Tag: white

Japanese white chocolate cream – Italian Cuisine

It melts in your mouth, it looks like cream, but it's not. It is a cream, but does not contain eggs and flour. Let's discover this recipe from the Rising Sun.

His name in Japanese it means "velvety" and "super creamy". The namelaka is in fact a white chocolate based cream soft as a mousse and delicious as a ganache, invented by a pastry chef of the Rising Sun.

Not a real cream

The consistency of this cream is truly unique.
You can't compare it to any other sweet preparation, you just have to try it to understand that melts in your mouth.
Unlike what you can imagine, it has a delicate taste and not too cloying even though it is based on white chocolate.
But what is namelaka and how is it prepared? It is about a cream without eggs and without flour, perfect to enrich many cakes, mignon, pastries and shortbread and also to be eaten alone at the spoon.

namelaka japanese cream

The namelaka recipe

Melt in a bain-marie or in the microwave 340 g of white chocolate of great quality.
soften 4 g of isinglass sheets soaking them in cold water for a few minutes.
Heat 200 ml of milk with 10 g of glucose or honey and dissolve the isinglass after squeezing it.
Pour the lukewarm mixture a little at a time onto the melted chocolate, stirring constantly.
As the milk is absorbed the consistency becomes hard.
Blend everything for about a minute with an immersion blender and then cover the cream with a transparent film in contact and let it cool. in the refrigerator for 10 hours.

Dark chocolate version

Although the original recipe calls for white chocolate, you can also try the dark chocolate version.
Instead of 340 g you will use 250 g of dark chocolate is 5 g of gelatin instead of 4.
The same is true for milk chocolate, although we do not recommend it because it is too sweet.

Some more advice

– White chocolate must be of best quality otherwise you will not be able to dissolve it well.
– Cut the chocolate into small pieces or grate it before dissolving it will remain for less time in contact with heat.
– The milk should be poured over the melted chocolate a little at a time. Start with a third of the quantity and mix well, then add another part, mixing well and finally what is left. Only in this way will the ingredients blend together perfectly.
– The namelaka must rest for at least 10 hours to achieve perfect consistency. It cannot be used immediately.

How to clean and cook white asparagus – Italian Cuisine

Widespread especially in the North-East of Italy, the white asparagus they are much loved for their delicate flavor, so much so that they are often eaten raw, in carpaccio or in salad.

The term "asparagus" or asparagus comes from the Greek "aspharagos", which in turn derives from the Persian"asparagus Cimadolmo"which means sprout. With this word we can refer to the whole plant or to the tip of the same. Among the most famous species, there is that of thewhite asparagus from Bassano which does not take the typical green color thanks to the cultivation technique known as "forcing". Discover all the secrets of Salt & Pepper to buy and cook the best white asparagus!

What is their season?

The best time to appreciate white asparagus is the spring. In fact, in this period they are usually collected and remain available until the end of June. In this period you will find them fleshy and stiff, a sign that they are fresh. Give it a try: if you try to bend it and don't break it, it means I've been on the counter for a while.

Cultivation and characteristics

THE'white asparagus of the season it must also show a nice homogeneous color, a sign that it has recently been picked up from the ground and has not come into contact with the light. This plant is grown with the "forcing" technique: they are grown under the ground, covered with sheets that make them grow larger while remaining white.

According to some historical sources, white asparagus was discovered by accident. During the sixteenth century there was a violent hailstorm in Veneto that destroyed the asparagus tips that spilled from the ground. The peasants were therefore forced to eat only the part that remained intact underground. Those stems did not have the typical green or violet color, but they were white. The white asparagus proved to be sweeter and more delicate to the taste and it began to be cultivated in this way areas of the North-East.

The result of this cultivation technique is that, in addition to having no green pigmentation, the white asparagus will be longer and more fibrous, so you will need more time to cook it.

How to clean white asparagus

White asparagus should be cleaned from the base. First of all you have to to cut at least 4 centimeters of stem, the part that is more hard and woody. Then, after immersing them in cold water, you have to peel so as to eliminate even the bitter part and keep only the tastiest part.

How to cook white steamed asparagus

As everyone knows the cooking technique more suitable for asparagus – white and not – is the steaming. In this way the organoleptic properties of the raw material are maintained more or less unchanged. Ten minutes are enough to get the right degree of softness, but set the time also according to the thickness of asparagus. If they are very robust, it lengthens the cooking by a few minutes up to a maximum of 20 in total.

A trick to cook steamed asparagus and keep them straight and swollen is to tie them tight in a bunch with the upper points pointing upwards. In this way the steam will cook the buds gently, while the boiling water will soften the harder and more fibrous stems. For a perfect result, you can then get yourself the pot special dedicated to asparagus cooking: la Asparagus.

How to cook baked white asparagus

After being steamed, the asparagus is ready to be retouched and flavored with sauces or other sauces. You can use the oven to finish their preparation next to the meat or fish they will be served with. Try for example the recipe of marinated salmon pie with white asparagus!

How to cook white asparagus in a pan

You can cook the white asparagus also directly in the pan. Just clean them and cut them into small pieces, taking care to brown the stems first and then the tips. As these are more tender, you risk damaging them with too long cooking.

