Oven-roasted chicken with rosemary 

Would you like to prepare baked chicken with soft rosemary inside, crispy outside, fragrant and succulent? Then follow this recipe to the letter and you will see that goodness. 😉 The perfect side dish to accompany this second course are baked potatoes or a mixed salad or sautéed vegetables. Baked chicken with rosemary, a simple, easy, fast and classic second course, which everyone always likes. Let's find out the recipe.

Ingredients

chicken pieces (thighs or breasts) 4

Garlic 1 clove

Rosemary 1 sprig

Extra virgin olive oil 1 tablespoon

Salt to taste

Preparation

The first operation to be carried out is to remove the hair from the skin of the chicken by burning them with the flame of the stove or a kitchen torch being very careful. Then make cuts not too deep on each piece of meat and on each of it insert rosemary finely cut with scissors. Then season with salt and on each thigh or thigh insert a piece of garlic. Place the parchment paper on a baking sheet and place the meat on it. Complete with a tablespoon of olive oil on the surface of the chicken before baking. Bake in the oven (already hot) at 170/180 C degrees for about 40/45 minutes, until golden brown. Let the baked chicken with rosemary cool for about 5 minutes before serving it at the table and remember to remove the garlic.

Notes

To make the chicken tastier and more fragrant I use my FLAVORED SALT FOR MEAT AND POTATOES. For all those who are following a diet use the same recipe by removing the skin from the chicken and then skipping the first step reported in the first paragraph, and maybe not using olive oil before cooking but only the aromas.

Spritzer 🥰

Un mélange de vin et d'eau gazeuse. Comme vous pouvez le deviner d'après son nom, un spritzer à vin combine du vin (généralement blanc) et du soda, avec des garnitures. Découvrez ce qu'il y a dans un spritzer à vin, comment mettre en place un bar à vin spritzer en libre-service et quand servir cette boisson rafraîchissante.

Qu'est-ce qu'un Wine Spritzer ?

Un spritzer au vin est un cocktail léger dans lequel le vin est mélangé avec du soda et servi sur de la glace. L'eau gazeuse allège le vin et ajoute de la carbonatation.

Les ingrédients les plus basiques du spritzer à vin sont :

Vin

Le blanc est le choix traditionnel pour un spritzer à vin. Le sauvignon blanc, le riesling et le gewürztraminer sont des variétés idéales à utiliser en raison de leur goût sucré et de leur nez aromatique.

Club Soda

Club soda est une eau gazeuse neutre pétillante. Son goût simple en fait un complément idéal pour la plupart des vins.

Glace

Choisissez de gros glaçons, qui fondent plus lentement.

Pour une formule de base de spritzer à vin, versez 3 onces de vin blanc sur de la glace, puis ajoutez 1 once de soda club. Garnir d'un zeste d'orange et d'une touche d'amer aux agrumes. Pour mettre à l'échelle vos spritzers pour un pichet, conservez le rapport de 1 à 3 de soda au vin, ajoutez des rondelles de citron ou d'orange et assaisonnez au goût avec des amers.

Idées de vaporisateurs de vin

La recette de base du spritzer au vin est un classique parce qu'il est facile de s'en servir. Laissez votre imagination vous guider lors de l'élaboration de recettes de spritzers au vin d'été. Voici quelques idées pour vous aider à démarrer.

Un soda

Le club soda est l'ingrédient traditionnel du spritzer, mais si tout ce que vous avez sous la main est de l'eau de Seltz, utilisez-le. Si le seltzer est aromatisé, n'hésitez pas à omettre les amers si les saveurs se heurtent.

L'eau tonique peut être une variante intéressante du vaporisateur de vin. Recherchez un vin blanc aux notes de fruits tropicaux, comme le sauvignon blanc, le viognier ou le chenin blanc. Remplacez la garniture d'écorce d'orange par de la lime et sautez les amers; la quinine du tonic ajoute une note naturellement amère.

Lors des journées d'été humides et chaudes, transformez votre vaporisateur de vin en une limonade, une orangeade ou une limonade pour adultes en utilisant du soda pétillant aux agrumes, comme le San Pellegrino. Choisissez un vin blanc plus sec que les variétés sucrées mentionnées ci-dessus, car les sodas aux agrumes ont une douceur plus naturelle. Sauvignon Blanc ou Pinot Gris fonctionnent bien ici.

