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!
Veal stew with potatoes and mushrooms, the Tuscan recipe
Our friend food blogger Elisabetta of the food blog “I Feel Betta” made today a super tasty Italian recipe, a classic second course of the Italian tradition, to be put on the table for moments of pleasure during the gloomy Sundays: the veal stew with mushrooms and potatoes flavored with laurel.
The meat stew is one of the most popular dishes among traditional second courses of winter Italian classic recipes, ideal for those who love tasty and substantial home-made preparations. Grandma’s recipe has been carried forward by generations and in Tuscany, every family has a special secret or an ingredient that manages to give a unique flavor to this amazing dish.
Loved by the whole family, young and old, the veal stew is a second winner course to put joy and taste on the table. Elisabetta prepared it with the natural frozen Amica Natura stew, without added preservatives, always ready to be used, characterized by high quality meat and always available in the freezer, thanks to the low temperature preservation, which also keeps all the authentic flavor of the raw material.
The veal stew recipe with mushrooms and potatoes made by Elisabetta
Ingredients for 4 people
1 carrot
1 onion
2 potaoes
100 g mix Italian mushrooms (porcini e chiodini)
lemon juice
3 oil e.v.o spoons
salt and pepper
Preparation
Clean and wash the vegetables. Slice the carrot and cut the potatoes with the peel and the porcini into small cubes.
Heat the oil in a pan with the laurel, rosemary and onion. Brown the veal nuggets to make them seal, then fade with lemon juice and let it evaporate.Add the vegetables into small pieces, salt and pepper, and pour a ladle of water or broth. Cover and cook the stew over a low heat for 1 hour and 15 “, stirring the ingredients from time to time and adding a little hot stock if necessary.
Turmeric bread with chicken burger Amica Natura
Have you ever wondered what are containing the famous Yellow burger buns so trendy right now ? Green, red, pink, yellow, the bread for the hamburger becomes a rainbow of nuances, fun and tasty. The secret is homemade bread, with very healthy ingredients that add a note of joy to or family table. Like today’s sandwich, with a base of wholemeal flour and a decidedly exotic touch that makes it bright yellow: turmeric.
We prepared it with a quality raw material, chicken natural frozen by Amica Natura, with no added preservatives and a fresh and crunchy salad. A drizzle of extra-virgin olive oil, salt, pepper and a delicious sauce to taste.
How to prepare the turmeric burger bun
Ingredienti
400 wholemeal flour
5 g di lievito di birra fresco
300 ml di water
extra virgin olive oil
For the filling
100 g frisee salad
salt and black pepper
Preparation
When the dough is smooth, homogeneous, without lumps, form a dough and put it to rest covered with a cloth, for at least 4 hours in a bowl.
When the dough has swollen, take a large pan and ungila or cover it with parchment paper. Make balls with a round shape, sprinkle with sesame seeds and bake in a static oven at 220 degrees for about 15 minutes.
Meanwhile cook the chicken breast according to the instructions on the package. Prepare the sauce,
the washed and chopped vegetables, the sliced tomato. Assemble the sandwich and serve.
Vegetarian sandwich with soy cutlet Amica Natura
It takes very few ingredients, nutritious and wholesome to make a healthy and delicious last minute recipe like this vegetarian sandwich based on black rye bread, green vegetables rich in vitamins and minerals and the soy cutlet Amica Natura, source of source fiber vegetable. An excellent preparation, tasty and light, to be enjoyed at home or during a lunch break at work or at school.
Ingredients
Sliced black bread
2 red Tropea onions
extra-virgin olive oil
100 g of radicchio
light mayonnaise
150 g di boiled cauliflower
black pepper
some fresh basil leaves
Preparation
Cook the Amica Natura soy cutlets according to cooking instructions written on the package.
Boil the cauliflower. When it is cooked, drain and dress with a little extra-virgin olive oil, cut it into cubes and leave to rest.
Take slices of black rye bread or wholemeal bread to taste. Wash the vegetables, chop the radicchio, wash and chop the basil. Peel and mince Tropea red onions.
Start to assemble the sandwich, spreading the slices of light mayonnaise, adding all the vegetables, the aromatic herbs, the boiled cauliflower, a drizzle of oil and salt and pepper.
Gnocchi recipe with potatoes, black cabbage ragou
Elisabetta Pendoli from the food blog “I feel Betta” created for Amica Natura (the Italian best frozen food brand) a tuscan recipe for a delicious Italian way first course!
Gnocchi recipe with potatoes and black cabbage ragout
This is a recipe of the Tuscan cooking tradition, with a light and delicious ragout of black cabbage, a vegetable (a superfood) very used in this region, healthy and rich in vitamins. Elisabetta skilfully used for this recipe the natural frozen ground meat Amica Natura, a product not only very comfortable (always available in the freezer, without preservatives, based on meat of excellent quality, frozen to maximum freshness) but also really good and which does not easily degenerate thanks to its cold storage technique (and therefore does not lose nutrients)
The comfort food pampering, the delicious Tuscan recipe of potato gnocchi
Soft and tasty baked cutlet Amica Natura with crispy vegetables
What is the best recipe for everyday dinner? Something tasty, quick and easy to prepare and at the same time healthy!
Like the Italian frozen cutlets Amica Natura, made with the best ingredients, preservatives free and quick to prepare (5-7 minutes)
A delicious recipe, a quick dinner, something practical but also delicious and possibly healthy and tasty. Well, today our Amica Natura, Elisabetta Pend of the food blog I feel Betta has simply interpreted a second classic dish of Italian cuisine, the veal cutlet alla Milanese, historical and traditional preparation of Amica Natura, made with light ingredients and raw materials of quality.
