Spaghetti meatballs, Magda’s recipe
Our friend food blogger Magda, like always delights us with one of her delicious recipes, a first course with a family taste, easy and fast, perfect for everyone. Today Magda used the Amica Natura’s vegetarian frozen meatballs with broccoli to make her recipe, a new addition to the “Mix La Polpetteria” collection by Amica Natura.
Pasta with meatballs in sauce, are not in all respects a great classic of traditional Italian cuisine, in reality, even if present in some regional recipes, they are much more famous in the States, where they are even one of the symbolic dishes of the Italian typical kitchen in the world.
Spaghetti meatballs are in fact super popular overseas, where they are commonly served in Italian restaurants and even sold ready to be consumed. They became famous also for the film Lilli and the Vagabondo, with an unforgettable scene in the collective imagination.
Then we discover the recipe, back in vogue in Italy, made with quality ingredients for a first course … tasty.
Spaghetti meatballs with tomato | Amica Natura
Ingredients
250 g of tagliatelle or spaghetti
meatballs Nature Friend with broccoli
a handful of fresh basil leaves
500 g of fresh organic tomato sauce
2 shallots
2 cloves of garlic
a spoon of sugar
2-3 sprigs of fresh thyme
1/2 teaspoon of dried oregano
salt and pepper
extra-virgin olive oil
Preparation
Tomato sauce
In a pot heat 2-3 tablespoons of oil. Fry 2 shallots and 2 finely chopped garlic cloves. Add the tomato puree, 2-3 sprigs of thyme, 10 basil leaves, 1/2 teaspoon of dried oregano, a teaspoon of sugar.
Meatballs
Lightly oil a baking dish, place the still frozen meatballs in it. Add a little oil and bake in preheated oven at 180 degrees for about 10-15 minutes.
Pasta
In the meantime put the water on the fire to boil the pasta. When it boils, cook the tagliatelle or pasta you have chosen. Draw it taking care that they remain well “al dente”.
In a bowl, pour the well-drained pasta, the tomato sauce and mix it all together. Finally, add the meatballs and sprinkle with grated Parmesan cheese. Once ready, serve the hot pasta.
Pasta with meat, mushrooms and bechamel sauce, recipe
Our friend food blogger Giovanna, of the food blog “La Tavola Allegra ” delighted us with a recipe of a first dish succulent and delicious: pasta with minced meat, mushrooms and béchamel.
The Fusilli recipe with the white meat sauce made by Elisabetta was prepared with minced meat Amica Natura, a natural preparation, without added preservatives, high quality and always practical, because always available in pantry, does not perish in little Time (saving on food waste) and maintains unchanged flavor and freshness.
It fades the meat with red wine and lets it evaporate. Now add the previously cleaned and sliced mushrooms, mix carefully. Bathe the condiment with 1-2 ladles of meat broth well hot (it will be good also of the simple water), add also a pinch of nutmeg and a pepper.
Carefully mix and cover with a lid. Cook the white meat sauce over a moderate flame for about 30 minutes and in the meantime prepare the béchamel according to the habits (or use the ready-made packaging).
Italian aubergine meatballs with tomato sauce | Amica Natura Food Service
A perfect dish for tapas and aperitifs: Italian eggplant meatballs in tomato sauce
An original idea that will appeal to customers of a transversal target, of every age, are the Amica Natura eggplants vegetarian meatballs, served with a fragrant tomato sauce, inspired by one of the most popular tapas in Spain: the albondigas with tomate. This vegetarian version can be prepared in a very short time, thanks to the Amica Natura eggplants balls, already cooked and reactivated in a few minutes by frozen food, tasty and healthy ingredients. How to serve them? In practical cups or in terracotta cocotte, just as they are served in typical Iberian bars. Eggplant meatballs with Sicilian tomato sauce are perfect for a tasty aperitif.
Eggplant meatballs, how to serve them with Italian tomato sauce
Mix La Polpetteria, the perfect Mix created for food service and horeca operators
High quality frozen food for restaurants, with an authentic flavor, without preservatives, optimize preparation times and food costs, plus they are anti-waste
Empanadas stuffed with minced meat, the recipe
For the special “Recipes from the world” by Amica Natura, we are leaving today to Argentina, to discover a famous local recipe, tasty, nutritious, with healthy and genuine ingredients: the tasty empanadas.