Vin

Les vins blancs sont les choix classiques pour un spritzer, mais vous pouvez également utiliser du vin rosé ou du vin rouge. Rosé offre plus d'une saveur fruitée, que vous pouvez jouer avec différentes garnitures. Les fraises ou les framboises fonctionnent bien ici, par exemple.

Le vin rouge rehausse la saveur de votre spritzer. Recherchez un rouge sec, comme un Malbec ou un Rioja. Jouez les notes tanniques avec une touche d'amer Angostura et utilisez de l'eau gazeuse simple, du soda au citron (pour une variante du classique espagnol de l'été Tinto de Verano) ou même du soda au gingembre. Si vous avez un rouge fruité, utilisez plutôt des baies d'été comme garniture.

Garnitures

Ici, vous pouvez vraiment utiliser presque n'importe quoi tant que vous complétez le profil aromatique du vin, alors laissez votre nez montrer la voie. Coupez les tiges de romarin pour remuer, faites des glaçons infusés avec de la verveine citronnée, de la mélisse ou de la menthe aux ananas, ou expérimentez avec des baies et des fruits. Si vous organisez un cocktail, vous pouvez laisser libre cours à vos invités et proposer des plats de différentes garnitures, afin que chacun puisse composer sa propre boisson.

Quand servir un Wine Spritzer ?

Leur profil de saveur léger et leur sensation en bouche rafraîchissante font des vaporisateurs de vin un accord naturel pour les mois d'été. L'eau gazeuse et la glace éclaircissent l'alcool, ce qui signifie également que les spritzers de vin sont une boisson idéale à chaque fois que vous souhaitez servir une boisson alcoolisée suffisamment légère pour être consommée facilement. Pensez donc à servir un spritzer au vin lors d'un brunch ou à l'heure de l'apéritif d'un mariage d'après-midi d'été. Parce que l'eau gazeuse allège la boisson, les vaporisateurs de vin sont un bon choix pour quiconque surveille son apport calorique ou essaie de limiter sa consommation d'alcool. Vous pouvez mélanger quelques spritzers de vin au cours d'un repas en plein air sans en ressentir les effets. Inspirez-vous d'ici des idées et des recettes simples de spritzer à vin pour mélanger et assortir votre spritzer à vin parfait pour toutes les occasions.

Cabbage soup

The cabbage soup is prepared with cabbage combined with garlic, onion and chilies that give the soup a slightly spicy flavor. We can taste the cabbage soup even the day after its preparation. The cabbage soup is a comfort food dish, that is one of those meals that especially in winter warm and restore energy.

Perhaps not everyone knows that cabbage is among the richest vegetables in vitamins, as well as having many beneficial properties for the body. In fact, cabbage and its various qualities were known since ancient times, even the Greeks had made it a sacred food :-). The cabbage soup is a genuine meal, also suitable for those who follow a vegetarian and even vegan diet.

Preparing this soup is very simple, the only flaw if you can say so, will be to remove the smell of cabbage that will inexorably invade the kitchen :-). In this regard, I experimented with a cooking method that reduces the smell a little. The cabbage soup is a comfort food dish, that is one of those meals that especially in cold weather, it will restore energy. Cabbage is rich in vitamins A, C and K, but also in mineral salts such as iron, phosphorus, potassium and calcium. A real panacea (remedy for all difficulties or diseases.) for our health.

Ingredients

2000 gr cabbage

100 gr bacon

100 gr pecorino cheese

1 dl extra virgin olive oil

3 garlic cloves

1 chili pepper

6 slices of homemade bread

salt to taste

Preparation

Peel a couple of cabbages, for a total weight of about 2 kg, depriving them of the central core. Peel them, wash them carefully, then drain and cut coarsely. In a saucepan heat 1 dl of extra virgin olive oil and brown 3 cloves of garlic and brown 100 g of diced bacon. Add the cabbage and season with salt and 1 chopped red pepper. Cover and continue cooking the soup for about 1 hour, adding a few ladles of warm water if necessary. Distribute 6 slices of rustic lightly toasted bread in individual holsters. Pour the cabbage soup, which you have kept quite liquid, sprinkle with 100 g of grated pecorino cheese and serve immediately on the table.

