WILD HERBS

WILD HERBS

According to experts at least half of these herbs contain compounds with  dietary and pharmacological properties, so that, for a long time, men have learned to pick them up and use them as "medical foods."

But their excessive consumption may have bad  effects and be harmful. For example, the borage, eaten in large quantities, can alter the work of the kidneys because it causes an excessive accumulation of mineral salts.

It is wise, before  eating what is found in meadows and forests, to read the following information:

Nettle: it can be used in the sheet of lasagna. It is a source of vitamin C, iron, manganese, potassium and calcium, which are useful to facilitate the elimination of toxins.

Hops: boiled and seasoned with lemon. Sources of fiber, the peaks of hops are rich in vitamin B6 and have a tonic effect. They are perfect in omelets, salads and cooked in soups. Blanch in boiling water and seasoned with olive oil and lemon, are a tasty side dish.

Dandelion: in salads, with other flavours. Always been known for its diuretic properties, due to the presence of minerals, it also contains flavonoids, beta-carotene and calcium

Borage: the filling for ravioli. It is a sedative and a tonic for the nervous system and contains beneficial fatty acids.

Nepitella:  in the panzanella. Also known as mint, grows wild in many parts of Italy. It has digestive properties, antispasmodic 

and antiseptic properties. It is used with legumes, soups and fillings.

Rapunzel: sauces and soups. Its fleshy roots are rich in vitamin C, fiber and minerals, it has always been used for digestive, laxatives and diuretics effects . it has a sweet taste and is used raw in salads or used in sauces, sauces and fillings. The leaves are bitter, enrich soups, soups and vegetable pies.

                                                  

SEEDS

SEEDS

They are very small but with an extremely high-protein content. They have vegetable fibre and essential fatty acids that make them able to help the body in the prevention of some of the most dreaded diseases. These are the seeds: you can enrich your diet by adding them to muesli breakfast or salads and salted dishes during the day. A lot of them provide an important contribution in regulating the levels of sugar and cholesterol in the blood. Let’s discover together the six types of healthier seeds

Hemp seeds

Hemp seeds are considered a highly nutritious food because of their protein content. They may be considered a good source of protein because they have 10 different amino acids. They also have a perfect balance of essential fatty acids Omega-3 and Omega-6. In addition to being compounds for 30% from protein, hemp seeds contain a quantity of fibres equal to 40%. Finally  we have to consider their beneficial content of phytosterols. According to some scientific studies hemp seeds could help in the prevention of heart disease, several types of cancer and serious diseases such as Parkinson or Alzheimer disease.

Sunflower seeds

The intake of sunflower seeds is useful for those who want to improve their digestion by increasing the intake of vegetable fibre through their diet. Sunflower seeds are also rich in folic acid, extremely important nutrient for pregnancy women during the period  its requirement is doubled. They also contain copper, selenium and vitamin E, that help prevent heart disease and damages at the cellular level.

Sesame seeds

Sesame seeds are one of the most important  sources of calcium. A portion of 100 grams of sesame seeds in fact contains 1000 milligrams of calcium. They also contain iron, magnesium, zinc and plant fibres. There is also phosphorus and vitamin B1. Because of their composition sesame seeds are considered a truly unique food. In fact their  fibres can fight cholesterol, lower blood pressure and repair  liver damages. They are considered to be beneficial also in the case of arthritis or osteoporosis and during menopause.

Pumpkin seeds

Scientific studies have shown how the pumpkin seeds can be effective in the prevention of prostate cancer. They are rich in specific antioxidants called carotenoids, which are considered capable of stimulating the immune system and our ability to defend ourselves from disease. These seeds are also rich in zinc and Omega-3 fatty acids, two nutrients claimed to be beneficial in the prevention of arthritis and osteoporosis. The phytosterols found in pumpkin seeds help to lower cholesterol levels in the blood and strengthen the body's ability to fight against cancer.

Chia seeds

Chia seeds, such as sesame seeds, are very rich in calcium. They may, in fact, contain up to 600 milligrams per 100 grams. They are also rich in fibre, antioxidants and protein, although very small. Chia seeds are thought to regulate the level of sugar in the blood and so  the risk of cardiovascular disease or an excessive weight gain are reduced. The fact that they contain 34% Omega-3 essential fatty acids, making them very similar to another type of seeds: flax seeds.

Flax seeds

The flax seeds are particularly valuable  for western  nutrition because of their high content of Omega3, whose intake is often unbalanced than that of Omega6. They can be considered, along with linseed oil as a good source of intake of Omega-3 for vegetarians and vegans. For this purpose, flax seeds will be eaten raw, preferably after they have been shredded. The crushed seeds should be eaten immediately or stored in the refrigerator for a short time. Their Omega-3s act helping to protect the body against the risk of suffering from heart ailments and  they are useful in the treatment of diseases such as hypertension and osteoporosis.

Italian Gelato

GELATO

Gelato (Italian pronunciation: [dʒeˈlaːto]; plural: gelati) is the Italian word for ice cream, derived from the Latin word "gelātus." (meaning frozen). Gelato is made with milk, cream, various sugars, and flavouring such as fresh fruit and nut purees.

