Caprese-style avocado is an exotic, multipurpose and very easy to make recipe, ideal for Easter lunch: click here!
]]>Easter comes at a perfect time to start offering dishes with a spring or even summer touch. Such is the case with the caprese-style avocado shown in this article, an excellent idea to serve either as an appetiser or side dish, or as a vegetarian main course.
Are you ready for an exotic-tasting Easter recipe that is very easy to make? Follow our tips!
Easy to find in fruit and vegetable shops and supermarkets, the avocado can be used for a wide variety of dishes and for making sauces... at a low cost!
But there is much more: this famous tropical fruit has important nutritional properties, in particular it is well known for its supply of "good" fats, the so-called monounsaturated fatty acids (MUFA). It is also rich in antioxidants, fibre, vitamins (particularly vitamin C and vitamin E) and minerals such as potassium, phosphorus and calcium.
In terms of benefits to the body, avocados have positive effects on the cardiovascular system, the nervous system and the gastrointestinal system. It is also excellent for those with cholesterol problems; eating avocados reduces cholesterolaemia and LDL (bad) cholesterol levels and increases HDL (good) cholesterol.
As a source of fat, avocados can replace extra virgin olive oil or nuts.
Thoroughly wash the basil leaves and cherry tomatoes. Allow to dry. Cut the cherry tomatoes and mozzarella into small cubes.
Open the avocado by cutting it open at the long side and twisting the two sides opposite each other. Remove the stone and squeeze a little lemon to prevent the flesh from blackening.
In place of the stone, insert a few pieces of tomato and mozzarella, alternating them so that they are pleasing to the eye. Garnish with a couple of basil leaves.
If you wish, add some salt and pink salt on the avocado slice.
Arrange on a tray and serve: Have a happy and joyful Easter!
]]>One of the first steps when moving out on your own for the first time is buying pots and pans.
Whether you opt for a complete set or individual items, we recommend picking high-quality products: if your budget permits, it's wise to spend a few extra euros and have a product that is guaranteed to last and, most importantly, help you cook healthily. If you're on a tight budget, you can choose the items you need most urgently and add other items to your collection over time.
To help you choose, we've compiled a list of 6 of the most essential cookware items for your kitchen: here's our guide!
Ideal for preparing soups, pasta, sauces, stewed side dishes for up to 2 portions, or using as a bain-marie or double boiler, a single-handled non-stick saucepan provides high performance with a minimal footprint both on the stove and in the drawer. Very easy to handle, it distributes heat evenly and cleans up quickly.
Available in two versions: 16 cm single-handled saucepan (1.2 l) and 20 cm single-handled saucepan (3 l).
A classic staple in any kitchen, the non-stick skillet can be used to cook steaks, fish, rolls, fried eggs, and sauté vegetables.
Our recycled aluminum pans with Ecshield non-stick coating are PTFE-, PFOA-, and nickel-free for cooking that is 100% healthy and fat-free.
Available in 20, 24, 28 and 32 cm sizes.
The non-stick sauté pan is an unexpectedly indispensable ally: after you've used it once, you find can't live without it!
With its versatile, innovative design, it's the perfect pot for cooking risottos, stews, braised meats and fish, vegetables, gravies, sauces, and making pan sauces. Available in 24, 28 and 32 cm sizes.
Pasta, dumplings, boiled vegetables, legumes, browning, and braises are cooked to perfection thanks to the double-handled saucepan, extremely high in performance and with significant energy savings thanks to its structural technology that distributes heat perfectly, keeping your meal preparation safe from insidious thermal shocks.
The product is available in two versions: 24 cm non-stick double-handled saucepan (5 l) and 28 cm non-stick double-handled saucepan (7.7 l).
Specifically designed for cooking steaks and fish fillets, the non-stick Primecook grill pan shares the exceptional quality found in the other Smeralda line products, mimicking those stone-baked sear marks typical of an outdoor grill. It's also perfect for all types of cooking: gas, induction, electric and ceramic stoves, and ovens.
Ovens are also important! That's why we've selected a non-stick baking dish for the oven as one of our 6 most essential kitchen cookware items, useful both for reheating dishes and for cooking meats, fish, vegetables, potatoes, and casseroles, as well as mini-pizzas and snacks.
Available in two versions: 31x23x6.5 cm rectangular non-stick baking dish and 35X27X7 cm rectangular non-stick baking dish.
For more information, please contact us at no obligation.
]]>Have you and your partner decided to celebrate Valentine's Day at home, enjoying your favorite dishes in the calm of your home? Here's an idea for an entrée that's light, tasty, and quick to prepare: veal scaloppine rolls simmered in beer stuffed with ham and fontina cheese!
Pound the cutlets on a cutting board until thin. Fill with half a slice of ham and a slice of fontina cheese. Roll each cutlet up like a jellyroll, secure them with a toothpick, and then roll them in the flour.
In a shallow non-stick pan, heat a drizzle of oil with a bay leaf. When the oil is hot, place the rolls in the pan and brown well on all sides. Add half a glass of light beer, and let the rolls cook for about 15 minutes over medium heat.
When the pan juices begin to thicken, season with salt and pepper, transfer the rolls to a plate and serve the dish alongside a good glass of still white wine.
To keep the meal light, we suggest a simple salad or boiled and sautéed broccoli as the perfect side dish. Carrots, peas, and potatoes also pair well with this dish.
Are you ready to enjoy a light dinner for two?
]]>When planning a kitchen, in addition to its design, it is imperative to be mindful of two very important elements: functionality and sanitary concerns. If concerns for environmental sustainability — increasingly significant for both consumers and businesses — must also be addressed, then there can only be one answer: PaperStone®.
Here we’ll discover the advantages of this material, with its rapidly expanding use in interior design, and the advantages it brings to home and professional kitchens.
Environmentally friendly, versatile, and chemical-free. These are just three of the key features of PaperStone®, a state-of-the-art patented material that today is one of the top choices for creating furniture and furnishings as well as outfitting areas and work surfaces where maximum hygiene is required, such as bars, restaurants, laboratories, and hospital environments.
But how is PaperStone® made, from a technical point of view? It is the first composite material in the world obtained from 100% FSC® certified recycled paper and cardboard, bound together via a patented phenolic resin called PetroFree™, made primarily by " juicing" cashew nut shells. The result is an all-natural material with no trace of any petroleum-derived chemicals.
An environmentally sustainable triumph that is also mirrored in its aesthetic performance: the use of natural pigments instead of chemical dyes ensures stable, even coloring that is also highly resistant to UV rays, for a product that will remain flawless throughout the years.
CE1935 and NFS® certified, PaperStone® also boasts a Class A fire rating (ASTM E84) certifying its elevated resistance to fire.
Visit the official PaperStone® website for full details.
Long-lasting, water-repellent, scratch-resistant, able to withstand stress, compression, impacts and bending, and suitable for applications where heat and flame are in use. These are some of the extraordinary advantages of PaperStone®, allowing it to climb the ranks to become one of the most widely used materials for creating furniture and furnishings of the highest quality such as worktops, kitchen counters, flooring, and windowsills, as well as everyday accessories and equipment (see our Anthracite line of knives and cutting boards).