The empanadas are perfect to be prepared at home, but also to be included in the menu for all those who want to delight customers with a touch of South America flavour. The empanadas stuffed with meat are in fact also a beloved and lively street food, to be shared in moments together with family and friends.
Crispy outside, stuffed with a delicious minced meat with sauce inside, the empanadas are a really irresistible preparation.
Brief history of the famous empanadas
The empanadas are a rich dish typical of Spain and South America, initially served during the Creole music festivals, the origin is not exactly known. It is said that the recipe comes from the Spaniards who in turn are said to have “stolen” from the Arab culinary traditions. In Argentina he was preparing for the great return party of the “Gauchos” from the Pampas (the vast plains for farming located in Argentina).
The recipe of empanadas stuffed with minced beef
Ingredients
For empanadas (for about 4 people)
90 ml of water
1 egg
salt
half teaspoon extra virgin olive oil
200 g White flour
For the stuffing
an onion
180 g of organic ground beef Amica Natura
a potato
a handful of pitted black and green olives
half a glass of white wine
a knob of butter
salt and pepper
a teaspoon of cumin seeds
a teaspoon of sweet paprika
chopped coriander q.b..
Preparation
Take a bowl and add the flour, salt, beaten egg and oil. Knead and slowly add the water, mix and knead until you get a homogeneous and compact dough. Wrap with the film and allow it to rest for two hours at room temperature.
Meanwhile in a pan add the butter and fry the finely chopped onions. Add the potatoes cut into cubes, add flavor. Add the minced meat and cook over medium heat for about 30 minutes. Blend with white wine. Add the olives. Cook an hour more on low heat while continuing to mix. When almost cooked, add the paprika, cumin, salt and pepper, chopped coriander.
Resume the dough empanadas and spread it on a floured surface, helping yourself with a rolling pin. Make circles with a coppapasta (12-14 cm). Fill half of the circle with the minced meat, close and seal with the help of a fork. Brush with the beaten egg yolk and bake at 180 degrees, in a previously heated oven, for about 20 minutes. Alternatively, fry in sunflower oil (at an appropriate temperature) and remove when the empanadas become golden. Serve hot.
Foods that are good for the memory and the brain
Like every Tuesday, come back the appointment with the Amica Natura column of our nutritionist “Food is Life” . The Dr. Chiara D’Adda, surgeon, specialist in nutrition and health and team doctor of series A1 Basketball Brescia Leonessa.
We are always closer to Spring and it is time to think about taking better care of our health, so as to live the best season. Today we talk about another topic of fundamental interest for health and well-being, that is foods that are good for the memory and the brain. Let’s find out what they are.
Foods that are good for the memory of the brain
”
Your beauty care starts from what you eat. And you know that besides the somatic beauty (of the body) the “beauty” of your brain, your mind, your being is very important.
You have to stay young for as long as possible, and keep an excellent memory.
The brain works pretty much like a personal computer. And can also have a very large memory, but if the internal processor is not performing, it is slow or damaged it is difficult to easily access all the information and use it.
Also keep in mind that the brain up to 30 years has no problems in processing information quickly. After 30 years, alas, there is a gradual slowdown.
But the good news is that the health of our brain starts from what we are eating … In the long run the brain cells shrink and die with a consequent loss of memory. What foods are our friends to delay this process? They are intelligent foods, to be brought to the table as much as possible by combining them with aerobic physical exercises.
Here they are:
vegetable
Olive oil
Dried fruits
Red fruits
Aromas and spices
Dark chocolate
Cocoa
Coffee and green tea
Seafood fish
Red wine (a little 😉)
legumes
Poultry
eggs
Fermented foods
Whole grains
Red meat
Small quantities of butter
It is important to keep your blood sugar under control, because if this goes out of normal values, insulin is unable to do its job and nerve cells lack the right energy with a consequent cognitive decline early, up to the destruction of part of the brain cells and reduction of brain and memory volume. Choose foods with low glycemic index, which keep in insulin quiet and lower cellular inflammation.
Other decisive factors for the well-being and health of memory and brain:
It is also very important to have a restful sleep that helps us manage stress.
