Posts tagged 'Cooked'

THE KIWI

The kiwi, whose name derives from the New Zealand bird of the same name, is an exotic fruit that is beautiful to look at, but equally good to eat and is rich in unique beneficial properties for our body.

Why is it advisable to include this fruit in our diet?

First of all, it has a high percentage of vitamin C even higher than oranges, which guarantees the improvement of our body's immune defences.

Kiwi is also rich in fibers that help digestion and have a natural laxative power, purifying the body and helping to cleanse the colon and intestines.

Thanks to the presence of phosphorus, calcium, potassium , its energizing properties derive from it: it is an excellent remedy against tiredness as well as being also refreshing and thirst-quenching .

Let's not forget its diuretic action , preventing the formation of varicose veins and swelling of the legs and ankles.

Poor in calories, this fruit is a perfect aid to fight cholesterol and thanks to the presence of vitamins B9 and C it favors the absorption of iron and therefore excellent for anemia problems.

Among the many properties of Kiwi, we cannot exclude its importance in the cosmetic field : thanks to its antioxidant properties , it limits the effect of free radicals which cause skin ageing. Numerous hair products and creams based on this fruit are sold on the market.

INGREDIENTS FOR 750 G OF PASTA (6-8 PEOPLE):

• 400 g of 00 flour
• 200 g of re-milled durum wheat semolina
• 4 eggs
• 2 yolks
• 1 tablespoon of extra virgin olive oil

METHOD:

Arrange the flour in a "fountain" shape on the pastry board, create a hole in the center, put the eggs and the oil.

Gradually incorporate the flour, working the dough from the inside out.

Work the dough vigorously until you obtain a smooth, compact and homogeneous dough (about 10-15 minutes).

Wrap the pasta in transparent film to prevent it from drying out and keep it in a cool place for at least half an hour before using it, so that it loses the excessive elasticity acquired during processing.

Roll out the dough with the help of the special machine where the roller called "sfogliapasta" is applied to the desired thickness.

Store in a dry and cool place until cooking.

Summer has arrived with it also the pepper!

Originally from the Americas, this vegetable was introduced in Europe in the 16th century and today, in addition to bringing liveliness to our tables, thanks to its bright colors and flavours, it is also a very important food for our diet.

Peppers have very few calories because they are mainly made up of water and are rich in provitamin A and vitamin C which have a firming and antioxidant action for our body.

We know that vitamins are fragile, so to ensure a beneficial action for our body it would be advisable to eat raw peppers thus avoiding the addition of sauces and condiments, even if raw is indigestible for many.

There are many varieties on the market, but the difference is the color which, in addition to representing the degree of ripeness, differentiates the taste:

GREEN PEPPER: it has this color because it is harvested in advance of its actual ripening and has an intense flavour. It has a purifying function

RED PEPPER: it has this color because it is harvested when it is half ripe and has a thick, sugary crunchy pulp. It is recommended for the preparation of pinzimoni and cooked on the grill.

YELLOW PEPPER: it is harvested when fully ripe and is the most tender and juicy.