Category Archives: Herbs

Aromatic Plants To Grow At Home

Aromatic Plants To Grow At Home

Aromatic Plants To Grow At Home. Everyone has aromatic plants at home. We often use them in the kitchen for their scent and unique taste that enriches the dishes we prepare in our kitchen.

It is also possible to grow them in pots on the balcony of the house for those who do not have a vegetable garden, today I propose three aromatic plants to grow indoors that require no care or maintenance, as well as being scented, they are also real ornamental plants.

Aromatic Plants To Grow At Home

I suggest you grow rosemary, mint and oregano.

Rosemary it grows well both indoors and out on the balcony, very little care, little water only in summer during the dry season. It has no problems during the winter, avoid water stagnation, always use the part that grows at the top, you will see that the plant will strengthen. Excellent for roasts and focaccia.

 Other plants

Mint. It does not require direct sun, occasionally remember to water it during the summer, which is the season in which it develops the most. Fantastic in summer cocktails and excellent on some types of pizza. To learn more, read our previous article: Mint and Pizza.

For a pizza lover for sure the most important plant is oregano. Among the plants that you can grow at home, it is certainly the least demanding, it requires a lot of sun and no stagnation of water. In addition to pizza, oregano is used in all tomato-based sauces, on the caprese and on many other dishes that are the basis of Mediterranean cuisine.

Their Properties

These three plants to grow indoors are some of the easiest to grow, and their benefits are known to all, already the ancient Romans used them to cure some physical ailments. I often use them preparing excellent infusions.

In the pizzeria there is never a shortage of aromatic herbs. If you are real pizza lovers, I suggest you sign up for one of our professional practical courses that we organize weekly in our pizza school. You will find all the information here.

Conclusions

It is possible to consult the calendar of the next practical courses in programming at this link.

For those without the time or resources, I remember that here on our site there is a fantastic "Pizzaiolo Online Course" available for everyone that you can download on your mobile phone or on your PC and follow from the comfort of your home sofa. All the information course online here.

Greetings

Before leaving, as I do in all my posts, I invite you to download my latest recipe book called: NOT ONLY PIZZA. You will find many illustrated recipes that are monuments of Italian culture. Follow this link to find out.

If you want some suggestions for the next time you prepare pizza at home, visit and maybe subscribe to my youtube channel, you will find hundreds of video pizza recipes prepared by the students who attend our courses weekly.

 

Appointment in a few days for more news about pizza.

Ciao

Silvio Cicchi

 

A Bunch of Rosemary Above The Front Door

A Bunch of Rosemary Above The Front Door

A Bunch of Rosemary Above The Front Door. You are among those who believe that there are positive energies and negative energies? If the answer is yes, then I have what is right for you and you can find what you need in the pizzeria.

just so, used rosemary. Good for a thousand uses, from focaccia, roasts and as the Romans did thousands of years ago, a bunch of rosemary at the entrance of your home, perhaps above the door, it could be the solution to get rid of all negative energies.

A Bunch of Rosemary Above The Front Door

The ancient Romans always used rosemary, they used it to worship spirits, in the Middle Ages it was used to ward off witches, as you can see, this plant has always been used against negative energies.

It does not mean that it still works today, but your guests who enter the house will certainly appreciate the scent of this delicious plant, rosemary.

Modern uses

In our school of pizza chefs where we carry out our weekly practical courses to become a pizza chef, we make great use of rosemary, not always to ward off negative energies, but very often we use it to give a fantastic scent to our focaccia and the like.

If you are interested not in rosemary, but how to become a fantastic pizza chef, sign up for one of our professional practical courses. You will find all the information here.

Conclusions

For all those who do not have the means or resources to come to our pizza school, I remember that here on our site there is a Fantastic Online Pizza Maker Course that you can follow comfortably from the sofa of your home. You will find all the information at this link.

Before leaving, I remind you that it is already possible to download my latest book which is called: NOT ONLY PIZZA, all information on how to download it here.

See you soon

Silvio Cicchi

 

 

How to Store Basil

How to Store Basil

How to Store Basil. I would say that the basil is the king of the kitchen, main ingredient of pesto and decoration on almost all dishes before being presented to the customer.

The aromatic plant par excellence on pizza. Too bad that in contact with heat it blackens immediately. Today we will see how to solve once and for all this problem that worries us every day in the kitchen.

How not to make basil black

There is actually a fantastic way to prevent basil from blackening so quickly. It is a very easy trick, I would call it ... The boiling water trick.

Basil quickly turns black for one simple reason: Its leaves contain enzymes that accelerate the oxidation of plant tissues, so let's see how to deactivate these enzymes.

