Tag: meat

Alarm on the costs of gluten-free products, the President of AiC Basilicata: “Costs are too high” – Gordon Ramsay’s version

Allarme Costi dei Prodotti Senza Glutine, Il Presidente AiC Basilicata: “Costi Troppo Elevati”


Celiac disease is a chronic condition of the small intestine caused by the intake of gluten in genetically predisposed individuals, and has been recognized as a “social disease” since 2005. According to Rocco Laguardia, president of the Italian Celiac Association (AIC) Basilicata, there are 1,850 celiacs registered in the region in 2022 and around 220,000 in Italy, but this represents only the tip of the iceberg as many celiacs remain undiagnosed.

One of the main problems raised by Laguardia concerns the high cost of gluten-free products. In Basilicata, we are trying to face this challenge thanks to the use of the “Celiac Card,” which allows those suffering from celiac disease to make purchases not only in pharmacies and specialized shops but also in supermarkets and online. However, there are still reports of irregularities, especially in school canteen services, as well as long waiting lists in the regional reference centers for disease control (ASM Matera and AOR San Carlo di Potenza).

Projects for Celiac Disease in Basilicata

AIC Basilicata is leading various initiatives to address celiac disease in the region. These include a “Food Out of Home” project to inform restaurateurs and private businesses about gluten-free cooking and a project called “At the school of celiac disease,” which trains students from the hotel institutes of Potenza, Melfi and Matera on gluten-free cooking. . Furthermore, a pilot project is being planned to screen part of the population for celiac disease and diabetes.

Throughout the region, numerous initiatives are organized to spread information about celiac disease, in particular during the National Celiac Disease Week which takes place every year in May. AIC Basilicata collaborates with schools and other organizations to raise awareness of the gluten-free diet and provide support for celiacs.

lucadeejay

Father, Husband, Journalist. A #GlutenFree and #Fearless traveller.

Bucatini alla caporalessa by Marisa Laurito, the ancient recipe for Neapolitan baked pasta without meat, tastier than usual – Gordon Ramsay’s version

Bucatini alla caporalessa 3


Bucatini alla caporalessa 3

The bucatini alla caporalessa they are a traditional first course of the Amalfi coast, of Positano in particular, which is very reminiscent of the classic Sicilian spaghetti alla norma. The extra touch is given by mozzarella cheese, an essential ingredient in Campania. With the addition of dairy at the right time the end result is incredible creamier. Simple and easily available ingredients such as mozzarella, aubergines, cherry tomato puree, preferably of piennolo, extra virgin olive oil, and good Parmigiano Reggiano. So let’s see how it is prepared.

Bucatini alla caporalessa

Ingredients

  • bucatini 400 g
  • Piennolo cherry tomatoes 500 g
  • aubergines 2
  • mozzarella or smoked provola or fiordilatte 350 g
  • black olives 150 g
  • basil
  • bread crumbs
  • extra virgin olive oil
  • salt

Preparation

The first thing to do to prepare bucatini alla caporalessa is to cut the two aubergines into pieces after having washed and dried them well. Bring the sunflower oil to temperature and fry the vegetables until they become golden brown. Drain them and let them dry on absorbent paper, discarding excess grease. In another pan, with a little extra virgin olive oil, prepare the sauce with the cherry tomatoes cut into small pieces, taking care to fry the capers and pitted black olives cut into small pieces before frying them for a minute. Meanwhile, let’s prepare the pasta.

Fifteen minutes maximum cooking time for everything. In the meantime, you will have cooked the pasta. Drain it al dente and add it, mixing it with the sauce together with the aubergines and the diced provola cheese. Sprinkle the bottom of the baking dish with a little sauce and pour everything inside. And off to the oven 200 degrees for about twenty minutes or half an hour (depending on your oven) with a sprinkling of breadcrumbs and parmesan on top. Your bucatini alla caporalessa they are ready. Enjoy your meal.

READ ALSO—> Bucatini bomb, baked pasta with courgettes which is an explosion of flavour. The real recipe from Salento

Bucatini alla caporalessa 3

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When to use béchamel – AltroFood – Gordon Ramsay’s version

Prawn bisque can be frozen


There bechamel is one of sauces mother of French cuisine, but widely adopted and adored in Italian cuisine. She known for her versatility And creaminessthis sauce has the power to transform simple dishes into creations tasty And appetizing. The question about when to use bechamel it is not only legitimate, but essential for anyone who wants to elevate themselves from a home cook to a true food and wine enthusiast. Understanding i right moments hey ideal dishes using this sauce can make the difference between a good dish and an unforgettable one.

When to use bechamel

Béchamel is a sauce that finds application in a variety of dishes, from baked pasta to vegetable gratins, passing through lasagna, one of its most famous uses. The key to deciding when using bechamel lies in understanding its textures creamy and with its delicate but rich flavour, capable of blending perfectly with different ingredients without overpowering them.

For the baked disheslike cannelloni or lasagna, bechamel not only adds creaminess, but it also helps keep the ingredients moist during cooking, preventing them from drying out. Furthermore, its surface tends to brown, creating a delicious crust on the surface that is as pleasant to the eye as it is to the palate.

In the vegetable gratinlike those of cauliflower or broccoli, the béchamel adds a rich contrast to the natural freshness of vegetables, transforming a simple side dish into a substantial and comforting dish. Again, the sauce contributes to a perfect gratin.

Another excellent use of bechamel is in dishes based on fish, where it can be used to bind ingredients together in a fish pie or gratin. Here, yours delicacy it goes well with the fine flavor of the fish, enriching it without overwhelming it.

It is important, however, to dose the béchamel with equilibrium, as too much can make the dish too heavy or mask the flavors of the other ingredients. For a classic and reliable bechamel recipe, you can consult this link.

In short, bechamel is a sauce versatile And essential in the kitchen of anyone who wants to prepare rich, creamy and satisfying dishes. Its ability to complement and enrich a wide range of ingredients makes it an excellent choice for many dishes, from the simplest to the most elaborate. As we have seen, knowing when to use it is essential to obtain the best possible result, transforming every meal into a memorable culinary experience.

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