The Pizza Esplanade Description and Recipes

10 April 2015 silviocicchi

Pizza Esplanade. Today I will try to clarify one of the more complex concepts of pizzeria. Around the word "plateau" in the greatest confusion reigns pizzeria!! Very often the case that customers order an esplanade for 2 or for 3 people without really knowing or know the meaning of this term.

The pizza esplanade was born many years ago as a unique bakery product, it is a thin focaccia white, without any seasoning, it is crispy and crumbly.

With the passage of time, each region has made its own recipe, very often inappropriately using the term esplanade, and unfortunately, always at the expense of crunchiness and crispness of the product.

Pizza Esplanade As It Should Be

The esplanade should be a simple focaccia thin and crisp without any seasoning or stuffing. Once baked, It can be stuffed at will, with mortadella, arugula, cherry tomatoes, tuna, ham and many other ingredients that do not release water, the esplanade, It is inumidita, lose its crunchiness.

Pizza Esplanade How Should Not Be

Too often over the counter by pizzerias it reads the indication of pizza esplanade for a product of "open space" has nothing, you know very well that if you add tomato or mozzarella on a thin pizza, the result will not be sure of a product crispy and crumbly, as the tomato mozzarella, It contains a lot of water. It would be appropriate to call this product "pizza dish great for 3 the 4 People "

Conclusions

I am a simple pizza, I'm not a judge, then I would never dare to criticize products that over time have earned a place in the regional culinary traditions, products such as the esplanade of Romagna, the esplanade Roman, the esplanade of Calabria or the esplanade Sardinian, exceptional products, all boast of the title esplanade, but all different.

It is evident that with the passage of time the term esplanade, It is no longer used to distinguish the characteristics of a product, but it is to indicate a type of thin pizza, that can be stuffed in many different ways. Good to know. All this suggests to me a good idea for my next creative recipe .... How about a taste of my calzone "esplanade"??

What is your opinion? How do the esplanade in your region? Let us know, leave your comment on this page.

Want to know more curiosity about the term "open space"? here's a good one for you wikipedia. Clicca who.

Culture, Recipes

Pizza Rucola le 25 Best Recipes

8 April 2015 silviocicchi Leave a comment

The Pizza Rucola. Only a few pages of the calendar to detach and I celebrate my first 40 years from the day when for the first time I baked a pizza in a wood oven. I would like to keep track of all the pizzas I have prepared, but. ... .it was possible, I lost my notes many years ago..

Pizza Rucola le 25 Best Recipes

Arugula as an ingredient on pizza, is considered a "new" if we take into account dela long history of pizza from the time of Queen Margherita of Savoy today. Until 20 years ago nobody would have imagined that the rocket could become one of the most requested topping of pizza toppings, it is only by years 90 that has made an appearance on the menu of pizza on the peninsula.

It is since then that he began his triumphal march right up to modern times where every pizzeria in the world offers its rocket pizza combined with other ingredients. For all the curious who are wondering right now how is called the rocket in the US, UK Australia or many other parts of the world, the answer is "Rocket Salad”.

I explained in my previous article the big difference between the wild rocket and rocket salad and pizza joint, if you feel like you can deepen click here.

For those who are looking for the perfect pairing to prepare at home or in a pizzeria pizza with rocket, I have prepared a list of 25 pizzas with rocket Popular in Italy and around the world.

Pizza Rucola le 25 Best Recipes

Arugula and cherry tomatoes: Classical, present in many pizzerias, pizza with mozzarella on which once baked is added the arugula and cherry tomatoes cut clove flavored.

Raw arugula and parmesan cheese: module can be ordered anywhere in the world view of his popularity, It is prepared on the basis of a daisy, to which it is added once baked ham sliced, arugula and shaved Parmesan cheese are added.

Arugula and potatoes: Pizza tasty and delicate, the base is that of a pizza focaccia with potatoes, with addition of fresh arugula.

Arugula and shrimp: Based on a white pizza with mozzarella, They are added shrimp browned in a pan with a clove of garlic oil salt pepper and parsley, following is added to the rocket before being served.