The boiling water system

Just dip the freshly picked leaves in a saucepan of boiling water for a few seconds (4/5) then immediately in cold water. Doing so will disable the enzyme responsible for blackening the leaves and our beloved basil will remain green for a long time.

This solution is recommended for all those who freeze basil and then reuse it later. After having subjected the basil to heat treatment, remove the leaves and place them on a tray spaced apart. Once frozen, place them in a tightly closed plastic food bag.

Conclusions

During our "Professional practical courses”Which we regularly carry out in our pizza school, basil is the aromatic plant we use the most. You'll find all the information on our practical courses at this link.

If you don't have the time or resources to come to our pizza school, take a look at our fantastic "Online Pizza Chef Course". You download it on your PC or mobile phone and follow it from your home comfortably seated on the sofa. To learn more, please click here.

As you have certainly noticed, it is already possible to download my latest recipe book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Get it here.

If you have two free minutes left, visit my youtube channel, hundreds of pizza video recipes are available. Subscribe to this link.

 

See you soon

Silvio Cicchi

 

What To Do With Leftover Pesto

What To Do With Leftover Pesto

What To Do With Leftover Pesto. In a previous post we explained how to prepare the fantastic pesto. Every time we use it, it happens that a little is left over. If you are among those who throw it away because they don't know what to do with it, this article is made especially for you.

The best known recipe is certainly linguine al pesto. Excellent, delicious, but there are many other ways to reuse our pesto. If you have pesto left over during the preparation of your dishes, absolutely do not throw it away. I suggest some ways to reuse it.

What To Do With Leftover Pesto

Focaccia with pesto: I certainly didn't discover pesto on pizza. It has always existed. It is suitable both for dressing a margherita and simply for flavoring a simple focaccia. Seeing is believing.

Minestrone with pesto: Tell the truth, you had not thought of this solution!! Before serving your minestrone at the table, add a spoonful of pesto.

What To Do With Leftover Pesto
What To Do With Leftover Pesto

Other tips for not wasting leftover pesto

Onions and pesto omelette: An absolute delight. Brown the onions, then add the eggs and roll the omelette, taking care to turn it when it is time. Before serving at the table, add a spoonful of pesto, taking care to spread it all over the surface of the omelette.

Piadine with cheese and pesto: An exquisite solution! Heat the piadina, add a soft cheese, spreadable. Finally, season everything with a spoonful of pesto before serving it at the table.

Other valuable tips

Meat in a pan with pesto: The next time you prepare the slices of meat in a pan, or why not chicken or turkey, season with a spoonful of pesto. Your guests will thank you.

Bruschetta with pesto: Let's finish with today's tips. The next time you prepare bruschetta, serve some with pesto.

Conclusion

Do not forget that the pesto is left over, it can always be frozen for reuse next time. If you think my tips are useful, keep visiting my site.

You would like to become an expert pizza chef? Sign up for one of my "Professional practical courses" at my pizza school. If you want more information, follow this link.

If you don't have the resources to come here to our pizza school, I remind you that here on our site there is a "Fantastic Online Pizza Maker Course" that you can follow from the comfort of your home sofa. All information about the online course at this link.

I remind you that it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You'll find it here.

See you soon

Silvio Cicchi

 

 

 

Marjoram in the Kitchen

Marjoram in the Kitchen

Marjoram in the Kitchen. Famous for being an anti-stress plant, marjoram is widely used in our homes.

Originally from the Middle East, it belongs to the Labiate family, it grows spontaneously in the Mediterranean area and belongs to the same family as oregano.

Marjoram in the Kitchen
Marjoram in the Kitchen

Marjoram in the Kitchen

You have digestive problems? Put a pinch of marjoram on your plates. In the kitchen it can be used both fresh and dried, it is very sensitive to heat, then add it when cooked raw on your dishes or on your pizzas.

Are you interested in herbs? Clicca who.

See you soon

Silvio cicchi

 


USB PIZZA

How To Store Garlic and Onion Perfectly

How To Store Garlic and Onion Perfectly

How To Store Garlic and Onion Perfectly. When we buy garlic and onion, often if stored for a long time and in the wrong place they tend to get damaged. You know which is their biggest enemy? L’humidity.

So you already know that if you are among those who spoil these ingredients, you have to store them in a dry and cool place. Never ever close them in plastic bags, because their release of moisture would accelerate the mold process.

How To Store Garlic and Onion Perfectly

So where to keep them?  Never ever in the refrigerator. They would get soggy in no time.