 

The bomboloni (donuts)

The bomboloni (donuts) are irresistible round and soft fried goodness, a delicacy to be enjoyed at breakfast, as an alternative to croissants, with a good cappuccino or to be enjoyed as a snack or simply when you want a sweet break. Soft and with a creamy heart that has always conquered young and old, donuts are evergreen delights that know neither fashions nor seasons, inevitable on the counters of pastry shops and cafes. Making them at home with our recipe will take some time, but do you want to put the satisfaction of serving these delicacies made with your own hands? Fill them with the cream you love and you will transform the usual breakfast, or a snack, into a very special occasion even in the baked version! They are also perfect as fried or baked Carnival sweets!

INGREDIENTS FOR 10 DONUTS

Flour 500 g

Fresh brewer's yeast 24 g

Salt up 6 g

Sugar 40 g

Eggs (2 medium) 120 g

Water 100 g

Soft butter 40 g

FOR FRYING

Seed oil to taste

FOR FILLING

Custard 500 g

HOW TO PREPARE BOMBOLONI

To prepare the dough of the dough dough pour into a planetary mixer equipped with hook the flour sugar, salt, and fresh brewer's yeast crumbled. Operate the stand mixer at medium speed, to mix the ingredients. After a couple of minutes, always keeping the machine running, pour half the dose of water and continue to knead the dough until completely absorbed by water. After about 3 minutes, pour the second half of the remaining dose of water and continue to knead. After more or less 5 minutes from the last addition of water, the dough will be crumbled, at this point incorporate the eggs to the dough and continue to work the mixture for at least 10 minutes, until all the ingredients are well mixed with each other until they form a compact ball. At this point add the softened butter one piece at a time, waiting for each piece to be absorbed before adding another, and knead the dough for at least 15 minutes, until you get a smooth and compact dough ball. Place the ball of dough inside a bowl, cover with plastic wrap and let rise in the refrigerator for 10 hours or overnight. After leavening time. Take the dough from the fridge and let it acclimatize at room temperature for 10 minutes. Transfer the dough to a lightly floured pastry board and roll it out lightly with a rolling pin until it forms a rectangle about 2 cm thick. Fold inwards one of the shorter sides, the left one, bringing it towards the center in such a way that folding also the other side this is flush with the first bend. Let it rest for 5 minutes, covering with a cloth so as not to dry the dough. 

After 5 minutes, rotate and roll out the dough again with a rolling pin, always giving it a rectangular shape. Let the dough rest for another 5 minutes, taking care to cover it with a cloth. After the time of the second rest, roll out the dough with a rolling pin on a pastry board to a thickness of about 1 cm. Using a 10 cm diameter pastry cutter, cut out discs of dough (alternatively you can use the edge of a glass for cutting), and gradually transfer them to a tray, where you have placed a lightly floured cloth. You can knead the scraps again and wait about 10 minutes before rolling them out and covering them. Once ready, cover with plastic wrap. Let the doughnuts rise out of the fridge and in a dry place for an hour and a half. In the meantime, also prepare the custard. After the necessary time, you will notice that the thickness of the donuts will be increased. The donuts are ready for cooking: pour the seed oil into the saucepan, heat it and, when it has reached the optimal temperature for frying of 165 ° -170 °C, immerse the donuts one or two at a time, according to the capacity of the pot, so as not to lower the oil temperature. Cook the donuts for about 4 minutes, turning them gently halfway through cooking with the help of a slotted spoon. When the donuts are golden brown, drain them with the slotted spoon on a tray lined with absorbent paper. Let the donuts cool down, then sprinkle the surface with icing sugar to taste and fill them with custard or fruit jam using a sac-à-poche with a smooth and narrow nozzle. Your delicious donuts are ready to be enjoyed!

PRESERVATION

It is advisable to consume the donuts immediately, or store them not stuffed outside the refrigerator covered with plastic wrap or in a paper bag for a couple of days at most. If stuffed, they can be kept in the refrigerator for a couple of days. I do not recommend freezing the raw dough because, once thawed, it will not swell during cooking. It is very important to work the dough well with the mixer (at least 20-25 minutes of processing) and incorporate the butter little by little, so that each added flake is completely absorbed. The dough will be ready when all the ingredients are well incorporated into each other and the dough will be smooth and compact, leaving no residue in the mixer. The donuts can also be consumed unstuffed, covered with a layer of granulated sugar on both sides. To stuff the donuts you can use jams, custard and spreads of the taste you prefer.

  

Spinach Roll 😋👌

The spinach roll is a tasty and original recipe prepared with a dough of flour and potatoes, which can be served both as an appetizer and as a main course. Based on vegetables and cheese, this delicious preparation can be accompanied by a tomato puree scented with basil or a mushroom sauce. A versatile dish, in which the ingredients can easily be replaced with other cheeses or vegetables, and really satisfying.