Arugula and Parmesan bresaola: Bresaola as an alternative to ham, thus the basis of a daisy, bresaola sliced, arugula and parmesan cheese.

Rocket and stracchino: Excellent, stracchino cheese is a very delicate, then he manages to bring out all the qualities of the rocket. White pizza with mozzarella and stracchino, cooked you add the arugula.

Mozzarella and arugula: The simplest, but for this one of the most requests, white base with mozzarella and cooked, add the arugula.

Rocket and salmon: A feast for the eyes and the palate, prepared on the basis of a white pizza with mozzarella, just cooked you add the arugula and smoked salmon, cut into small pieces.

Other pizza with rocket:

Focaccia with ham and arugula:

Ricotta and arugula

Pizza rucola e speck

Cheese tomatoes and arugula

Arugula and tomato tuna

Fresh tomato peppers and arugula

Rocket parmesan and balsamic vinegar

Arugula shrimp and pink sauce

Buffalo and rocket

Corn Rocket and parmesan cheese

Rocket pesto and sun-dried tomatoes

Cherry tomatoes and arugula growth

Salmon cream and rocket

Onions pecorino and rocket

If you want to know more about rocket, you can consult wikipedia.

How do you prepare the pizza with arugula at home? Give your recipe in the comments section of this page.

Herbs

Topinambur in Cucina 10 Fantastic Recipes

5 April 2015 silviocicchi 2 comments

The Topinambur is a fantastic plant with multiple beneficial properties. During my childhood living in the countryside, I was surrounded by these plants, grew everywhere, the sides of the roads, fallow land and the ruins of abandoned houses.

I gathered the flowers of this plant as gifts to my girlfriend, not yet know the properties of this plant, but I was hoping to win it with flowers. If only I had imagined the beneficial properties of this plant and its tubers are delicious to eat, Instead of flowers I could give him the tubers, maybe things would have ended differently.

It is only after many years, in my work as a chef I discovered the virtues of this plant and its use in the kitchen, and are now continuously to its research, not more than flowers but his precious tubers.

The Jerusalem artichoke Properties

Its scientific name is Helianthus tuberosus, is also known by the name of truffle brown, the Jerusalem artichoke (Jerusalem artichoke), for many years was a valid substitute of modern American potato.

Perennial, blooms in late summer, has beautiful golden yellow flowers. There are two types: the white early, commercially from August, and type burgundy available from October to late spring.

Its tubers you get a very good meal food.

It does not contain gluten, therefore perfect for those suffering from celiac disease, with its flour can make delicious pizzas for celiac.

Its tubers, once collected should not be peeled, but only brushed and washed, the cuticle that covers them is very digestible.

Its tubers can be consumed in the same way in which usually consume potatoes.

80% water, protein, sugars, carbohydrates and dietary fiber. Vitamin A, some of the group B, Minerals: potassium, magnesium and iron. Amino Acids: Asparagina, hill, arginina.Contiene inulin, a molecule with excellent nutritional properties. Perfect for diabetics, has the property of lowering the level of absorption of sugar and cholesterol from the intestine.

Jerusalem artichoke recipes — Omelette said topinambur

It has a pleasant flavor, a mix between artichoke and potato, it is advisable to consume it raw if you want to keep intact its properties.

Vitamin A that contains useful functions of sight, B vitamins are helpful in case of fatigue, anemia e stress. Possesses great energy properties, it is therefore recommended in the diets of the elderly and children.

risotto al topinambur — Delicious risotto with Jerusalem artichokes

you can grow it in pots on the balcony or in your garden, in the same way in which the potatoes grown.

The Jerusalem artichoke in the kitchen

As the title of this post, 10 recipes with .... Well actually are many more than ten, it is possible to prepare in the same way in which the potatoes prepared, boiled, fried, baked, stir fry, Steamed. Finally, you can use it raw, grated into your salad, or slice it finely and seasoned with lemon. The next time you go to the supermarket, buy the meal of Jerusalem artichokes and a pizza preparateci!!

risotto with Jerusalem artichokes — Risotto with Pumpkin and Sweet Potato

Know Jerusalem artichokes? Leave a suggestion for a recipe in the comments of this page.

