Zucchini properties, benefits and recipes to best use them in the kitchen

Zucchini properties, benefits, green, yellow, round or long: today we are talking about zucchini, queen of our summer dishes, genuine and rich in benefits for our body. Whether they are in first courses, second courses or side dishes, zucchini should never be missing in our shopping list and in our kitchens, let’s find out together why.

Belonging to the Cucurbitaceae family, zucchini are annual plants with creeping or climbing stems, which tend to ripen in the warm months, between June and September. Low in calories and rich in vitamins and minerals, courgettes have an unmistakable delicate taste, a characteristic that makes them incredibly versatile in the kitchen. In nature, there are numerous varieties of zucchini, all tasty and full of benefits for our health. Here is a small guide to learn more about this vegetable, with some tips to enhance it in the kitchen.

Zucchini properties

Rich in water (almost 95%), courgettes are among the least caloric vegetables that we find in nature (just 16 kcal per 100gr). Low in fats and sugars, courgettes are rich in vitamins, in particular vitamin C, vitamin A and folate (vitamin B9) and there is no shortage of mineral salts including potassium, phosphorus, calcium, zinc, iron and manganese. Extremely digestible, courgettes contain a negligible amount of proteins, carbohydrates (about 1 / 1.5 gr) and fiber (1.2 grams), which we find mainly in the peel and in the flowers. We find a fair amount of amino acids and antioxidant elements including carotenoids, lysine and leucine while cholesterol is completely absent.

Zucchini properties

Benefits

In addition to being incredibly digestible and therefore recommended in any type of diet, zucchini bring numerous benefits to our health, among the main ones we find:

Composed almost entirely of water, courgettes have a draining and anti-cellulite effect, they help to eliminate excess fluids and therefore help to naturally lose weight;

the presence of potassium means that zucchini, consumed regularly, can counteract the action of sodium and reduce blood pressure;

the vitamin C present in zucchini helps the regular functioning of our immune system, protects the tissues from free radicals and promotes the absorption of iron in the intestine;

being strongly diuretic, zucchini are great allies of our urinary tract and help the natural functioning of the kidneys;

courgettes are indicated during pregnancy because they are rich in folic acid, a substance useful for the health and growth of the fetus;

courgettes can have a laxative power and are therefore recommended for those suffering from constipation and constipation;

rich in mineral salts, courgettes help to replenish losses of water and liquids, perfect on hot summer days or after a sport session;

zucchini can also be used in cosmetics to counteract bags under the eyes, just apply some slices for 15 minutes on the area you want to deflate.

Zucchini properties

Use in the kitchen

Black, long, round, yellow and even white, in nature we find numerous varieties of zucchini, a factor that makes this vegetable very versatile in the kitchen. In fact, courgettes can be the protagonists of many recipes and, not to be underestimated, they can be cooked in many different ways.

Zucchini properties

Perfect for flavouring your first courses – try the vegetarian zucchini carbonara or a fragrant and delicate risotto with prawns – courgettes can also be the protagonists of second courses or side dishes: among all we recommend the parmigiana recipe but also the meatballs excellent for an aperitif with friends, perhaps in a combo with a courgette rosti. If you are looking for a side dish to have on hand all year round, you can prepare zucchini in oil but if you really want to experiment in the kitchen, follow our recipe for zucchini spaghetti, a decidedly greedy and unconventional dish.

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Interdonato di Messina: Queen Elizabeth's favorite lemon is Sicilian

The Interdonato lemon of Messina is Queen Elizabeth’s favourite for her tea breaks at 5 pm. Buckingham Palace supplies itself with the fruits of this area that have grown on the Ionian terraces since the postwar period, but the link with the English dates back to the beginning of the last century. The reasons for this success.

At Buckingham Palace, understandably, they have a good mouth and Queen Elizabeth, when she can, turns to Italy to set her table. So it was, in 2018, for the royal wedding between Harry and Meghan, when for the ceremony London brought the famous sugared almonds from Sulmona and lemons from the Amalfi Coast to the palace to compose the wedding cake. A relationship, the one with the Belpaese, which is confirmed with the typical yellow citrus fruit, this time, however, coming from Sicily: the Interdonato IGP lemon characteristic of the Ionian coast of Messina (it is rich in terracing), in fact, seems to be the “chosen” for the tea time of the British sovereign.

Thanks to its organoleptic properties, which enrich and flavour the tea, the Interdonato lemon (which takes its name from the one who made the graft in the late 1800s) is among the most used by the Queen for the 5 pm break. consolidated the one between the characteristic Sicilian lemon and Buckingham Palace, which has its roots in history. The Sovereign, in fact, grew up tasting Sicilian citrus in the rooms of the royal residence. It seems, in fact, that already in the post-war period the British ruling family made this product arrive from the Messina coast, and over time the tradition has gradually consolidated.