Potato roll stuffed with spinach is an easy and tasty recipe. The preparation may be a bit long, but it is very simple and definitely worth trying. The roll can be served both as a first course and as a main course and of course you can indulge yourself with the filling. You can replace parmesan cheese with a cream cheese such as gorgonzola, or use other vegetables instead of spinach. In addition, you can also add some salami, prosciutto or speck. I recommend serving the spinach roll hot and accompanying it with a tomato puree scented with basil.

This second course is very versatile, you can add the vegetables you want: zucchini, potatoes, spinach and is excellent even without! Let's move on to the recipe for this roll with spinach cooked in the oven and stuffed. Let's find out how to prepare it.

INGREDIENTS

FOR PASTA

90-100 gr of flour

500 g potatoes

1 egg

salt

FOR THE FILLING

1/1 kg of spinach

50 g Parmesan cheese

40 g butter

1 egg

milk

salt

TO SEASON

350 g tomato puree

PREPARATION

Thoroughly clean the spinach and wash them, peel the potatoes after brushing and washing, use an egg at room temperature. Peel the potatoes, cut them into pieces and steam them. After cooking, mash them while still hot and mix them with the flour and egg, salt and pepper. Knead the dough energetically until the mixture is soft. Let the mixture rest for a few minutes. In a pan melt the butter, flavor the chopped spinach, then add the milk, salt, stir and cook for 10 minutes. Only at the end add the grated Parmesan cheese and egg. On a sheet of parchment paper, place the potato paste and roll it out with a rolling pin to a thickness of one centimeter, giving it a rectangular shape. Help yourself with flour and oil if necessary. On the surface spread the spinach filling and roll up gently. Close the ends of the roll with kitchen string. Dip the roll in a pot filled with boiling salted water, cover and cook for about 30 minutes. After cooking, let the roll rest for 5 minutes and then remove the paper and cut it into slices a couple of centimeters thick. My mother often made it and, after cutting it into slices, she put it in the oven with melted butter and a little grated cheese. A real goodness!

 

Spaghetti with anchovies, capers and cherry tomatoes breadcrumbs on top 

With summer just around the corner, I always try to eat something light, fresh and at the same time nutritious. With this premise I offer you a quick and tasty recipe. Ideal when you come back tired in the evening and you can not (or do not want) to stay too much in the kitchen or when you have guests at the last minute!  Spaghetti with anchovies, capers and cherry tomatoes and breadcrumbs are a tasty and cheap first course, perfect for any last-minute lunch or dinner. The sauce is prepared in just 10 minutes, just enough time to boil the pasta, and involves the use of simple and easily available ingredients: anchovy fillets in oil, desalted capers, breadcrumbs and aromatic herbs, for a tasty and fragrant final result.

This is the variant of the classic pasta alla puttanesca and is ideal when, despite the short time available, you want to treat yourself to a warm and satisfying first espresso. The breadcrumbs, toasted in a pan with anchovies, capers and parsley, will wrap the pasta with its pleasantly crunchy note. To taste, you can also add dried tomatoes, some fresh tomatoes, olives, grated lemon zest or even chili powder, if you love spicy flavors.

To make the dish even richer, add a teaspoon of grated pecorino cheese to the now cold breadcrumbs: the combination will literally conquer you. For optimal success, avoid adding salt to the sauce, you risk getting an excessively savory dish. I have chosen to use spaghetti , but you can replace them with linguine or with a short pasta format of your taste. Find out how to prepare spaghetti with anchovies, capers and cherry tomatoes and breadcrumbs by following step by step procedure and advice.

Ingredients

PASTA 350 gr

ANCHOVIES IN OIL 12 fillets

GARLIC 1 clove

CHERRY TOMATOES to taste

CAPERS IN SALT 2 tablespoons

BREADCRUMBS 8 tablespoons

EXTRA VIRGIN OLIVE OIL to taste

PARSLEY to taste

BLACK PEPPER to taste

SALT to taste

Preparation

Pour a generous drizzle of oil into a pan and add the peeled garlic. Sauté the garlic over low heat and add the capers, desalted and rinsed well. Add the anchovy fillets and cherry tomatoes. Mix everything well. Melt the anchovies over low heat. At this point remove the garlic. Add the breadcrumbs, toast it for a few moments and then perfume with chopped parsley. Keep stirring over low heat. When the breadcrumbs are toasted, turn off and set aside. Boil the pasta in boiling salted water; drain al dente and pour into a large bowl. Add seasoning. Mix thoroughly. Distribute the pasta in individual dishes, perfume with ground pepper and serve hot.