Prominent among the advantages of PaperStone® are its non-toxic and hygienic properties. PaperStone® is a non-porous, compact material with long-lasting, nearly invisible joints: PaperStone® surfaces inhibit bacterial and fungal growth, which is why they are considered to be perfectly suitable for direct food contact. Non-toxic, it has been proven to contain no detectable formaldehyde and emits no VOCs.
Other advantages of PaperStone® include:
Completely water-repellent, it is also resistant to moisture and mold, an additional feature further confirming PaperStone® as the ideal choice for outfitting a kitchen and daily use in food service environments.
While all of this sounds great, just how much do furnishings, furniture, or accessories made of PaperStone® cost?
Easily worked, PaperStone® thus ensures significant cost savings when compared to similarly durable materials (e.g., a granite countertop) in addition to guaranteeing outstanding quality and virtually unlimited durability.
Discover our range of PaperStone® knives and cutting boards, 100% Made in Italy: because quality knows no compromise!
]]>A long-standing tradition, it celebrates "the art of the Neapolitan pizza maker" which entered UNESCO's World Heritage List as an intangible asset of humanity in 2017, thus enshrining a dish that is a well-established symbol of the Italian spirit with its artisanal preparation and attention to every detail.
Given the time of year, there's no better way to celebrate this day than to enjoy a delicious high-quality pizza! Discover our top 5 pizzas for a winter day!
Who doesn’t enjoy trying dozens of types of pizzas throughout our lives, each with different dough and toppings?!
From the classics to the gourmet, from homemade pizzas to fanciful varieties, even those most faithful to traditional flavors have occasionally been drawn in by pizza makers who enjoy offering up their own twists, experimenting with tasty and original flavor pairings. Or, perhaps you can try your hand with some homemade recipes that anyone can attempt, using a little bit of determination and a few small tricks. Here are a few ideas!
A pizza that tastes like Rome, with artichokes cooked according to the authentic Roman recipe: with mint (or parsley) and an hour-long final braising. Add some shaved Pecorino Romano PDO and thinly sliced potatoes and you're all set!
The legendary eggplant parmesan (parmigiana di melanzane) gets a unique pizza twist using fior di latte mozzarella, tomato sauce, slices of eggplant parmesan, and basil leaves. The result? A magnificent ensemble of Mediterranean flavors for a mouthwateringly hearty pizza!
Take the classic gorgonzola and walnut pizza, and add one of winter's most popular vegetables for this seasonal variation. We suggest blanching the broccoli, using a little water to reduce it to a cream, and then crumbling a few florets over the top as a finishing garnish.
When you think of pizza with ingredients from the valley of Valtellina, the first thing you think of is a bresaola pizza. For our list of the best winter pizzas, bresaola is paired with Bitto PDO, an aged semi-hard cheese produced exclusively in the mountain pastures of the province of Sondrio and some neighboring towns in the Upper Brembana Valley.
Pecorino Romano PDO and fior di latte mozzarella return once more, accentuating this wintry pizza with honey mushrooms and thin slices of wild boar salami — leaner than pure pork salami — drizzled with extra virgin olive oil. Try it and see!World
We leave you with an interesting bit of trivia. The date of World Pizza Day was not chosen at random: in fact, January 17 is the feast day of St. Anthony Abbot, the patron saint of pizza makers. Did you know?
Happy Pizza Day!
]]>Get ready for a stylish and comfortable Christmas. Here are some ideas to put into effect right away!
]]>The warmth of our homes, the joy of the dinner table, the beauty of being together. These are three typical ingredients that during the end-of-year holiday season bring together thousands of families, ready to set aside daily commitments to make way for a rediscovered serenity in the company of friends and family.
This is the origin of the fast-growing trend of devoting great attention to the preparation, with the goal of creating an environment that is warm and welcoming and represents a safe haven for our guests to sit in.
Let's look at some tips for creating a pleasant Christmas table can give comfort and relaxation to diners.
Red, dark green, as well as gold and silver are the quintessential colors of the Christmas table. A timeless classic that is sure to make an impact on both tableware and textiles.
Should you want to opt for something more glamorous, pink and pastel blue combined with ice white and silver are a totally effective alternative.
Embellishing the table for special occasions? An easy and chic effect thanks to the underplate, an important decorative element that imparts value and, depending on the design, brightness to the table.
There are truly so many different types: fabric, cloth, porcelain, wood; so many variations depending on the style you want to achieve.
Traditional candles give way to LED table lamps, which are all the rage today. You can resort to the now beloved monochromatic and minimal design LED lamps made of metal with thin bodies, or more creative tree- or star-shaped models.
Whatever type of lamps you are going to choose, we would like to point out two must-have features at Christmas: that the lamps be cordless, and that the light be warm and soft.
Another idea to give a touch of originality to the Christmas table setting is that of personalized placeholders.
From a simple handwritten card to placeholders of a wide variety of shapes in wood or cardboard to tasty products such as small, pretty jars containing honey or jam, you can really indulge. Our advice is to create a keepsake that guests can take home and use as a Christmas tree decoration, keeping the good memories of this special holiday in their hearts forever!
A peaceful Christmas to all!
]]>A side dish that is light, versatile, crispy and super easy to prepare: discover the recipe for baked cauliflower gratin
]]>Very tasty and very easy to prepare, baked cauliflower gratin is a light and always popular side dish that goes well with a wide range of main courses, from fish to meat to vegetarian dishes.
Its strong point? Definitely the enveloping flavor of the cauliflower further enhanced by the béchamel sauce and cheese, but especially the golden crispy crust on the surface, enclosing the cauliflower in all its softness!
Our recipe is designed for 8 people, to cater for a large number of diners on festivals and holidays.
NB: As an alternative to béchamel sauce, baked cauliflower gratin can be served simply with a drizzle of extra virgin olive oil.
For the cauliflower gratin:
For the béchamel (500 g):
Clean the cauliflower by cutting out only the florets. Steam for 10 to 15 minutes, or boil in boiling water for 10 minutes. Allow to dry and deposit in a nonstick baking dish or baking sheet.
Meanwhile, prepare the béchamel sauce: melt flour and butter over very low heat, stirring with a hand whisk, then pour in the milk a little at a time, continuing to stir. Raise to medium/high heat and stir for 3 to 4 minutes, until the sauce has reached a velvety consistency. Finally add salt and, if desired, nutmeg or pepper.
Pour half of the béchamel sauce onto the pan with the cauliflower, coating it well, then a couple of tablespoons of Parmesan cheese, followed by the remaining béchamel sauce and Parmesan cheese again.
Bake in the oven for 15 minutes at 180°, then for another 5 to 8 minutes with the grill mode at 200°.
When a golden, inviting crust forms...the cauliflower gratin is ready!
We have shown the traditional version of baked cauliflower gratin. From here you can start to make endless variations depending on personal taste and the ingredients available. For example, you can add diced cooked ham, or sprinkle with different types of cheese such as scamorza, emmenthal, gorgonzola, mozzarella.
Enjoy your meal!
]]>Among the most interesting features of induction hobs is the booster: let's see what it means and how best to use it
]]>More and more households are choosing to abandon gas stoves in favor of induction. A decision dictated by several reasons, including faster cooking speed, the extreme ease of cleaning the hob as well as the possibility of taking advantage of a wide range of additional functions to better manage preparations and automate certain processes.
Among the most interesting features of induction cooktops is the booster: let's see what it means and how best to use it.