Risotto with white asparagus

One of the preparations in which asparagus gives the best is risotto. The white asparagus risotto it exploits the softness of the flavor of this vegetable, agreeing with the acidity and freshness of an excellent white wine or rather of sparkling wine. When the risotto is cooked, the stems are first cooked and then, almost towards the end of the preparation, the tips are added so as not to damage them too much. If presented with a bit of originality, this is a perfect dish to amaze your guests.

Pasta with white asparagus

White asparagus also lends itself very well to season pasta. Among the recipes you can try at home, try the tagliatelle with white asparagus and crispy ham. In addition to pasta and vegetables, put 40 grams of butter, shallots, prosciutto and Parmigiano Reggiano in your shopping list.

After cleaning and trimming the asparagus on the spikes side, legal together and boil for a quarter of an hour in salted water. Heat 20 grams of butter and finely chopped shallots. When it is golden, add the boiled asparagus cut into pieces to flavor. Season with salt and pepper and set aside. In another pan, brown the ham cut into strips into 10 grams of butter. Boil the noodles and add them to the aspargi with the remaining butter. Remove from the heat, sprinkle with Parmesan and complete with the crispy ham.

The tagliatelle also lend themselves well to one asparagus carbonara, where the tips are added to the egg and bacon. Moreover, always with white asparagus, you can prepare one cream with which to dress your favorite die.

Seconds with white asparagus

White asparagus is a perfect accompaniment to a second course of meat, but they are also the ideal protagonists of the rich flans, like the one of marinated salmon and white asparagus.

Try also a semifreddo dish, perfect for the first summer heats: thewarm trout and white asparagus salad. After having cleaned, boiled and cooled, put aside the white asparagus and fish. Cut the trout into slices and place it on a baking pan, together with the asparagus and herbs (parsley, dill, chives, shallots, chervil), sprinkling everything with white wine, balsamic vinegar and extra virgin olive oil. Bake everything at 200 ° C.

Meanwhile, burn the tomatoes in boiling water and then immerse them in cold water to stop cooking. Peel them and cut the pulp into cubes. Put them together with the mixed salad on a plate. After that, all you have to do is add the trout, the asparagus and season with the cooking juices.

Creams and velvety with white asparagus

Even the white asparagus, like many other vegetables, lend themselves well to the preparation of sauces and creamy sauces with which to dress pasta, to accompany seconds or to be consumed as simple velvety. To prepare the white asparagus cream all you need is two medium potatoes, some vegetable broth and half a kilogram of white asparagus. Enrich the recipe with poppy seeds, rosemary and toasted wholemeal bread.

After having skinned the asparagus with the utmost care, cut away the tips (which you have to keep aside) and let the chopped stalks season in the pan. Cut the potatoes into slices and add them to the stems with the vegetable stock. Cook for 30 minutes and then, with an immersion blender, turn everything into a soft one cream.

Wines to pair with white asparagus

Combining the right wine with asparagus is a big challenge. Given the very characteristic taste partly similar to that of the artichoke, this vegetable should be approached with great care. The ideal combination with this type of asparagus is a White wine with a good consistency, a marked acidity, aromas and quite intense aromas. One of the wines suited to accompany this dish was born in Breganze, a place where the white asparagus of Bassano is usually consumed. Is called Vespaiolo. Equally valid are the alternatives present in the Vicenza area, such as the Gambellara Classico D.o.c.

Guide to choosing the best white wine from Campania – Italian Cuisine

There Campania It is known for its superb culinary tradition, for Vesuvius, the wonderful city of Naples, the Amalfi Coast, its islands and … for its wines. While theAglianico it is considered the Nebbiolo of the South and among the reds it is certainly among the most important expressions at national level, there are many excellences among the white wines from Campania. Sale & Pepe guides you to choice of the best white wine of Campania for every occasion!

The most famous vineyards of Campania

There Campania it has 23,000 hectares of land planted with vines. Can boast 19 D.o.p. (Protected Designation of Origin), divided between 15 D.o.c. (Denomination of Controlled Origin) e 4 D.o.c.g. (Designation of origin and guaranteed). The areas from which they are produced certified wines D.o.c. they are: Ischia, Capri, Vesuvius, Cilento, Falerno del Massico, Castel San Lorenzo, Aversa, Sorrento Peninsula, Campi Flegrei, Amalfi Coast, Galluccio, Sannio, Irpinia, Casavecchia di Pontelatone, Falanghina del Sannio. The areas from which they are produced certified wines D.o.c.g. they are: Taurasi, Greco di Tufo, Fiano di Avellino and Aglianico del Taburno. THE wines I.g.p./I.g.t. (Typical Geographical Indication) come from: Colli di Salerno, Dugenta, Epomeo, Paestum, Pompeiano, Roccamonfina, Beneventano, Terre del Volturno, Campania, Catalanesca del Monte Somma.