Interdonato lemon: love at first taste

More generally, the British began to appreciate this variety of lemon since the early twentieth century, when many of them, wealthy tourists visiting Sicily, travelling in the Messina area, had the opportunity to taste the Interdonato. They were impressed by its quality and low acidity, which made it a perfect match with fish dishes, oysters and tea. And who knows if it was not a wealthy British tourist who suggested to someone at the English Royal Palace to stock up on this peculiar and characteristic variety.

But what makes this lemon so special, to the point that it has become a must for many English holidaymakers first and for Queen Elizabeth later? It is a characteristic product, obtained by grafting between a cedar and a native lemon from the Messina area on a bitter orange rootstock. With a thinner peel than the other versions and rich in essential oils that enhance the flavour of the tea. All this, combined with the low acidity and the greater sweetness of the juice, convinced the English royals to always stock up on the same lemon variant. Precisely because of these unprecedented peculiarities, the price settles on a medium / high range. It also seems that Prince Charles is also crazy about this all-Sicilian product.

The Interdonato lemon consortium has 16 members and annually produces around five million kilos, some of which ends up on the royal tea plates of Buckingham Palace.

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How to recycle onion skins: ideas for reusing them in the kitchen

How to recycle onion skins, if the onion is rich in benefits, its bowl is even more so: in fact, in the outer part of the vegetables, we often find the most important accumulation of nutritional elements. But is it possible to recycle onion skins in the kitchen, minimizing waste? The answer is yes: that’s why you should avoid throwing away the onion skins and some ideas for using them in an alternative way.

Onions are one of the most used foods in the kitchen: but not many know that their skins are equally rich in benefits and for this reason they should never be thrown away. But how can onion peel be reused in cooking? If you are intent on reducing your waste to zero (or almost) here are some ideas that will allow you to recycle onion skins and use them in a surprising way.

Onion peel: why not throw it away

Like most greens and vegetables, onion also maximizes its benefits in the peel. In fact, this is rich in fibre, flavonoids, antioxidants and vitamins, especially vitamins A, C and E. In particular, due to the high content of insoluble fibre it contains, it should be included in low-calorie diets, because it regulates intestinal transit, eliminates toxins in the colon and aids in general cleansing. Among the antioxidants, however, quercetin is essential for blood pressure and to ward off cardiovascular diseases.

How to reuse onion peel in cooking

The peel of onions can be used in the kitchen in different ways, as long as you choose controlled products, preferably from organic farming, or in any case not treated with pesticides and chemical fertilizers. This is because if the onion peel absorbs most of the plant’s nutrients, it does the same with what is put into the soil.

Here are some ideas for using onion peel in the kitchen, be it red, yellow or white.

Dried, as a condiment

As with the onion, the onion skin can also be dried: it will take even less time, given the difference in water between the outside and the inside. You can do this in the dryer, if you have one, or even directly in the oven: it will take about an hour, at a low temperature, between 90 ° C and 100 ° C. Of course, times may vary depending on the size of the skins and their freshness: the drier they are, the less time it will take to cook them.

Once dried, let them cool and crumble them coarsely; you can then use the peels of dried onions just like you do with aromatic herbs: to enrich a fresh salad, on bruschetta with fresh cheese, to flavour a sauce or pâté.

Like flour

For the same principle of dried peels, with the peels of onions, you can create flour to use to make bread, sandwiches, focaccia, bases for savoury pies. To do this, however, you will have to blend the already dried onion skins, in order to reduce them to a very fine powder and then put it in an airtight container that is clean and dry.

To enrich broths and soups

Whole onion peels can be used both to flavour broths and to enrich the flavour of your soups and velvets. In the first case, leave them whole and remove them at the end, when you filter the broth; in the second try to chop them coarsely and then blend the soup with a mixer or a vegetable mill.

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How to clean moka pot: tips and tricks to have it shiny and ready for use

How to clean moka pot, how can we have a shiny moka pot as if just bought with which to prepare a coffee worthy of the name? How to do it at home, without chemicals? What mistakes should we avoid in order not to ruin the moka pot and with it our beloved coffees? Let’s find out the tricks and secrets for a perfect moka pot.

In Italian kitchens, two things can never be missing: pasta and moka pot for coffee. A coffee maker invented almost 100 years ago and so important that it deserves a place in the permanent collection in the MoMA in New York, the moka pot is a symbol of our culture and a precious ally at any time of the day. Is yours a little black, has limescale stains or annoying molds? Do you want to clean it and see it shine like just purchased without using chemicals? Here is a simple guide to clean the moka pot and some mistakes to pay attention to to always have it ready for use.

How to clean moka pot

Without chemicals or soaps of any kind, it is possible to clean the moka pot and always have it shining, let’s see how, piece by piece:

The external part of your moka pot does not require particular attention, to clean it correctly, in fact, you just need to rinse it well with each coffee with running water and dry it to avoid the formation of halos. Every now and then, using a soft sponge (so as not to scratch the machine) with water and white wine vinegar, you can easily polish the lower part which, in contact with the flame, could blacken. If necessary, you can also add a pinch of baking soda to the vinegar and your moka pot will shine like new again.

