La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
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La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Italiaanse keuken geheimen. Italiaanse koks en restaurants. Proeverijen, cursussen en workshops. Recepten, delicatessen en typische Italiaanse F&B producten. Volg ons op Facebook: www.facebook.com/GustoDiLella
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Rescooped by Good Things From Italy from Le Marche and Food
April 3, 2014 10:09 AM
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Edible Wild Herbs Recipes | Borage Fritters - Borragine Fritta

Edible Wild Herbs Recipes | Borage Fritters - Borragine Fritta | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it

It’s that time of year … borage shows up at markets with its intensely blue, five-petal flowers, which is why this herb is also known as “starflower”. Nature can be such a ham with excess on occasion but it cannot be denied that she knows a trick or two about seduction. Borage looks so … so … “fresh” and “vivid” and come-hither, reminding us that Spring is all about promise and potential, renewal and re-jewel. Borage is very Alice in Wonderland … Eat Me.[...]
Once trimmed, the borage needs proper cleaning, I was able to wash and rinse them in the kitchen sink.
When the water came to the boil, I added some salt and gently slid the borage leaves into the pot. The idea is to wilt the borage, so only a few minutes of simmering will suffice. Drain the borage and allow to cool. Shape the borage into little patties ... [...]

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Via Mariano Pallottini
Rescooped by Good Things From Italy from Le Marche another Italy
January 27, 2012 3:20 PM
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Fritto Connection: The World festival of Fried Food

Fritto Connection: The World festival of Fried Food | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it

For those of you with a sweet tooth, don’t miss the Fritto Misto in Ascoli Piceno from April the 25th to May the 1st. Between Piazza Arringo and the beautiful Chiostro di San Francesco, you’ll be tempted by fried specialties from all over the world and, of course, Italy all courting the undisputed queen of the area: l’Oliva Tenera Ascolana d.o.p. an excellent and renowned product from southern Marche. Don't forget to taste the typical Fritto misto all'Ascolana that include the famous “Olive Fritte all'Ascolana” (stuffed Meat Fried Olives).
To digest you can walk the marvelous marble narrow roads of the magnificent town of Ascoli Piceno to end with an anisette ‘con la mosca’ of famous Meletti Cafè. The liquor is immersed in a coffee bean, hence the name, and you can enjoy its fresh and pungent smell in the surroundings of the Liberty furnishings of the historic bar, for an exquisitely retro experience.


Via Mariano Pallottini
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Rescooped by Good Things From Italy from Le Marche and Food
May 13, 2013 5:05 PM
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Fried Vegetables - There’s a saying in Italian: fritte son bone anche le scarpe

Fried Vegetables - There’s a saying in Italian: fritte son bone anche le scarpe | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it

There’s a saying in Italian: fritte son bone anche le scarpe, even shoes taste good when they’re fried. And it’s so true.
Fried vegetables are not at all hard to make, but they can be time consuming, as the various vegetables need to be peeled and cut up, then parboiled, and then fried. One way to cut down on this work is to use frozen vegetables, which respond very well to this treatment. And, in the US at least, the quality of frozen vegetables is often comparable, in some cases superior, to that of fresh ingredients (see below). Today we had artichoke hearts, cauliflower florets and asparagus, all of which come already parboiled and cut into pieces. All you need to do is let them defrost, then roll them in flour, dip them in a mixture of eggs beaten with finely chopped parsley, salt, pepper and just a bit of grated pecorino cheese. Shallow fry them gently in a mixture of olive and canola oils (or in a light olive oil) until they turn a light golden brown.

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Via Mariano Pallottini
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