(Italiano) Le Americanate – Uovo Strapazzato
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Category Archives: Vegetarian
How to Make Puffed Pasta
The puffed pasta can be a snack as an aperitif with friends, but with a little fantasy it can become a gourmet snack.
How to Make Puffed Pasta
A simple recipe, as long as you follow some important devices.
Let’s start from the ingredients:
better short pasta such as “mezze maniche”
oil for frying
First, cook the pasta in plenty of water. It will overcook, at least twice the normal cooking time, so it is best to use a large pot and not boil too much water to prevent the pasta from breaking.
Gently drain the pasta with a ramina.
At this point it is useful to a dryer. (I use a Biosec dryer).
Alternatively you can use the oven.
Arrange pasta in the grids and put in the dryer or in the oven, allow to dry for at least 24 hours at 45ºC, turning the dough so it dries evenly.
Put oil in a saucepan and bring it to 190 / 195ºC and dip a little pasta at a time. In a few seconds will be blown, then drain it and put it in a tray with paper towels.
The dried paste can also be stored for long if thoroughly dried and can be made to blow only when you want to use.
In this video you can see when the pasta is blown.
In this video you can see when the pasta is blown.
At this point, you can add salt, season with spices and serve, or you can stuff it however you want.
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How to Make Fresh Italian Basil Pesto
The Ligurian pesto is one of those condiments that can be used not only for pasta, but also to combine with fish and meat. The recipe is simple, the important thing is to preserve the color and scent of fresh basil.
ingredients:
n. 32 basil leaves washed and dried (best of basil and ‘young)
100 g pine nuts (preferably Italian and not Pakistanis, even though they cost half)
one clove of garlic (not all like me)
extra virgin olive oil q.s.
Rock Salt q.b
Parmigiano Reggiano
pecorino
Method:
Put the oil and the blender jar in the refrigerator for at least 15 minutes, more is better. This is one of the most important details to get the best pesto.
Put in the blender the pine nuts, garlic, basil, chunks of Parmigiano Reggiano and Pecorino Sardo, (but I like it even without), salt and oil, which has to cover the other ingredients. Turn on the blender pulse to heat as little as possible pesto and not affect the scent of basil.
This is the modern method, the tradition is to use the mortar, as you can see on the site of the Consorzio del Pesto Genovese.
The pesto can be kept for several days in the refrigerator in a glass jar, keeping clean the walls and covering always with a little oil.
You can also prepare the mono portions and freeze them, as then pull out of the freezer a bit ‘of fear before using it.
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Hummus – Chickpeas cream
The Hummus is very popular throughout the eastern Mediterranean in particular Arab countries, Israel and Lebanon.
Do you know how to make Hummus?
There are minor variations, but the base is always the same: boiled chickpeas. The other ingredients are usually Tahini (sesame paste), lemon, extra virgin olive oil or corn, salt, garlic, parsley, paprika or chili. Among the versions proposed Expo 2015, the most appreciated was the Lebanese version, which does not contain garlic satisfied the taste of most people.
Here is our version:
ingredients:
150 g dried chickpeas or 500 g cooked chickpeas
30 g extra virgin olive oil
15 g cumin
2 garlic cloves
juice of 1 lemon
water
salt
50 g Tahini
2 cloves garlic (optional)
parsley (optional)
paprika (optional)
pepper (optional)
It is preferable to use dried chickpeas and not ones already cooked canned, because it tastier.
So start by putting the dried chickpeas to soak in plenty of cold water and leave for 24 hours.
Drain, wash them well; put them in a pot with cold water and cook simmering for about 2 hours.
In a large pan put olive oil and the garlic-plate, if you want to use and make it brown; add the cumin, leave over low heat without letting it burn and add the chickpeas. Leave in the pan 2/3 minutes, then put it in a blender, add the tahini, lemon juice and whisk adding boiling water until creamy with just the right consistency. Season with salt.
Serve the hummus in a bowl with chopped parsley, pepper or paprika.