The Amica Natura cutlet is made with an excellent cut of veal, breaded with a few genuine ingredients that allow a quick and fragrant cooking even in the oven. The Amica Natura Milanese cutlet does not contain preservatives or additives and the deep-freezing process allows it to be kept at its maximum freshness and nutritional quality. So let’s see how to prepare in a few minutes a delicious dinner for the whole family, even when you are tired during the week after work and a thousand commitments.
Cutlet breaded in the oven, soft inside and crispy outside
“Milanese veal cutlets with diced tomatoes, rocket, primosale and fresh capers”
Ingredients for 2 people
2 Milanese veal cutlets Amica Natura
4 tablespoons of extra virgin olive oil
2 red piennolo tomatoes
1 green ox heart tomato
1 tuft of fresh basil
30 g of rocket
60 g of fresh primrose cheese
6/7 fruits of fresh capers
Salt and Pepper To Taste
Preparation
Prepare a mixed mixture with the red and green tomatoes, let the water dripping for a few minutes, place them in a bowl and add the washed rocket, salt, pepper and basil leaves broken with your hands. Cut the primosale into cubes of the same size as the tomatoes, remove the fresh caper fruits from the leaves, wash them, and add them together with the cheese in the bowl, stir, and season with 1 tablespoon of oil. Keep aside while cooking the milanesine.
Heat the oven and cook the cutlet as shown on the package, turning them once until they are golden brown. Salt them lightly. Place a Milanese on each plate and cover it with the previously prepared salad. with its dressing, which creates a delicious contrast between the still warm crunchy breading, with the freshness of raw tomatoes.
Sformato di pasta con pomodoro e polpette di pollo bio Amica Natura
Our Food Blogger Madga, from the blog “The Great and the Little Cook” prepared for us today a Sunday lunch with a mustache, a traditional and rich Italian pasta with homemade sauce, with the addition of the tasty Amica Natura organic chicken meatballs.
THE RECIPE
For the flan
320 g of integral pasta (pennette)
50 g of grated Parmesan cheese
300 g of chicken balls from the Amica Natura BIO line
Homemade tomato sauce
400 g of tomato sauce
10 leaves of fresh basil
2 shallots
2 cloves of garlic
1 teaspoon of sugar
2-3 sprigs of fresh thyme
dried oregano to taste
extra virgin olive oil
320 g di penne integrali
50 g di parmigiano grattugiato
Meatballs
300 g of chicken meatballs from the Amica Natura BIO line
Homemade tomato sauce
400 g of tomato sauce
10 leaves of fresh basil
2 shallots
2 cloves of garlic
1 teaspoon of sugar
2-3 sprigs of fresh thyme
dried oregano to taste
extra virgin olive oil
HOW TO PREPARE
The first step to prepare our delicious tomato pie with meatballs on Sunday is to boil salted water and cook the desired size of pasta for the times indicated on the package. Ideal are pennette, fusilli or rings, conchiglioni or farfalle. Drain the pasta al dente and leave aside.
Then take a baking dish and grease it with oil, put the still frozen chicken meat patties Amica Natura, add a drizzle of olive oil and bake in preheated oven at about 200 degrees for 15 minutes.
In a saucepan heat two or three tablespoons of extra-virgin olive oil, fry the finely chopped shallots and garlic. Add the tomato sauce, 2-3 thyme sprigs, basil leaves, dried oregano and 1 tablespoon of sugar. Season with salt and pepper. Cook with the lid for about 20 minutes over low heat, stirring occasionally.
At this point, it’s time to put everything together and prepare our pie. In a bowl put the meatballs, the pasta well drained and mix everything. Take another baking pan lightly buttered, then placing the pasta with meatballs and tomato sauce. Sprinkle the surface of the pie with plenty of parmesan and bake in preheated oven at 190 degrees for about twenty minutes. Serve hot.
Chicken nuggets Amica Natura, recipe with homemade ketchup
One of our favorite food blogger, Madga from the blog “La Grande e la Piccola cuoca” prepared us with another delicious and tasty recipe, this time based on the delicious nuggets Amica Natura, the chicken nuggets with the most famous sweet and sour sauce in the world, the ketchup, in this case craft.
The chicken nuggets, are known from the trend now widespread in Europe arrived from the States. Those of the Amica Natura organic frozen food line, without preservatives or additives, are part of the organic food line of the brand and are characterized by a soft heart of organic chicken and a light and crunchy breading. Our food blogger friend Madga, has made them even healthier, tastier and wholesome, making do-it-yourself even one of the most popular sauces in the world, the ketchup.
Let’s find out how to prepare the homemade recipe for the Amica Natura chicken croquettes with artisan ketchup.
Making an evening more cheerful and lively in the family is very simple with an easy recipe, which everyone likes, quick to prepare and very tasty. The chicken nuggets Amica Natura, are the right choice for us, but this time made from organic farming meat and are made in a healthy key.
Madga prepared the BIO-organic Nuggets of the Amica Natura line, for her family accompanied by a sauce that everyone likes, but everyone, young and old, ketchup, this time in a homemade version, much healthier, genuine and greedy!
Our food blogger with a few moves and his little helper prepared a delicious dinner, an idea also for a simple but enjoyable aperitif between friends..
How do I prepare the artisan Ketchup to combine with the organic Amica Natura nuggets?
Discover the recipe on Madga’s food blog
