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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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Pumpkin burger: the recipe for the fast and tasty vegetarian second course

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Pumpkin burgers is a vegetarian second course to prepare in the fall, as an alternative to the classic meat hamburgers. The dough will be made with pumpkin pulp, stale bread softened in milk, egg white, grated parmesan and flavourings. Once your burgers are formed, cook them in a pan or in the oven: the final result will be pumpkin burgers that are crunchy on the outside and soft on the inside that will appeal to young and old alike. Serve them with a side of salad or seasonal boiled vegetables or make a tasty sandwich. But here’s how to prepare them. INGREDIENTS PUMPKIN 300 gr BREAD BREAST 150 gr • 79 kcal GRATED PARMESAN 30 gr • 21 kcal ALBUMS 1 • 43 kcal PARSLEY as needed • 79 kcal SALT UP to taste • 21 kcal GROUND BLACK PEPPER to taste EXTRA VIRGIN OLIVE OIL as needed • 29 kcal The calories refer to 100 grams of product How to make pumpkin burgers Clean the pumpkin, removing seeds and filaments, cut it into slices and place it on a baking sheet lined with parchment paper (1). Bake
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Pea pie: the recipe for a quick and tasty dish

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The pea pie is a quick and tasty dish to serve as a side dish or as a main dish. It is perfect to accompany cheeses, cold cuts, but also meat or fish dishes. The preparation is very easy: you will only need eggs, peas, shallots, grated Parmesan cheese and aromatic herbs, the pea pie will then be baked in the oven. You can also prepare it in advance and enjoy it at work, during the lunch break: it is also excellent cold. But here’s how to prepare it. FRESH PEAS 500 gr • 405kcal EGGS 3 • 380 kcal GRATED PARMESAN CHEESE 50 gr • 210 kcal SHALLOW 1 • 29 kcal CHOPPED PARSLEY q.s. • 79 kcal SALT UP to taste • 21 kcal Pepper as needed. • 79 kcal EXTRA VIRGIN OLIVE OIL q.s. • 29 kcal The calories refer to 100 grams of the product How to prepare the pea pie Heat the oil in a large pan. Add the sliced ​​shallot and brown it slightly. Add the peas, mix and leave them to flavor for a couple of minutes (1). Add a ladle of water, add salt and cook over medium heat for about 15 minutes or until the pe
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Noodles with chicken and vegetables

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The noodles with chicken and vegetables are quick and simple to prepare: a tasty and complete recipe, ideal for those who love oriental cuisine. Noodles, also known as Chinese noodles, are made with a mixture of flour, water and eggs, and are cut directly from the pastry sheet. In this recipe, they will be enriched with chicken breast, spring onion, carrots, cabbage and ginger, but you can also use other vegetables such as zucchini, eggplant, mushrooms or whatever you prefer. For the good result of the dish, the vegetables must cook for a short time, so as to maintain their consistency. Once ready, you can serve the noodles with chicken and vegetables as a main course, for a complete and tasty meal. INGREDIENTS FOR NOODLES WITH CHICKEN AND VEGETABLE NOODLES 300 gr • 138 kcal CHICKEN BREAST 300 gr • 750 kcal CARROTS 250 gr • 21 kcal CABBAGE VEGETABLE 250 gr ONION 1 VEGETABLE BROTH as needed • 43 kcal SOY SAUCE as needed • 750 kcal SEED OIL as needed • 690 kcal FRESH GRATED GINGER to tas
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Pumpkin Fettuccine

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Pumpkin fettuccine with salted ricotta is a perfect first course for the arrival of autumn, the sweet flavour of the pumpkin goes very well with the salty flavour of the ricotta, I’m sure everyone will lick their lips after tasting this first course. It’s very easy. we can prepare it at the last minute because the pumpkin cooks in no time, in fact, we can cook both the fettuccine and the pumpkin in a pan at the same time. To make this first course even tastier and to enhance the flavour, add half a teaspoon of turmeric! Let’s see together how to make pumpkin and salted ricotta fettuccine! INGREDIENTS 500 g of pumpkin 200 g of egg fettuccine salted ricotta to taste half a teaspoon of turmeric Salt to taste. extra virgin olive oil to taste a clove of garlic FOR PEOPLE-2 Preparation of pumpkin fettuccine First, we clean our pumpkin and cut it into sticks, like a potato. Let’s transfer it to a pan, add a clove of garlic and extra virgin olive oil. We salt and add half a teaspoon of turmeri
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BEAN AND MINT SALAD

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The broad bean and mint salad is a fresh and very tasty dish, ideal to serve as a side dish or even accompanied by bread bruschetta. It is a very simple and quick salad to make, you can use both fresh beans and frozen beans in bags. Once seasoned you can keep it for 2-3 days in the fridge, they will remain very good. INGREDIENTS 350-400 g of broad beans 1/2 clove of garlic wild mint to taste salt up to taste EVO oil to taste vinegar to taste feta cheese to taste Preparation of bean and mint salad In the salad bowl, pour the cooked beans. Chop half a clove of garlic and a few wild mint leaves. We add the salt, olive oil and vinegar. Finally we complete with fresh cheese such as Feta in small pieces. We mix well and we can serve the bean and mint salad. You may be interested to read bean and tuna salad recipe/ croquettes of polenta and cheese recipe/ Sea buckthorn and orange juice recipe.
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BEANS AND TUNA SALAD

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The bean and tuna salad is a quick and perfect dish to prepare at the last minute. In fact, you just need to combine the beans (even the ready-made ones) with the drained and slightly crumbled tuna. To make it even tastier and tastier, add the onion and a bunch of fresh parsley! It is ideal for enriching buffets or aperitifs at home but also to eat as a single dish on the most hectic days. INGREDIENTS 300/400 g of cannellini beans 1/2 red onion 150 g canned tuna Parsley to taste salt up to taste EVO oil to taste vinegar to taste Preparation of bean and tuna salad In a salad bowl, pour the cannellini beans. Finely slice half a red onion. We add the tuna and a bunch of chopped parsley. Let’s move on to the dressing with the addition of salt, olive oil and vinegar. We mix and we have the green bean and tuna salad ready. You may be interested to read croquettes of polenta and cheese recipe/ Pumpkin and courgette soup recipe/ PEACHES IN SYRUP RECIPE.
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POLENTA CROQUETTES WITH CHEESE WITHOUT GLUTEN

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The polenta croquettes with cheese are a single gluten-free dish, a delicious alternative to enjoy the classic polenta with a stringy cheese heart. Polenta croquettes with cheese are a very simple dish to make, also ideal for cooking polenta leftover from the day before. Polenta is a well-known dish of the northern culture, it is used for the realization of many dishes, it is often cooked in hot water and seasoned with various types of sauces. In today’s recipe we decided to use instant polenta, we cooked it for 8 minutes and seasoned with parmesan, salt, oil and chilli. Let’s see together how to quickly prepare polenta croquettes! INGREDIENTS FOR 13 CROQUETTES DIFFICULTY: low PREPARATION TIME: 40 minutes 190g of instant polenta 750ml of water 3 eggs 100g of grated parmesan or parmesan 1 tablespoon of salt 100g of fontina cheese 2 tablespoons of extra virgin olive oil corn flour for breading chilli pepper Nutrition Facts Servings: 6 Amount per serving Calories 293 % Daily Value* Total
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