Tripe stew with potatoes 

Here is another homemade dish with tripe, a traditional peasant recipe, tripe with potatoes. Preparing stewed tripe with potatoes is simple, the tripe is tender and tasty, I assure you that lovers of giblets will surely like it.

I prepared it just like you do the classic bite of only tripe only that I added the potatoes, so the stew is definitely tastier. Preparing tripe stew with potatoes is very simple, and I must say an experience to be repeated very often, because it is really too good. I love tripe in every way, but cooked like this is the end of the world, whether it's tripe bite, or stew with potatoes, I wouldn't change it for any other tripe dish.

Ingredients

1 kg tripe

200 g potatoes

1 onion

1stick celery

1 carrot

1 chili pepper

50 ml white wine

1 l tomato puree

salt

extra virgin olive oil

chopped parsley

Preparation

Clean and wash the vegetables, cut into cubes and brown in two tablespoons of oil with the chili. Add the tripe, deglaze with the wine, pour the tomato puree, season with salt and cook for about 10 minutes. Add the potatoes, previously peeled and cut into chunks, cover and cook over low heat. As soon as it is cooked, remove from heat and finish the tripe with the potatoes with the chopped parsley and serve.

 

Baked Porchetta 

Porchetta is a typical recipe of Umbrian cuisine, tasty, excellent for filling a good sandwich, it can also be prepared at home. Well I can say that this recipe is a real explosion of taste! For the success of this recipe, cooking is essential! A typical festive dish, for Sunday lunches and not only baked porchetta is a dish that everyone loves. There are those who prefer a nice sandwich or eat it with a nice side dish of baked potatoes. 

If you have some time to devote to the kitchen, you can also prepare during the week this succulent second course: the roast pork in porchetta, a perfect recipe for any occasion that will only require the patience to tie the roast, but while the meat will slowly brown in the oven you can dedicate yourself to something else, waiting to taste this delicacy. The prolonged cooking releases a delicious scent that immediately puts appetite until the moment of tasting. You will feel the meat how tender it will be thanks to the rind, while the spices will make everything particularly succulent ... 

With tasty potatoes as a side dish, success is guaranteed! I can't wait to hear what you think of my roast pork! And if you love roast pork, do not miss the opportunity to accompany it and taste it with succulent plums!

Ingredients

Pork loin 1 Kg

Pork rind 650 g

Rosemary 4 Twigs

Bacon (optional)

Pesto (optional)

Salt to taste

Extra virgin olive oil 2 Tablespoons

Preparation

To prepare the roast pork in porchetta start by removing the tendons present with a well-sharpened blade. Let it slide between the meat and the translucent part, but be careful not to cut the pulp. This operation serves to eliminate the most leathery part of the piece of meat. Set aside the piece of loin and meanwhile finely chop the rosemary with a knife. In a small bowl pour a pinch of salt and stir with a teaspoon to mix everything. Arrange the rind on a cut and sprinkle over the entire surface with salt and rosemary. Place the pork loin in the middle and wrap it carefully with the rind so that the pulp is completely covered. At this point you will have to tie the roast with string. Then wrap the string lengthwise by tying the garments. Leave a longer part of string. Make a first knot on a top of one of the two ends to secure the base. Then continue to repeat, in this way the various knots like a noose will hold the rind with the meat firmly. Finally make a second turn around the loin with string, passing it along the top and tighten with a knot. Sprinkle with a little extra virgin olive oil and place the roast on a baking tray lined with parchment paper, bake in a preheated oven at 190 °C in static mode for 1 hour and a half (it is not recommended to cook in a ventilated oven, the meat would dry out too much). To be sure about cooking, equip yourself with a thermometer for roasts and let the tip reach the heart of the loin, whose optimal temperature should be 69 °C. Your roast pork in porchetta is ready to be untied as you slice it! Enjoy your meal!