The filter: even in the case of the filter, essential for a good result of the coffee, we will have an ordinary and an “extraordinary” cleaning. Ordinary: to have a clean filter it is important to rinse it well with cold running water before filling it with dust. Extraordinary: every now and then, when the small holes “get clogged”, leave the filter to soak for 30 minutes in boiling water and lemon juice, then rinse and dry well. If the holes do not want to clean them, arm yourself with toothpicks and free them.

The tank: probably the piece to pay more attention to is the tank because inside it often, even if we do not notice it, stains can form due to the limestone present in the water. To clean it, just fill it with water and white vinegar, add a pinch of salt and “pretend to make a coffee”: close the machine without filling the filter with the coffee powder, bring it to the stove and let all the water out. Before reusing the moka pot, it is advisable to make an “empty coffee”: to know what we are talking about, just continue reading.

The seal: with time and coffee, the seals tend to accumulate residues of coffee powder and wear out: if they are only dirty, just clean them with hot water and vinegar and put them back in the moka pot; if they are now eroded and worn, you just have to buy new ones.

All the pieces to soak: once a month, to have a shining moka pot and to guarantee you coffees worthy of the name, we advise you to give them a nice bath: remove all the pieces and leave them to soak in water and vinegar for 30 minutes (if the moka pot is made of aluminium you can also use citric acid or lemon) then rinse and dry the pieces but don’t forget to make a coffee empty to eliminate the vinegar smell.

clean moka pot

Mistakes to avoid

Now that you have learned how to have a moka pot that is always clean and sparkling, it’s time to discover 5 mistakes not to commit to always have a perfect moka pot that guarantees you a creamy and fragrant coffee.

Never use soap: if you don’t want to ruin your moka pot forever, you will never have to clean it with soap. In fact, using soap has two consequences: it needs a lot of water to rinse (especially the tank) and a terrible aftertaste of soap that will make your coffee undrinkable.

The “empty coffee”: have you bought a brand new moka pot and can’t wait to make yourself a coffee? Please stop, for heaven’s sake and prepare an “empty coffee”: fill the filter two-thirds and let all the water rise; once the flame has gone out, leave the coffee in the machine for two hours before throwing it away, the time necessary for the coffee to act on the sides of the moka pot and eliminate the ferrous taste of the metal.

Do not leave the coffee in the moka pot for too long: if you are a coffee lover you probably do not run the risk that it will remain in the machine but it is well known that, especially in summer and with high temperatures, coffee left for too long in the moka or used powder left in the tank could mould and ruin the moka pot.

Dry well: before storing the moka pot in the kitchen cabinet, remember to disassemble it, wash it and dry it well with a cotton cloth, in this way you will avoid the formation of halos or, worse, molds.

Watch out for the closure: when it comes to coffee, there are some small tricks and some simple rules: in the case of the closure in medio stat virtus, as the Latins would say, therefore neither too narrow nor too wide. If you tighten the moka pot too much you risk that the gasket will wear out quickly, if you don’t tighten enough your coffee will end up on the stove and not in the cup. In short, be careful.

clean moka pot

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Pumpkin hummus: the variant of the delicate and inviting Middle Eastern recipe

Pumpkin hummus is a tasty variant of chickpea hummus, a sauce of Middle Eastern origin based on chickpeas and tahini: a very easy recipe to make and ideal when the pumpkin is in season. In this version, we used a whole pumpkin and cooked it with oil and garlic until tender. Then we mixed it with tahini, a sesame seed paste essential for this dish. You can use pumpkin hummus as an appetizer, accompanying it with breadsticks, with pieces of focaccia or even with fresh vegetables.

Ready in: 1 hour
FOR 8 PEOPLE

INGREDIENTS

WHOLE PUMPKIN about 500 grams
FRESH CHICKPEAS 200 grams
TAHINA 2 tablespoons
GARLIC 2 cloves
LEMON 1/2
EXTRA VIRGIN OLIVE OIL as required
SALT as required
PEPPER as required

Nutrition Facts

Servings: 8
Amount per serving
Calories 148
% Daily Value*
Total Fat 5.5g 7%, Saturated Fat 0.8g 4%, Cholesterol 0mg 0%, Sodium 7mg 0%, Total Carbohydrate 19.9g 7%, Dietary, Fiber 5.2g 19%, Total Sugars 3.7g, Protein 6.4g, Vitamin D 0mcg 0%, Calcium 74mg 6%, Iron 2mg 12%, Potassium 440mg 9%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to make pumpkin hummus

Equip yourself with a sharp knife and cut the cap of the pumpkin: pay attention to the blade when you do it. Remove the pumpkin seeds, then collect the pulp and set it aside (1).