Do you need to brown a cut of meat to perfection, or cook pasta water faster?
Most induction hobs are equipped with a "Booster" function, which allows for maximum boost to a particular hob plate by directing all available power to it. A very useful solution in the two cases just mentioned, but in general for completing more efficiently some of the typical processes that take place inside a kitchen.
The booster has a predefined time duration. For some brands and models, it can be modified or adapted to suit the type of recipe.
Are you thinking of bidding farewell to gas and switching to an induction hob? This is why you should choose a system with a booster function:
To use the booster function you can use cookware suitable for induction. We suggest using top-quality pots and pans with nonstick bottoms; this will prevent food residue from remaining encrusted, have a better performance for longer, and make cleaning easier.
Have our tips been useful to you? Share this article with your friends!
]]>World Vegan Day: objectives and planned initiatives. Click here
]]>On November 1, many nations around the world celebrate World Vegan Day, a global day that focuses on veganism.
Let's find out what the goals of this anniversary are, and what initiatives are planned.
World Vegan Day was established in 1994 by the Vegan Society, the oldest vegan association founded in 1944 in the United Kingdom by Donald Watson and Elsie Shrigley.
Over time, the event has expanded its duration, becoming first "World Vegan Week" and later "World Vegan Month," with special initiatives lasting throughout November.
Objectives of the event, held for the first time on the occasion of the association's 50th anniversary, are to shed light on the vegan movement and to spread awareness and correct information about what is now in effect considered a lifestyle. The day also aims to raise awareness of the mistreatment of animals in intensive livestock farms, the important ethical and environmental repercussions of such farms, and many other issues.
World Vegan Day -and World Vegan Month more generally -is an ideal time to approach or learn more about veganism.
This is made possible by intense participatory activity on the part of the vegan sector, which is seeing more vegan products available in physical and online stores, with vegan offerings from different parts of the planet. There is no shortage of special initiatives and promotional events for vegan recipes, clothing, and accessories.
There are multiple vegan and animal rights organizations in Italy that are adhering to World Vegan Day. To learn more, we suggest contacting associations, movements and nonprofits in your area.
Without getting into the controversy between vegan and sustainability, we would like to emphasize how our 100% Italian company since its founding has implemented real actions with a view to reducing its environmental impact and offering customers items for home and professional cooking that are free of heavy metals and safe for health.
Learn about Primecook's history and commitment.
Among the tangible results achieved by Primecook:
For any information or clarification please contact us without obligation.
]]>Wok pan: how to use it, advantages, tricks and tips for proper treatment. Find out more
]]>A very useful ally in the kitchen, the nonstick wok is the ultimate feather in the cap for making tasty dishes with truly unique efficiency, handling and ease of use.
A valuable aid that, thanks to its typically rounded shape, lends itself perfectly to multiple types of recipes, from sauces and stews to frying, steaming and browning.
An essential in both home and professional kitchens, in addition to being very versatile the wok pan boasts two main features: the ability to retain heat for a long time and to cook with little oil by taking advantage of the properties of steam.
Two plus points that come from the Eastern tradition-to which woks belong-and which the cuisine of the West has made its own, further refining these products to unprecedented levels of excellence.
Let's now illustrate some advantages of cooking with a wok:
And finally, we emphasize the opportunity to unleash your creativity: the wok opens up to so many different ways of using it that the fun never ends!
Are you making the most of your wok? Check it out for yourself with our tips for use!
If you use the wok to cook vegetables, first we would suggest that you cut them all to the same size-possibly small-and cook them in small batches, stirring them across so that they gravitate to the hot walls of the wok and prevent them from resting too much on the bottom, where they would remain in contact with the oil. This way the vegetables will be pleasantly crispy: try it for yourself!
Wok also means (and especially, in the collective imagination) stir-fry cooking. If you opt for this mode, you need to make sure that the oil is hot, otherwise you risk compromising the crispness of the final result.
Another tip relates to the use of a ladle: to avoid ruining the bottom of the wok, it is ideal to use a silicone ladle or spoon.
And what's better than the wok to thicken sauces and stew dishes? A very simple and effective procedure, to be carried out with the use of a lid.
An excellent nonstick system makes the wok super easy to clean, as well as safe for processing ingredients.
In fact, hot water and paper towels are all that is needed to clean a nonstick wok; it is only in the case of more stubborn dirt that a drop of mild soap may need to be added.
We recommend a home treatment with olive oil from time to time, depending on the frequency of use: wet a sheet of paper towel with a tiny bit of oil, wipe over the entire surface of the pan, and then rinse and dry. This ensures that the nonstick bottom is adequately protected.
Italian company Primecook has designed and made wok pans in two different sizes:
Like all of our items, Primecook woks are created in Italy, totally free of PTFE, PFOA, nickel and other toxic substances, and compatible with a variety of cooktops: gas, induction hobs, electric hotplates, glass-ceramic and oven.
Added to this is the unique value of Ecoshield nonstick, an ultra-strong and health-safe 45-micron-thick inorganic mineral microparticle coating with 3 reinforced layers. And so easy to clean: just a wipe with warm water and paper towels is enough!
Are you a professional and need to purchase our woks in large quantities? Contact us for a customized offer.
]]>Recipe with a typical autumn flavor, a seasonal version of one of the staples of the Italian table: find out how to prepare excellent chestnut gnocchi!
]]>Today we present a recipe with a typical autumn flavour, a tasty reinterpretation of the traditional potato-based dish. We're talking about chestnut gnocchi, a seasonal, mouth-watering version of one of the staples of the Italian table that concentrates the many benefits of the chestnut, including its low glycemic index and wealth of essential fatty acids, in one dish.
Follow the step-by-step tips for perfect preparation!
For the gnocchi:
For the sauce:
Sift the two types of flour separately and combine them in a bowl. Slowly pour in the water and knead the dough by hand until smooth. Wrap with plastic wrap and let rest in the refrigerator for about an hour.
Take the dough out of the refrigerator, flour the work surface, roll out the dough and cut out many strands. For each strand, cut chunks about 2 cm in size, then roll them by hand to create balls or by using a fork until they take on the desired shape.
In a nonstick pan, melt the butter with a little stock cube and a couple of sage leaves. Meanwhile, boil the gnocchi in salted water. When the gnocchi come to the surface, scoop them out with a ladle and place them directly back into the pan, stirring gently for a few minutes so they acquire their characteristic aroma.
Distribute the gnocchi on plates, decorating with three or four sage leaves and the chestnuts previously chopped into small pieces.
To taste, add a few grains of grilled bacon, or a creamy gorgonzola cheese.
Did you like our recipe? Have you thought of an innovative idea to make this dish even tastier? Share it with our community on Facebook and Instagram!
]]>Is summer coming to an end? Take the last chance to enjoy the warmth of the season! Here is an ideal recipe for a lunch with friends at the end of September
]]>Summer is coming to an end, but the craving to have fun in the kitchen with tasty dishes that taste fresh and homemade is far from gone!
So here is a quick idea that is a feast for the eyes, and ideal for a lunch or dinner with friends at the end of September: vegetarian skewers with bread croquettes, eggplant, feta and datterini tomatoes!
NB: the light version of this recipe requires the use of an air fryer or oven. If you prefer, you can opt for the traditional oil fryer.