Keep the waistline under control
Reduce a lot of sugars and refined flours.
Reduce the salt.
Stop super alcohol.
And what about trying intermittent fasting?
Babaganoush, the Lebanese recipe sauce for falafel
Spring time will come soon. And this will be the delicious and perfect recipe for the famous falafel or the tasty soy meatballs Amica Natura, to surprise and delight your guests. An exotic preparation, with delicious spicy notes, which immediately remember the summer season and special aperitifs to share, outdoors.
Try it to give an Oriental appeal to the appetizer or dinner! To cook the aubergines you can opt for the oven or the grill, to give the characteristic smoky scent. Perfect accompanied by fresh and juicy tomatoes cut into small cubes with fresh basil or coriander, extra-virgin olive oil, salt and white pepper.
Ingredients
1 garlic glove
pepper q.b.
salt q.b.
lemon juice
2 purple aubergines
some mint leaves
extravirgin olive oil
40 gr sesame or tahina paste
Preparation
Wash the aubergines and make small incisions for length, to let the bitter liquid out and obtain a more pleasant taste. Cover the baking sheet with baking paper and bake in a hot oven at 180-200 degrees for 40 minutes. Let the aubergines cool, peel them gently and remove the pulp for good.
In a mixer, add a little chopped mint, the crushed garlic clove, lemon, salt and pepper, a drizzle of extra-virgin olive oil, sesame paste and mix everything at minimum speed. Leave to rest in the fridge for at least 30 minutes and then serve with falafel or soy meatballs.
Foods that are good for the thyroid #FoodIsLife
As promised last episode, Dr. Chiara D’Adda, surgeon and nutritionist, speaks to us today in the heading “Food is Life” of a very important and interesting topic, or what are the best foods for a good functioning of the thyroid and to try to prevent potential disorders. So let’s see together with the Doctor, what are the foods that are good for the thyroid.
Artichokes are good for the liver and therefore protect the thyroid
The artichokes ➡️ keep the liver healthy and efficient, which is the organ in which the fundamental event occurs, that of the conversion of T4 into T3. They contain purifying substances and iron. If you eat them raw, sliced into thin slices and seasoned with lemon juice and oil and a little salt, they will maintain the many properties they have.
Lemon juice is rich in vitamin C, which increases iron absorption.
Coconut oil, many benefits for the thyroid
Coconut oil, also an ingredient in our kitchen and that you should learn to use more! Rich in lauric, caprylic, capric acid, which are included in healthy fats. It has beneficial and above all anti-inflammatory effects for the intestine and consequently for the immune system it contains. And it is known that the immune system helps the balance of thyroid function.
Whole grains, a panacea to relieve inflammatory processes
➡️ Whole grains have a low glycemic index and therefore insulin will not have excessive spikes, which are the ones that favor the inflammatory processes that can influence the general hormonal pattern. Insulin in stillness is the passport for a condition of health of our body. Prefer those without gluten! And soak them 6/8 hours before cooking, as this will eliminate phytates, phytonutrients that cover them and hinder the absorption of vitamins and minerals.
Dried fruit in shell, a well-being explosion
Pistachios contain tyrosine, amino acid precursor of thyroid hormones. Brazil nuts contain selenium in good quantity. Do you know that with three nuts a day you get the amount necessary for the proper functioning of the thyroid?
Marine products, fish, bivalve molluscs, crustaceans, iodine source
Be careful, however, the fish should not be overcooked, otherwise the Omega3 contained in it will be altered.
Meats rich in zinc, such as beef, turkey and lamb
Another beneficial food for the proper functioning of the thyroid is meat, in this case the meat rich in zinc, such as beef, turkey and lamb.
Wheat germ, pumpkin seeds, sunflower seeds, sesamoo seeds.
These types of seeds are rich in zinc, a mineral very important for the thyroid, because it promotes enzymatic reactions useful for the metabolism of thyroid hormones.
Probiotics like yogurt, fermented milk, sauerkraut, miso
They keep the intestinal flora in balance, contrasting permeability, reducing inflammation and strengthening the immune system.
Cabbage, cauliflower and broccoli
Abounds with cabbage, cauliflower, broccoli, but well cooked, because over-cooking disables the mechanisms with which crucifers interfere with the action of iodine on thyroid hormones, limiting their function..
