SWEET AND SOUR PORK MEATBALLS
The sweet and sour meatballs by Amica Natura Chef are simple to prepare, yet really tasty!
A main course ideal for several occasions: from an informal dinner with friends, to an aperitif or a special lunch!
Thanks to the use of soy sauce, they intensely recall the Asian cuisine because of their flavour and aroma.
Besides that on hot summer days you can serve them cold and they shall always turn out to be extremely savoury!
INGREDIENTS
600 g. Amica Natura frozen meatballs
For the sweet and sour sauce:
150 ml water
90 ml soy sauce
1 spoonful of cornstarch
1 spoonful of cane sugar
A little parsley
1 clove of garlic
1 spoonful of extra virgin olive oil
PREPARATION
Cook the bovine meatballs for 5 minutes, by placing them still frozen in a pan, with a warm oil drizzle.
Put all the ingredients for the sauce in a separate pan over low heat, stirring thoroughly.
Add the meatballs to the sauce and cook for another 5 minutes.
Your meatballs are ready!
You can serve them both hot or cold, they shall always be appreciated … bon appetit!
VEGAN PULSES BURGER, WHAT A DELIGHT
Is it possible to prepare a tasty and cheerful vegan dish, to be enjoyed for the early summer dinners?
Of course!
Alessandra, in her blog la Cucina di Ale, offers us a recipe by using frozen pulses burgers as the main ingredient.
You can find them in the freezer counter of the best supermarkets, along with other frozen vegan products by Amica Natura.
Exclusive recipes, designed for those who follow a dietary regime which completely excludes any products of animal origin.
INGREDIENTS
2 pulses burgers
1 roman ribbed courgettes
6 Paris mushrooms
1 red onions of Tropea
2 burger buns
150ml soy milk
250ml sunflower oil
q.s. capers
q.s. gherkins
a lemon half
PREPARATION
First step the vegetables: cut the courgette into thin slices and sear them quickly on the grill plate, do the same with the mushrooms and the onion cut into rings.
Let’s focus on the sauce: pour the natural soy milk you kept in the fridge for a few hours into a pitcher, add a half lemon juice and salt
Emulsify with an immersion mixer and add the oil in thin streams, meanwhile making the mayonnaise mount
As soon as it has reached the right consistency add the capers and gherkins, as well as herbs at choice (I use some tarragon and chives).
Cook Amica Natura burgers in a pan or in the oven.
Let’s assemble our burger!
It is recommended to use a type of whole wheat bread with sesame seeds.
Spread with a little sauce at the base, add the salad mix on which you are going to lay the burger.
Continue with the vegetables and a nice amount of Tartar mayonnaise.
Eventually all you have to do is bite 🙂
21-22 MAY, PLMA’S AMSTERDAM
For over thirty years the international trade fair PLMA’s “World of Private Label” is a meeting point between distributors, wholesalers and other buyers with producers.
The two days will see the presence of 2,700 exhibiting companies, including around 60 national and regional pavilions.
This year the new pavilions will include Israel, Dubai, Egypt, Latvia and South Africa.
The RAI Exhibition Center in Amsterdam, where the event will be held, will host over 600 proposals presented for the first time.
Among the food products on display there will be also frozen foods and it is precisely there that the new Amica Natura brand products will be presented.
THE NEW VEGGIE BURGERS & TOTS RANGE WILL BE PRESENTED AT THE MARKET DURING THE EVENT. A WHOLE RANGE VEGETABLE PROTEIN BASED WITH SUPERFOOD LIKE CAULIFLOWER, BROCCOLI, KALE.
THIS IS IN ORDER TO GUARANTEE HEALTHY AND HIGH QUALITY FOOD.
WILL NOT FAIL THE HISTORICAL MEAT RANGE, EXTENDED THANKS TO THE NEW PROPOSAL FOLLOWING THE NEW TRENDS.
YOU WILL THEN FIND THE NEW BURGER EXTRA GUSTO BEEF, PORK AND CHEESE AND THE CHIANINA BURGERS.
NEWS FROM THE STRONG AND AUTHENTIC TASTE.
New contacts and new ideas await us in Amsterdam!
