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Italian salad

Italian salad


Tomatoes are cut into slices. Peel a squash, grate it and cut it into thin slices. Mozzarella is cut into cubes. Favorite greens are cut into small pieces.

In a bowl, mix the tomatoes and cucumbers, salt to taste, then add mozzarella, spices, olive oil, balsamic vinegar and mix well.

Let the flavors blend for about 15 minutes, then serve.


Eton mess: the strawberry and meringue dessert that will impress the whole family

It was first mentioned in 1893. This dessert is said to have been invented at Eton College and served at the annual cricket match against the Harrow School team. Eton College is a boarding school for boys, being one of the most expensive schools, even today. Originally, this dessert was made with strawberries or bananas, mixed with ice cream or cream. The meringues were added later.

As the name suggests, Eton mess is a dessert where disorder prevails. Unlike other desserts, it does not necessarily look elegant, but like the creation of a playful child. That's why Eton mess is the kind of 'sweet' that little ones instantly love & # 8211 and devour at least as quickly.

Here's how to make a fantastic Eton mess right at home without too much hassle:


Italian Salad - Recipes

Now, of course, I don't know why she would be an Italian muse (her specific way of cooking would be specific, I don't know), but I named her that for two reasons. First, anyway, under that name I found it among my old sheets ("Green map", I think I've told you before) and, secondly, I had to differentiate it somehow in the platoon (company, regiment & # 8230) of the countless potato salads that exist in this world. Because she's really special. But, finally, the name is important and not so much, it's good that a simple and very tasty salad follows further down the valley, because that matters in the end, right?

600 g potatoes (of the pink ones, ie firm),
10 small new onions,
3 bell peppers (for the sake of appearance, 1 red, 1 yellow, 1 green),
2-3 cloves of garlic,
200 ml of olive oil (not extravirgin),
250 ml dry white wine,
2 tablespoons vinegar,
juice of 1/2 lemon,
1 bunch of basil,
salt,
pepper.

Peel a squash, grate it and cut it into small cubes.

Heat the oil in a saucepan and fry the onion and garlic until translucent. Add the potatoes and peppers. Salt, mix, quench with white wine, put the lid on and let everything simmer on low heat for about 45 minutes (that's why I said you need to mash potatoes with firm meat).

When ready, season with vinegar, lemon juice and freshly ground pepper, see if he needs more salt, add the basil and let everything marinate for at least 1 hour before serving. Cold, of course.

I won't tell you anything about the variants this time because, obviously, as with any salad, the author's imagination is much more important than the recipe itself, so there is no point in insisting.

As for the wine, I would marry it with a Fetească Regală, dry, fragrant and with healthy acidity. But you could also use this potato salad as a side dish, in which case the wine will have to be chosen according to the main course.


Tuna and Olive Salad Cheesecake the original appetizer you like

Tuna and Olive Salad Cheesecake Appetizer original that everyone likes, simple to make and full of taste, also easy to store.
Here 's a fresh and tasty dish at the same time, and it' s Tuna and olive salted cheesecake easy and cheap that really satisfies everyone. It 's a perfect recipe to present as an appetizer or even as second summer dish when it's warmer and you feel like something cool you don't need to turn on the oven.
This recipe is the saltiest version of the most famous American cake which is usually seen in the sweet key, a very original recipe that I propose with tuna and olives but you can easily wander with the imagination and make for example with the addition of cooked ham but also grilled vegetables such as zucchini and eggplant. Another tasty version is the one with the addition of salmon and in addition to being a good recipe it is also nice to bring to the table. Let's see how to do it Tuna salted cheesecake !


Italian Salad with Red Beans and Corn

Recipe of Italian salad it can be prepared in any season because we can find any kind of vegetables and fruits at the supermarket, regardless of whether it is their season or not. Salads inspired by Italian cuisine are salads full of vitamins prepared from low-calorie ingredients, healthy and very easy to prepare.

I prepared Italian salad from a combination of different types of lettuce, spinach and arugula, to which we added cherry tomatoes, boiled corn (canned), boiled red beans and a boiled egg. There are no rules about proportions, it is enough to have imagination.

To save time and effort we can buy ready-to-wash salad bags from the supermarket.

For the Italian salad recipe I used a dressing made of balsamic vinegar, olive oil, fresh basil, salt and freshly ground pepper.

The secret to a really fresh and tender Italian salad is to dry the leaves. We wash them well, put them in a strainer to drain the water and then dry them with kitchen paper. I prefer to dry the salad in a spinner: it is a plastic strainer, which rotates by hand in a large bowl, shaking the water from the leaves.

It is good to break the lettuce leaves by hand, into larger pieces, so the salad will have volume and a beautiful appearance. If we still want to cut the salad with a knife, it must be very sharp so as not to crush the leaves and they lose their taste and vitamins.


Recipes all & # 8217italiana | Tarte tatin di pere salata recipe Anna Moroni

One of the historical faces of the cooking show La Prova del cuoco is back on TV, namely our friend Anna Moroni, who, in the new episode of Friday 17 July of the cooking program of Rete 4 entitled Ricette all & # 8217Italiana led by Davide Mengacci he proposed a delicious and appetizing recipe entitled Tarte tatin di pere salata.