Seasonal fruits and vegetables
➡️ better raw vegetables, because minerals, large thyroid allies, and at temperatures over 60 degrees reduce vitamins are dispersed in cooking water. Remember that leeks and asparagus also contain iodine.
Foods that are harmful to the thyroid?
Trying to limit gluten-containing foods can give rise to “molecular mimicry”. No excesses with milk and cheese, potentially at risk of molecular mimicry and rich in calcium, a mineral very precious for the bones, but tendentially antagonist of iodine and therefore little friend of the thyroid.
White sturgeon fish balls with pumpkin cream
Our new Sicilian food blogger Giovanna, prepared for us today a delicious recipe based on the new gourmet frozen Italian fish balls Amica Natura of the “Mix La Polpetteria” collection. The white sturgeon fish balls are an high quality product, made with precious raw materials, such as sturgeon, fish selected from local farms, 100% Italians, blast frozen on the spot and worked immediately once arrived at the Amica Natura factories, with the addition of potatoes and aromatic herbs that make this preparation delicate, tasty and at the same time, nutritious and genuine.
The fish “Delicate” meatballs of the Italian brand Amica Natura (Alcass) are ready in just a few minutes and like all high quality made in Italy frozen foods, without preservatives, allowing you to bring a plate to the table in a short time.
Giovanna of the food blog “La Tavola Allegra” reinterprets this recipe for a second fish dish in an imaginative, creative and romantic way, given that she made it just for the Valentine’s dinner. With very few ingredients, Giovanna succeeded in bringing to the table a fanciful, colorful and elegant-looking recipe.
Ingredients
Sturgeon fish balls for 4 people
1 onion
150 gr pumpkin already cleanes
extra-virgin olive oil
a pinch of nutmeg
salt and pepper q.b.
Preparation
Let’s start by making a Zucchini Cream. Take the pumpkin already clean and cut into cubes; finely chopped 1/4 onion and place in a large saucepan, along with 2 tablespoons of oil e.v.o.
Then turn the heat on a moderate flame and as soon as the onion turns golden, add the pumpkin into cubes and sauté for a few minutes. At this point wet the pumpkin with a ladle of vegetable stock (or hot water), cover with a lid and cook over low heat for about 10 minutes.
When cooked, add salt and pepper and add a pinch of nutmeg. Leave the pumpkin to cool and then blend it using the minipimer, until obtaining a smooth and lump-free cream. Keep the pumpkin cream aside and proceed with the cooking of the fish balls.
Slice the onion finely and put it in a large pan with 2 tablespoons of oil e.v.o. Fry the onion, then add the still frozen fish balls. Mix everything well, cover with a lid and cook for about 12-13 minutes.
When the meatballs are cooked, add salt and now you are ready for the dish. On a flat plate, distribute a generous amount of pumpkin cream and place the fish balls with the sautéed onion on top. Serve on the table all very hot and steaming.
Beetroot bread for hamburgers Amica Natura, the recipe
After discovering how to prepare turmeric bread for hamburgers, on the occasion of Valentine’s Day we see together how to make at home another trendy format all over the world: the home-made beetroot bread burger bun for burgers Amica Natura.
Ready to amaze Guests or the lover with a surprise effect preparation and incredible taste?
Ingredienti
a pack of chicken burger or slices of chicken breasts Amica Natura
ketchup or mayo sauce
salt and black pepper
lettuce salad
2 salad tomatoes
some basil leaves
For beetroot bread
550 g of white flour 0
60 ml milk
300 g beetroots
2 spoons oil e.v.o.
salt q.b.
half a cube of brewer’s yeast
Preparation
Boil the beets and then pass them in the mixer. Make the classic flour fountain with the hole, on a pastry board, add slowly and always kneading the milk, salt, baking powder, oil and beets. Mix everything well until you get a smooth and compact dough.
Keep it in a warm oven for a minimum of two hours. Prepare the burger balls on a baking sheet covered with parchment paper. Cook in the oven at 180 for about 25 minutes. Prepare the burger or chicken according to directions on the package. Leave to cool and cut the bread in half.
Wash the vegetables and the basil and start assembling the beetroot pink burgers and serve at the table.