Ingredients for the skewers:
Ingredients for bread croquettes (approx. 40 croquettes with a diameter of 3 - 4 cm):
Start first of all with the preparation of the croquettes. Soak the bread in the milk until it softens, then squeeze the bread by hand and transfer it to a bowl. Add the remaining ingredients and mix to obtain a homogeneous mixture. Shape the croquettes and cook them for about 15 minutes in the air fryer or oven, or alternatively in the oil fryer by placing them on a plate lined with a paper towel once they have acquired the traditional golden color. Let them cool off.
Let's now move on to preparing the skewers. Cut the eggplant into circles and grill in a non-stick pan moistened with little oil. In the meantime, cut the datterini tomatoes in half and cut the feta into cubes, and wash the basil leaves well. When the eggplants are cooled, start to line up the skewers, alternating as follows: basil leaf, eggplant, cherry tomato, feta, croquette. To preserve the lightness of the dish, we recommend using only 1 croquette per skewer.
Have a great late summer meal together!
]]>A snack for recess: 7 ideas for a healthy snack with the right nutritional intake and that gives your child energy and concentration. Click here
]]>The beginning of school is now approaching, and there is a mixture of anticipation, enthusiasm, and eagerness to see their classmates again... as well as a bit of melancholy for the lovely break that is now drawing to a close.
There are several thoughts that also afflict parents who are dealing with a child in the height of their development, who is developing more and more aspects of autonomy. In short, they are growing up!
Among the many reflections that each parent has at the beginning of a new school year, one is about snacks: what kind of snack is the most suitable for my son or my daughter? What is the right nutritional content for a recess snack, which is good for the body and the mind and doesn't weigh down the body too much, keeping concentration at the highest levels?
We have selected for you 7 ideas for a healthy and nutritious snack, especially suitable for elementary school and middle school.
First of all, some recommendations.
Although they are very practical, experts advise avoiding packaged snacks as much as possible, as they are notoriously high in sugars and fats and very deficient in the nutrients that our children need. If your little one does not want to miss out on a sweet treat, there are much healthier options that we will see shortly.
For those who love fruit, on the other hand, we suggest always opting for fresh seasonal fruit: from apples and oranges in winter to strawberries in spring, each month nature offers extraordinary surprises to treasure!
Finally, we invite you to get kids involved in the preparation of what they will eat: it is the best way to convey the value of food to them and teach them the importance of healthy eating.
A first idea for a snack at school is a banana combined with some fresh fruit or nuts, whether walnuts, almonds or hazelnuts (already shelled, of course). For a child who is accustomed to eating fruit, a banana will ensure that they do not miss the sweet taste of packaged snacks, and indeed it will also give a greater sense of fullness, without being too heavy.
A firm favorite, yogurt is very popular with children and is therefore a highly recommended type of snack. Afraid you'll get tired of it? It is very difficult: just play around with different combinations!
Another great classic, crackers along with a fruit juice (one that is 100% fruit: make sure to check the labels!) provide children with a great energy boost. Instead of juice you can also go for a homemade fruit extract.
As an alternative to crackers, you can give kids three or four pieces of crispbread - maybe even homemade with mom and dad: what could be more tasty and exciting?
Another idea for a tasty and healthy snack is one that consists of a piece of seasonal fruit and a small piece of Grana Padano or Parmigiano Reggiano, even just a 20g serving. In this way, you will have a perfect balance between carbohydrates from fruit sources and the proteins offered by the dairy product.
Does your child love fruit? So why not give them a fresh fruit salad, prepared in the morning before going to school, and 2 or 3 crumbled nuts inside?
Here is a slightly less healthy suggestion, but one that is ok as long as it is just an occasional indulgence. It consists of spreading some jelly on a slice of wholewheat bread, or better again, some fruit compote, which contains more fruit and less sugar.
Finally, let's not forget that children need to drink a lot of still water: if the school allows it, remember to fill a thermal water bottle that they can bring with them from home every day. This is an eco-friendly and cost-effective solution that reduces the use of plastic and helps to support the protection of the environment.
What is your child's favorite snack? Let us know on our Facebook and Instagram pages!
]]>Has the long-awaited vacation period arrived? Discover our practical tips to thoroughly clean and sanitize the kitchen before your vacation
]]>Has the countdown to the start of your summer vacation begun? Do you plan to go away even just for a few days, and finally get away from everyday stress and work? Enjoy this time off and make sure you have a well-deserved and carefree rest!
Before leaving, however, it is good to dedicate some time to cleaning the kitchen, so as to leave it shiny and ready to welcome you on your return, avoiding any unpleasant surprises.
Follow our tips!
Cleaning the kitchen, and the house more generally, before leaving on vacation is a good policy that allows you to avoid the spread of odors and molds, and to make sure you will be soothed and calmed by a comfortable and orderly environment on your return.
Here are our tips for effective kitchen cleaning before a vacation.
The first suggestion is to make sure you have thrown away all the garbage. Whether it's general waste, mixed or separate recycling, such as paper, glass, cans, or plastic, make sure your kitchen bins are left empty and take advantage of the opportunity to give them a good cleaning with water and bleach.
Remove clean dishes from the dishwasher and take the opportunity to rinse the filter and spray arms: dirt often lurks there that, if forgotten for a long time, can generate bad smells.
This could also be an opportunity to clean the dishwasher by carrying out an empty washing cycle, following the instructions in the instruction booklet.
In the refrigerator, do you have expiring food or dishes that should be consumed in the short term? Do not throw all this away: instead, take it to an association, or ask friends, relatives or neighbors if they need it.
Once the amount of food in the refrigerator has been reduced, take the time to thoroughly clean the various shelves and baskets.
Whether it is made of steel, ceramics, granite or other materials available on the market, before leaving it is strongly recommended that you leave the sink clean and tidy.
This involves both washing and putting away cutlery, cups, and glasses you've used just before going away, and degreasing, polishing and drying the basin and the draining board in order to find them well-sanitized and shiny when you come back home.
The dirt and food residue that settles in the sink drains can trigger unpleasant odors that will be there to greet us once we set foot in the house again.
To avoid this unpleasant inconvenience, take a moment during your final days at home to clean the siphon. It is a generally very simple task that requires unscrewing the components, especially where they have handles, rinsing them - or if necessary removing the food with your fingers or with iron wire - and finally screwing everything back together. If you have any doubts, you can consult one of the many video tutorials available online.
While carrying out this task, don't forget to place a basin under the sink, so as to collect any drops of water and avoid dirtying the floor with the risk of slipping.
Great! Now that you have proceeded with the illustrated activities, all you have to do is go through the final steps, such as:
And if you have plants, remember to give them a little drink!
Did you follow our handbook? You can finally dive head first into your sacred vacation time: enjoy!
]]>A delicious, vegan summer dish that combines Italian and Japanese traditions: discover the recipe for Asian rice salad
]]>A delicious, vegan summer dish that combines the Italian tradition with the Japanese one. It's Asian rice salad, where the lightness of tofu and the strong taste of soy sauce meet, creating a fresh dish that is rich in scents and flavors, quick to prepare and ideal to cool down in hot weather.
Naturally free from cholesterol and full of vitamins and minerals, tofu is a popular vegan food obtained from the processing of soy milk.