The history and properties of a sushi burger 

In Japanese cuisine sushi is a rice food cooked with rice vinegar, sugar and salt and combined with a filling or garnish of fish, seaweed, vegetables or eggs. The filling can be raw, cooked or marinated and can be served dispersed in a bowl of rice, rolled into a strip of seaweed or placed in rice rolls or placed in a small pocket of tofu. In Japan the word sushi refers to a wide range of foods prepared with rice. Outside Japan it is often understood as raw fish, or as a reference to a restricted kind of Japanese foods, such as maki or even sashimi.

The origins of sushi are as uncertain as they were at the time. The most widespread opinion is that it was introduced to Japan by Buddhist monks in the seventh century. Very similar to sushi was a preparation that appeared in Japan already with the introduction of rice cultivation, around the fourth century BC, a variant of an ancient method for preserving fish widespread in Southeast Asia and China: raw fish was arranged in layers with salt alternating with rice and kept pressed for a few weeks; then it was left to ferment for months. This type of sushi is called naresushi, still very popular in the Tokyo area. In the seventeenth century rice vinegar began to be added to shorten the fermentation time of rice and the fish was marinated or cooked.

It was only around 1820 that the closest sushi recipe of our time appeared in Edo (today's Tokyo). Hanaia Yonei is the creator of nigirizushi; He was the first to serve on his counter chunks of rice flavored with vinegar with slices of raw fish on top. Since then the sale of sushi on the street became a widespread use. A curious thing was the white curtain attached to the stalls to which customers wiped their hands after consuming sushi. An infallible way to identify the best retailer was to look at the tent: the dirtier it was, the more frequented the place was and therefore the better the sushi that was served there. Since then, sushi has spread throughout Japan and around the world, giving rise to many variations.

SUSHI RICE

The most common ingredient in all the different types of sushi is sushi rice. The variety of the dish comes from the choice of fillings and toppings, in the choice of other condiments and in the way they are combined. The same ingredients can be assembled in completely different ways to achieve opposite effects. Sushi rice (sushi-meshi) is prepared with a white rice, sweet short grain, washed and cooked following a precise technique and then wet with rice vinegar in which sugar and salt are dissolved and lightly heated, konbu and sake. It is cooled to body temperature before being used. The rice used is the Japonica quality which has a different texture from those normally eaten outside of Japan. The essential requirement is the cohesion of the beans. If it is too sticky the taste is excessively sweetish, but if it is not too sticky it has a dry taste. Freshly harvested rice (shinmai) normally contains too much water and takes extra time to dry after washing. There are regional variations in sushi rice and of course individual chefs have their own methods. The Most variations are in vinegar dressing: the Tokyo version typically uses more salt, the Osaka version has more sugar. Sushi rice should typically be eaten shortly after being prepared.

SUSHI CHEF

Will and discipline are the indispensable qualities to become a sushi chef, completed by a strong personality. During the first two years, an apprentice can only observe his Shokunin and also perform tasks of dishwasher or floor cleaning. Later he will learn the technique of cooking rice (very important and difficult preparation) and only after four years will he be able to learn the art of cutting fish and composing sushi. In this same period he will also learn to buy fish at the market, which requires a lot of experience. That of the sushi chef has always been a male profession: traditionally it was believed that the female hands having on average a higher temperature, ruined the fish during handling. Today, however, you can find some women dedicated to the preparation of sushi.

SUSHI BAR

Entering a Sushi Bar worthy of the name, you will find a very warm and welcoming atmosphere and you are generally greeted by a scream "irashaimase", which is the word of welcome that you give in Japan to all new customers who enter a restaurant or bar. Sitting at the counter you can admire, arranged on display, varieties of fish and vegetables to check their freshness. There are mainly two different types of Sushi Bar: In some you have a classic menu with which to order from time to time the courses that are freshly prepared by the chef. Nigiri sushi is served in pairs, while maki-sushi generally in portions of six pieces. It is customary to order only one portion at a time. Then there are the kaiten-sushi, where on a conveyor belt pass all the dishes already prepared a few minutes before (and consequently very fresh) and can be taken directly without asking the chef. In many kaiten-sushi the cost is identical for each saucer, while in others, especially those located outside Japan, the color of the saucer indicates the relative cost. Some Japanese when they venture into a Sushi Bar that they do not know, to verify its goodness the first piece they taste is a nigiri-tamago, or a piece of nigiri with a kind of omelet on top. The reason for this choice is because it is the nigiri that costs less and tasting it you can immediately understand if the rice has been prepared with care or if it is appropriate to change restaurant. As per typical custom of Japanese restaurants, it is very common the custom of exposing outside some wax copies of the varieties of dishes (sushi in this case) available, produced by specialized artisans with such skill that they cannot be distinguished from edible ones.