Gelato is defined in English as a soft ice cream containing little or no air. The ambiguity in use of the word in the United States stems from the fact that there is no standard of identity for gelato set forth by the US Department of Agriculture, as there is for ice cream. Whereas ice cream in the US is defined by the Federal Code both by its ingredients, which includes milk fat (also known as butterfat) of 10% or more, gelato in the US covers a wide range of products including frozen desserts eaten like ice cream; products that are identical to ice cream with the exception of their butterfat contents; and premium ice cream containing butterfat far exceeding the minimums set forth in Italy. Depending on the recipe and the person making it, dairy-based gelato contains 16–24% sugar. Most ice cream in the United States contains 12 to 16% sugar. The sugar content in homemade gelato, as in traditional ice cream, is balanced with the water content to act as an anti-freeze to prevent it from freezing solid. Types of sugar used include sucrose, dextrose, and inverted sugar to control apparent sweetness. Typically, gelato—like any other ice cream—needs a stabilizing base. Yolks are used in yellow custard-based gelato flavours, including zabaione and cream and non-fat milk solids are also added to gelato to stabilize the base. Starches and gums, especially corn starch, are sometimes also used to thicken and stabilize the mix.

By statute, gelato in Italy must have at least 3.5% butterfat, with no upper limit established.

HISTORY

The history of gelato dates back to frozen desserts in Sicily, ancient Rome and Egypt made from snow and ice brought down from mountaintops and preserved below ground. Later, frozen desserts appeared during banquets at the Medici court in Florence. They, in turn, brought the novelty to France, where in 1686 the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine. The popularity of gelato among larger shares of the population, however, only increased in the 1920s–1930s in the northern Italian city of Varese, where the first gelato cart was developed. Italy is the only country where the market share of handmade gelato versus industrial one is over 55%. Currently, over 5,000 Italian gelaterie, or gelato shops, all over the world occupy more than 15,000 gelatai, or gelato vendors. 

This is a national Italian stamp to underline the importance of gelato production in Italy

  Some of the first gelato shops

Some  gelato recipes

Vanilla Gelato
(Makes 1 quart)

1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise


In a medium saucepan, combine the cream, milk, and sugar.
Cook over medium heat until the mixture comes to a simmer.
Remove from heat.
Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes.
Strain into a clean bowl discarding the vanilla bean.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.

Chocolate Gelato

(Makes about 3 cups)

1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 cups whole milk, divided
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon vanilla extract


In a medium saucepan, combine sugar, cornstarch, and salt.
Gradually add 1/4 cup milk, whisking to dissolve cornstarch.
Whisk in remaining milk.
Cook over medium heat until mixture thickens and comes to a boil.
Allow to boil for 1 minute, stirring occasionally.  Remove from heat.
Add chocolate and allow to sit for 1 minute.  Sit until chocolate is melted and smooth.
Transfer mixture to a medium bowl.  Mix in the cream and vanilla.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.

*Options:  Add chopped peanut butter cups, coarsely crushed toffee candy, toasted nuts,
chocolate chips, or other candy during last 2 minutes of churning in ice cream maker.

Stracciatella Gelato
(Makes about 1 quart)

Straciatella means ‘torn apart’ in Italian.  Straciatella gelato is similar to (but not exactly like) 
chocolate chip ice cream.  Melted chocolate is drizzled into vanilla gelato during the final
stage of churning.  The chocolate hardens on contact and gets broken up as it churns
creating a chocolate ribbon throughout.  This method results in a smooth texture with just
the slightest crunch in every bite.

1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise
2 ounces bittersweet or semi-sweet chocolate, finely chopped


In a medium saucepan, combine the cream, milk, and sugar.
Cook over medium heat until the mixture comes to a simmer.
Remove from heat.
Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes.
Strain into a clean bowl discarding the vanilla bean.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.

While the gelato is churning, melt the chocolate in the microwave.
Place the chocolate in a microwave-safe bowl.
Heat on high for 20 second intervals until melted and smooth.
Drizzle the melted chocolate into the gelato 2 minutes before the churning is done.
Alternately, the chocolate may be quickly folded in with a rubber spatula when the gelato is compact

Lemon Gelato
(Makes about 1 quart)

1 cup whole milk
1 cup sugar
5 egg yolks
2 tablespoons grated lemon zest
2 cups heavy cream
1/2 teaspoon vanilla extract
1/2 cup lemon juice


Combine the milk, sugar, and lemon zest in a saucepan.
Bring the mixture just to a simmer over medium heat.
Remove from the heat.
Cover the saucepan and allow the mixture to sit for 30 minutes.
Pour the mixture through a strainer into a large measuring cup.

In a bowl, whisk together the egg yolks and heavy cream.
Slowly whisk the warm milk into the egg and cream mixture.
Return the mixture to the saucepan.
Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens.
Stir in the vanilla extract.
Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours.
Stir the lemon juice into the gelato mixture.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions.

Saint Joseph's Day Lunch

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