Hello, and welcome to Family Food! This is where I share my passion for cooking with the world. Good cooking means getting inspiration from the simple things around you: recent markets, different ingredients. It doesn't look sophisticated. Food is life. It depends on what you want...have fun with it.
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
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
Bucatini with anchovies, pine nuts and raisins: the recipe for the poor
and genuine first course
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
-
The bucatini with anchovies, pine nuts and raisins is that first dish conquers for simplicity and taste: really ready in just a few minutes, the bucatini go perfectly with the flavour of anchovies and the sweet and sour taste of raisins.
A poor and genuine dish, excellent as a dinner saver or as a last-minute recipe: this bucatini, perhaps combined with a good glass of white wine, can really make you look good with your friends and all in very few steps. Anchovies, which you can also replace with anchovies, are a poor fish that is very easy to find on fishmongers’ counters: poor but rich in flavour and also in nutritional properties, just what makes this first course a really good idea.
FOR 4 PEOPLE Bucatini with anchovies ready in 15 min Calories in bucatini with anchovies recipe: 2010
INGREDIENTS
BUCATINI 380g ANCHOVIES 200g • 96 kcal PINE NUTS 40g • 595 kcal RAISIN 25g GARLIC a clove • 79 kcal SPICY CHILI PEPPERS 1/2 EVO OIL just enough SALT as required • 286 kcal The calories refer to 100 grams of the product
How to prepare bucatini with anchovies, pine nuts and raisins
Clean the anchovies: pass them under running water, remove the head, open them in two and remove the internal bone (1); dry them by dabbing them with a sheet of absorbent kitchen paper and keep them aside (2). Meanwhile, toast the pine nuts for a few minutes in a pan (3) and, once crispy, remove them from the pan, you will then need them to serve your bucatini. Put the raisins in a glass of water for 4-5 minutes, then dry it.
In the same pan, cooled slightly, brown a red pepper and a clove of garlic in a drizzle of extra virgin olive oil (4); when it is golden remove the garlic and add the anchovies, a pinch of salt and the coarsely chopped raisins: skip the pan for a few minutes (5). In the meantime, bring a pot full of water to a boil: cook the bucatini (6), drain lightly al dente and add them to the sauce by adding a ladle of the cooking water, skip everything and serve immediately adding the crispy pine nuts at the end.
Advice
If you don’t have anchovies available, you can use anchovies being careful to clean them well to eliminate the excessively savoury taste. Pair your bucatini with a good glass of white wine, possibly cold and dry. If you want to add a touch of perfume to your bucatini, you can blend the anchovies with a glass of white wine. You can replace the bucatini with other long pasta such as spaghetti or linguine.
If you prefer a “red” version, you can add cherry tomatoes to your dish: boil them for a minute in lightly salted water so as to easily remove the peel and seeds before tossing them in a pan with the anchovies; alternatively, cut the tomatoes, season with oil and salt and let them season for 5 minutes before pouring them into the pan, in this way they will release the liquids and your plate of bucatini will be juicier.
storage
We recommend that you consume your bucatini with anchovies as soon as it is ready and avoid keeping it.
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
Comments
Post a Comment