If you want to learn more about this plant, consultation wikipedia by clicking here.

Jerusalem artichokes baked — Topinambur al forno

Recipes, Puff pastry recipes

Parisian Pizza Recipe and Preparation

3 April 2015 silviocicchi Leave a comment

The pizza Paris is one of the most classic rustic pizzas belonging to the Neapolitan cuisine and traditions. It's not a pizza dish that you will find in restaurants or pizzerias able to order from the comfort of the table, but you can find it in rotisserie and in many pizzerias takeaway. If you're planning a trip out to Naples, revenue in any "pizzetteria" and ordered a slice of pizza in Paris. The Neapolitans are fond of their culinary traditions, and wherever they go with export if jealously the secrets of their specialties, I got to find the pizza Parisian also take away pizzeria in Milan and elsewhere in the peninsula.

It is very special as the type of pizza, is a rustic stuffed, the lower layer is done with the classic pizza dough, the filling is made with tomatoes, baked sliced ham and provolone cheese type also cut it into slices, the top layer is made with puff pastry, crispy and tender at the same time.

Pizza recipe Parisian

The pizza Paris is very easy to prepare at home, and even cooking made with the oven at home is not very difficult. The greatest difficulty is the fact that the preparation of the dough for pizza and the preparation of puff pastry requires a long time, so many are those who decide to buy at the supermarket for a basic pizza ready, a roll of puff pastry ready and 20 minutes realize this recipe. In case you are going to prepare you for the pizza dough, you can follow all instructions in our previous article. If you are a true lover of the kitchen, and you are going to also prepare the pastry fast, you can see our recipe by clicking here.

Preparing Pizza Paris

With a paintbrush, grease the base of the pan with extra virgin olive oil and with your fingers, flattened dough for pizza.

Season with tomato, add the slices of ham and provolone cheese, sliced.

Once the work of filling, cover the top with a layer of pastry. Pursuing here and the holes with the tip of a knife to avoid bulges during the cooking stage.

Preheat your oven to good 200 degrees and bake the pizza for about Paris 20 minutes. When the dough has reached a perfect golden brown, you can crank out your pizza rustica.

This pizza is great to serve as a partition in the morning, or as a snack for your kids. It keeps perfectly for the next day in the rare cases where the remaining leftovers.

If you like this recipe, share on social.

Leave your comment on this page.

Paris and the Parisians on wikipedia

Recipes

Focaccia Genovese Traditional Recipe

1 April 2015 silviocicchi 1 comment

Focaccia Genovese. Liguria is a region rich in traditions and culture. The first time I visited the Liguria (many years ago) I was enchanted by the typical characteristic of those places. One morning I was when I went to breakfast at the bar, I saw the gentlemen at the table intent on enjoying their cappuccino, until nothing strange, but after a moment I realized that I consumed not the cappuccino with a common brioches, but with one cake. As a good pizza maker, I could not help but order the same breakfast. It is from that morning I met the focaccia Genovese, it was love at first sight!

Genoese flat bread — Typical Focaccia Genovese

Photo taken from: http://www.lericettediteresa.it/

It is called by all the Genoese "fugassa"And has become a garrison"slow food”.

Often used in place of bread, is high not less than 2 cm, usually consumes already with breakfast, as a partition in the morning or as an aperitif, accompanied by a glass of white wine, the famous "gianchetto”.

The thing that sets it apart from most other types of flat bread that is before the last rising, is coated with an emulsion consisting of extra virgin olive oil, water and salt.

Focaccia Genovese Recipe

La Focaccia Genovese needs at least 6 hours of leavening seen that for its dough we will use a flour reinforced, then knead in the morning and then fire it in the evening. Given its softness, this pizza is preserved perfectly without losing its characteristics for a few days.

