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How to peel the garlic correctly: watch the video – Italian Cuisine

Do you want spaghetti with garlic, oil and chilli pepper? Let's start by cleaning the garlic clove!

Everyone keeps their own secrets and recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don’s let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

How to peel the garlic?

The makeup to properly peel the garlic is water. Dip the slices into cold water and let them soak for a few minutes, in this way the peel it will come off very easily directly with your fingers.

The second step is of fundamental importance, in particular if you have to use it raw. Cut it along the length and ed eliminate the internal germ (also called soul): this part of the garlic could be more difficult to digest or compromising the success of the dish due to its too intense flavor.

If you crush the garlic, it will be more difficult to clean it, but you can do it if you simply wish perfume the oil of a sauce. It may suffice to crush the clove with the palm of your hand, so that it releases its aroma, sauté it and remove it halfway through cooking. In this way it will be even more difficult to burn, ruining the flavor of the dish.

How to get rid of the smell of garlic from your hands

Peeling the garlic scares you because you don't want the smell to persist on your hands? Don't worry, there are different solutions. In addition to Marseille soap and citrus flavored soap, you can wash your hands with White vinegar, lemon or with water and bicarbonate. Another method is to spread some toothpaste on the fingers, leave for a few minutes and then rinse. Even the leaves of parsley help eliminate unpleasant odor, just rub them well on your fingers!

How to make stuffed half sleeves: video recipe – Italian Cuisine

Sometimes the seasoning gives more satisfaction to the pasta: here are the stuffed half-sleeves, a fun recipe, which becomes even tastier thanks to the final gratin. Watch the video to find out how to prepare them.


320 g of half sleeves
1 pack of frozen porcini mushrooms
250 g of sheep's milk ricotta
a few sprigs of thyme
a few parsley leaves
a clove of garlic
1 pack of Mutti Datterini Sauce
80 grams of Parmesan cheese
80 grams of speck
Salt and Pepper To Taste.
extra virgin olive oil q.b.


Cut the porcini mushrooms still from frozen seeds on a cutting board. Chop parsley and thyme on a cutting board.
In a non-stick pan put generous extra virgin olive oil, garlic, thyme and parsley and let it flavor. Add the mushrooms and sauté them over high heat for about 15 minutes. Salt and pepper.

In a bowl, mix the ricotta with Parmesan, season with pepper and add the porcini mushrooms. Blanch the half sleeves in a steel pot with plenty of salted water and drain al dente.

Cut the speck into confetti on a cutting board. Season the speck in a non-stick pan with a dash of extra virgin olive oil and when crispy add the Datterini Mutti Sauce. Cook for 10 minutes.

Stuff the half sleeves with ricotta and porcini cream. Put a bed of Salsa in an oven dish and place the stuffed half-sleeves on top. Finish with a generous layer of sauce and parmesan and bake in the oven at 180 ° for about 20 minutes.

Video recipe baked colombine with herb pesto – Italian Cuisine


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