Salads, datterini, cherries, San Marzano, heart of ox … how many varieties of tomatoes. Some use them to make salsa, others for mixed salads or to prepare fillings, but if you are undecided about the recipe to be prepared, rub them on a slice of bread with a pinch of salt and you will find the right inspiration starting to taste them in all their simplicity. And given the coming summer, why not combine them with mozzarella? A very simple but absolutely perfect dish will be born.able to tell a lot of our culinary tradition at every bite, based on genuine and balanced products that do not require elaborate cooking to be appreciated.
It will be for this reason that in the beautiful Capri around the 20 years, theHotel Quisisana chose a plate of basil, mozzarella and tomato to amaze the futurist Filippo Tommaso Marinetti, invited to a dinner with a futuristic theme designed in his honor. The poet had repeatedly hurled himself against traditional cooking and using these raw ingredients was a provocation that gave birth to a true legend.
But starting from here, we can free our imagination and prepare simple and tasty recipes with mozzarella and tomato as: bruschetta with tomato and mozzarella, mozzarella breaded with herbs, pork fillet with tomato and mozzarella, rice salad with mozzarella, prunes, tomato and cucumber, spaetzle with tomatoes, skewers of mozzarella, eggplant patties, courgette cream with mozzarella and tomato , roast beef dumplings with tomatoes and mozzarella, jump rice pies, tuna, mozzarella and tomato, mozzarella stuffed tomatoes, tuna and tomato sandwich, caprese, calzone stuffed with salami, ricotta cheese meatloaf, fried mozzarella cheese morsels and grilled vegetables and small pizzas with peppers and olives.
Here are the recipes of chef Antonio Paolino made with the special flours of Schär, the South Tyrolean brand specializing in gluten free products
Who thinks that flours and products gluten free are a relatively recent phenomenon, fueled by scientific advances and increasing consumer attention, they are mistaken. These products and the crops from which they derive actually sink their long roots in Italian history and traditions, long before we started talking about celiac disease is food intolerance. Yes, because the so-called minor cereals such as millet and oats, together with the pseudocereals such as buckwheat, have for centuries been protagonists on the tables of the boot, especially in the alpine areas, as an important complement to a diet substantially based on cheeses, game and products harvested from the forest. Agricultural historians know it well, and they know it just as well Schär, a South Tyrolean brand established in 1981 in Postal, in the province of Bolzano, which decided to start the project as part of its commitment to the gluten-free diet Re-Cereal, dedicated precisely to the rediscovery and enhancement, also in technological terms, of these precious, ancient crops.
Gluten-free flours in Italian history
"As in all families, the coexistence of millet, sorghum and oats must not have been easy, not to mention the buckwheat that was typical of the family, that of the triticum, was not, with knowing brothers like wheat, barley and spelled." That's how Professor Danilo Gasparini, professor of History of Agriculture and Food History at theUniversity of Padua, introduces the question linked to the cultivation of naturally gluten-free products in the context of the domestication of cereals. "The development of these crops – he explains – begins in the early Middle Ages, when the population growth led to the anthropization of the Alpine and Apennine areas. THE'oats, for example, was imported from Central Europe and of Asian origin: it was considered by the Romans a sort of degeneration of wheat, and found a place in mixture breads in the serious moments of famine; or it was used to make pultes, polenta, with almond milk. The mile, instead, it was the most consumed cereal throughout the Middle Ages and most of the modern age, until the arrival of maize. Its use was decisive in times of famine, used both as a base for the polenta, and as a flour in bread making. And then there is the story of the buckwheat, which already intrigues by the name. Originally from Asia, arrived in Germany via the Black Sea, it spreads especially since the modern age in the Alpine arc, to then invade the countryside and plains up to the Apennines. His cultivation will then retire in the alpine areas, from the Cadore to the Tyrol to the Valtellina, where it will become a fundamental element of the gastronomic tradition .
