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


polenta croquettes

The polenta croquettes with cheese are a single gluten-free dish, a delicious alternative to enjoy the classic polenta with a stringy cheese heart.

Polenta croquettes with cheese are a very simple dish to make, also ideal for cooking polenta leftover from the day before. Polenta is a well-known dish of the northern culture, it is used for the realization of many dishes, it is often cooked in hot water and seasoned with various types of sauces. In today’s recipe we decided to use instant polenta, we cooked it for 8 minutes and seasoned with parmesan, salt, oil and chilli. Let’s see together how to quickly prepare polenta croquettes!


190g of instant polenta
750ml of water
3 eggs
100g of grated parmesan or parmesan
1 tablespoon of salt
100g of fontina cheese
2 tablespoons of extra virgin olive oil
corn flour for breading
chilli pepper

Nutrition Facts

Servings: 6
Amount per serving
Calories 293
% Daily Value*
Total Fat 15.6g 20%, Saturated Fat 6.9g 35%, Cholesterol 113mg 38%, Sodium 1485mg 65%, Total Carbohydrate 25.9g 9%, Dietary Fiber 1.1g 4%, Total Sugars 0.4g, Protein 14.5g, Vitamin D 8mcg 39%, Calcium 257mg 20%, Iron 1mg 5%, Potassium 42mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


In a large pot, bring 750ml of salted water to a boil. Sprinkle in the cornflour and with the help of a wooden spoon turn clockwise for about 8 minutes. It does not need to be cooked very much because the polenta will have second cooking in the oven.

Pour the cooked polenta into a glass bowl, let it cool and with the help of a fork, mash it well.

Once cold, add the egg, grated Parmesan, chilli or pepper, a tablespoon of oil and mix all the ingredients well. If necessary, add salt to the mixture.

Meanwhile, cut the chosen cheese into small cubes.

Take some dough, spread it slightly, put a cube of cheese in the centre and close it with slightly damp hands to form a croquette.

In a dish, beat two eggs with a pinch of salt. Pass our croquettes first in the egg and then in the cornflour. If you are not intolerant to gluten you can use breadcrumbs. Bread all the croquettes.

Once ready, arrange the croquettes on a baking sheet covered with baking paper, season with a drizzle of oil and bake them in a convection oven at 180 ° for 15/20 minutes, until they are golden brown. You just have to enjoy your croquettes with a super stringy heart!

polenta croquettes

polenta croquettes

You may be interested to read Pumpkin and courgette soup recipe/ Meatballs with pumpkin recipe/ Soup of Chickpeas and Mushrooms recipe/ cassava soup recipe/ cream cracker recipe/ duct milk pave recipe.


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