Tag: ingredients

About DRESSING

Iceberg lettuce with sunflower seeds, dried cranberries, salt, EVOO.

DO YOU KNOW?
What’s called “Italian dressing” or “Italian seasoning” in America, it’s not actually an Italian recipe.
Traditionally lettuce or what we call “insalata mista” (lettuce, sliced carrot, tomatoes) is served with Extra Virgin Olive Oil, white or red wine vinegar, salt and sometimes pepper.
Balsamic Vinegar is a recent introduction to Italian tables, more common in the North of Italy. I noticed that if you are in north Italy, the ingredients used to dress lettuce or what we call INSALATA are less flavourful. I really don’t know why.
My dressing’s ingredients for tomatoes are: EVOO, garlic, salt, parsley and basil mixed with sliced tomatoes in a bowl and let it sit 1 hour in the fridge.
My lettuce dressing is salt, EVOO, white wine vinegar, sometimes mixed with plain regular yogurt and some nuts.

Iceberg lettuce with salt, walnuts, diced apples, yogurt, Gorgonzola cheese DOP

Basil Pesto

Home made #basil #pesto time! Pesto alla #Genovese is a sauce originating in Genoa, the capital city of #Liguria Region, #Italy. The main ingredient is BASIL from #Genoa which has small oval leaves and a very intense smell. It traditionally consists of crushed #garlic, European #pine nuts, coarse #salt, basil leaves, and hard cheese such as #parmigianoreggiano and/or #pecorinoromano or #pecorinosardo (cheese made from sheep’s milk), all blended with Extra Virgin Olive Oil.

#cookinitalywithteresa #cookinitaly #cookwithteresa #teresacolors #airforce #italianfood #food #foodlover #cooking #cookingclass #learntocookitalianfood #avianoairbase #venice #fvg https://www.instagram.com/p/CQrvlH7LH1l/?utm_medium=share_sheet

Vegetable Broth

Veggie Broth

Here is the recipe of the basic vegetable broth I often cook for making  brodino con pastina – broth with little shape pasta –

Ingredients:

2 carrots, 1 onion, 1 potato

Wash, peel, cut the vegetable in quarters or big pieced and put them in a pot

Add about 4 liters – 1 gallon of water.

Add 1 teaspoon of salt – I use seasalt.

Put the pot on the stove, cover with a lid and turn on the burner on, setting it on high.

When it starts boiling, turn the burner on very low. The broth needs still to simmer. You cook it for about 1 hour.

Bouling broth
Burner on low

It’s ready after about 1 hour when al the vegetables are soft.

Ready Veggie Broth

You separate the liquid part from the vegetables. The liquid part is the broth. It’s ready to be used.

Filtered Broth, it’s ready to be used

The vegetables can be eaten in pieces

Cooked vegetables

or you can blend them with an immersion blender and eat them as a soup.

Blending
Ready blended vegetables

Enjoy the soup!

Yummy

How old are eggs we buy in the stores?

European and American laws about eggs are very different.

But, how old are store bought

eggs in the States?

I found this very interesting blog article, surfing the web, so I’m sharing it with you.

How Old is the Average Supermarket Egg? | Fresh Eggs Daily®

https://www.fresheggsdaily.com/2016/01/how-old-is-average-supermarket-egg.html

In this article you can read:

Q: How old are the eggs being sold in the grocery store?

A: It’s just about impossible to tell, but they could be up to 2 months old. Yup, really.

By law, an egg can be sold for up to 30 days after the date it was put in the carton. Yes, that says ‘put in the carton’, not laid or collected, but packaged. And I’m told (although I can’t find anything official in writing to confirm this) that a farmer has up to 30 days to package an egg after it’s laid. So that means a commercially sold egg can be two months old by the time you buy it.

What about Italy?

I couldn’t find a specific blog article so I checked the Carabinieri website

Le Uova http://www.carabinieri.it/cittadino/consigli/tematici/giorno-per-giorno/andiamo-al-supermercato/le-uova

An interesting section says:

. la data di scadenza, obbligatoria, non può essere posteriore al 28° giorno successivo alla data di deposizione per il consumatore, non può essere posteriore al periodo massimo di 21 giorni dalla data di deposizione per il venditore );

. Expiration day, which is mandatory for eggs, can’t be later than 28 days from the egg being laid. Actually eggs can be sold in the stores only within 21 days from the egg being laid down but the client, that bought the eggs before they were retired by the store, can eat them up to the 28th day.

What a big difference!