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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
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Risotto with leeks and saffron: the recipe for a delicious and refined
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The risotto with leeks and saffron is a refined first course with a delicate flavour. Quickly stewed in a pan and then blended, the leek turns into a soft and enveloping cream with which to season one of the most suitable varieties of rice for this kind of preparations, Carnaroli (medium-grained rice): with large and tapered grains, it perfectly absorbs the sauce, maintaining a consistency always impeccable.
The saffron, added half-cooked, gives the preparation a touch of colour and a pleasant aroma. Quick and easy, prepare it for a Sunday family lunch and serve it with fried leek strips in boiling oil: they will be the crunchy and absolutely irresistible note of your dish. Find out how to make it by following our recipe step by step.
Risotto with leeks and saffron quick and easy recipe 30 MINUTES Calories in the recipe: 1050
INGREDIENTS
MEDIUM-GRAINED RICE 320 gr LEEKS 3 SAFFRON 1 sachet (0.125 gr) • 310 kcal GRATED PARMESAN 80 g • 21 kcal WHITE WINE 1 glass • 21 kcal PEANUT OIL TO taste • 380 kcal EXTRA VIRGIN OLIVE OIL TO taste • 901 kcal SALT as needed • 286 kcal FOR THE VEGETABLE BROTH CARROT 1 • 21 kcal ONION 1 • 21 kcal WATER 2 l • 0 kcal SALT as needed • 286 kcal The calories refer to 100 grams of the product
How to prepare leek and saffron risotto
Prepare the vegetable broth: clean the smells and transfer them to a small saucepan (1); cover with cold water, add salt and cook for about 30 minutes.
Clean the leeks, wash them thoroughly under cold running water and cut them into thin slices (2). Keep some aside for the final garnish.
Heat a drizzle of oil in a saucepan, add the leeks and a ladle of broth (3) and cook until they are very soft.
Remove the leeks from the pan, put it back on the heat and add the rice; toast it well, then add the white wine (4).
Blend the leeks until you get a smooth and thick cream. Add it to the rice (5) and cook, pouring the hot vegetable broth as it is absorbed: it will take about 15 minutes.
Halfway through cooking, add the saffron (6) and mix well.
Meanwhile, heat the seed oil in a pan and fry the leek strips kept aside. When they are golden and crunchy, drain them (7) and let them dry on absorbent kitchen paper.
As soon as the rice is cooked, turn off the heat and stir in the grated Parmesan cheese (8). Season with salt if necessary.
Distribute the risotto with leeks on individual plates, garnish with a few strips of fried leek and serve (9).
Advice
To obtain an impeccable risotto with leeks, the advice is to use a Carnaroli variety of rice; alternatively, you can use the Arborio or the Vialone nano.
You can choose to prepare the risotto leaving the slices of leek whole or, as suggested in the recipe, to blend them in a kitchen mixer: in this case, the final result will be more silky and creamy.
If you want to obtain an even more enveloping creaming, in addition to the grated Parmesan, add a knob of butter. If, on the other hand, you don’t want to add more fat to the preparation, try a spoonful of robiola or ricotta.
To give a touch of pleasant crunchiness, the suggestion is to serve it with strips of leeks just fried in boiling oil; you can also add toasted hazelnuts, roughly chopped with a knife, or sliced almonds, lightly browned in a non-stick pan.
storage
Risotto with leeks and saffron can be stored in an airtight container for 1-2 days in the refrigerator.
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
Looking for a recipe for sweet tapioca couscous that’s simple to prepare and ready to eat in 30 minutes? So don’t leave Special food and follow step by step this sweet and easy tapioca couscous recipe that will easily become one of your favourites. This frozen dessert is perfect for entertaining friends at home or taking them to a party, no one will resist taking a slice! 8 guests 30m Dessert Ingredients for making sweet and easy tapioca couscous: 3 cups of raw tapioca 400 millilitres of milk 120 grams of sugar (¾ cup) 100 grams of freshly grated coconut 1 pinch of salt Condensed milk to taste Nutrition Facts Servings: 8 Amount per serving Calories 332 % Daily Value* Total Fat 5.3g 7%, Saturated Fat 4.4g 22%, Cholesterol 4mg 1%, Sodium 47mg 2%, Total Carbohydrate 70.3g 26%, Dietary Fiber 1.6g 6%, Total Sugars 20.3g, Protein 2.2g, Vitamin D 0mcg 1%, Calcium 73mg 6%, Iron 3mg 15%, Potassium 82mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a d
bay leaf liqueur, If you have a vegetable garden you will surely have numerous and fragrant self-produced aromatic herbs at your disposal. In addition to using them to flavor your recipes, many of these can be used to create excellent liqueurs, ideal to drink at the end of a meal as a digestive. Among these is the laurel liqueur, a fragrant and very aromatic alcohol, characterized by an intense green color very similar to that of olive oil. Those who have a laurel plant, if not even a hedge, will not lack the raw material to produce this spirits. Laurel liqueur, also known as "allorino", is very simple to make, it only requires a little patience and time for the initial infusion. Being very sensitive to light, it is essential to keep it in the dark: for this reason, once ready, it is advisable to line the bottles with foil. Otherwise, the laurel liqueur will tend to form unsightly residues, which however will not alter its taste. Ingredients for 1 liter: 500 ml of 95% alcohol
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