Tiroide, come proteggerla e prevenire disturbi
Di martedì, come ben sapete, è tempo di “Food is Life”!
Oggi la nutrizionista di Amica Natura, la Dottoressa e medico chirurgo Chiara D’Adda, che se ci seguite ormai conoscerete molto bene per essere anche il medico della squadra del Basket Brescia Leonessa, ci parla di un’altro tema molto importante per la salute e il benessere di tutti: come proteggere la tiroide e cercare di prevenire alcuni potenziali disturbi.
“Proteggi la tiroide!
La tiroide è un organo impari, situato nella regione anteriore del collo, alla base della lingua. Pesa circa 40 grammi ed è composta da due lobi, congiunti da un istmo. Sembra quasi una piccola farfalla. È una ghiandola endocrina che produce ormoni veramente importanti per molte funzioni dell’organismo, quali : pressione arteriosa, frequenza cardiaca, temperatura, umore e soprattutto regolazione del metabolismo corporeo. Regola quindi la capacità di gestire al meglio le risorse energetiche.
La tiroide influenza anche lo sviluppo scheletrico e cerebrale, lo sviluppo della pelle e dell’apparato pilifero e ha azione anche sugli organi genitali. Purtroppo le patologie legate a questa ghiandola sono in preoccupante aumento e perciò è bene conoscere il suo funzionamento e cosa si può fare per aver cura di essa, anche attraverso l’alimentazione giusta.
Come controllare le attività degli ormoni della tiroide e cercare di prevenire disturbi?
Attraverso semplici esami ematici (del sangue) si può misurare il livello e l’attività degli ormoni prodotti dalla tiroide:
💥 TSH ( prodotto dalla
Ipofisi)
💥 TRIIODIOTIRONINA
(T3 )
💥 TIROXINA (T4 )
🔵 reverse T3
🔵 anticorpi tiroidei
A seconda dei risultati ottenuti, il medico specialista saprà emettere una diagnosi.
Ma prima di arrivare alla malattia, se si può, meglio prevenire vero? Come?
Ecco per voi qualche piccolo suggerimento:
✅ depurare il fegato. È nel fegato che il T4, ormone non attivo, si trasforma in T3 ➡️ ormone che mette il turbo al metabolismo, mantiene la mente attiva e lucida, ci aiuta a regolare il ritmo cardiaco e l’alternanza sonno/veglia. Se il fegato è grasso (steatosi epatica)o in sofferenza questa riconversione è più faticosa, tanto che si può avere una tiroide perfettamente funzionante, che produce in modo adeguato il T4 , ma un deficit di T3. Da qui la regola di depurare il fegato con un’alimentazione corretta.
✅ curare l’intestino. Se l’intestino è infiammato e permeabile è anche molto più facile che si verifichi il cosiddetto “mimetismo molecolare”. Ossia virus ma anche molecole di cibi particolari (es. glutine, proteine del latte) che mimano le molecole della tiroide, mandando in confusione il sistema immunitario e spingendolo ad aggredire la tiroide stessa, in chiave difensiva. Da qui la nascita di malattie autoimmuni.
✅ evitare le diete estreme e poco equilibrate. Riduzione drastica delle calorie e sbilanciamenti nutrizionali fanno aumentare il reverse T3 ( il freno del metabolismo) quindi senso di stanchezza e difficoltà a perdere peso.
✅ combattere lo stress, e con esso il conseguente aumento del cortisolo.
✅ fare attività fisica . Il movimento fa consumare gli ormoni tiroidei e questo spinge la tiroide a riprodurli, con effetti rigeneranti e benefici.
✅ lavare benissimo frutta e verdura. Residui dei pesticidi interferiscono con l’attività della tiroide.
Attenzione alla plastica che rilascia ftalati e bisfenolo A, sostanze simili ai pesticidi che alterando il metabolismo possono rallentare l’attività tiroidea. Per conservare i cibi scegliere il vetro oppure plastica e padelle antiaderenti certificate BPA free.
Nel mio prossimo intervento vi parlerò dei cibi da consumare e che proteggono questa fondamentale ghiandola, così preziosa per la nostra vita e le cui patologie sono purtroppo in continuo aumento.
Arrivederci!