To prepare a baking sheet 30 x 40 centimeters which are the standard sizes of the home oven, you'll need:

600 grams of flour type 00 Reinforced (in 280-300)

400 Ml of warm water

10 grams of yeast

30 Ml extra virgin olive oil

20 grams of salt

2 tablespoons sugar

Preparation of focaccia Genovese

In a container knead the ingredients adding salt only at the end of the dough. The dough having a high percentage of water will prove to be sticky. Do not worry, must be so.

Sprinkle a baking pizza with extra virgin olive oil, pour the mixture in the center of the pan and grease it well with oil to prevent during the leavening to form a crust.

Let stand for 4 hours in a warm place in the house.

Spent the first rising phase, roll out the dough with your fingers on the entire surface of the pan and let rest again for the second leavening phase for other 2 hours about.

He spent two hours, take your pizza yeast and practice of the holes with your fingers along the surface. Take a glass, fill half water and half of extra virgin olive oil, emulsionatelo well and spray it over the entire surface of the pizza. Add salt as seasoning and bake in the oven pre-heated to 200 degrees for 15/20 minutes.

Leave your comment on this page.

If you want to learn more about Liguria, click here.

Recipes

La Focaccia Pugliese Recipe Mediterranean

30 March 2015 silviocicchi 2 comments

The Focaccia Pugliese. Puglia is a beautiful region, rich in history, culture and traditions. At his kitchen belong many recipes, with a characteristic that distinguishes them from all other regions, different recipes in relation to the seasons. During the spring and summer, are preferred vegetables and fish, while in the other seasons predominate legumes, the homemade pasta topped with different sauces, alone or combined with vegetables and fish.

Who knows the Puglia, surely knows the "orecchiette with ragu of horse meat", or the "orecchiette with turnip greens", the "Chicory with mashed beans", all recipes closely related to Mediterranean cuisine, cavatelli with mussels, or baked rice, Bari.

The recipe that we will discuss today is the famous "focaccia Puglia"

This product, is marketed throughout the peninsula, it can be found in most supermarkets. It is a thick focaccia, the dough is made with flour, water, sale, oil, yeast and potatoes. The sauce is made with cherry tomatoes, olives and oregano.

Ingredients of the cake Puglia

To prepare a good focaccia Puglia and cook in your oven at home you will need:

500 grams of flour

Cherry tomatoes

2 medium potatoes

Extra virgin olive oil

10 grams of yeast

Oregano, sale wholesale.

Preparation of the Apulian focaccia

Boil the potatoes and peel them. Dissolve the yeast in a glass of warm water (20 degrees around) In a container, pour a little 'flour, schiacciateci inside the potatoes and add the yeast. Stir with a fork the mixture with flour and baking potatoes. Add a little 'salt and started to knead aggiungento as the other flour.

When the dough no longer requires flour, casks una palla, Cover the container with a cloth and let rise for 2 hours.

Preheat your oven 240 degrees.

Grease a baking pan with extra virgin olive oil and stendeteci the dough.

Season the pizza with cherry tomatoes, cut in half, green and black olives, oregano, oil and salt. The cooking will take approximately 30 minutes, controlled edge, when it will be perfectly golden sfornatela.

Serve piping hot.

Focaccia Pugliese you can eat accompanied by mozzarella burrata or stuffed with mortadella. And 'perfect if served in place of bread.

How do you prepare the cake Puglia at home? What is your recipe? Leave a comment on this page.

Puglia on wikipedia.

Recipes

The Recipe Pizza Gorgonzola

28 March 2015 silviocicchi

Article updated on 24/12/2022. The Pizza Gorgonzola. Yesterday, in one of my usual trips,I was in a small town near Milan named after well-known: Gorgonzola. At the sight of the road sign indicating the name of the locality, I got the usual culinary inspiration. My first stop was at a small local company, producer of this typical cheese. I found a dealer disponibilissimo, that after making sure that I was a "Southerner", with its perfect Milanese accent wanted to show me fiercely whole rigmarole production of their cheese.

The massive forms of gorgonzola they produce, weigh about 12 pounds each, produced exclusively with whole milk, "marbled" with streaks of green inside, which are the product of the said mold process marbling. Although it is a cheese DOP recognized by the European Community since 1996, there are two very different types:

DOLCE: that is creamy and soft and slightly spicy, characteristic flavor of gorgonzola we all know.