This advice I am about to give you applies to both garlic and onion. If you have a lot available, before it spoils I suggest you finely chop it into cubes, put it in a food bag and place it in the freezer.

How To Store Garlic and Onion Perfectly
How To Store Garlic and Onion Perfectly

If it is little, where to store it?

If you plan to reuse garlic or onion in the following ones 2 the 3 days it will be sufficient to place it in a container with an airtight lid in the refrigerator, in the fruit drawer.

In our country, the sauté is the basis of many preparations, therefore you can also treat celery and carrot in the same way to prevent them from wilting completely.

Conclusions

Garlic and onion are widely used in pizzerias, therefore these topics are dealt with during the course of our professional pizza chef practical courses that we carry out weekly in our pizza chef school. If you want more information about our workshops, click here.

For those who love pizza and would like to know it better, but they don't have time to come to our school and take a practical course, I remember that here on our site there is a Fantastic Online Pizza Maker Course, simple, well done and you can follow it from the comfort of your home by simply downloading it to your phone or PC. You will find all the information about the online course at this link.

Ciao

Silvio Cicchi

 


USB PIZZA

 

How to Make Radicchio Pesto

How to Make Radicchio Pesto

How to Make Radicchio Pesto. The radicchio it is a vegetable with a thousand properties, it is slightly bitter, widely used in the kitchen and pizzeria. It is prepared in many different ways, creme, in salads, grilled, and don't miss the "pesto" version.

Let's not forget its beneficial properties, highly appreciated by those with liver problems or inflammation of the gastric system.

How to Make Radicchio Pesto

Its bitter aftertaste is due to the fact that it belongs to the chicory family. Fortunately, it can be found on supermarket counters all year round.

Radicchio pesto is a cream with which it is possible to dress pasta, vegetables, meat.

How to Make Radicchio Pesto
How to Make Radicchio Pesto

Here are the ingredients for the preparation of pesto:

Radicchio

1 onion

Extra virgin olive oil

100 grams of grated Parmigiano Reggiano

100 grams of fresh ricotta

Sale

Pepe

Oregano

Basil

Easy preparation

Wash the radicchio, chop and drain well. Brown it in a pan with a drizzle of oil together with the onion. When it is wilted put it in your blender with the ricotta, a pinch of salt and basil.

Add the Parmesan, the oil little by little and done. If you wish to keep it for a few days, put it in the refrigerator in a jar covered with extra virgin olive oil, or alternatively you can freeze it.

Taste it on bruschetta ... delicious.

I don't tell you how good it is on pizza, in our practical pizza chef courses that we carry out weekly in our pizza chef school, we use it often. If you want to learn more about our workshops, follow this link.

Here you will find the calendar of the next practical courses scheduled in the coming months. Clicca who.

If you don't have time to attend a practical course in our school, I remind you that an excellent one is available here on my site "Course Online Pizzaiolo" that you can follow directly from your home. Just download it on your PC or phone and you can follow it during your free time comfortably seated on the sofa of your home. Get it here.

You have already downloaded my latest recipe book? Is called NOT ONLY PIZZA, You can find it at this link.

If you stay 5 free minutes, visit my youtube channel, you'll find hundreds of video recipes for pizza, Sign up.

 

See you soon

Silvio Cicchi

Mint and Pizza

Mint and Pizza

Mint and Pizza. Mint is a perennial herb plant. There are many species of them, belongs to the labiacee family and has a spicy taste and strong aroma. It can be found in Africa, Asia and Europe, prefers sunny areas.

Widely used in cooking and for its therapeutic properties. The famous Hippocrates used it as an aphrodisiac and the Romans and Greeks used it as a perfume.

Mint and Pizza

I just did a survey and on 10 people, 8 they said it's used for cocktails, only two replied that it is used in the kitchen.

Lately it has come back into fashion in the pizzeria and is widely used. It is used a lot in mint flavored oil, or in the mint pesto version.

"La

Do you know some recipes?

No mint recipes come to mind? I give you a little help: Pizza with sausage potatoes and mint, Pizza with buffalo mozzarella and mint, Pizza with grilled courgettes and mint, Pizza with Pachino tomatoes and mint, Pizza 4 cheeses with mint pesto.

Something else comes to mind? Ok, then I continue: Pizza with grilled vegetables, mint and pine nuts, Pizza with ricotta and mint, Pizza with zucchini and mint pesto, Focaccia with potatoes and mint, Margherita pizza with mint, Pizza with artichoke cream and mint, Pizza with anchovies, zucchini, wild fennel and mint, Pizza with caramelized onions, zucchini and mint ricotta.

A perfect wedding

In our school of pizza makers we often use mint as an ingredient for the pizzas that the students who sign up for our practical courses prepare.