Perfect for those suffering from celiac disease, as it is gluten-free, tofu also stands out for its important benefits, including the large quantity of nutrients it contains (protein, calcium, manganese, selenium and copper) and protection for the cardiovascular system and bones. These benefits result in an overall feeling of wellbeing and good health that reduces, among other things, the risk of type 2 diabetes.
Considered a protein source from a nutritional point of view, tofu is well suited for vegan and vegetarian diets, in which it serves as an excellent alternative to other protein sources, such as legumes.
It is also very versatile and can be cooked in many different ways: baked, fried, and marinated, as well as being used to make burgers and veggie croquettes.
In a 2-handled non-stick saucepan, boil the rice in boiling water for about 15 minutes, adding the saffron sachet and stirring often. Once cooked, drain the rice and cool it under running water.
Wash the celery, carrot and leek well and cut them into thin pieces.
Place the rice in a bowl; add the vegetables and the cooked tofu to the plate and then cut it into cubes.
Add a tablespoon of olive oil, a few drops of soy sauce and balsamic vinegar and finally some pepper, and season everything.
Portion the rice in the dishes and serve.
Enjoy your meal!
]]>"You don't have to cook fancy or complicated masterpieces: just good food from fresh ingredients," said Julia Child, the famous American cook, writer and TV personality.
On the topic of the major attention that people pay to the purchase of products and equipment for cooking, made according to the highest health standards, we can say that, in addition to good food derived from fresh ingredients, there is another fundamental component required to experiment in the kitchen safely, both for oneself and for the whole body: and that's the use of ecological pots.
But what is meant by "ecological pots"? How can an industrial product be considered green? It's possible, of course it can be: that's how!
Choosing organic pots with production transparency for your home or professional kitchen means being able to count on:
There is also the possibility of using ecological non-stick pots and pans, where non-stick is no longer an issue thanks to ad hoc Teflon-free formulas and innovative ecological and inorganic solutions made with ultra-resistant mineral microparticles.
Appreciated both in the private and professional context, the non-stick pots and pans of Primecook's Smeralda range contain all the benefits listed above in each product in the catalog.
And there's more: many more advantages can be added to those already listed, such as extreme ease of use, maximum compatibility with all types of cooking (gas, induction, electric plate, glass-ceramic plate, oven), high resistance to scratches and chemical agents and a uniform and efficient diffusion of heat, which allows for the avoidance of the "thermal shock" effect and to maintain the temperature reached for longer.
The overview is completed by mentioning the extreme ease of cleaning: just a little hot water, a small amount of washing up liquid for the most stubborn dirt and a few sheets of paper towels, and your pot is ready for the next use!
Do you have any questions? Do you want to buy our products in large quantities? Choose the professionalism of a 100% Italian manufacturer: contact us!
]]>Differences between sushi and sashimi: what distinguishes the two dishes? And how can you make great sashimi at home?
]]>"Sushi" and "sashimi" are terms that immediately evoke for each of us the Japanese culinary art. It's a food culture to which we have become very accustomed in recent years - if not attached to it to the point that we've become addicted! - thanks to the proliferation of specialized restaurants that offer both à la carte and "all you can eat" menus.
However, "sushi" and "sashimi" are often used incorrectly and interchangeably, while in actual fact the terms refer to very different dishes. Here's everything you need to know about these two dishes!
Sushi is a category of dishes - a bit like pasta for Italians - that can be prepared in different ways, but whose common denominator is a main ingredient: rice.
The ideal variety of rice to ensure excellent sushi is the so-called "Kome", a Japanese variety of short-grain rice with a glutinous consistency that remains compact when cooked. Seasoned with rice vinegar, salt, and sugar, the rice is then combined with different types of fish - from salmon to tuna, sea bass to octopus - or vegetarian raw ingredients, such as avocado, carrots, cucumbers and even mango and bananas.
Among the sub-categories of sushi, or different combinations of rice and ingredients, we can include:
Depending on the method of preparation, each of them can involve the use of raw or cooked fish: how can you resist the taste of sushi with shrimp in tempura, or with avocado and grilled salmon?
The main differences between sushi and sashimi lie in the fact that the latter involves the exclusive use of raw and fresh fish and mollusks cut into thin slices and does not involve the use of rice.
Great importance in sashimi is given to its presentation: the slices are usually placed on a vegetable garnish, and are accompanied by soy sauce and wasabi, which contribute to obtaining the characteristic flavor.
There is also an unwritten rule: while sushi can also be eaten with your hands, sashimi must be enjoyed exclusively with chopsticks, and in one bite!
Preparing sashimi at home is simple and quick, as long as you get the right tools and ingredients and stick to the traditional Japanese way of cutting fish.
First of all, it is essential to have freshly-slaughtered fish of excellent quality, which is necessary to avoid health risks. As for the creation of thin slices that are all of the same thickness, the fish must be cut perpendicular to the fibers with clear and precise movements. In this regard, our professional Yanagiba knife can help you, as it is ideal for slicing raw fish and making an elegant dish that lives up to those of the best Japanese restaurants!
So, what kind of sashimi are you? Share your best dishes with our community on Facebook and Instagram!
]]>May 15th marks International Day of Families: discover the recipe for a delicious dessert to prepare with your children!
]]>May 15 is International Day of Families.
Established in 1993 by the United Nations General Assembly with the aim of inviting reflection on the changes that this fundamental social component has undergone over the years, the occasion offers the opportunity to spend a special day with family members and especially, for those who have them, with their children.
How so? Here are some ideas!
Does family represent a set of fundamental values for you? Are your home, your partner, and your children as well as grandparents, uncles and aunts, and other relatives central figures in your life?
We have identified some ways to pay tribute to this important celebration, which is particularly strong in some countries of the world:
And then we suggest taking part in an activity all together... for example, preparing a great dessert!
Here we will demonstrate a light dessert that children really like, and that can be combined with a nice spoon of Nutella: soft donuts with apples!
Discover the ingredients and the recipe, and get ready for a magical moment to spend together with your little ones!
Heat the oven to 180°C (356°F). Meanwhile peel the apples and cut them into very thin slices.
In a bowl, combine the sieved flour and a pinch of salt. Break the eggs and separate the yolk and egg white, whisking the egg whites until they form stiff peaks, and keeping them to one side. In another bowl, beat the egg yolks with the sugar and lemon zest, until the mixture reaches a frothy consistency.
Add the oil gradually and then the yogurt. Mix and combine everything with the flour, mixing well with the electric mixer.
Gently mix in the beaten egg whites, proceeding from the bottom upwards. Incorporate the sifted yeast and apples, carefully mixing everything.
Pour the mixture into special donut molds and place in the oven for 25 minutes, making sure that they are well cooked before removing them.
Remove the soft donuts with apples and let them cool.
Garnish with a little icing sugar and set the table with a jar of Nutella: your children will have a blast!
Happy International Day of Families!
]]>
Is BBQ your passion? Discover our selection of the 5 best BBQ accessories to feel like the ultimate King of the Barbecue!
]]>Is BBQ your passion? Do you enjoy red-hot grills and a beer to keep you company in every season? We have selected the 5 best BBQ accessories for you to feel like the ultimate King of the Barbecue!
You say "BBQ" and immediately you think of succulent pieces of meat, magnificent specimens of fish, strictly grilled side vegetables. But also baked goods, fruit, desserts... yes, because as you know with a barbecue you can really cook everything!
