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
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Baked carbonara: the revisited recipe by chef Marco Cavalli
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Baked carbonara is a rich and tasty first course, inspired by the recipe signed by the starred chef Marco Cavalli. The basic ingredients are the same as the symbolic dish of Roman cuisine, to which the stracchino is added which will give the dish a creamy and super enveloping consistency, essential for its excellent success. The final gratin in the oven will make everything even more crunchy and irresistible. Find out how to do it perfectly by following our simple instructions step by step and serve it at a Sunday lunch with the family or an important dinner with guests: success will be more than guaranteed.
Baked carbonara ready in 45 minutes FOR 4 PEOPLE
INGREDIENTS
SPAGHETTI 320 gram BACON WITH PEPPER 180 gram PECORINO GRATED CHEESE 100 gram EGGS 2 STRACCHINO 250 gram SALT as required PEPPER as required BUTTER just enough
Nutrition Facts
Servings: 4 Amount per serving Calories 633 % Daily Value* Total Fat 28.5g 36%, Saturated Fat 15.9g 80%, Cholesterol 77mg 26%, Sodium 1125mg 49%, Total Carbohydrate 58g 21%, Dietary Fiber 2.8g 10%, Total Sugars 1.6g, Protein 32g, Vitamin D 1mcg 7%, Calcium 637mg 49%, Iron 3mg 14%, Potassium 28mg 1%
*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 baked carbonara
Cut the bacon into small cubes with a sharp knife (1).
Transfer the bacon into a saucepan (2), put it on the stove and cook until it becomes crispy.
Place the stracchino in a jug and add the eggs (3).
Add 70 gr of grated pecorino and a generous grind of pepper (4), then blend with an immersion blender until you get a smooth cream.
Boil the pasta in boiling, lightly salted water and then drain it al dente (5).
Add the egg cream and stracchino (6) and mix well.
Complete with the crispy bacon (7).
Transfer the pasta to a buttered baking dish and sprinkle with the remaining grated pecorino (8). Bake at 180 ° C and cook until the surface is well browned.
After the cooking time, take the baked carbonara out of the oven and serve very hot (9).
Advice
In our baked carbonara recipe, we have chosen to use spaghetti, but you can replace them with any other pasta shape, even short, that you prefer or have available in the pantry: excellent penne, rigatoni or tortellini.
So that the pasta does not overcook during the gratin phase, it is important that the pasta is drained very al dente.
For the excellent result of this dish, it is recommended to use an excellent quality pepper, very fresh and fragrant. For an even creamier result, you can add a drop of fresh cream or milk to the egg and stracchino cream.
If you like, you can also use smoked bacon instead of bacon; if, on the other hand, you don’t like the strong flavour of pecorino, you can replace it with parmesan or grated parmesan.
storage
It is advisable to taste the baked carbonara at the moment and very hot. Freezing is not recommended.
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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