Salami, peppers and pecorino cheese pasta 

Spaghetti with salami, peppers and pecorino are a quick and easy spring first course but really tasty. To taste you can replace the salami with ham or bacon. Pasta with crispy salami and peppers is a tasty first course emptying fridge. A great idea to use the leftover cold cuts. Some recipes are born from the desire to experiment, others from force majeure. Today's recipe has been improvised to cope with a disruption of the electricity service. Put simply, we were 18 hours without light! All with all due respect to the food contained in the refrigerator. Since the cold chain had been broken, so as not to throw it away, I therefore used leftover salami in the pasta.

Pasta salami, peppers and cherry tomatoes: what a dish! A riot of colors and flavors that will surely tantalize your palate. A first that brings joy and pleasure, so beautiful that it looks like a painting! I often do it in the summer months when peppers and cherry tomatoes are in their season and at the height of their sweetness even if now these two ingredients are always found at the supermarket. In this case I used the salami but obviously you can replace it with ham and if you have vegetarian friends you can also make a meat-free version that will be tasty anyway. This recipe with peppers I prepared using a long shape of pasta, but of course, even here, free choice, if you like short and striped pasta this sauce will wrap to it perfectly. I am sure that this dish, made once you will do it often because it is easy, tasty, rustic and quick to prepare. Follow my step by step and it will be perfect!

Ingredients

Spaghetti 400 g

Salami 150 g

Red peppers 350 g

Yellow peppers 350 g

Cherry tomatoes 350 g

Basil 1 tuft

Garlic 2 Cloves

Pecorino Romano

Black pepper

Salt

EVO Oil 4 Tablespoons

Preparation

When you want to make pasta with peppers, salami and cherry tomatoes, first remove the seeds and white filaments, then divide them into layers and cut them into not too thick fillets. Divide the cherry tomatoes into quarters and cut the salami into fairly thick strips. In a pan heat a round of oil, add 2 cloves of garlic then brown the salami over moderate heat, once it is well burnished and crispy away from the heat. In the same pan now put the peppers and cherry tomatoes prepared previously, brown for a few moments then season with a few basil leaves and season with salt, continue cooking over medium heat for about 10-15 minutes, or until the peppers are tender but still intact. At this point put the pasta to boil in salted water, in this case I used spaghetti alla chitarra but you can use the format you prefer. Once the pasta is cooked al dente, combine the salami in a pan and mix well, then drain the pasta and transfer it to the sauce, mix with the rest of the ingredients then add a little cooking water to soften the sauce. Remove from heat then add a generous grated pecorino cheese, mix well then serve. Complete with ground pepper, grated pecorino cheese and a round of oil in the individual dishes.

Pizza with zucchini, pancetta and olives

On Saturdays you can not miss on Italian tables pizza. Today I offer you a really tasty one, that is, the zucchini pizza with bacon and olives. Zucchini and bacon go really well together, especially on pizza. The addition of olives completes the picture of delicacies. Since I can spend more time with my family, rest a little and dedicate myself a little more to my passion, cooking! For me there is nothing more therapeutic than putting my hands in the dough: it relaxes me and gives me satisfaction. So these days more than ever, I bake bread and pizza! Here is the last one I prepared: a really delicious and tasty pizza, because it is topped with zucchini, olives and bacon. What it takes to cheer you up. 🙂 How about we start kneading?!

Ingredients

450 g Pizza dough

8 tablespoons Tomato puree

150 g Mozzarella

150 g Bacon

1 Zucchini

Olives

Salt

Oregano

Preparation

Prepare the pizza dough knead well, make a nice dough and let it double. Work again and put it further to rest, until it is doubled. Meanwhile, cut the mozzarella, zucchini and make cubes with bacon. Place the puree in a bowl, season with salt and oregano. When the pizza has risen, roll out to form a rectangle slightly smaller than the size of the pan, in which it will cook. Cut into three strips of the same size, cutting in the narrowest direction. Place them on the baking tray, previously greased or covered with parchment paper, and sprinkle the tomato sauce and mozzarella. Cover with bacon and strips of zucchini, to which you will have. Garnish with some black olives and fold the edges inwards. Place in the oven, preheated as much as you can, for about ten minutes. Take out, place on a cutting board and enjoy the zucchini pizza with bacon and olives.