Here is the list of those that we believe are essential accessories to unleash your desire for BBQ and able to guarantee the reliability, hygiene and resistance you need.
Ideal knife to cut roast meat, and not only: it lends itself perfectly to slicing cooked meats in general, therefore being an irreplaceable ally for the mythical cuts!
The effectiveness of the cut is given by the long blade designed to slide easily on the piece of meat, without "getting lost" in it. A feature that makes this product particularly suitable also for slicing medium and long-aged cured meats, essential companions for an aperitif with the sound of local salami in front of crackling embers!
Discover the professional roast knife 23 cm.
If you think that your normal home cutlery is adequate for a BBQ, unfortunately we have to tell you that it really depends on the type of cutlery!
For example, could you imagine yourself serving an extraordinary grilled picanha at the table... and having to slow down the first bite because of an inefficient knife?
Here comes to the rescue of you and your guests the set of 4 sharp steak knives, hyper-manageable and able to ensure a clear and clean cutting of the meat without ever forcing you to tear the food.
Discover the set of 4 sharp steak knives 13 cm.
Keeping your work area clear is easy and even beautiful to see, with the new universal magnetic knife holder block designed to accommodate up to 6 knives! A trusted companion to unleash your desire for BBQ while preserving order and hygiene. And adding a touch of elegance: this block is equipped with invisible magnets that define its minimal design and at the same time offer an immediate adherence of any stainless steel knife
Discover the magnetic 6-station knife holder block.
One of the biggest dilemmas for those who love to cook grilled meat? Serving it at the right temperature!
Problem solved thanks to this exceptional Paperstone® cutting board, an ecological material that allows to preserve the temperature of food up to 180° without continuing to cook it. Very simple to wash and totally non-toxic, it is complete with a refined removable beech wood chopping board.
Discover the Paperstone® cutting board with cutting board holder.
We conclude our overview of the 5 essential BBQ accessories with the prince of the cuts: the mythical Santoku knife!
From the long Eastern tradition, this knife is a real jewel that allows you to cut, mince, slice and shred anything from meat to fish to vegetables. A knife with excellent performance also guaranteed by its ergonomic Paperstone® handle and by the protective titanium layer of its blade. All strictly without nickel and other materials that could cause allergies.
Discover the professional Santoku knife 18 cm.
Is your BBQ already on fire? Share your best dishes with our community on Facebook and Instagram!
]]>A spring recipe that children love so much: fusilli with pea cream and crispy speck! Discover how to make it step by step
]]>Spring is back with its triumph of scents, colours and flavours. An immense joy that opens the doors to a long period to look forward to full of energy and, why not, already thinking about the summer holidays!
For a cracking start to the season we have selected a recipe that children love so much: fusilli with cream of peas and crispy speck. Are you ready to liven up your family's table this spring?
Before we get into the heart of the recipe let's see the benefits that peas guarantee to our body, especially that of kids... who usually love them!
Let's start with saying that peas are a very complete food that contains a few grams of vegetable protein, carbohydrates and fiber. Other beneficial properties of peas include the presence of vitamin C, potassium, phosphorus, folic acid, magnesium, calcium and, to a lesser extent, sodium, iron and zinc.
With a reduced caloric contribution, peas promote the development of the fetus in pregnant women, the optimal functioning of the metabolism, the protection of bones and teeth, the control of cholesterol in the blood. They also facilitate diuresis, detoxify and are very digestible.
Fresh peas are preferred, providing only 80 kcal per 100 g.
Blanch the peas in salted water and cool them in water and ice. Blend them together with the shallots and leave the mixture aside. In the meantime, sauté the speck cubes in a low non-stick pan until they become golden brown.
Boil the fusilli in abundant salted water until they become al dente. Pour the pea cream into a non-stick saucepan together with a drizzle of oil and drain the pasta once it is cooked. Add pepper to taste and garnish with the crispy speck cubes. Ready to serve.
And let a great family spring lunch begin!
]]>Durability, hygiene, design, Italian craftsmanship and much more: discover all the advantages of the Anthracite Line magnetic knife block
]]>Durability, hygiene, design. These are three fundamental requirements for those who want to embellish their kitchen utensils today, with the aim of ensuring quality products that are essential for dedicating yourself to making dishes with the highest cleanliness standards while also adding a touch of style to the room.
Primecook's magnetic beech knife block adheres to these standards perfectly, confirming itself as one of the most highly appreciated gems in the Anthracite Line. Let's find out about all its benefits.
Developed and handcrafted in Italy, the Primecook magnetic knife block captures the eye first and foremost thanks to the minimal and refined aesthetic that makes it the ideal complement to your kitchen shelf.
But the list of characteristics that make this item a unique product on the market certainly don't stop here: the block is in fact compatible with any stainless steel knife for a maximum number of six knives, which easily stick to the surface thanks to the innovative system of invisible magnets placed inside the wood. It is a real revolution in comparison with traditional knife storage systems, which are organized with compartments in predefined sizes.
The structure of the block allows us to introduce another of its two great advantages: extreme ease of cleaning and a dust deterrent effect thanks to its conformation in strips without a closure on the bottom.
This is all rounded off with the veneer, which comes in colors that comply with the EN71 directive and are compatible with food contact, and the durability guaranteed by the main material with which the block is made: natural beech wood.
Primecook has made a dual variant of the product available in its online shop:
Do you have any questions? We are at your service!
]]>A risotto with beautiful yellow and green shades: are you ready to amaze your partner and enjoy the evening with a nice glass of wine?
]]>The 8th of March is almost here: a new splendid day entirely dedicated to women is approaching!
After illustrating step by step the original mimosa cake recipe, this time we suggest a main course with a guaranteed wow effect and very simple to prepare, even by a man not used to cooking: risotto mimosa!
With its beautiful yellow and green shades, are you ready to amaze your partner and express all your love for her while enjoying a nice glass of wine?
Place the eggs in a saucepan with boiling water and cook for 7 minutes. Once cooked, blanch the eggs under running cold water, crumble the yolk and slice the egg white, which we will use to garnish the dish.
Separate the asparagus tips from the stems and cook for 8 - 10 minutes, possibly steaming. Alternatively, boil. After cooking, set aside a few tips to garnish the dish with; blend the remaining tips until they form a creamy mixture, and keep aside.
In the meantime, start preparing the risotto by boiling 500 ml of vegetable broth. In a low non-stick pan, sprinkle a drizzle of extra virgin olive oil and let the chopped shallot wilt. Add the rice and toast on high heat, or at the maximum power of the induction, for 3 minutes while mixing. Then simmer with a glass of white wine.
Combine the asparagus cream with the cooked rice and start pouring the boiling broth, adding it gradually as it gets absorbed. Cook the rice for 15 to 20 minutes, depending on the type of rice chosen.
Once cooked, add salt and pepper and add 1 knob of butter. Let it rest with the lid closed and with the flame off for another 3 minutes.
Serve the risotto in the dishes, preferably with the help of a pasta cup, garnishing with the asparagus tips kept aside and the yolk of the crushed egg. If you wish, add some pieces of egg white cut into wedges. Place grated Parmesan cheese on the table for free use.
And the wine? Either red or white... as long as it's served chilled!
Happy Women's Day!
]]>The Primecook collection of Italian artisan knives is enriched with new excellences: the Deba and Yanagiba professional knives.
