Powdery mildew of the sage

  Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work

Delicious vegetarian polenta recipes With Artichoke And Pea Sauce

Today we prepare together vegetarian polenta recipes with artichoke and pea sauce, using POLENTA VALSUGANA la Classica, made with 100% yellow corn flour made from selected beans, ready in just 8 minutes. also, POLENTA VALSUGANA la Classica is perfect for preparing traditional dishes, thanks to its versatility and ease of preparation. vegetarian polenta recipes with sauce is a unique, versatile and delicious dish, perfect for family lunch! also, a quick and easy recipe to prepare, which puts everyone at the table, adults and children alike. Few and simple ingredients will be needed to prepare these vegetarian polenta recipes topped with artichoke and pea sauce, a vegetarian sauce, therefore ideal also for those who do not eat meat.

Nutrition Facts

Servings: 4
Amount per serving
Calories 224
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1.2g 6%
Cholesterol 0mg 0%
Sodium 875mg 38%
Total Carbohydrate 43.3g 16%
Dietary Fiber 9.1g 32%
Total Sugars 4.1g
Protein 9.1g
Vitamin D 0mcg 0%
Calcium 112mg 9%
Iron 3mg 17%
Potassium 359mg 8%
*The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.

Preparation time: 5 min
Cooking time: 15 min
Ready in 20 min

1.8 litres of water
375 gr of POLENTA VALSUGANA the Classic
400 gr of tomato sauce
200 gr of fresh or frozen peas
2 artichokes
1/2 glass of wine
Salt and extra virgin olive oil to taste
Grated cheese to taste

Preparation of vegetarian polenta recipes

To prepare our polenta with artichoke and pea sauce, in a saucepan we pour extra virgin olive oil, add the artichokes cut into very thin slices and cook them for a few minutes.
Then we blend with half a glass of wine and add the peas, fresh or frozen. Stir and cook for 4/5 minutes.
Then we pour and mix the tomato puree, add a pinch of salt and cook the sauce over low heat for about 10 minutes. While the sauce is cooking we prepare the polenta.

We bring a pot of water to the fire and add salt to taste. When the water starts to boil, pour POLENTA VALSUGANA la Classica into the rain and mix with a whisk to prevent lumps from forming. We continue cooking over moderate heat, stirring occasionally, after 8 minutes the polenta is ready!
We put the polenta directly on the serving plate, pour our artichoke and pea sauce on the surface, add a little grated cheese to taste and bring our polenta to the table while still hot!

vegetarian polenta recipes
vegetarian polenta recipes

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