Preheat the oven to 180 degrees. Put the pumpkin pulp cut into coarse pieces in a pan (2): season it with a drizzle of oil and some garlic cloves, then bake it in the oven for about 45 minutes or until the pulp becomes tender. Once ready, let the pulp cool.

Then put the pumpkin in the mixer together with the juices released in the pan and a clove of garlic: add the juice of half a lemon, the tahini and the chickpeas (3).

Season with salt and pepper to taste and blend until everything becomes a smooth cream: you can soften it, if necessary, with a tablespoon of oil or two fingers of water. Measure out the lemon juice as you like. Once the cream is ready, transfer it to a bowl and serve.

Advice

For this recipe you can also use pumpkin already cut into pieces: it will be faster and more practical. You can buy tahini in ethnic food stores, but also in some supermarkets: but try to make it at home, the result will be exceptional.

Flavour the pumpkin hummus as you like: aromatic herbs such as mint, lemon thyme or fresh parsley are very suitable. You can also add linseed or sunflower seeds to create a contrast between the consistency of the pumpkin and its crunchiness. In addition, you can store pumpkin seeds and use them to dress salads or fresh cheeses.

storage

You can keep pumpkin hummus for 2-3 days in the fridge, closed in an airtight container.

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How to check oil temperature without a cooking thermometer- three methods to check the oil temperature

How to check oil temperature? Those who love fried food will surely know how important kitchen thermometers are to obtain good frying: whether it is chips, chicken wings, or doughnuts, avoiding going beyond the smoke point is also essential for the health of those who eat. But what if you don’t have a cooking thermometer? Here are 3 foolproof methods for measuring oil temperature with tools or household products.

When it comes to frying, the basic advice is to be very careful with the temperature of the oil. Thankfully, there are various ways to measure this temperature, even when you don’t have a kitchen thermometer handy. Anyone can measure the temperature of the oil with simple kitchen tools: here’s how.

Bread

How to check oil temperature

Bread is probably a food on average always available in the pantry: anyone who finds himself with a few pieces of bread at hand, which can be used to test the temperature of the oil. For this method, just dip a small piece of bread in more or less hot oil. If the bread turns brown in one minute, then the oil temperature is about 180 ° C.

Furthermore, bread can also be used to lower the temperature: if you see that your oil gets too hot, dip a larger piece of bread in the pan or fryer, in order to lower the temperature of the oil without letting it burn.

Wood

How to check oil temperature

Using wood is also a good way to test the temperature of your oil, in the absence of a thermometer. To apply this method, a wooden ladle or a Chinese chopstick will suffice: heat the oil and then immerse the wooden object in the oil; if the oil starts bubbling constantly, then it is hot enough for frying. If the oil is boiling too vigorously, then it is too hot and you should let it cool down a bit. If there are few bubbles, then the oil is not hot enough for frying.

Popcorn

How to check oil temperature

Do you have some popcorn at home? If the answer is positive, also know that dropping a single grain of popcorn in the oil while it is heating is a good way to test its temperature. As soon as the oil the popcorn is golden, the oil will have reached a temperature of about 180 ° C: hurry to remove it to prevent it from burning and ruining the oil.

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Seasoning and flavouring, marinating: the differences between seasonings and how to best use them

What is the difference between seasoning and flavouring? When should vinaigrette be put on the salad? And the spices in the roast? Doubts about how and how much to season are among the most common in the kitchen: thanks to the overabundance of seasonings, many amateur chefs do not have a precise idea of ​​how to use salt, spices, aromatic herbs and various condiments. Here is a small guide to doing it better.

The dressing is one of the most important steps in the kitchen: professional chefs know that even if they prepare everything to perfection, falling on the dressing is equivalent to failing the dish. This also applies to home cooking: how many times have you hated the salad drowning in its dressing? Or the overly spiced rice?

With this overabundance of spices, marinades and various seasonings, many home cooks have lost the ability to season food correctly: with little seasoning the food will be bland, with too much the food will taste more like the seasoning than your own. It all lies in adding not only the right amount of spices, salt and herbs, to improve the dish without overwhelming its flavour but also the most suitable ones.

The difference between seasoning and flavouring

It might not seem that obvious, but one thing is seasoning and another thing is flavouring. Salt is a condiment that serves to enhance the natural flavour of food without modifying it, with aromas, on the other hand, adds something to the flavour of the food by modifying it slightly. Of course, salt can also be used for flavouring, as in the case of savoury pretzels. Likewise, some spices that would normally be used as flavouring (for example cinnamon) can also be used to enhance the natural sweetness of a dish.

The most important thing to remember is that you cannot improve poor quality ingredients by adding seasoning. If your main ingredients are of high quality, you are already halfway there. Remember that condiments and aromas are used to enhance the flavour of a dish, not to “repair” a bad dish.