HALL 1
(EUROPA COMPLEX)
STAND F5243
Sweet and sour pork with fresh peppers and spring onions
Today’s recipe of our friendly food blogger Elisabetta Pend of the food blog #IfeelBetta is a real taste bomb!
A recipe for a super savory second course, with tasty oriental notes, characterized by a delicious sweet-and-sour mix… in short, a recipe to try cooking at home to amaze all guests or family!
Here’s what our friend food blogger tells us:
1989: Once upon a time The Chinese was eaten only in Chinese restaurants.
1995: Then there was the Chinese that you took in the cartoccino to the Chinese and you ate cold Chinese food at home.
2001: Then came the hot Chinese at home with a call. In half Italian half Chinese.
2015: Finally came the hot Chinese with a click along with other non-Chinese choice stuff.
2019: Now there is the Chinese that the Betta spadella in the express house with the ingredients chosen for the oriental tactical markettino, some fresh vegetables and the very practical slices of pork @amica_natura_ taken out of the freezer!
And it is soon very tasty good mood food, with the Chinese taste always umami, but the happiness of knowing what you eat!
How to prepare sweet and sour pork with fresh peppers and spring onions
Ingredients for 4 people
400 g slices of pork loin @amica_natura_
2 red peppers
50 g natural bamboo
2 red spring onions
10 g of dried shiitake mushrooms
1 cup of Tamari type soy sauce
1 tablespoon of brown sugar
1 teaspoon Chinese “5-spice” mix
2-3 tablespoons of cornstarch or rice starch
3 tablespoons of extra virgin olive oil
1 cup of waterPreparation
Rehydrate Shiitake mushrooms in warm water for about half an hour.
In a large pan put the peppers, cleaned and diced, with the oil and the spring onion. Jump for 5 minutes. Dice the bamboo stalks and add them to the pan.Meanwhile mix the soy sauce, sugar, and the 5spezie powder in a cup of water and mix everything well.
Add half of this pepper sauce and cook for another 8/9 minutes. Cut the loin slices and the flour slices lightly with the cornstarch, add the strips into the pan of the vegetables and brown them. When the pork strips are well sealed on all sides, add the drained and squeezed Shiitakes from their water, then pour the remaining spicy soy sauce into the pan, cook over medium-low heat, stirring constantly, until the sweet and sour pork will form a thick and almost caramelized sauce.
Serve with a generous bowl of rice.
Cibi che migliorano l’umore e stimolano la felicità
Torna la rubrica “Food Is Life” a cura della Dottoressa Chiara D’Adda, medico chirurgo e nutrizionista e come ben saprete, medico del Basket Brescia Leonessa. Oggi la Dottoressa Chiara ci parla di un argomento realmente interessante e utile a tutti noi, gli alimenti che fanno bene al nostro umore e che grazie a determinate sostanze nutritive riescono a stimolare gli ormoni della felicità.
Quali sono i cibi che migliorano l’umore e aumentano la felicità?
“Dottore, che sintomi ha la felicità 😊?
Ecco una domanda alla quale non so per certo rispondere, perché ognuno di noi ha un’idea soggettiva di quello che può essere la felicità, ma so per certo che alcuni cibi possono aiutarci a trovare o ritrovare il sorriso. Partiamo dal presupposto che un regime alimentare corretto è quello che soddisfa anche i nostri centri cerebrali del piacere e che è necessario assicurare il completo rifornimento dei cibi chiave del benessere mentale, ossia delle sostanze che partecipano alla sintesi dei neurotrasmettitori della felicità, della carica energetica e della gratificazione:
➡️ acetilcolina, noradrenalina, dopamina, serotonina, acido gamma-aminobutirrico
E non fatevi spaventare dai nomi difficili. Sono contenuti infatti in alimenti molto comuni come carni bianche, pesce, uova, latte, latticini, legumi e in moltissimi vegetali.
Tenete ben presente che anche la cura dell’intestino è importantissima. Secondo ricerche recenti condotte dalla “neurogastroenterologia”, si è visto che l’intestino produce in autonomia molti neurotrasmettitori, in primis la serotonina. Lo sapete che ben l’80% circa di questa molecola è sintetizzata nell’intestino a partire dal triptofano contenuto negli alimenti? E che questo garantisce anche una buona motilità intestinale?
