Category Archives: Herbs

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

 

Grow Basil at Home

Grow Basil at Home

Grow Basil at Home. Spaghetti with tomato sauce, Caprese salad, margherita pizza are just a few recipes they have the basil as the main ingredient. I am not exaggerating when I say that it is probably the most famous and used aromatic plant in Italian cuisine.

To always have it at hand both at home and in the pizzeria, we just have to plant it in pots. Let's see how to plant it. For a good result it is better to use a terracotta pot, lay stones on the bottom to avoid water stagnation.

Grow Basil at Home

Moisten the soil before sowing or transferring the seedlings, bury the seeds at ½ centimeters and about ten centimeters apart. Cover everything with soil and water.

To obtain always luxuriant plants, always keep the soil moist. Do this work early in the morning. It grows very fast, already after four weeks it can be harvested.

Grow Basil at Home
Grow Basil at Home

Grow Basil at Home

Although it is a predominantly summer plant, you can make an attempt to grow it even in winter, must never miss direct light and keep it indoors at a temperature around 20 degrees.

Little light in the house? Use indoor grow lights.

Grow Basil at Home

With the arrival of the new year, our Practical Courses to become a pizza chef return to our school of pizza chefs. You can find all the information at this link.

Finally you can download my latest book is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. It is possible to download it from this link.

You lack the time or resources to come to our school to take a practical course? All you have to do is sign up for our fantastic "Online Pizza Chef Course", you download it on your pc or mobile phone and it's done. All information at this link.

Find out more 300 pizza recipes freely available here on our website entirely dedicated to pizza. Be found here.

In the meantime, if you have some free time, visit our YouTube channel with lots of video pizza recipes proposed by the pizza chef students who attend our practical courses to become pizza chefs.

 

See you soon

Silvio Cicchi

 

The Cime Di Rapa Wild

The Cime Di Rapa Wild

The Cime Di Rapa Wild. The top wild turnip is a plant that grows wild throughout Italy. It is usually called (It depends on the area) under different names: Brassica Rapa, Rape wild, kohlrabi, or as in our "Rapacciuolo" area. The stem of the plant is tough, then unwrapped, but the top reminiscent of a broccoli is yummy. It has a sweet taste and less bitter classic turnip greens, but it is cooked in the same way: Boil then redone in the pan. Try it with orecchiette, or as I do in lieu of broccoli on pizza, an absolute delight.

The Cime Di Rapa Wild

The often found on roadsides where they grow wild. It is rich in minerals such as calcium, phosphorus, C vitamin, B2, In addition to a high content of antioxidants. It contains many proteins and is fine when used in place of meat.

The Cime Di Rapa Wild

The cows are particularly greedy of this plant.

The Cime Di Rapa Wild
The Cime Di Rapa Wild

If you are not an expert in recognizing the plants, I suggest you always help some people with more experience.

The Cime Di Rapa Wild
The Cime Di Rapa Wild

Before you move on to greetings, I wanted to remind you of some utility links that you can find here on our site:

The Cime Di Rapa Wild

Our school pizza

The calendar of upcoming professional courses in programming.

The fantastic professional course of pizza online.

You can finally download my latest book is called: NOT ONLY PIZZA-What should have all the pizzerias in your menu. You can find it at this link.

For suggestions and ideas on how to prepare for the next pizza to your door, visit our Youtube channel

 

See you soon

Silvio Cicchi