Seasoning and flavouring

When to season

In the recipes, you may have noticed that very often the last instruction is “season to taste”. In most liquid-based foods this is the most important step and there is a reason why it is listed last: before seasoning, in fact, you will need to evaluate your dish as a whole. Only then can you decide how to season it.

When cooking more substantial foods – perhaps a roast or a whole chicken – salt and other seasonings are added already in the first stage of cooking, but also in the last. By adding the salt only at the end, this would not have time to penetrate the meat and act correctly. Remember that as the food cooks, part of the liquid will dry up, concentrating the aroma: keep this in mind, to avoid an overly seasoned final dish.

Seasoning and flavouring

When to flavor

Herbs and spices can be added during the cooking process, in the beginning, in the middle, or at the end. It all depends on the cooking time, the cooking method and the aroma you are using. Only certain aromas can be added at the end of cooking, perhaps a pinch of Worcestershire sauce, wine to deglaze, brandy for a flambé cooking. Even aromatic herbs, if fresh, should be added just before completing the dish, so as not to make them soft.

However, there are ingredients that need heat to release their aroma: this is why whole spices, when preparing a curry, are cooked first or added to cooking over high heat. Ground spices are also cooked first but release their flavour more quickly.

Remember that the longer you cook the food, the greater the loss of flavour. It’s all about getting the right balance of cooking that is long enough to flavour the food, but still short to avoid loss of flavour. If the dish you are preparing only requires a short cooking time, it would be perfect to add herbs and spices at the beginning or in the middle. If you need to cook a dish with long cooking, however, you’d better add spices and flavourings throughout the whole process, from start to finish.

Seasoning and flavouring

Liquid condiments: vinaigrette and marinades

If, on the other hand, you are preparing a dish such as a salad, or roasted vegetables, we suggest you prepare a liquid dressing, such as a vinaigrette or a Citronette. On the lettuce salad, or on the Pinzimonio, the vinaigrette will be put just before bringing the dish to the table, to avoid watering it down or softening it. On roasted vegetables, potato salad or chicken salad, on the other hand, a little earlier, to help them absorb the dressing. Finally, the marinade, a separate chapter: a condiment that must be put on the product to be cooked well in advance, because it must be absorbed.

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Lasagna with zucchini and ham: the recipe for the simple and delicious first course

Lasagna with zucchini and ham is a creamy and tasty first course: a white lasagna to be prepared as an alternative to the classic lasagna bolognese or zucchini lasagna. In this recipe, we have made the filling with zucchini, cooked ham, béchamel and stringy mozzarella to obtain a creamy and irresistible lasagna to prepare for Sunday lunch, a special occasion or when you want to make something delicious. In a short time, you will bring to the table an exquisite dish that will conquer even the most demanding palates. Here’s how to prepare it.

Rady in: 40MIN
FOR 4 PEOPLE

Nutrition Facts

Calories in the recipe 2524
% Daily Value*
Total Fat 133.2g 171%, Saturated Fat 74.9g 374%, Cholesterol 478mg 159%, Sodium 2935mg 128%, Total Carbohydrate 217.5g 79%, Dietary Fiber 6.8g 24%, Total Sugars 9.8g, Protein 123.8g, Vitamin D 39mcg 196%, Calcium 1643mg 126%, Iron 5mg 31%, Potassium 1271mg 27%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

INGREDIENTS

LASAGNA SHEETS 200 gr • 21 kcal
WELL DRY MOZZARELLA 250 gr
COOKED HAM (PROSCIUTTO COTTO) 100 gr • 43 kcal
ZUCCHINI 3 • 17 kcal
GRATED PARMESAN 80 gr • 21 kcal
EXTRA VIRGIN OLIVE OIL 1 tablespoon • 29 kcal
SALT UP as required • 21 kcal
GROUND BLACK PEPPER as required
FOR THE BEANS
MILK 700 ml • 79 kcal
BUTTER 70 gr • 380 kcal
FLOUR (TYPE 00) 70 gr • 750 kcal
NUTMEG as required
The calories refer to 100 grams of the product

How to prepare lasagna with courgettes and cooked ham

To make the béchamel, heat the milk over low heat (1). Put the butter in a saucepan, let it melt over low heat and add the flour while stirring constantly (2). Pour in the milk and continue stirring over medium heat, until you get a creamy consistency. Add salt, pepper and nutmeg (3) and let cool by covering the béchamel with cling film.

Wash the courgettes (zucchini), remove the ends and cut them into thin slices with a mandolin (4). Oil the bottom of a baking dish, cover the bottom with the first layer of lasagna, add the courgettes, the well-drained sliced ​​mozzarella, the cooked ham, the bechamel and the grated Parmesan. Continue with the layers (5) until you finish the ingredients. Complete with the béchamel and grated Parmesan. Bake in the oven at 190 ° C for 30 minutes. Once ready, let them cool. Your lasagna with zucchini and ham is ready to be served (6).