These two traditional Japanese knives have been reinterpreted according to the principles of Made in Italy, where the quality of construction materials and extraordinary aesthetic workmanship are combined with exceptional performance over time which is guaranteed by the expertise and experience of Primecook.
Let's see together the uses and technical characteristics of the new items.
Designed mainly for cutting fish, the Deba knife owes its excellent functionality to its wide and stable blade, which is 4mm thick and asymmetrical, allowing you to easily decapitate and fillet medium-sized fish. In particular, the obtuse angle - where the blade is more robust - is ideal for cutting the heads of fish, while the rest of the blade lends itself perfectly to the removal of its bones and the separation of the fillet.
Used in Japan as a small cleaver, Primecook's Deba knife is 16 cm long and is made of premium stainless steel, compliant with food contact and easier to maintain than carbon steel. It is recommended for both home and professional use.
Shop the handcrafted Deba knife.
You say Yanagiba and immediately you think of sashimi, the typical Japanese dish. With its long and thin blade this knife is suitable for very fine cuts of fish, and not only: even with meat and vegetables you can achieve without effort the satisfaction of a true Chef!
From a technical point of view, respecting the oriental tradition, the Yanagiba knife by Primecook is characterised by its concave blade on one side, for an impeccable non-stick response that facilitates the detachment of the cut slice, and its straight blade with an obtuse angle on the other side where it is particularly fine and sharp.
Designed to be used in only one direction, the Yanagiba knife allows you to make cuts with quick movements and without the need to push. The Primecook model has a blade length of 24 cm, and is created manually by our Italian artisans in a unique mix of performance and elegance.
Shop the handcrafted Yanagiba knife.
For any questions and multiple orders, please contact us at no obligation.
]]>This Valentine's Day, surprise your loved one with a sweet treat created by you: try our recipe for red cupcakes with a warm heart!
]]>This Valentine's Day, are you planning to amaze your loved one with a warm snack in your home, or with a romantic dinner made entirely by yourself? We have selected the perfect cake for such a special occasion: red cupcakes with a warm heart garnished with strawberries!
Whisk the egg yolks and egg whites together in a bowl until they form a foamy mixture. Add the sugar, white chocolate and butter, which should be freshly melted in a pan.
Add the cocoa powder, flour, coloring and vanilla essence and stir until the mixture turns a beautiful red color with a homogeneous consistency. Then pour the mixture into 4 buttered and slightly floured molds.
Bake the cakes in a preheated oven at 190°C for about 13-15 minutes. When you see a slight crust appear on the edges but the mixture is still soft inside, it's time to take the molds out of the oven.
Leave the cakes to rest for about 2 minutes, then spread them on a plate by turning the mold upside-down. Sprinkle with icing sugar, add a couple of chopped strawberries and a couple of mint leaves to each cake, and serve the cake while still hot.
Now you're ready to let yourself be blown away by an exquisite pink apostrophe on this day that celebrates your love!
]]>An easy, healthy and tasty recipe for a light post-holiday lunch that can also be adapted for vegans: try it now!
]]>The Christmas holidays have come to an end, so perhaps between the excess of sweet treats and indulgences in good company you now feel the need to purify your body. Do it, but in a delicious way!
Here's a very easy recipe to make that can also be adapted for vegans if you're looking for something healthy and tasty for a delicate post-holidays lunch: baked slice of salmon with asparagus.
Clean the asparagus by removing the lower part and transfer them to a high-rimmed non-stick baking sheet. Soak them with white wine, a drizzle of olive oil and add the clove of garlic, salt and pepper. Bake at 200°C for about 5 minutes.
After 5 minutes, remove the baking sheet from the oven and arrange the salmon fillets on the asparagus. Add salt and pepper and cook at 200°C for another 15 minutes or so. If you wish, turn the fillets halfway through cooking.
When everything is ready, bake and serve by garnishing with rosemary, a scattering of white sesame seeds and a slice of lemon.
The recipe we have outlined is particularly suitable for steaming, a zero-fat cooking technique that preserves most of the nutrients of food, resulting in light dishes that are rich in authentic flavours.
If you have a steam or combined oven, a steamer combined with a food processor or a pot with a perforated basket, put everything in together while taking the different times into account: the asparagus will take 8 minutes while the slice of salmon will need about 12 minutes. You'll see how delicious it is!
Enjoy your meal!
]]>A great Christmas dinner... starts with an appetizer! Discover this recipe, which is easy to make and also suitable for vegetarians
]]>A great Christmas dinner... starts with a appetizer!
For the 2022 Christmas holidays we want to propose a recipe that is easy to make and sure to please, plus is also suitable for vegetarians: savory muffins with smoked salmon.
For the muffins:
For the cream cheese:
Heat the oven to 180°C static. In the meantime, fill a mini muffin mold with paper cases.
Beat the egg and add it to the yogurt and oil. Add the flour, baking powder, grated Parmesan cheese, a pinch of salt and the smoked salmon in small pieces, and mix everything with a silicone spatula. Pour the mixture into the case, filling them half-way.
Bake the muffins at 180°C for 20 minutes. When cooked, allow them to cool well.
Pour the creamy cheese and fresh cream into a bowl or glass boule. Beat everything with the electric whisks or a hand whisk.
Finish the muffins by decorating them with the cream cheese and completing with a piece of fresh salmon on top. Garnish with the poppy seeds or black sesame and a dill or fennel leaf. Place on a plate and bring to the table.
And let the Christmas feast begin!
]]>Versatile and durable with a precise cut: discover all the advantages of the Santoku knife and what sets it apart from the traditional Chef's knife
]]>Versatile and resistant with a precise cut, the Santoku knife is an essential tool in domestic and professional cooking. Let's find out what differentiates it from a Chef's knife, what its advantages are and how to best use it.
Originating from Asian culture, the Santoku knife is now also widespread in our part of the world as an alternative, or as a complement, to the traditional Chef's knife.
Distinguished by a blade with a similar height throughout its length that only gets smaller towards the tip, a Santoku knife has a straight profile that guarantees greater stability on the work surface, making it ideal for the pressure cutting technique. It therefore marks a departure from the "rocking" approach typical of the Chef's knife, generating a different and more practical method of use.
Another difference is the length of the blade: while that of the Chef's knife oscillates between 15 and 30 cm, in the case of the Santoku knife it generally does not exceed 20 cm, making it the favorite knife in the home in particular.
Here is a list of the main advantages offered by the Santoku knife:
In collaboration with a craft cutlery factory in our region, Primecook has devised the exclusive Santoku knife made from the highest quality stainless steel.
Fitted with an elegant ergonomic Paperstone® handle, an ecological solution composed of patented natural resins, recycled paper and cardboard that guarantees maximum hygiene, resistance and non-toxicity, the Santoku knife from the Anthracite Line has an extra added value: the TITAN-ECOSHIELD coating of the blade, a protective layer of titanium excellence that ensures cutting edge resistance, surface hardness, corrosion resistance, hypoallergenicity and ease of movement.
Get yourself a kitchen accessory with exceptional workmanship: buy the 100% Italian Santoku knife from Primecook now!
]]>How can we waste less electricity and gas while cooking? Follow our advice and get ready for a new experience with zero waste!
]]>The issue of high bills is having a big effect on the habits of families around the world. We are facing a totally new situation in which each of us, now more than ever, feels compelled to take tangible actions aimed at reducing consumption, with the primary objective of avoiding bills with dizzying figures.
