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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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MARGHERITA CAKE

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Margherita cake. Easy recipe. In this recipe, we will see together with my version of the Margherita Cake, a classic dessert among the best known and loved. An ancient cake, which reminds me as certainly many of you of childhood and our grandmothers, who usually prepared it on holidays, perfuming the whole house with its aroma. This delicious cake, which probably owes its name to the yellow-coloured dough and the pure white of the icing sugar that covers it (the two colours of the daisy) takes little time to prepare and is also quite simple to make, just pay a little attention while we prepare the dough. My recipe is without butter and without flour: we will only use eggs, sugar, potato starch, baking powder and Vanillina (plus the grated rind of a lemon which will give its unmistakable aroma). Both the starch and the baking powder will help to make our dough delicate, porous, soft and light, which is the main feature of a daisy cake with flakes! Once out of the oven, we will decorate
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Fava bean omelette: the recipe for a simple and tasty spring dish

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The fava bean omelette is a simple and tasty main course in spring, to be prepared also as a single dish for a quick and exquisite dinner or to be cut into squares for an aperitif or a buffet. To make it you will only need fresh broad beans (fava beans), eggs, onion and grated parmesan: the beans will be cooked in a pan with extra virgin olive oil, chopped onion and herbs, before adding them to the beaten eggs. You can then cook the fava bean omelette in a pan or in the oven, as in our preparation, it will still be very good: here’s how to prepare it. Ready in: 30MIN FOR 4 PEOPLE Calories in the recipe: 1850 kcal INGREDIENTS FRESH SHELLED FAVA BEANS 400 gr EGGS 6 • 380 kcal GRATED PARMESAN 30 gr • 21 kcal WHITE ONION 1/2 • 661 kcal EXTRA VIRGIN OLIVE OIL as needed • 901 kcal SALT UP as required • 21 kcal GROUND BLACK PEPPER as required The calories refer to 100 grams of product How to prepare the fava bean omelette Peel the beans (1) and also remove the outer peel. Finely chop the onio
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Sea bream with fennel

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Sea bream with fennel, already cleaned sea bream facilitate the preparation of whole fish. Stuffed with fennel marinated in lemon, sea bream is baked on the baking tray. Ingredients Main course For 4 people 1 fennel of approx. 300 g 2 lemons 1.2 l of olive oil, eg. Monini Limone salt pepper 4 sea bream of approx. 500 g, already cleaned How to proceed Sea bream with fennel Preparation: approx. 15 minutes Cooking: approx. 30 minutes Total time: 45 min Halve the fennel, remove the core and set aside the green tufts. Slice the fennel into thin strips with the vegetable slicer. Squeeze half of the lemons. Cut the remaining lemons into thin slices. Mix the fennel with lemon juice and half of the oil. Season with salt and pepper. Preheat the oven to 200 ° C. Rinse the sea bream under cold water and dab them with kitchen paper. Season well with salt and pepper. Stuff the ventral cavities with the marinated fennel and lemon slices. Sprinkle the sea bream with the remaining oil and arrange them
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Risotto with zucchini

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Risotto with zucchini, a vegetarian-flavoured dish to fill up on aroma: this risotto is enriched with white wine, vegetable broth, pine nuts and courgette tongues. Ingredients Main course For 4 people 1 onion 1 clove of garlic 350 g of zucchini 3 tablespoons of olive oil 300 g of risotto rice 1 litre of white wine 8 l of vegetable broth 3 tablespoons of pine nuts 50 g of Parmesan in one piece 2 tablespoons of butter salt pepper How to proceed with risotto with zucchini Preparation: approx. 30 minutes Finely chop the onion. Mash the garlic. Cut half of the courgettes with a potato peeler into thin tongues, divide the remaining courgettes lengthwise into six pieces and then cut them into thin slices. Heat a little oil in a pan. Sauté the onion and garlic briefly. Add the rice and toast it briefly. Deglaze with the wine, then add the broth little by little. Cook the rice for approx. 20 minutes, until it is nice and creamy but still al dente. Halfway through cooking, add the sliced ​​courg
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Salmon and barley salad: the recipe for the first summer dish to be enjoyed on the beach

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The salmon and barley salad is an ideal first course for a fresh and tasty summer lunch, excellent to be consumed on the beach. A light and genuine dish made with pearl barley and fresh salmon, enriched with baby spinach, avocado and celery, which give the dish an appetizing and aromatic flavour, which will satisfy your appetite on hot summer days. Here’s how to prepare it in a few simple steps. Ready in: 40 minutes FOR 4 PEOPLE Calories in the recipe: 1830 kcal INGREDIENTS PEARL BARLEY 250 gr SALMON 300 gr in slices • 170 kcal SPINACINI 30 gr CELERY 1 costs • 21 kcal AVOCADO 1 • 231 kcal EXTRA VIRGIN OLIVE OIL as required • 29 kcal SEA SALT as required • 286 kcal BLACK PEPPER as required • 79 kcal The calories refer to 100 grams of the product How to make barley and salmon salad Rinse the barley and cook it in boiling salted water for about 20 minutes: follow the cooking instructions on the package. As soon as the barley is ready, drain it and let it cool to room temperature. Now add
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Pasta with tuna cream the recipe for the simple and creamy first course

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Pasta with tuna cream is a very quick and tasty first course, a creamy variant of the classic tuna pasta. The ideal recipe when you have little time to prepare lunch or dinner, but you want to make a tasty dish. You can use the pasta format you prefer including penne, rigatoni, farfalle, fusilli, spaghetti; to make the dressing, however, you will only need canned tuna and cream cheese, which will be blended together raw. In our recipe, we have made this delicious creamy pasta without cream but with ricotta, we have also enriched the preparation with the addition of dried tomatoes in oil and oregano, to make it even tastier. Once ready you can enjoy it both hot and cold, it will still be delicious. Here’s how to make this crafty and delicious recipe in no time. Ready in: 20MIN FOR 4 PEOPLE Calories in the recipe: 1985 kcal INGREDIENTS PASTA 380 gr • 365 kcal RICOTTA OR CREAMY CHEESE 200 gr TUNA IN OIL 150 gr SALT UP as required • 21 kcal DRIED TOMATOES IN OIL just enough OREGANO as requ
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Pasta and cabbage: the recipe for the first course of the Italian tradition

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Pasta and cabbage is a tasty typical autumn first course, a poor and traditional recipe of Neapolitan cuisine and of southern Italy with an intense smell. In fact, cauliflower has a particularly strong scent, but once cooked it loses its aggressiveness and becomes a tasty and pleasant vegetable, especially for seasoning excellent pasta. In addition, cabbage has many beneficial properties, rich in vitamins and minerals, and should be eaten at least once a week, to take advantage of all its benefits. Pasta and cabbage is a very versatile dish and, in our recipe, we wanted to add Taggiasca olives, anchovies and oregano to make this genuine dish even more complete and tasty, also ideal as a single dish. FOR 2 PEOPLE Ready in: 30 min Calories in the recipe: 960 INGREDIENTS SHORT PASTA 200 gr • 390 kcal CAULIFLOWER 400 gr OREGANO to taste ANCHOVIES 2 • 204 kcal TAGGIASCHE OLIVES as required • 260 kcal GARLIC 1 clove • 79 kcal The calories refer to 100 grams of the product How to prepare past
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