Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Nettle dumplings with saffron sauce
In the spring there are many edible wild plants. Here is a recipe that will lead you to travel out of town in search of a precious ingredient: nettle. With which you can prepare scrumptious dumplings.
Ingredients for 4-5 servings
800 g of (not new) potatoes
250 g of 00 flour
2 bunches of nettle
For the saffron cream:
1 bag of saffron
150 g of cheese spread
1 glass of whole milk
1 clove of garlic
extra virgin olive oil
Gather the nettle with gloves, being careful to take mainly the tenderer leaves’ tops (choose a field away from polluting sources). Clean the nettle (still wearing gloves!). Parboil in abundant water for two or three minutes then drain without squeezing it dry.
Clean the potatoes leaving the peel, pressure cook or steam them (so that they absorb little water). Peel and mash them. Put the potato purée into a big bowl and let it cool.
Blend the nettle and add it to the purée with a pinch of salt. Add the flour and mix; place the mixture on a pastry board and knead quickly (for up to 5 minutes) until smooth and compact. Cut the dough and roll it into ropes of about one cm and cut into small pieces of 2 cm to form dumplings. Use a fork to create ridges and roll them from the bottom to the top. Put dumplings on a slightly floured surface.
Bring to a boil a potful of salted water. In the meantime prepare the saffron sauce: heat the milk, add the spread cheese and blend until creamy. In a big pan, sautée a slightly minced clove of garlic in extra virgin olive oil and then add the milk and cheese mixture and saffron. Sprinkle with salt and pepper. Cook for 5 minutes.
When the water is boiling, cook the dumplings, mixing gently. When they float, drain them in a perforated spoon and put them in the pan containing the saffron sauce. Cook until creamy and serve them.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
How can you prepare a refreshing and detoxifying drink? Here are 5 easy-to-prepare and effective recipes.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.