The hummus as a traditional Middle East is accompanied by Falafel (meatballs usually made with beans) or unleavened bread, but it is also great with a nice array of home fresh vegetables.
(Italiano) Le Americanate – La Patata Lessata
Sorry, this entry is only available in Italiano.
Butter and substitutes
Butter and substitutes
Let’s start by saying that fats play an important role in the normal diet. They should make about 30% of daily calories, which means that an adult should take 60 to 80 grams of fat per day. It is important to consider that in almost all the products we eat are percentages of fats, which are cakes, sausages, meat, fish ….
But fats are not all equal, there are fats that contain saturated fatty acids, unsaturated and polyunsaturated others.
Usually in the kitchen I try to use less butter can. The reason I would like to minimize the butter because it contains saturated fatty acids that promote the increase in cholesterol.
As all foods if quality and added in small quantities to the diet, do not create health hazards.
It is best used raw and not to fry; the normal butters have a smoke point of about 160 ºC, then very low, since the optimum temperature for frying is 180 ºC.
Often I find it hard to change old pastry recipes of my notes with other fats, because now tested and sure result.
I’m still trying and there are many alternatives.
Replace butter with olive oil
For recipes of sweet pastry I like to use very fragrant oils, such as soybean oil, while the savory dishes is very good extra virgin olive oil.
Replace butter with oil over other advantages in addition to that healthy. The cakes will be softer, digestible and will keep longer.
Let’s see how.
It is the normal butter composed of about 80% of the fat fraction, and from 20% water, lactose and protein, to balance the recipes, be necessary to replace it with about 80% oil and the addition of a 20% liquid part us according to the recipe.
The simplest task to be done to figure out how much oil instead of butter is this:
FOR THE FAT:
WEIGHT OF BUTTER X 80: 100
FOR PART liquid:
WEIGHT OF BUTTER X 20: 100
example, if in a recipe are provided 180 g of butter will:
180 X 80 : 100 = 144
144 g will be the oil that we use
180 X 20: 100 = 36 or 180-144 = 36
36 is the liquid part that we have to add to the recipe
Replace butter with soy cream or oatmeal
Replace butter with fresh cream normal it does not seem the right move, because usually this cream contains about 35% fat and the rest is water, proteins, minerals and vitamins, so it would become very difficult to balance the recipes.
While the soy cream or oats is obtained starting precisely from processed vegetable oils with other ingredients (depends from product to product) type soybean lecithin, stabilizers, rice flour, etc. which make it more similar to the characteristics of butter and increased by the cases are also healthier.
To replace the butter with soy cream, we use this ratio:
WEIGHT OF BUTTER X 125: 100
example, if in a recipe are provided 180 g of butter will:
180 X 125: 100 = 225
225 g will be the cream of soya that we use
We should probably slightly reduce other liquid ingredients in the recipe.
Replace butter with yogurt
For dessert you can substitute butter with yogurt, soy yogurt or greek yogurt.
Also in this case, the ratio will be:
WEIGHT OF BUTTER X 125: 100
example, if in a recipe are provided 180 g of butter will:
180 X 125: 100 = 225
225 g will be the yogurt that we use
Also in this case, we should slightly reduce other liquid ingredients present in the recipe
Replace butter with ricotta
Even cottage cheese can be a valid substitute for butter in different recipes.
We will use the amount of cottage cheese in the same proportion of butter.
= 100 g butter 100 g ricotta
Replace butter with fruit puree
For leavened cakes and pies it is definitely way more natural. Among the fruit, the ripe banana and avocado are those most suitable and also in this case will be added to the recipe in the same proportion of the butter.
= 100 g butter 100 g of fruit pulp
We try to avoid always margarine, because obtained at industrial level with mixtures of oils thickened chemically with a particular process that is the hydrogenation. It is now established that during processing of plant oils (not always vegetable) in margarine, may be formed of acute called Trans that are harmful to humans.