The Re-Cereal research
Becoming aware of how these crops, alternative or marginal only to appearance, have in fact marked our history convinced Schär to invest in an important project carried out in the brand's Research and Development laboratories in Trieste. Launched in November 2016, and destined to last until July of this year, Re-Cereal aims at recovery and to the development of so-called minor cereals and buckwheat, through genetic improvement activities and optimization of agronomic and grain processing techniques. "From the transformation of these products we can get flour, flakes or bran rich from a nutritional point of view and absolutely tasty from a sensory point of view -, stresses the doctor Polenghi Ombretta, food technologist at the head of Schär's research and innovation department. – Some varieties identified in the laboratory have proved to be more suitable to achieve a certain effect on the finished product, in terms functional, sensory is nutritional. For example, the impact of flours obtained from different varieties of millet and buckwheat on a series of bread prototypes was studied; in this regard it has been shown that the seeds of some varieties have a better effect on the bread obtained, not only from the point of view of taste, but also as regards the smell, consistency and homogeneity of the crumb .
Some points to clarify about gluten-free products
Needless to turn around for too long: the ever increasing attention given to the "gluten-free" universe in recent years has led to greater popularity of these products, from pasta to biscuits, from leavened to flour; but also, unfortunately, to a series of incorrect information that have made their way among public opinion as real urban legends. "In many, for example, they are convinced that gluten hurts regardless, regardless of allergies or intolerances; others, on the other hand, think that gluten-free products are generally more caloric: in both cases we are faced with beautiful and good falsehoods -, comments the nutritionist Elena Dogliotti. – What is important to understand is that a gluten-free product can be fundamental for those suffering from celiac disease or for those who are subject to intolerances, and at the same time can represent one of the many, possible food alternatives for the rest of the population. There are those who choose it for need, therefore, and those who choose it for the taste of trying something different: two different positions, but both more than legitimate . Yeah, but on the flavor front? If once gluten-free foods were considered a little punitive, because they are not tasty or with non-ideal consistencies, today it is no longer the case. Rather. Schär, for example, has gradually perfected his proposals, ranging from biscuits to bread, from rusks to flour, sold as a mix designed specifically for different preparations. Be careful, though: the absence of gluten requires that the flours in question are used in a slightly different way than the most common types of wheat. Here are two precious ones recipes of the chef Antonio Paolino to prepare a good home too 100% gluten free bread.
Bread with Buckwheat flour
400 g of Mix-B Schär 60 g of Mix It Rustico Schär 60 g of buckwheat flour 12 g of fine salt 15 g of extra virgin olive oil 10 g of granulated sugar 470 g of warm water 18 g of baking powder
In the bowl of a planetary mixer equipped with a hook, combine the Mix B flour, Mix It Rustico, buckwheat flour, hot water, granulated sugar and baking powder. Operate the planetary mixer to form the dough. It will take about 5 minutes. Add the extra virgin olive oil and allow it to absorb. Finally add the salt and add to the mixture. Form the spheres from about 50 g. and let them rise for about 2 hours. After cooking, bake at 170 degrees C. For about 20 ’.
Bread with Integral Rice flour
400 g of Mix-B Schär 120 g of brown rice flour 18 g of fine salt 20 g of extra virgin olive oil 10 g of granulated sugar 420 g of warm water 22 g of brewer's yeast
In the bowl of a planetary mixer equipped with a hook, combine the flour mix b, the rustic mix, the rice flour, the hot water, the granulated sugar and the baking powder. Operate the planetary mixer to form the dough. It will take about 5 minutes. Add the extra virgin olive oil and allow it to absorb. Finally add the salt and add to the mixture. Form the spheres from about 50 g. and let them rise for about 2 hours. After cooking, bake at 170 degrees C. For about 20 ’.
