The company, leader in the production of mozzarella in Alto Adige, uses cutting-edge technologies and cares about respect for the environment and its mountains.

The goodness of ricotta Brimi

Light, tasty, versatile and perfect for a thousand different preparations. Brimi ricotta is consumed naturally, creamy and soft on the palate, able to give a particular aroma to each dish. Brimi proposes it in the classic version, in the 250 gram pack, produced exclusively with mountain milk from the 1100 farmers who collect the milk from their cows 100% Alto Adige every day, without GMOs. And this is precisely why the Brimi ricotta is so special.

Ricotta: an essential ingredient in the kitchen!

Ricotta, with its infinite versatility, is the protagonist of many recipes of the Italian regional tradition, both sweet and savory. Just think of the famous one pasqualina cake, which has a filling of spinach and soft ricotta, as well as ravioli di magro, or sweets from the south, such as Sicilian cannoli or the Neapolitan pastiera, which have a very sweet ricotta heart. A creative idea to taste this delicious cheese? The flavored ricotta placed on a small chocolate wafer decorated with berries. Delicious! Discover our ricotta immediately.

We prepare the chocolate wafers with creamy ricotta and berries

A simple but original and tasty recipe, based on creamy ricotta, dark chocolate and berries.

Here is the recipe: melt in a bain-marie 200 g of dark chocolate, when the chocolate begins to melt, remove the fire bowl and stir until completely dissolved. With the aid of a spoon, pour the melted chocolate into piles that will then form discs on a tray covered with baking paper. Place the tray in the refrigerator to firm. Meanwhile mix 250 g of Brimi ricotta with 2 tablespoons of honey and 100 ml of whipped cream. Once the chocolate waffles have solidified, use the mixture to create a sort of spumone over the waffles and decorated with berries and chocolate chips.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close