Photo taken from the cooking recipe Ricette all & # 8217italiana on air on Rete 4

Here are the ingredients and the preparation of this appetizing dish entitled Tarte tatin di pere salata proposed for us by Anna Moroni during the cooking show entitled Ricette all & # 8217italiana on air on Rete 4!

Duration recipe Tarte tatin di pere salata: 50 min

Ingredients

  • 2 pere kaiser
  • 1 roll of puff pastry
  • 100 gr of grated Parmesan cheese
  • 40 gr of sugar
  • 40 gr of butter
  • its
  • pepper

Procedure of the recipe Tarte tatin di pere salata from Ricette all & # 8217italiana

Peel a squash, grate it and slice it. 4. Remove the core. Butter a tart pan, dust it with plenty of granulated sugar and place the pears on top.

Sprinkle with more sugar and sprinkle with the remaining melted butter. Bake in a hot oven at 180 ° and cook until the caramel on the bottom turns amber.

Bake, sprinkle with grated Parmesan cheese and black pepper powder. Cover with the puff pastry disc, fold the sides over the pears and punch holes with a knife. Bake again at 200 ° until the pastry is golden. Allow to cool and turn over on a plate. Serve warm.

Video of the recipe Tarte tatin di pere salata by Anna Moroni

Below you will find the link to see all the steps used by Anna Moroni to make the recipe Tarte tatin di pere salata from her cooking program Ricette all & # 8217italiana on air on Rete 4

If you liked the recipe & # 8220Tarte tatin di pere salata & # 8221 from the Italian cooking program Ricette all & # 8217 Italian cuisine and you also cooked it, leave your comment and give us your vote, we will be happy to report your opinions.


The 16th-century artist and poet Bronzino sings the praises of onions with oil and vinegar served with toast [1] and, a page later, speaks of a salad of onions, purslane, and cucumbers. [2] [3] This is often interpreted as a description of panzanella. [4]

The name is believed to be a portmanteau of "pane", Italian for bread, and "zanella", a deep plate in which it is served. [5]

Panzanella was based on onions, not tomatoes, until the 20th century. [6]

Modern panzanella is generally made of stale bread soaked in water and squeezed dry, red onions, tomatoes, olive oil, vinegar, salt, and pepper. Cucumbers and basil are often added.


Contents

Salata was born on 17 September 1876 in Ossero, on the island of Cres, which at the time was part of the Austro-hungarian empire. His family wasn't hereditary aristocratic [3] but nonetheless was well-to-do. [1] His father was podestà of Ossero from 1883 to 1901. [1]

In 1911 Salata married Ilda Mizzan, from a Pisino family. They had a daughter together, Maria, born in 1911. Salata toured Istria with Gabriele D'Annunzio, who, years before she engaged to Salata, dedicated a copy of his Francesca da Rimini to Mizzan, writing on it "to the young lady Ilda Mizzan, Who painted the flowers for Pisino's canteen, Live like those which poured from the windows." [4] [1] [5]

As early as in his high school years, Salata risked to be expelled from all the schools of the empire because of his attempts to find a branch of the National League in Ossero, which promoted the Italian language and culture in territories inhabited by Germans, Croatians and Slovenians, that is Trentino and the Adriatic coast. [1]

After attending high school in Capodistria (Koper), Salata studied law at the University of Vienna (a total of seven semesters). He also studied two semesters at the University of Graz. [1] Salata interrupted his studies to dedicate himself first to journalism and then to his studies on history. [1] In 1888 he was the editor of Pola's (Pula) The Istrian people, and later a collaborator of Trieste's "Il Piccolo". [1] [5]

He participated in conferences of the Italian society of archeology in Istria (Istrian Society of Archeology and Homeland History). His first intervention was on Francesco Patrizi, and it was published under the name In the third centenary of the death of Francesco Patrizio - in the Acts and Memoirs of the Istrian Society of Archeology and Homeland History. With his works The ancient diocese of Ossero and the Slavic liturgy: pages of homeland history (1897) and New studies on the Slavic liturgy (1897), he joined the debate against the exploitation of the paleoslavic liturgy carried out by Slavic (Croatian) priests to promote the use of Croatian in the Catholic churches of Istria and the Kvarner. Both works end with an attack on the Slovenian and Croatian clergy. [1] His subsequent works are increasingly patriotic.

