Powdery mildew of the sage

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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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Hazelnut bread: the recipe for a soft leavened product with a particular flavour

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Hazelnut bread is a leavened product with a particular taste, combined with sweet and savoury flavours. In fact, you can consume it for breakfast, perhaps accompanied by a teaspoon of honey, or for lunch and dinner, together with cold cuts, cheeses or vegetables. The preparation of this delicious leavened product is really simple: we used a mix of 00 flour and wholemeal flour, brewer’s yeast, salt and oil, as well as chopped hazelnuts. In this way, you will be able to create, in a short time, hazelnut bread with a unique flavour. Try it lightly toasted: it will be crunchy and even more fragrant.

Ready in: 1 hour
FOR 6 PEOPLE

INGREDIENTS

FLOUR (type 00) 400 grams • 750 kcal
WHOLEMEAL FLOUR 50 grams
WATER 250 grams • 21 kcal
EXTRA VIRGIN OLIVE OIL 2 tablespoons • 29 kcal
BEER’S YEAST 10 gr • 750 kcal
CHOPPED HAZELNUTS 100 gram
SALT UP as required • 21 kcal
FRESH ROSEMARY 1 sprig • 29 kcal
The calories refer to 100 grams of the product

How to prepare hazelnut bread

Mix the two flours in a large bowl. Pour the water (1), the yeast and the extra virgin olive oil in the centre and work the mixture starting from the centre (2), so as to incorporate all the ingredients. Add the salt and knead again until the mixture is smooth. Form a ball (3), cover the bowl with cling film and let it rise for 2 hours.

Chop the hazelnuts in the mixer (4), add them to the mixture together with the chopped fresh rosemary, and work the mixture again to incorporate the hazelnuts well. At this point you can form a single loaf (5), or divide it into 4 loaves, placing them next to each other. Then transfer the hazelnut bread to an oiled pan and let it rise for another hour. Brush with oil and bake in a preheated oven at 200 ° for 20 minutes. Once ready, let it cool. Your hazelnut bread is ready to be enjoyed (6).

Advice

Those who prefer can leave aside a handful of chopped hazelnuts, so as to add them to the surface, before baking the bread. You can also add a handful of pepper to the dough if you prefer. Chop the hazelnuts coarsely, so you can feel them distinctly when you eat the bread.

If you decide to enjoy hazelnut bread with salty ingredients, we recommend pairing it with onion jam, which will enhance its flavour to the fullest.

storage

You can keep the hazelnut bread for 2-3 days in a paper bag. If you want to keep it for longer, cut it into slices after letting it cool and freeze it in portions. You can then defrost it if necessary or put it directly in the toaster.

You may be interested to read about the Pasta with peppers recipe/ Peruvian bread pudding recipe/ Roasted milk recipe/ Peruvian rooster broth recipe/ Bain-Marie recipe.

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