Il nostro apparato gastrointestinale può trovarsi in una situazione di eubiosi oppure di disbiosi.
EUBIOSI ➡️tutto bene 😊⭐
DISBIOSI ➡️iniziano i guai 🤢🚑
Bisogna per questa ragione, prendersi cura della flora batterica buona, con un’alimentazione bilanciata e completa.
L’ideale è il modello di dieta mediterranea nella sua forma più pura, perché ci si ritrova una grande quantità di cereali integrali, di legumi, di verdure, di olio d’oliva, di frutta fresca. Le fibre sono capaci di stimolare la crescita di specie batteriche ad azione probiotica.
Vi lascio con queste parole chiave:
⭐omega 3 e 6
⭐serotonina
⭐carboidrati
⭐L-triptofano
⭐frutta
⭐verdura
⭐vitamina C
⭐selenio
⭐miele
⭐cioccolato
⭐radice di zenzero
⭐fiori edibili
⭐acqua
⭐ SORRISO
L’ordine di elenco è puramente casuale.
Che ne dite di leggere il mio prossimo contributo per saperne di più?
“
Roman-style broad beans, the Spring typical recipe
Welcome Spring!
Today is the Spring Equinox, we officially welcome the flowers and colors season. And to give you a rich welcome on the table, we suggest a very tasty side dish from the Lazio tradition, the beans in the Roman style!
The recipe of the Roman beans for a rich and springy side dish
Ingredients
extra-virgin olive oil
an onion
half a glass of dry white wine
150 g of raw ham
1/2 glass of dry white wine
salt and pepper
1/2 head of lettuce
a ladle of vegetable broth
How to cook Roman beans
Peel and chop the onion. Fry in olive oil in a non-stick pan without burning it. Add the diced raw, the beans and season with salt and pepper. Let it cook on a high flame stirring. Lower the heat and blend with the white wine, then let it evaporate. Add the lettuce and vegetable stock, cook over low heat. Serve the beans with homemade bread, as a side dish or as a rich first spring.
Spaghetti with crunchy vegetables with meatballs, the spring recipe
Today it is officially the 2019 Spring Equinox and on this very special day that officially welcomes Spring 2019 and precedes the inevitable arrival of sunny and warm days… we prepare a delicious recipe, in a light, fresh and fragrant key, just like this wonderful season.
Spaghetti with crunchy vegetables with meatballs, the light recipe
Spaghetti with meatballs are not a very famous first course in Italy, curiously, they are much more abroad. It is a course rich in taste and flavor, even more, if prepared with the right ingredients and raw materials.
Ingredients for 4 people
400 grams of spaghetti
Amica Natura BIO meatballs
fifteen cherry tomatoes
a red pepper
a yellow pepper
a courgette
a clove of garlic
fresh basil
80 grams of fresh pecorino
red hot pepper
Preparation
First of all, wash all the vegetables. Cut into cubes, both the courgettes and the peppers, the cherry tomatoes halfway.
Bring the salted water to a boil in a large pot, cook the spaghetti and drain it al dente. In another pan, brown the meatballs as indicated on the package with a little oil.
Take a large, non-stick pan, the wok is great too. Pour a drizzle of extra-virgin olive oil, sauté the garlic clove, then remove it. Add the diced peppers and courgettes and sauté the vegetables for 5 minutes, leaving them crispy. Add the tomatoes too. Remove the crunchy vegetables from the oil and set them aside in a dish.
Drain the pasta al dente, keeping a little cooking water. Sauté in the pot where you cooked the vegetables, stirring it with pecorino cheese and cooking water. Add the chilli. Finally, incorporate the meatballs and crunchy vegetables, serve hot with a drizzle of raw oil and freshly sprinkled basil.
How to cook the perfect Club Sandwich
The Club Sandwich is one of the most beloved international sandwiches. But do you know how to prepare it? How to make it tasty and healthy and ideal for the schischetta or lunch box during a lunch break or for a healthy snack?
The Club Sandwich is a recipe from which to take a decided starting point to create tasty and irresistible quick lunches or snacks, with simple and genuine ingredients the sandwich becomes healthy and tasty.