If you want more information about our professional practical courses, follow this link.

Scented ingredient

If you don't have time to come to our school for a practical course, I remind you that here on my site a fantastic Online Pizza Chef Course is available for everyone that you can follow directly from your home, just download to your PC or phone and sit comfortably on the sofa. Scover it at this link.

If you have not already done, it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You'll find it here.

If you still have them 5 free minutes, visit my youtube channel, hundreds of pizza video recipes are available, all prepared by the pizza chef students who enroll in our practical courses every week, Sign up.

 

See you soon

Silvio Cicchi

How To Make Walnut Sauce

How To Make Walnut Sauce

How To Make Walnut Sauce. Delicious sauce famous all over the world. It varies from country to country and this is my version that I use a lot for bruschetta, pasta, vol-au-vent.

It is also very tasty on pizza, combined with rocket, ricotta or with vegetables.

Ingredients for 4 people:

  • 300 gr di nights
  • 250 ml of milk
  • 40 gr of bread crumbs
  • 40 gr of grated Parmesan cheese
  • 30 gr of shelled pine nuts
  • 1/2 glass of extra virgin olive oil
  • 1 clove of garlic
  • Salt to taste
How To Make Walnut Sauce
How To Make Walnut Sauce

How To Make Walnut Sauce

The preparation

Let's move on to the boring part, that is, that of shelling all the nuts. Soak the breadcrumbs in the milk.

Put the walnuts in the blender, i pinoli, the garlic, grated Parmesan, extra virgin olive oil and a pinch of fine salt. Drain the breadcrumbs from the milk and add it to your blender along with the rest e blend.

How To Make Walnut Sauce

If you like a creamier sauce, add a little milk. You can use it right away, or if you want to keep it for a few days, put it in a jar and cover it with a little oil.

In our "Professional Pizzaiolo Courses" that we organize in our school of pizza chefs, we often use walnut sauce to dress our pizzas. If you want to know more about our practical courses to become a professional pizza maker, Click this link.

How To Make Walnut Sauce

If you are a pizza lover, but you don't have the time or resources to come to our school, I remind you that here on our site there is a fantastic "Online Pizzaiolo Course" available for everyone that you can download on your PC or mobile phone and follow from the comfort of your home during your free time. For more information follow this link.

It's already available for download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find it at this link.

If you remain 5 free minutes, visit my youtube channel, you will find hundreds of video pizza recipes prepared by the pizza chef students who attend our courses.

 

See you soon

Silvio Cicchi

How To Prepare Pesto

How To Prepare Pesto

How To Prepare Pesto. After the tomato pasta, is the pasta al pesto the second most used sauce in the world, each country has its variations and additions of ingredients. It represents the real Made in Italy.

Although when we say pesto, almost everyone thinks that we are talking about the classic Genoese sauce made with basil, Pine nuts, garlic, parmesan, pecorino, extra virgin olive oil and a pinch of salt, this is not always the case.

How To Prepare Pesto

Indeed, pesto is a technique, not a recipe. A marble mortar and a wooden pestle and… everything makes pesto. Vegetables, herbs, nights, ricotta, dried tomatoes and so on.

Those who do not have a mortar can use a modern blender, being careful not to let the ingredients overheat. Creamy and very quick to prepare, ready in 10 minutes.

How To Prepare Pesto

There are many variations, I will mention only a few:

Rocket pesto: Rocket salad, pecorino, nights, fresh ricotta and extra virgin olive oil.

Sicilian pesto: Tomatoes, ricotta, Pine nuts, basil and extra virgin olive oil.

Avocado pesto: is nothing more than a revisited version of guacamole, with cashews, mint, chili pepper.

Zucchini pesto, of beets, of black cabbage, of green beans, of spinach.

I often prepare one with the leftover vegetables that I find in the refrigerator.

How To Prepare Pesto

In our School pizzaioli joined our practical course to become a pizza chef, Mr. Leo from Argentina. In his area they prepare pesto but with a variation: In place of pine nuts impossible to find, they use nuts. Even so great.

You got hungry? You just have to prepare a good pesto with the ingredients you have in the pantry. Before moving on to greetings, as usual, I remind you of some useful links that you can find here on my site.

Here you can download my latest book which is called: NOT ONLY PIZZA, just follow this link.

Here you will find instead over 300 pizza recipes freely available, add it to your favorite sites, it will surely be useful next time you prepare pizza at home.

Visit my youtube channel, hundreds of pizza video recipes are available.

 

Appointment in a few days for more news about pizza.

Ciao

Silvio Cicchi