SPICY: With a flavor much more decided and stronger, hard cheese, more consistent and friable, very similar to blue cheese French.

This cheese, besides being eaten "smooth", can be spread on a slice of bread, can be consumed as do the British, smeared on "digestive biscuits" as a dessert after a meal, in combination with other ingredients in the preparation of sweets, in risotto, as a sauce for polenta, Gorgonzola is also the main ingredient in the creation of the cream with four cheese for pizza.

After completing the purchase of my precious sweet gorgonzola, upon my return home I could not resist and decided to get ready one of my favorite pizzas:

The Pizza Gorgonzola.

The dough for the preparation of this delicious pizza, is the same dough standards that we use for all other pizzas, available in my previous article which you will find by clicking on this link.

After the rising phase, roll out the balls of dough to obtain 4 disks diameter 30 centimeters.

Preparing Pizza Gorgonzola

To be able to fully enjoy all the scents and flavors of this delicious cheese, prepare this pizza on the basis of a daisy.

Pour the tomato on the disks of dough, add a generous layer of mozzarella and finally crumbled over the entire surface of the chunks of gorgonzola.

Bake in your oven preheated to 250 degrees your gorgonzola pizza that after about 10 minutes, when the board will be completely gilded will be ready to serve to your guests. Add a few leaves of fresh basil.

The right match for this cheese, is a good Red wine robust and full-bodied.

Pizza Nutella and Philadelphia Fabulous Dessert

27 March 2015 silviocicchi

If you are always looking for new ideas for delicious surprise your dinner guests, or are looking for new pizzas to be added to the menu of your pizzeria, here is the Nutella pizza and Philadelphia.

Pizza Nutella and philadelphia with cocoa and icing sugar

I have not yet happened to a client who said "no" to this incredible marriage of delicious flavors, children simply adore, not to mention the adults who go absolutely crazy!

It is very easy to make a pizza at home, even for those who are beginners, a few simple ingredients that make this pizza the "number one" among the dessert pizzas to offer your guests.

The timing of the preparation of the pizza nutella and Philadelphia are very low and you can prepare it in advance as it should be eaten cold (not in the fridge).

Pizza Nutella and Philadelphia: The Preparation

Pizza dough

Recipe homemade pizza
Ingredients	Note
Flour500 grams	DO NOT use flour with baking powder already mixed in, or mixtures of meals. If you want to eat your pizza tonight for dinner, used a normal flour type "0", if it is produced from some local mill even better.
Water250 grams	Your tap water is not cold, around 20 degrees.
Extra virgin olive oil1-2 spoons	It is not of fundamental importance, but a few tablespoons of oil will improve the gluten of your pizza.
Sale5-10 grams (1-2 teaspoons)	Shortly sale, and never in direct contact with the yeast. To avoid making mistakes, add it to your mixture near the end.
Fresh yeast2-3 grams	It's not a typo, fresh yeast 2 the 3 grams. Considers that a cube of yeast bought at the supermarket weighs 25 grams, BUY therefore only a few crumbs. The granular yeast is fine but being dehydrated ferments, leavening take longer tempo.Non absolutely use the baking powder in sachets with or without vanillin..

If you have no experience in the preparation of the dough for pizza and rising, I suggest you read this my previous article.

Divide the dough into 4 balls and let them rest for an hour the rising phase in a container with lid.

After the rising phase flattened balls pizza to obtain 4 discs of dough by the diameter of 30 centimeters.

Season the circles of dough with salt, a drizzle of extra virgin olive oil and rosemary that will be removed after cooking.

Bake in your oven preheated to 250 degrees for 10 minutes, when the board will be perfectly golden, baked buns and let them cool by removing the rosemary.

Pizza Nutella and Philadelphia: Preparation of the ingredients

In a bowl, pour the Philadelphia cheese and Nutella, mix well and spread the cream on your pizza focaccia.