Advice for lasagna with zucchini

To obtain an excellent final result, the béchamel must be a little more liquid, so it will not dry out too much during cooking; it is also important to distribute it evenly: in this way, you will get creamier lasagna.

You can replace the mozzarella with provola, scamorza, or with the soft cheese, you have available, to be added in slices or cubes.

There are many variations of lasagna that you can prepare, delicious and creative recipes for every occasion and for all tastes, to be prepared for Sunday lunch and on special occasions.

storage

You can keep lasagna with zucchini and ham for 2-3 days in the refrigerator in an airtight container.

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Bergamot, the yellow-green gold of Calabria: features and uses

A fruit from mysterious origins has become an important economic source of the Calabrian economy. This is the bergamot, citrus cultivated in Reggio Calabria, famous in the world for its essential oils. From the kitchen to cosmetics passing through medicine, there are many uses of its intense and fragrant essence.

How much mystery can be behind citrus? Understanding the origins of Reggio Calabria bergamot means taking a trip over time and around the world. There are those who talk about China, Greece, Spain. There are those who claim that it brought him Cristoforo Columbus from the Canary Islands or coming from Turkey and the Turkish name Beg Armudi, pear of the Lord. In reality, the most accredited hypothesis is that bergamot derives from a spontaneous mutation of bitter orange or lime, which took place in the surroundings of Reggio Calabria at the end of the seventeenth century. From here it has no more moved: in fact, the world production of this fruit is practically concentrated in Calabria alone.

Its features

First of all the colour, a bright yellow-green, almost fluorescent. Very thin and rich peel of essential oils and with the pulp that recalls the outside, but of a lighter tone. In tasting it is acid and bitter. It is a plant that tolerates temperature changes and excessive rains, while loves the heat. The plantations often look towards the sea and are for this reason that the bergamot trees are surrounded by rows of pine or olive trees that have the task of arresting the strong events of the Strait of Messina. A long enough tree that can last a half-century, becomes productive after the first five years.

We are talking about a DOP that has three cultivars: the Feminello, the most productive is small smooth; The Castagnaro with a wrinkled look and the most important dimensions; The fantastic, the most widespread species, with an elongated shape. The different maturations coincide with the different uses. The more yellow fruit is ideal for extraction of essential oil, the green one is used in the confectionery industry and in cosmetics, while the bergamot fell from the tree and therefore from the more boost maturation it is used in the preparation of the liquors and for the Extraction of an essence called Neroli. Not least, the use of juice is spreading, thanks above all to the beneficial properties against bad cholesterol and the lowering of sugars in the blood.

Where bergamot is born

The area, which stretches for about a hundred kilometres to the Ionian coast of Regio, is not large, but it has a fine microclimate, thanks to the heat and good humidity provided by the rivers that flow through the valleys of the region. Sirocco winds bring rain during the winter months. A set of concise that have made this small area south of Calabria a blessed place for the cultivation of this citrus fruit. The attempts were also made elsewhere – as in Ivory Coast – but the final result is not comparable to that of the dedicated area.

Full of benefits

Bergamot is very rich in vitamin C, B1, B2, A and E., therefore, carries out an excellent action against bone disorders, it helps the absorption of football, improves muscle tone, fights anaemia and sintenities better iron. It is a powerful antioxidant, limiting the production of free radicals. It can also be an ally in the care of beauty: in fact, its antiseptic properties normalize the excess of sebum and fight the bottle. Also try against rheumatic pain and cystitis. Furthermore, its intense citrus odor puts a good mood and can be a valid support against the mood under tone, maybe caused by the darkest seasons of autumn and winter: two drops of essence on the pillow in the evening before sleeping or In a diffuser hanging from radiators and spring he will immediately seem to enter the house.

The curiosities related to bergamot

In the courts of the nobles of the 8th century, the bergamot entered to replace stronger and more spicy aromas and in a short time stated as the preferred essence from the blazed heads of all of Europe. The city of Cologne for example gives the name to the water of Cologne which is nothing is water of bergamot based toiletries, invented by the Italian Gian Paolo Feminis. Paris however remained the city from which we started the trends and essential oils of the Calabrian fruit also finished in pastry thanks to the Sicilian Procopio Dei Knives which, transferred to Paris, founded the “Caffè Procopie” in 1686, the oldest coffee in the world.

Here the well-known pastry chef tried his hand at granitas and bergamot sorbets which are still today among the must-haves of the famous brand. The demand for essential oil was such that the so-called “spiritual masters” or “smokers” were born in the Reggio area, particularly skilled in treating or selecting the fruit, working the rind and extracting the essence. In the mid-19th century, mechanical work was carried out thanks to the invention of the “Calabrian machine – a sort of peeler that rasped the surface of the fruit – which increased the quantity and quality of the extract.