History of the Club Sandwich
Club Sandwich recipe healthy and tasty
Ingredients
Petto di pollo Amica Natura surgelato al naturale
2 iceberg type salad leaves
2 eggs
salt and pepper
60 g
3 bacon slices
2 salads tomatoes
Preparation
The natural frozen Amica Natura chicken breast is the ideal ingredient to always keep at home to prepare tasty sandwiches and salads at any time of the week. Always at the highest point of freshness and taste and preserved from the cold, without other preservatives.
There are precise steps to make the Club Sandwich, for example, pass the butter on the bread and toast it, then cut it into triangles and put the ingredients in a specific order.
First of all cook the chicken according to the instructions on the package, since it is the longest cooking ingredient.
Then take the slices of bread and spread them well with the butter softened at room temperature. Toast on both sides in an anti-stick pan.
Cook the eggs in the pan (take a suitable saucepan in the oven, pour a knob of butter and let it melt slowly, over low heat, break the egg leaving it whole. When the egg white condenses and the yolk is still soft, the fried egg is ready).
Meanwhile, wash lettuce and tomatoes, then cut them into slices.
Compose the sandwich, taking a slice of bread, spread the mayonnaise, add the chicken cut into slices or strips, add tomato, lettuce and egg, season with salt and pepper and a little oil. Make another layer by replacing the bacon with the egg. Close the sandwich, cut diagonally and serve!
Secondi piatti veloci: 3 ricette con il pollo
Scopriamo oggi tre ricette per secondi piatti veloci a base di pollo, gustose, sane e da mettere in tavola quando abbiamo pochissimo tempo e vogliamo assaporare una preparazione salutare e sfiziosa. 3 ricette con il pollo, della tradizione italiana, classiche e dai pochi ingredienti.
Pollo Amica Natura al naturale senza conservanti in salsa verde con contorno di pomodorini confit
Il pollo al naturale Amica Natura, permette di avere un prodotto di alta qualità, sempre disponibile nel freezer, al massimo punto di freschezza, grazie al metodo di surgelazione impiegato negli stabilimenti di Amica Natura. Si può cuocere direttamente da surgelato, o lasciarlo scongelare qualche ora in frigo per una cottura ottimale. Con la confezione in skin Amica Natura, surgelata al naturale e senza conservanti, si riducono di molto gli sprechi alimentari in casa e i costi sulla spesa familiare.
Ingredienti
Fettine di petto di pollo Amica Natura
Per i pomodorini confit:
una quindicina di pomodorini
sale e pepe
timo
uno spicchietto d’aglio
originano
100 g di zucchero di canna
Per la salsa verde al basilico
Un mazzetto di basilico
qualche pinolo
olio extra-vergine d’oliva
sale e pepe
acqua fredda
80 g di pecorino
In una padella con olio d’oliva o burro a piacere, fai cuocere al naturale i filetti di pollo Amica Natura.
Come preparare i pomodorini confit
Taglia i pomodorini a metà e disponili su una teglia da forno, con il taglio verso l’alto, condisci con olio d’oliva, spolvera con zucchero di canna, timo tritato con uno spicchio d’aglio, sale, pepe e origano. Cuoci in forno a 180 gradi per circa due ore. Se vuoi velocizzare la ricetta, prova lo stesso procedimento in padella, i pomodorini saranno pronti quando lo zucchero sarà caramellato.
Come fare la salsa verde per il pollo
In un mixer, metti il basilico, l’acqua fredda, sale e pepe, il pecorino, qualche pinolo, l’olio e trita fino ad avere un’emulsione compatta. Lascia riposare in frigo.
Aggiungi al pollo prima i pomodorini confit e lascia insaporire per qualche minuto. Prima di servire aggiungi la salsa verde da frigo.
Pollo alla pizzaiola, la ricetta mediterranea
Un grande classico che si prepara con pochi ingredienti, mediterranei e gustosi. Il pollo alla pizzaiola è un secondo facile e veloce sempre apprezzato da grandi e bambini. Scegliendo le materie prime della massima qualità, come la miglior salsa di pomodoro e la carne bio, mozzarella fresca e origano, la ricetta di una bontà squisita è assicurata.