Salata joined the Istrian political society (SPI), believing in the civic and cultural superiority of the Italian element, which, because of this, was entitled to govern the nothing public. [1] According to Salata, this "preeminence" conformed to the "Austrian law of political representation of classes and interests," and it derived from the important number of Italians in modern-day Croatian lands and their "civic value and contributive force. " [1] According to Salata, Italians were superior "in ownership, intelligence and venerable culture." [1] [6] Salata became secretary and vice-president of the SPI in 1903. The party promoted Italian culture in Istria, fighting for positions of control in the local administrations. It also fought for the consolidation of the use of the Italian language at an administrative level and in schools. [1]

Salata went to Rome for administrative reasons in the beginning of 1915, just a few months before the outbreak of World War I. He decided to stay, in order to plead his cause for Italy's intervention in the war. [1] He came into contact with the Central Board of Trustees of the Trentino and Adriatic spills, and started to prepare material to support Italy's claim on the Adriatic lands. In May 1915 he published anonymously Italian law on Trieste and Istria: documents, in which he claimed that Italy had the "right and duty to the integration of its national unity and Adriatic dominion." In this volume Salata attempted to prove that the Italian right to Istria was based on history, rather than "on the wings of Dante's and Carducci's poetry." [1] The documents provided by Salata started with the 1797 Treaty of Campo Formio and terminated with the 1882 Triple Alliance, although there were also indirect references to Rome and Venice. [1]

In both the war and interwar period, Salata was employed as both an historian and administrator of the contested regions. In the first month after Italy's entry into the war, Salata entered the Secretary General for the "Civic Affairs at the Supreme Command of the Army in the War Zone" (General Secretariat for Civil Affairs at the Supreme Command of the Army in the war zone), and was increasingly given more responsibilities. He eventually became the vice-secretary of the agency. [1]

In the meantime, the Austrian authorities retaliated against his wife Ilda Mizzan and his daughter Maria, who were incarcerated for more than a year, from 1916 to 1917. [1] There would be dire consequences for his wife, who died of tuberculosis in 1922. , after years spent between sanatoriums and resting places. [1]

After the war, Salata took part in the Paris Convention of 1919, to produce material supporting Italy's claim, and contest those of the State of Slovenes, Croats and Serbs. In 1919 he was named 2nd class prefect. He later gained more power, and was entrusted with the direction of the Central Office of the New Provinces. He also became Councilor of State. [7] Salata endeavored to adapt the newly annexed territories to Italy, but also to preserve the positive aspects of the autonomy those territories had had under Austria. Because of this, he clashed with less liberal, prominent politicians. The latter opposed any concessions to the minority German speaking and Slavic speaking populations. [1] At this time, Salata's moderatism and liberalism were being threatened by the growing nationalism and fascism. [1] [2]

Salata always had the strong support of Prime Minister Nitti, and was likewise supported by Giovanni Giolitti, who employed him in the negotiations that led to the signing of the treaty of Rapallo in 1920. [1] A few days after the treaty, Salata was named senator. During the first Bonomi government, Salata's sway decreased. However, he was able to establish regional advisory panels, which were open to the prominent local political personalities of the different areas, including from the minorities, which were given the duty of studying and approving the process of annexation of the new territories to Italy. [1]

He was criticized and verbally attacked by the fascists, who made propaganda against him and in 1922 attacked the car in which he was traveling with his daughter during a visit to Trento. The fascists celebrated the suppression of the Central Office of the New Provinces by the Facta government, which took place on 17 October 1922. [1] The latter event paved the way for the definitive annexation of the irredeemable land, without regard to the local population, its language, culture and administrative practices. [1]

In 1924 Salata published his extensive work on Oberdan, Guglielmo Oberdan according to the secret documents of the trial: diplomatic correspondence and other unpublished documents, which was republished simply as Oberdan in a reduced version in 1932. [1] [5] In this work Salata defends the Italian full-bloodedness of Oberdan with arguments "that are not very persuasive." [8] Salata claims that Oberdan's mother, Gioseffa Maria Oberdank, had been "Italian for many generations" and thus "in the martyr's veins there ran no mixed blood, but purely Italian blood, both from his mother's and his father's side." 8] The book was well received in Fascist Italy. [1] [5] After publishing his book on Oberdan and other treaties such as Italy and the Triple: according to the new Austro-Germanic documents (1923), Salata was employed by Mussolini and the Italian regime as an expert in archives and historian "of patriotic inspiration". [1] He was appointed to several prominent positions in the Italian academic world. He obtained the Fascist Party card ad honorem in 1929, on the occasion of his speech in Pisino (Pazin), and was signed to the National Fascist Uninon of the Senate (National Fascist Union of the Senate). [9] [1] As an intellectual of the regime, he legitimized fascism as the heir, or continuator, of the Risorgimento. He then published many books on history and politics, including several books on the king of Sardinia Charles Albert. Salata praised Mussolini in his The Mussolini Pact: a story of a political plan and a diplomatic negotiation (1933). [1]

In 1934 he was invited to Vienna (where, in spite of his irredentist ideas, he was still held in high esteem [10]), to work on the creation of the Italian Institute of Culture, of which he became the director in 1935. In 1936 he became Italian ambassador to Austria. In this capacity he embarked on a ruinous policy of safeguarding Austria's autonomy and later independence from Germany. [1] In order to support Italy's aggressive policies, he published The Djibouti knot: diplomatic history on unpublished documents (1939), Nice between Garibaldi and Cavour: an unpublished speech and other unpublished documents (into the History and international politics, quarterly review) in 1940. In 1943 he was appointed Chairman of the Foreign Affairs Committee of the Senate. [1]

Salata died in 1944 in Rome, a few months before the city was liberated by the Anglo-American troops.


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