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Salmon and barley salad: the recipe for the first summer dish to be enjoyed on the beach

The salmon and barley salad is an ideal first course for a fresh and tasty summer lunch, excellent to be consumed on the beach. A light and genuine dish made with pearl barley and fresh salmon, enriched with baby spinach, avocado and celery, which give the dish an appetizing and aromatic flavour, which will satisfy your appetite on hot summer days. Here’s how to prepare it in a few simple steps.

Ready in: 40 minutes
FOR 4 PEOPLE
Calories in the recipe: 1830 kcal

INGREDIENTS

PEARL BARLEY 250 gr
SALMON 300 gr in slices • 170 kcal
SPINACINI 30 gr
CELERY 1 costs • 21 kcal
AVOCADO 1 • 231 kcal
EXTRA VIRGIN OLIVE OIL as required • 29 kcal
SEA SALT as required • 286 kcal
BLACK PEPPER as required • 79 kcal
The calories refer to 100 grams of the product

How to make barley and salmon salad

Rinse the barley and cook it in boiling salted water for about 20 minutes: follow the cooking instructions on the package. As soon as the barley is ready, drain it and let it cool to room temperature. Now add the previously washed and dried baby spinach and the celery cut into slices. Remove the bones from the salmon with the help of tweezers and cook the steaks in a pan with oil, salt and pepper for a couple of minutes on each side.

Once ready, place it on a plate, cut it into small pieces and add it to the barley. Finally, dedicate yourself to the avocado: cut it in half and remove the stone. Obtain squares from the pulp and add them to the barley salad. Add the extra virgin olive oil, mix and serve.

How to store salmon and barley salad

You can keep the barley and salmon salad in the fridge for one day in an airtight container

Advice

To make your salmon and barley salad tastier you can dress it with an emulsion of extra virgin olive oil, lemon juice and mint.

If you have little time, you can replace fresh salmon with smoked salmon: in this case, you will cut it into cubes, mixing it with the rest of the ingredients.

If you don’t like the taste of avocado you can omit it from the recipe. You can then replace the celery with fennel, cucumbers or lightly blanched green beans.

Those who prefer can replace barley with spelt: the recipe will still be light and tasty.

The salmon and barley salad also go perfectly with zucchini, lightly cooked in a pan with a drizzle of oil. All seasoned with oil, lemon juice and scented with basil leaves.

To give colour and spicy touch to your barley and salmon salad, you can add a little turmeric to the cooking water, which will give the dish a golden colour.

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Mandarin marmalade: the recipe of the preserve with an intense and citrus flavour

Mandarin marmalade (mandarin jam) is a winter preserve with a citrusy and intense flavour, ideal for spreading on rusks or toasted bread, but also excellent for filling croissants and pies: ideal for those who love jams that are not too sweet. The tangerines will first be blanched and then cut into pieces with all the peel, so as to make the jam less sour, they will then have to be blended and cooked only with sugar, to obtain a natural and genuine product. The only care will be to eliminate all the seeds before preparation: however, you will be rewarded with an exquisite preserve. Here’s how to make it at home in just a few steps.

FOR 8 PEOPLE
Ready in: 1 hour
Calories in tangerine jam recipe: 2030

INGREDIENTS

PREPARATION FOR ABOUT 850 GRAM OF JAM
MANDARINS 1 Kg
SUGAR 400 gram

Nutrition Facts

Servings: 8
Amount per serving
Calories 254
% Daily Value*
Total Fat 0.4g 1%, Saturated Fat 0.1g 0%, Cholesterol 0mg 0%, Sodium 3mg 0%, Total Carbohydrate 66.7g 24%, Dietary Fiber 2.3g 8%, Total Sugars 63.2g, Protein 1g, Vitamin D 0mcg 0%, Calcium 46mg 4%, Iron 0mg 1%, Potassium 208mg 4%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to make tangerine jam

Begin the preparation of the mandarin jam (mandarin marmalade) by sanitizing the jars. Meanwhile, rinse the tangerines and remove the stem. Heat the water in a saucepan and, as soon as it begins to boil, pour in the mandarins, which must be blanched for about 5 minutes. Once ready, drain and arrange them on a tray lined with kitchen paper, let them dry a little and then divide them into wedges, leaving the peel. Remove all seeds and blend for a few seconds. Then pour them into a saucepan, add the sugar and simmer, stirring constantly: the mixture will have to cook for about 40-50 minutes.

Check with a kitchen thermometer that the temperature does not exceed 108 °: once this temperature has been reached, turn off the heat and blend the jam with the hand blender. Now pour the hot tangerine jam (mandarin marmalade) into the sterilized jars, without reaching the brim. Close them well and turn them upside down, letting them cool. As soon as the jam has cooled, check that the vacuum has been carried out correctly: press the centre of the cap and, if you don’t hear the click-clack, then the vacuum has been done correctly. Wait at least a couple of weeks before enjoying it.