To make elegant presentation of Pizza Nutella and Philadelphia, sprinkle with cocoa powder and powdered sugar. If it is to your liking, you can add a sprinkling of chopped almonds. In the dessert pizzas, you can use a sprig of fresh mint in place of fresh basil that is commonly used in the presentation of the pizzas.

Serve the pizza dessert accompanied by a glass of prosecco!

10 Ways to Prepare the Pizza Tonno

25 March 2015 silviocicchi 6 comments

The pizza tuna is present in all the menus of pizzerias in the world. Tuna is a food that keeps well in the classic packaging canned in oil and therefore is used frequently as an ingredient in a pizzeria for pizza either alone or combined with other ingredients, to surprise and satisfy the needs of all customers.

The pizza and tuna ....

Doing this work for many years, I happened to meet many customer requests, various pizzas with tuna combined with other ingredients, but there are some that make the perfect combinations for the palate, and which are more requests than other.

In supermarkets large or small, you will find different kinds of tuna packed, the natural, in seed oil, in olive oil. The same tuna inside the packages can be of different types, whole or crumbled to pieces. The best product to achieve a good pizza, is the tuna in olive oil and in pieces, that can crumble on pizza. Never forget that the pizza was born as "poor", then, few ingredients ... ..but good.

In this article I wanted to show you what are the most common approaches that are required in a pizzeria that you can do with tuna.

Pizza tuna and ....

Pizza with tuna and olives: The tuna pizza with black olives prepared with the base of a daisy to which is added the crumbled tuna and black olives before being baked.
Pizza tuna and onions: Combining the most popular by far, Both as a seasoning for a cake, both on a red pizza with tomato and mozzarella, Pizza with tuna and onion is the rustic Mediterranean for excellence.
Pizza tuna and tomatoes: Light and nutritious at the same time, is prepared on the basis of a focaccia, are added to the tuna in olive oil crumbled, cherry tomatoes cut clove seasoned with salt and rosemary, before being baked.
Pizza tuna and artichokes: Another perfect match and in great demand, think the same ingredients are also used to prepare one of the most popular sandwiches. Despite the version with tomato is very popular, is also delicious taste it only with mozzarella.
Pizza tuna and zucchini: Two delicate ingredients made for each other, make this one of the pizza Popular, not to cover the delicate flavor of the ingredients, This pizza is made without the tomato, but with a generous layer of mozzarella.
Corn and tuna: Pizza for refined palates, simply topped with mozzarella, sweet corn beans and pieces of tuna in olive oil crumbled before being put in the oven. When cooked, you add fresh basil leaves.
Gorgonzola and tuna: Everyone likes, The tuna combined with gorgonzola sweet or spicy it, make this pizza a delicacy on the palate of the most demanding customers.
Sicilian eggplant and tuna: The Sicilians have made a pizza of their tradition, The combination of the ingredients of the Sicilian pizza is unique: Tomato, mozzarella,crumbled tuna, eggplant sautéed, capers and black olives.
Tuna and arugula: Pizza with tuna and rocket began to appear on the menu of pizza only recently, but has already gained a wide range of admirers, Depending on the tastes of the customer can be prepared on the basis of a daisy or on the basis of a focaccia. Excellent!!!
Rustica with tuna and pickles: This delicious pizza rustica Mediterranean is the top of the stuffed pizzas, perfect match, and can be stored for a few days in the refrigerator without deterioration. The best pizza to be offered as an aperitif for your guests paired with a glass of robust red wine.

Do you have any other recipe of pizza to prepare your home with tuna? Leave a Comment.

If you want more information on tuna, you can consult the encyclopedia wikipedia

Herbs

Mallow Guide Collection and Use in Cooking

24 March 2015 silviocicchi 5 comments

Mallow Guide Collection and Use in Cooking. Mallow is a very common plant in the whole Mediterranean area and submontane. You can find it in uncultivated grasslands in the ruins of old abandoned houses and along the country roads.

It was one of the first plants that I have learned to recognize, and with great pleasure I remember my childhood, at the age of 7-8 years my grandmother asked me to go and pick mallow to make a decoction to feed the pigs, remember that put on the fire this big pot and threw us into the mauve I had collected, brought to a boil and then was fed to pigs with bran. The grandmother was not aware of the active technical, but as the tradition that had been handed down from generation to generation knew that was good and disinfected. Internet did not exist yet, and the phone and the encyclopedia paper came many years later.

