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.
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.
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.
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.
Here are the ingredients for the preparation of pesto:
Extra virgin olive oil
100 grams of grated Parmigiano Reggiano
100 grams of fresh ricotta
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.
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.
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.
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.
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.
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.
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
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.
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.
If you are not an expert in recognizing the plants, I suggest you always help some people with more experience.
Before you move on to greetings, I wanted to remind you of some utility links that you can find here on our site:
The Pizza With Spices Of Health. The spices commonly use every day in the kitchen to flavor our foods, they are ours great allies. They are a great help to our health and prevention of many diseases. Some of them are very rich in beneficial properties that can strengthen ours immune system and are capable of regulating blood sugar levels as well as cholesterol.
Let's make ourselves happy with a pinch of Curcuma, ginger or cinnamon.
Originally fromEast possesses exceptional properties. Recent studies have evaluated the usefulness of this plant for the prevention of type diabetes 2. It strengthens the immune system and has anti-inflammatory and painkilling.
Pizzas with turmeric we have made many. Here are some pizzas:
extraordinary plant a thousand virtues. Promotes the digestion it helps our body to purify itself. Prevents the sore throat and flu. excellent painkiller for arthritis sufferers. Reduces cellulite, and it is called spice fat burning.
Curry and a mix of oriental spices Indians and used all over the world. One of the main spice turmeric contains is followed by ginger and black pepper. It also contains cumin cardamom, cloves and saffron. A delightful mix of healthful spices.
What Vegetables To Use A Good Pizza.Una of the few good things about this “infamous” global market in which we found ourselves without any fault, it is for sure that you can find on stocked counters of the big chains of supermarkets of beautiful vegetables and fruits in all seasons.
Until a few decades ago it was almost impossible to put on their menu of pizza, pizza with zucchini, eggplant or peppers as they were and are still vegetables that normally follow the cycle of the seasons, then during the winter many pizzas with vegetables and greens were not available. Now they are imported daily from the hottest countries and within 24 hours end up directly on our tables. But…have you ever wondered where they come from? Did you know that in other countries the regulations involving the use of pesticides and fertilizers are different from ours?
To get a good pizza with vegetables is important to choose seasonal vegetables, those that are commonly referred to “zero kilometer” carefully chosen on the market stalls from local producers.
Surely will be of assistance to the following table that clearly indicates what time of year you can find all the vegetables and vegetables in our country:
What Vegetables To Use A Good Pizza
Always choose vegetables following this table in the preparation of delicious pizzas and implementation of first and second plates in the kitchen, your sure customers will appreciate the superior taste of a vegetable harvest in the garden at the right time of year.
What Vegetables To Use A Good Pizza
For all those who own a small plot of land and have plans to produce their own vegetables, we publish this interesting chart that indicates how long it takes certain greens and vegetables to get to maturity since are sown.
The pizzas with vegetables is a topic to which we devote ample space in our professional courses Pizzaiolo at our school pizza. If you want more information about our professional courses, Click this link.
If you make pizza at home for your dear guests is a problem, we suggest you investigate this topic at the page of our useful PIZZAIOLO OF ONLINE COURSE. E’ easy, suitable for all, It contains many useful video and post to read. Participate in our professional course is simple, you can access at any time when you have the time available, simply login to our website. You receive directly to your home via the postal service a certificate of participation in the course issued by our school. In a few days you are able to prepare a great pizza and quality that will have nothing to envy to those of nearby pizzeria in your home. More information about the course Online You can be found here.
Or use Shallot Onion Pizzeria. I think the world only Italian people can talk about food during lunch, or watch these cooking shows on television we are killing in any channel. Sometimes it happens that the guest on TV is some valid Chef, but in most cases the person being invited to prepare the dish of the day is some pseudo Chef with an equally poor cultural knowledge to pass on to its listeners. E’ precisely the case today, at lunch, sitting in front of a fantastic dish vinci Grassi prepared by Mrs. Paola, we had to put up with a guy who was wearing a jacket that Chef, the question of the well-known presenter of the television program failed to give a clear answer on what the difference was between the common onion and shallot. It is now clear that the word is used in the kitchen shallot by many chefs to look cool and cultured, out of turn, Also used in the sauce where we should onion.
Or use Shallot Onion Pizzeria
I live in the countryside, then vegetables and vegetables are for the inhabitants of this region, daily bread. I repeated the same question to diners seated at the table with me at that time, and I got different answers. Come to order: The baby to 13 years has been associated with the word “shallot” to another, thus responding: The shallot is a “loser, one that brings bad luck, Then he added: the 17 is an unlucky number. The result was a great general laughter, and they all wanted to have their say. The greatest of 15 age, very cute, he immediately said that was nothing more than a different kind of onion. Followed immediately intervened my mother (85 age) who by his wisdom said: I know that kind of onion, but that crap is not worth anything, think of the poor farmer who after so many months of hard work in the countryside, He was faced with a poor harvest, that is, these small onions that were worthless. All they preferred to plant the large onions, more weight means more gain.
On reflection….all had correctly answered my question.
We know that in our country everyone who takes a pan in hand is quite capable of sauté with a little extra virgin olive oil and chopped celery carrots and onions, these things are handed down from mothers, fathers and uncles even if we are not chefs, but….many of us could really tell whether it was used the shallot or onion common? You want the answer? Nobody.
Or use Shallot Onion Pizzeria
E’ only in recent years that has entered the Italian kitchens because of its particular taste that puts some dishes highlight. Its bulbs are literally identical to those of onion but of smaller size, rarely exceeds 5 cm. E’ You can find it in different colors, rosso, viola, yellow, white or gray. The most traded quality (PGI) is that of the type “Romagna”.
Onions and shallots are both perfect used as bases for pasta dishes, seconds or raw on salads, the only thing that differentiates them is that the shallot has a slightly milder flavor and at the same time with a little more aromatic aftertaste garlic.
The taste of onion as that of garlic remains persistent in the mouth, while the shallot weigh down a lesser extent our breath.
And what is best pizzeria in use?
To give you a better answer than that of the pseudo chef intervened in that television program, I will only suggest good advice:
Use the onion when preparing a pizza strong taste!!
If your pizza has the delicate ingredients, definitely opt for the shallot, your pizza will be equally tasty, but you will not risk to leave your guests with a breath of onion. I remind you that the same goal can be achieved using the delicious red onions on your pizza, see this post.
All those who participate in our Professional courses of Pizzaiolo at our school, know the differences between the onion and shallot, We prepare all the great morning buns with shallots and onions. If you are “unlucky” because you do not have time available to come to our school to attend the practical course, I recommend you take advantage of our course of professional pizza maker Online. The course contains many videos and many articles and tricks to get at your home or in your business a fantastic quality pizza. More information about the course onlinebe found here.