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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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Burnt wheat orecchiette: the recipe for typical Apulian fresh pasta
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Burnt wheat orecchiette is the variant with a strong and slightly smoky taste of the pasta format belonging to the Apulian peasant tradition. At the base of their dough, in addition to the inevitable durum wheat semolina, there is a good percentage of burnt wheat flour, that is a flour obtained from the roasting and grinding of wheat. It is a typical product, characterized by an intense aroma, with which not only fresh pasta is made, but also tortellini, focaccia, leavened products and other local preparations.
In ancient times it was obtained by burning the vegetation that covered the ears of durum wheat fallen to the ground, which otherwise would have been lost: in this way the grains were indirectly toasted. Find out how to make this special orecchiette by following our recipe step by step.
Servings: 4 Amount per serving Calories 475 % Daily Value* Total Fat 0.7g 1%, Saturated Fat 0.1g 1%, Cholesterol 0mg 0%, Sodium 4mg 0%, Total Carbohydrate 99.7g 36%, Dietary Fiber 7.5g 27%, Total Sugars 0.2g, Protein 13.8g, Vitamin D 0mcg 0%, Calcium 15mg 1%, Iron 4mg 20%, Potassium 153mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to prepare burnt wheat orecchiette
Collect the flours in a bowl (1), add the salt and mix well.
Gradually pour the water and knead with your hands until the mixture is homogeneous and compact (2).
Shape it into a ball, cover it with an inverted bowl (3) and let it rest at room temperature for about 30 minutes.
Take a portion of dough at a time, roll it out on a floured pastry board and form a long cord (4).
Cut each cord into chunks, flour them and with a smooth blade knife drag each cube on the surface, as if to form a curl or a cavatello (small shell shape) (5).
Turn each curl on the tip of the thumb, as if to make a hat: you will have formed an orecchietta (6).
Gradually arrange the orecchiette on a well-floured cutting board and let them dry for at least 30 minutes (7). After this time, boil them (Burnt wheat orecchiette) in boiling salted water and season them according to your tastes.
Advice
The amount of water required for the dough may vary depending on the quality and absorption level of the specific flour used. The advice is to add the quantity present in the recipe and if necessary gradually add no more than a teaspoon of water at a time: if the dough is too soft, the seal of the orecchiette would be compromised.
For an optimal result, add the burnt wheat flour to the doughs, even leavened ones, never exceeding 30% of the total; you can also go down to 20 percent, if you wish, the final flavour will still be intense and characteristic.
To enhance the taste of burnt wheat orecchiette, you can season them with a fresh tomato sauce and then sprinkle them with plenty of cacioricotta; also excellent with turnip greens, as required by the Apulian tradition, with a pesto of dried tomatoes and burrata strips, or with enveloping cheese cream. You are spoiled for choice.
If you love the intense and slightly smoky taste of this flour, don’t miss the burnt wheat focaccia, a reinterpretation of the classic Apulian focaccia.
storage
Burnt wheat orecchiette can be stored at room temperature, covered on the surface with a clean kitchen cloth, for a few hours; you can also freeze them for 1-2 months, dipping them in boiling water while still frozen.
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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