Mallow Guide Collection and Use in Cooking

Today everything is easier, mauve and just type "submit", and is pssibile know everything about this plant, shame that many people do not know at all this beautiful plant with 1000 beneficial properties.

Mallow Guide Collection and Use in Cooking

Properties mallow

It is a herbaceous plant, can reach one meter in height, the stem is covered with hair. The leaves are scattered and petiolate, of different shapes, the flowers are gathered in bundles of the leaf axils, pedunculated with a corolla with five petals pinkish or rosy-purple striae with more charges.

For use in the kitchen or herbal gather leaves and flowers. The leaves are left to dry in the shade then preserved in paper envelopes, the flowers are preserved in glass jars away from direct light.

It is rich in mucilage, contains potassium, calcium oxalate, pectin and vitamine.

Leaves and mauve flowers have the same properties and home treatments can be used separately or blended. Property: lassativa, antiflogistica,emollient, bechica, OFTALMICA.

Preparations mallow attenuate the state of inflammation of the mouth and throat, are expectorants in case of bronchitis and phlegm, soothe inflammation, regulate the intestines and it soothe the pains. They are suitable for the delicate organism of children and the elderly.

The Malva in the kitchen

Very famous since the time of the Greeks and Romans mallow has maintained its reputation until today. You can eat it raw in salads or mixed with other vegetables. It is really outstanding in soups, risottos and pasta sauce with its slightly sweet flavor. The flowers can be used to soften the dishes, as being edible leaves.

In the kitchen, you can add it to your creations by chopping the leaves and flowers and adding it with the onion, parsley garlic celery and carrots.

Here are some recipes that you can carry with mauve:

Rice soup and mauve, broth with herbs, broth with mallow, spaghetti with herbs, Gnocchi with mallow, fettuccine with herbs, soup mallow meadows, soup and mauve daisies.

The pizza is delicious mallow, should be treated as a simple vegetable, blanched and rebuilt a few minutes in the pan along with garlic, Tomato, mozzarella and mauve, A delicious pizza with the flavors of the past.

If you prepare the ice for an upcoming party at home, I suggest you put a flower mallow in each ice cube. The result will be very nice to see.

PS: The news published here simply for informational purposes, do not want to lead you to self-diagnosis or self-treatment, for health problems is always advisable to consult a doctor.

To learn more about the mallow, you can consult wikipedia

If you already use the mauve in the kitchen, post your recipe in the comments.

Silvio Cicchi

The Pizza Esplanade Description and Recipes

Pizza Esplanade As It Should Be

Pizza Esplanade How Should Not Be

Conclusions

Pizza Rucola le 25 Best Recipes

Pizza Rucola le 25 Best Recipes

Pizza Rucola le 25 Best Recipes

Topinambur in Cucina 10 Fantastic Recipes

The Jerusalem artichoke Properties

The Jerusalem artichoke in the kitchen

Parisian Pizza Recipe and Preparation

Pizza recipe Parisian

Preparing Pizza Paris

Focaccia Genovese Traditional Recipe

Focaccia Genovese Recipe

Preparation of focaccia Genovese

La Focaccia Pugliese Recipe Mediterranean

Ingredients of the cake Puglia

Preparation of the Apulian focaccia

The Recipe Pizza Gorgonzola

The Pizza Gorgonzola.

Preparing Pizza Gorgonzola

Pizza Nutella and Philadelphia Fabulous Dessert

Pizza Nutella and Philadelphia: The Preparation

Pizza Nutella and Philadelphia: Preparation of the ingredients

10 Ways to Prepare the Pizza Tonno

The pizza and tuna ....

Pizza tuna and ....

Mallow Guide Collection and Use in Cooking

Mallow Guide Collection and Use in Cooking

Mallow Guide Collection and Use in Cooking

Properties mallow

The Malva in the kitchen

Executive chef pizza