THE native vines the most famous of Campania are theAglianico, considered the sovereign vine of the region. It is also the oldest variety grown in southern Italy. Between red there are also the Sciascinoso and the Piedirosso. Among the white grape varieties there are the Falanghina, the Fiano di Avellino, the Greco di Tufo, the Coda di Volpe, the Biancolella, the Forastera. On the Amalfi Coast the territory offers highly typical wines, deriving from native vines such as Fenile, Ginestra, Ripolo, Pepella and Tintore, made unique by a large aromatic complexity.

In recent years, specialized research institutions and local producers, assisted by the Regional Agriculture Department, have revalued numerous local vines. Among these are the Greco muscio (Avellino), the Baselice Moscato (Benevento), the White pallagrello, the black Pallagrello and the Casavecchia (Caserta), the Caprettone and the Catalanesca (Naples), and the varieties the Fenile, Ginestra, Ripolo, Pepella, Tintore and Aglianicone (Salerno) varieties.

According to the guide Vinibuoni of Italy, between best wines of the Campania region there are the whites the Falanghina del Sannio D.o.c., the Fiano di Avellino D.o.c.g., the Ischia D.o.c. from Forastera, the Greco di Tufo D.o.c.g. Among the reds the Falerno del Massiccio D.o.c. is mentioned primitive, Taurasi D.o.c.g. and the Aglianico del Taburno D.o.c.g.

White wines from Campania to pair with fish

The choice of the best wine to pair with fish also varies depending on the cooking. 174535 If you have prepared abaked sea bream, you can orient yourself on one Falanghina del Sannio D.o.c., able to offer fruity and floral notes, together with the herbaceous ones, with hints of spice and a delicate minerality. With the Greco di Tufo D.o.c.g. we add to the scope a balsamic note, which makes this wine suitable also for grilled fish. For this second is also perfectIschia Bianco.

Among the sapid wines with a fresh acidity stands out Foxtail, suitable to accompany your fish seconds, maybe prepared to cartouche. Acidity, warmth and structure: these are the three main coordinates to describe the taste impact of Fiano d'Avellino, which, with its marked freshness, matches well with fish carpaccio.

White wines from Campania to pair with meat

Tradition has it that meat dishes – appetizers, first courses or seconds – call the presence of red wine at the table. This is a myth to debunk. Even white wine can make the difference, enhancing the flavor and aroma of the meat itself.

For turkeys, capons and simply seasoned chickens, we will have to choose white wines with the same structure as the Falanghina, white wine characterized by a very intense straw color and a strongly structured smell. Eye to serve it fresh. To enhance the meatballs, rely on Castel San Lorenzo Bianco D.o.c. and for stewed meats where in the recipe has already been used white wine you can combine a glass of Fiano di Avellino D.o.c.g.

Campania white wines for aperitifs

To delight your guests with an appetizing and harmonious aperitif, you can exalt finger food based on fish or glazed vegetables, as well as tuna carpaccio or sea bass, with wines with floral, refined and delicate notes. Campania wines are particularly suitable for this purpose.

174538 Bet on a Greco di Tufo or on one Falanghina: served at a temperature between 8 ° C and 10 ° C, you will enhance the hints of fresh white pulp fruit, white wild flowers, cut grass and even a slight minerality, daughter of the territory in which it thrives.

Among the choices out of the choir point to a Lacryma Christi of Vesuvius D.o.c. white, perfect for appetizers, raw fish and fresh cheeses. From the Cilento arrive the fruity notes, particularly suitable for the aperitif of Cilento D.o.p. Fiano. An interesting combination is also the one with the Paestum I.g.t. Fiano, perfect next to raw fish, shellfish and fried finger food.

White wines from Campania

Among the best white wines of Campania to drink throughout the meal an excellent expression of the territory is theIschia D.o.c. Biancolella. The Greco di Tufo D.o.c.g. it also goes well with soups and soups. If your meal is pizza-based choose a Aversa D.o.c. Asprinio, a white grape variety with marked floral notes. Of course this does not exclude the classic notes of Falanghina and Greco di Tufo.

Sweet white wines from Campania

Campania is an area with an important confectionery tradition. How to resist the lemon delight, al Baba or to the struffoli? These delicacies must be accompanied worthily by sweet wines that enhance their sumptuous and enveloping flavor.

The region boasts a wide range of sweet raisin wines, both white and red. Among the sweet white wines of Campania stands out Zingarella Moscato di Baselice: among its aromas, dried apricots, dates, candied yellow fruit and saffron hints stand out. This passito is perfect to accompany the pastiera.

From the Falanghina grapes comes the Passito of Pallagrello, amber in color and a sweet taste. Among the aromas stand citrus fruits, hay and honey. Perfect with creams and dry desserts.

The Fiano grapes produce more structured passito wines including theIrpinia Fiano Passito D.o.c., which matches very well to cassata and sweets of almond paste. The passito wine Mel it has a golden yellow color; its scents are amplified by aging in barrique, which gives it notes of dates, candied citrus fruits and honey. It is a perfect wine to pair with lemon delight.

White wines from Campania for aging

Between white wines from Campania that best lend themselves toaging, choose the Fiano d'Avellino. The stability of this grape combined with the wisdom of some native producers, is able to give great satisfaction in the bottle even over a distance of 10 years. These are the best expressions also suitable for becoming an important gift.