The latest addition to the supermarket is vegetable spaghetti. They have few calories, lots of nutrients and are ideal for making gourmet dishes. Discover the benefits
The alternative pastas to the traditional white one like more and more and not only to great chefs. In the supermarkets there are now several types of them. From that of hemp to that of legumes. The last news is the vegetable spaghetti. They have a shape similar to the classic pasta, but are sold in the refrigerated counter next to salads in a bag and in a bowl: they are in fact prepared only with fresh vegetables. Green Line DimmidiSì, for example, proposes carrot and beetroot spaghetti or courgettes, either alone or mixed with mozzarella and semi-dry tomatoes or with feta and soya edamame. The company Orsini & Damiani has also focused on vegetable pasta, which also makes broccoli, daikon and pumpkin noodles.
How is vegetable pasta made?
Vegetable pasta is one hundred percent vegetable. "These are vegetables and vegetables cut with special instruments that allow us to obtain a format similar to the classic spaghetti", explains the doctor Valentina Schirò, nutritionist biologist specialized in food science.
Why eat it
«Vegetable pasta can be an original way to bring vegetables to the table and a more appealing alternative to make them eat especially for children. From a nutritional point of view, it provides many fibers, which have a good satiating capacity. It then brings many vitamins, minerals and antioxidants, of which the starting vegetables are rich. Another advantage of these new "pastas" is that they are suitable for everyone, especially vegans and raw foodists, precisely because they are exclusively of vegetable origin ".
What is different compared to the usual pasta
«The caloric intake of vegetable spaghetti is very low and corresponds to that of the original vegetable. For example, 100 grams of zucchini pasta provide about 11 calories, about 35 calories, 18 yellow pumpkin and so on. Furthermore, it is almost free of carbohydrates, which are present in the semolina one. For this reason it cannot be considered an alternative to traditional pasta. From a nutritional point of view, it is also different from legume pasta (peas, lentils, soya, etc.). The vegetable one is protein free .
How to prepare it
Vegetable spaghetti is versatile in the kitchen. In fact, they can be eaten both cooked and raw. To enhance its virtues, the expert suggests, "the ideal is to consume them without cooking them, when possible, perhaps by first soaking them with lemon, extra virgin olive oil and aromatic herbs to fill up with minerals, antioxidants and vitamins". In fact, heat risks dispersing some precious properties. "The advice is to cook them for a short time, over a high flame and in a little cooking water".
How to eat it
«To make balanced meals, ensuring the body all the types of nutrients it needs, vegetable pasta is ideal as a side dish or to enrich risottos and first courses or main courses based on fish or meat. On the other hand, it can be an excellent snack to eat raw in the middle of the morning or mid-afternoon with a handful of dried fruit or oil seeds or a natural yogurt .
Would you like to know more? Here, type by type, all the benefits of vegetable pasta
Zucchini spaghetti They have a high content of potassium, a mineral that favors the health of the circulatory system and fibers, which favor intestinal transit. Furthermore, they are rich in antioxidants such as vitamin A and lutein, which are useful for healthy eyesight.
Pumpkin spaghetti They bring vitamin C and vitamin A from the antioxidant and anti-aging action. Furthermore, they are an excellent source of fiber, useful for the health and well-being of the intestine.
Beetroot spaghetti They are rich in antioxidants and B vitamins, including vitamin B1 and B6, which is essential for producing energy. In addition, they are a source of copper, magnesium, iron, useful for combating mental and physical fatigue.
Daikon spaghetti They contain vitamin C and B group vitamins. In addition, they provide potassium, magnesium and calcium, minerals that are valuable for the body's health.
Spaghetti with broccoli They ensure many B-group fibers and vitamins, in particular vitamin B2, B5, B9, B12. Moreover, they are excellent allies of the line: in addition to having few calories, they are rich in water.
Carrot spaghetti Raw consumed they provide many antioxidants in the form of carotenoids, such as beta-carotene. In addition, they offer many super vitamins such as vitamin C and vitamin E, with an anti-aging effect.