Amidst the many negative repercussions of this situation, however, it is worth underlining a positive aspect, namely the increasingly widespread awareness of sustainability and the ability to reconsider our daily actions according to new logic of zero waste. This is a set of customs that - we hope - many of us will continue to put into practice, with important benefits for the future of our planet.
Let's now go into our area of reference, the kitchen: what actions can each of us take to reduce energy and gas waste, while continuing to live out our passion for cooking with enthusiasm, boosted with new mental rules with the aim of learning to waste as little as possible?
Here are some tips for saving gas and electricity when cooking.
The first piece of advice is to use pots made from aluminum, a material that guarantees better heat transmission as well as more uniform diffusion, reducing gas and electricity consumption while cooking.
Make sure to check the quality of the aluminum food alloy in the pan: the higher the percentage of aluminum, the faster the pan will be able to raise the temperature during cooking.
Everyone knows that using a lid speeds up the process of reaching the desired temperature or the boiling point of the water. So, yes to lids!
The use of induction cookers requires different precautions than cooking with gas.
In addition to the fact that, with induction, cooking times are greatly reduced, there are induction hobs on the market with optimized automatic programs for preparing specific foods, and also intelligent plates that automatically regulate the level of heat through special sensors.
Another suggestion that all of us can put into practice to save electricity and gas in a simple and immediate way during cooking is to cut ingredients into smaller pieces. This will reduce cooking times, and allow you to create your dish faster and more efficiently.
"Two is better than one": so said a famous commercial from the '90s. It's a mantra that still comes to our aid today: if you need to turn on the oven or heat the induction hob for cooking, take advantage of the heat generated to make something that you will eat later. In this way you will avoid repeating the phase of greatest consumption - that of heating - optimizing times and costs!
Completely developed in Italy with sustainable processes, Primecook's Smeralda Line pots are made with a special food-grade 99% aluminum alloy and innovative aluminum and steel bases that guarantee optimal heat distribution on the entire bottom of the pot, allowing you to keep the temperature reached for longer.
All Primecook pots and pans can be purchased in our official store and conveniently sent to your home.
Do you have questions? Contact us!
]]>Which cutting board are you? Questions and answers for choosing the perfect kitchen cutting board to ensure hygiene and non-toxicity for the whole family
]]>Hygiene, performance, sustainability. These are three values that are increasingly guiding our purchases for the kitchen, both in terms of evaluating ingredients for recipes and selecting tools.
One of the table and kitchen accessories currently in the spotlight is the cutting board, which is subject to constant studies by manufacturers with the aim of improving its resistance, non-toxicity, hygiene and durability.
Let's take a lot at some tips for choosing the perfect cutting board for your needs, in light of the new market scenarios.
From the material to the size, from the type of surface to the intended use, here are some questions to ask yourself to help pick out the right cutting board.
There are mainly two large families of cutting boards on the market: plastic cutting boards and wooden cutting boards.
First of all, it's important to bear in mind that, precisely because of the way a cutting board is used, it is inevitable that its surface will get scratched by the use of knives, which create micro-cracks where food residues and bacteria can easily nest.
While plastic cuttings board can be washed in a dishwasher at temperatures of 70°C - 75°C to eliminate pathogenic microorganisms, we are not used to replacing them frequently, and in the long run this can cause the plastic to deteriorate, making the cutting board increasingly difficult to sanitize perfectly.
Wood, by its nature, is a porous material that absorbs a lot of water, and over time it also takes in external moisture as well as the juices from food, encouraging the proliferation of bacteria. It cannot be washed in the dishwasher, and to sanitize it properly you should remember to use bicarbonate, vinegar or lemon every time. So although aesthetically more pleasant and more resistant, a wooden cutting board also conceals many hidden dangers.
So, wood or plastic? The good news is that the market now offers innovative and sustainable cutting boards, which we will talk about shortly.
Another differentiating factor is that of the cutting board's surface. Some models have a grooved edge that can be useful for collecting juices, while others have a completely flat surface, which are ideal for cutting dry food.
Is barbecuing your passion? Impress your guests with a cutting board with unbeatable performance!! For those who like to have fun with the grill we recommend opting for wooden cutting boards, which are better suited to the properties of meat and fish, or special water-repellent cutting boards with technical characteristics that allow you to keep the temperature of the dishes fixed without them continuing to cook.
Today you can find cutting boards of any size or shape, ranging from classic 25x15 rectangles to cutting boards with much wider surfaces that copy the shape of particular objects, such as guitars, apples etc. Our suggestion is to get cutting boards of different sizes, and choose the one most suited for cutting on a case-by-case basis.
Having cleared up these first aspects, here are some simple tips for finding your way to buying the perfect cutting board:
One of the flagship products of the Anthracite line, our Paperstone® cutting board revolutionizes the cutting experience, ensuring maximum hygiene, scratch resistance, water repellence and stability over time.
It pays sincere attention to the environment: Paperstone® is a 100% ecological material composed of patented natural resins, post-consumer paper and cardboard, and is totally non-toxic and anti-abrasion. Its biggest advantages include the simplicity of cleaning and its ability to keep the temperature of the meat unchanged up to 180°, a fundamental plus that allows you to serve cuts with the right level of cooking, unlike other chopping boards.
The refined Made in Italy design and the pairing with the matching elegant beech cutting board holder round off its appeal.
Do you have questions? Contact us!
]]>A tasty fall recipe, rich in nutrients and ready in a few simple steps: are you ready to warm up with mushroom orzotto?
]]>For the beginning of fall we want to share the recipe for a tasty dish that's rich in nutrients and ready in a few simple steps: mushroom orzotto.
Also ideal for vegetarians, it's made with champignons but, depending on your taste, they can be substituted with porcini mushrooms (including dried ones) or honey mushrooms. For the orzotto, on the other hand, you need to get some pearl barley, a version of the cereal that has already been processed and had the outer skin removed, an aspect that means it can be treated like risotto and only needs a few extra minutes of cooking.
Before going through the recipe in detail, let's focus on the beneficial properties of barley, a cereal that is sometimes underestimated even though it's an excellent alternative to rice and pasta in the store cupboard:
Although it's more refined than pure barley, pearl barley has the dual advantage of preserving its precious substances and being much more practical on the stove.
Clean the mushrooms, cut them into slices and, if necessary, wash them under cold water. In the meantime, put a two-handled non-stick saucepan with 1 liter of vegetable broth on the stove.
Pour a drizzle of extra-virgin olive oil into a 28 cm low non-stick pan. Heat it and add the finely chopped shallot.
When the shallot is colored, put the mushrooms in the pan, add salt and pepper and cook over a high heat for about 10 minutes, stirring occasionally.
Rinse the pearl barley, drain it and add it to the pan with the mushrooms. Toast it for a few minutes, simmering with a glass of white wine, if desired.
Adjust the flame or the power of the induction hob to the slow mode, and start ladling some vegetable broth into the pan. Repeat the action from time to time, as it gets absorbed. Continue cooking for 40 minutes.
When the barley is almost ready, taste and adjust the flavor. After this, turn off the heat, add the butter and let it rest with the lid ajar for 3 minutes.
Dish up, garnish with parsley and serve on the table: enjoy!
]]>