Advice for mandarin marmalade

For the preparation of this homemade tangerine jam (mandarin jam), we recommend the use of organically grown tangerines, as you will also use the peel.

If you don’t have an immersion blender, use a vegetable mill.

Those who prefer can prepare the mandarin jam (mandarin marmalade) without white sugar, which you can replace with whole cane sugar, or with other natural sweeteners such as honey, stevia or agave syrup.

storage

You can keep the tangerine marmalade in the pantry: a cool, dry place away from light and heat for 3 months. Once the jar is open, put the jam in the fridge and consume it within a few days.

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Braised gyoza: the recipe for irresistible Japanese ravioli

Braised gyoza are the meat ravioli typical of the Japanese culinary tradition and derive from the Chinese jiaozi. They are small bundles of dough, rolled out thinly and artfully sealed with the pressure of your fingers, filled with minced pork, cabbage, spring onions, fresh ginger and soy sauce, ingredients that make their flavour unique and unmistakable.

They are browned in a pan, to obtain the golden crust, and then steamed with the braising technique, adding a little water and closing with the lid. They are usually served as an appetizer, dipped in soy sauce or sweet and sour, and are perfect to make at home to amaze guests at an aperitif or a special dinner. Find out how to do it by following our recipe step by step.

BRAISED GYOZA RECIPE FOR 4 PEOPLE
Ready in: 1H
Calories in braised gyoza recipe: 820

INGREDIENTS

FOR THE PASTRY
FLOUR 00 120 gr • 36 kcal
BOILING WATER 90 gr
POTATO STARCH as required • 380 kcal
FOR THE STUFFING
MINCED PORK 100 gr
CABBAGE WHITE HOOD 80 gr
ONIONS 30 gr • 25 kcal
FRESH GRATED GINGER as needed
SOY SAUCE 10 gr • 750 kcal
SAKÈ 10 gr
SESAME OIL (PREFERABLY TOASTED) 10 gr
SALT as required • 0 kcal
PEPPER as required • 79 kcal
FOR THE SAUCE
SOY SAUCE 50 gr • 750 kcal
RICE VINEGAR 40 gr • 10 kcal
SPICY CHILLI OIL as required
The calories refer to 100 grams of the product

How to make braised gyoza

Prepare the pasta for braised gyoza: bring 90 g of water to a boil and pour it into a bowl with the flour; start kneading with a fork (1).

When the temperature of the dough has dropped, transfer it to a work surface, sprinkled with a little potato starch, and knead with your hands for about 10 minutes (2).

Form a firm and homogeneous dough, transfer it to a bowl, cover it with a kitchen towel and let it rest for about 30 minutes (3).

Clean the cabbage and spring onion, then chop finely (4).

Transfer the mince to a bowl, add the minced meat and flavour with a little grated ginger; season with sesame oil, soy sauce, sake (5), a pinch of salt and pepper, then mix well. Cover and let the filling rest.

Sprinkle the work surface with a little potato starch, transfer the dough and knead it until you get a cylinder of about 2 cm in diameter (6).

Cut the cylinder of dough into pieces of about 10 gr each and make balls with your hands (7).

Press the balls with the palm of your hand to obtain discs of about 2-3 cm in diameter (8).

Roll out each disk with a small rolling pin, turning the dough gradually, until you get quite thin sheets with a diameter of about 6 cm (9).

Stuff each disk of dough with a spoonful of filling, then close it and fold it into a crescent; seal the edge, pinching it with your fingers, until you get the typical bundle shape (10).

Heat 2 tablespoons of sesame seed oil in a pan, arrange the ravioli and let them cook for a few seconds until the surface is golden and crisp (11).

Pour a drop of water to cover the base of the ravioli, close with the lid and continue cooking over moderate heat for about 10 minutes (12).

Meanwhile, mix the soy sauce, rice vinegar and a little spicy oil in a bowl (13).

As soon as the ravioli are soft, remove the lid and let the cooking juices dry; season again with a drizzle of sesame oil and cook for a few moments (14).

Transfer the ravioli (Braised gyoza) to serving plates and serve, accompanying them with the sauce, placed in a separate bowl (15).

Advice

Work the dough following the oriental method, rolling out one piece at a time and calmly; as you go, cover the other balls with cling film to prevent them from drying out. To give your ravioli a shape as regular as possible, you can cut them using a special 6 cm diameter pastry cutter.

If you like, you can also make different versions of filling: you can replace a part of minced pork with that of veal or chicken, and the white hood with cabbage. You can also simply steam them, fry them in hot oil, or plate them on the grill, serving them sprinkled with little sesame seeds on the surface.

To make your ravioli even more aromatic and crunchy, we recommend using toasted sesame seed oil.

storage

Braised gyoza can be stored for 1 day in the refrigerator, closed in a special airtight container. If you have used fresh and not thawed ingredients, you can also put them in the freezer raw.

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