Ingredienti
Fettine di petto di pollo Amica Natura
400 g di salsa di pomodoro bio
mezzo bicchiere di vino bianco
una mozzarella fresca
olio extra-vergine di oliva
qualche cappero dissalato
sale e pepe
origano
Preparazione
Versa un cucchiaio di olio extra-vergine di oliva, in una padella. Fai rosolare la carne fino a quando non arriva a temperatura. Abbassa poi la fiamma e sfuma con una tazzina di vino bianco. Aggiungi la salsa di pomodoro, i capperi e lascia cuocere a fiamma media per 20 minuti, mescolando di tanto in tanto. Incorpora alla fine la mozzarella a cubetti, sale e pepe, l’origano, lascia insaporire qualche minuto poi servi caldo in tavola.
Bocconcini di pollo al curry
Filetti a cuoricino Amica Natura
20 g farina bianca
10 g curry in polvere
olio extra-vergine di oliva
uno spicchio d’aglio
coriandolo fresco, un mazzetto
80 ml di brodo di pollo
peperoncino
sale
Preparazione
Prendi i bocconcini di pollo già pronti (in alternativa prendi il petto di pollo e taglialo a cubetti piccoli). In una terrina infarina con un cucchiaino di olio evo, farina e curry, un pizzico di sale. Prendi una padella anti-aderente, versa un filo di olio evo, fai rosolare lo spicchio d’aglio poi levalo. Aggiungi il pollo e lascia insaporire per 5 minuti, girando di tanto in tanto. Unisci il brodo, il peperoncino e il coriandolo.
Stempera con ancora un po’ di farina mista a curry stemperati in un dito di acqua fredda e mescola. Lascia cuocere a fiamma bassa, per circa 15 minuti. Spegni la fiamma e lascia riposare per 10 minuti, servi caldo o tiepido.
Leavened dough Ravioli with Italian Ragù
Leavened dough Ravioli with Italian Ragù meat, food blogger recipe
Our food blogger Magda, from the food blog “La Piccola e la Grande Cuoca”, punctually amazes us with a delicious recipe. This time it is about the tasty homemade ravioli made with leavened dough filled with a tasty tomato sauce based on natural ground Amica Natura.
Magda’s Recipe, Italian homemade ravioli filled with Ragù
Ingredients for ragù sauce
200 g of ground meat Amica Natura
200 g of tomato sauce
a tablespoon of tomato paste
a teaspoon of provence herbs
2 cloves of garlic
a shallot
extra-virgin olive oil
salt and pepper
Ingredients to prepare homemade ravioli with leavened dough
350 g of flour
100 g of butter
25 dag of fresh brewer’s yeast
1/2 glass of cooking cream
a pinch of sugar
a pinch of salt
an egg
Other ingredients
1 egg
2-3 tablespoons of grated Parmesan cheese
Preparation
Mix the cream with the sugar and the crumbled brewer’s yeast in a bowl. Cover and let rise for about 30 minutes in a warm place.
Meanwhile, cut the butter into small pieces and melt in a small saucepan over low heat, stirring occasionally.
Sift the flour with the salt, an egg and the cooled melted butter into a bowl. Pour the yeast mixture in the center of the flour fountain. Knead for about 10 minutes until a homogeneous mixture is obtained. Cover with a cloth and let rise for about 40-50 minutes in a warm place.
How to prepare homemade ragù sauce
Finely chop 2 cloves of garlic and a shallot.
Heat 2-3 tablespoons of oil in a pan. Add the shallots, 2 finely chopped garlic cloves and fry everything for about 2 minutes, over low heat.
Now add the ground beef and fry for about 5 minutes.
Add a tablespoon of provence herbs, tomato puree and a tablespoon of tomato paste. Season with salt and pepper, mix well.
Bring to a boil and cook for about 30 minutes, stirring occasionally. Once cooked, leave the sauce to cool.
How to make homemade ravioli with leavened dough
After the dough rested until it has doubled in volume, knead it again and roll it out to obtain a sheet of 5 mm thick. With the circular cutter of the diameter of 10 cm it gets at least 12 circular shapes.
Read the complete recipe of leavened pasta ravioli filled with ground beef on Magda’s food blog!
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