Category: Primo Chef (Italian)

Comfort food: what it is and delicious recipes to cheer us up

Recipes with chocolate

 

Comfort food: what it is and delicious recipes to cheer us up

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The original recipe of the husbands with very soft cream | Primo Chef

No this isn’t pornography or food porn.

I actually thought about it for a good long minute, maybe a second.

It made me laugh pretty silly and then I thought, I couldn’t do otherwise, but publish it to CPR Blog the way google translate translated it, because anyone clicking to the page using google translate would immediately see it this way.

Besides, it makes for a good explanation. The dessert is known as a Maritozzo, also, Maritozzi (plural). It CAN be eaten for breakfast but it’s also good for dessert: bready, sweet cream puffs are breakfast for Italians and many Europeans I remember. This is basically a bready, sweet cream puff.

The word Maritozzi, is similar to marito — meaning a husband in Italian. I have also heard literalists, I mean good people and speakers, call these “husbands” for the ordinary value of the translation; so for that matter, it has been used this way. But I haven’t heard this in a very long time. Being primarily Italian, it didn’t take but a few months of my life dedicated to the kitchen table, before Maritozzi was a staple of dessert demands on my wish list in early childhood. I can’t imagine anyone with a love of cream puffs not having Maritozzi on their list of things to make for a delightful experience.

 

The original recipe of the husbands with very soft cream – Primo Chef

Spelled and millet soup with red lentils

(They mean spelt, but google translate doesn’t know any better, so I corrected it in one place. It’s kind of sad when I think that if google translate and desktops with international internet the way we have it arranged now, had been available at any time in the antiquated age — this probably depends that WW2 had never happened of course — Italy would be all English speaking and would have managed to spread itself out as a large power of the world again. But that’s my own peculiar thought. I doubt the advantages are there anymore, so I wouldn’t worry.)

 

Spelt and millet soup with red lentils

Risotto with lentils and cotechino: an original Christmas recipe

Cotechino is a type of sausage made in Modena primarily. (Comparatively you’re saying it’s an all beef Italian sausage made in New Jersey; so that, Cotechino isn’t a brand.) As small of a country as we are, you know, Modena has us covered and I’m not actually up to date on wherever and however we handle cotechino sales abroad. I know you can get this sausage in Italian grocery stores so the country has ways to make it outside of Modena.

I love the Italian food industry — and Italian industry I guess.

 

Risotto with lentils and cotechino: an original Christmas recipe

Here is a link from Wikipedia confirming what I’ve said:

Cotechino

 

Tagliatelle with prawns and dried tomatoes: the recipe for tasty first courses

This recipe is extremely conservative on the shrimp. I think they are using medium plump shrimp, so honestly, I would saute and finish off another entire 12/15 shrimp, even up to 45, seriously, for the serving of 4 because it’s a real shame to not be able to indulge in the complete taste of the shrimp and linguine once a bite or two is completed with the fewer number. That way, everyone is getting at least a good plate of 10 medium, plump shrimp.

 

Tagliatelle with prawns and dried tomatoes: the recipe for tasty first courses

Soy burger: the recipe for second vegan dishes

Well I was wrong, there was another post on the vegan-fast-food-in-burger-diners-topic. I found this in my email after I thought I had closed up my blogging and re-posting for today.

These are soybean burgers. I think that soybean burgers are a better composition for base ingredient than the seedy, greasy kind of thing that you get with vegan burgers, typically — it’s not industry safe grease to use to much mineral-plant based natural oils with the burger and chicken and even fish fats and potato grease that goes into the material composition of a typical fast food burger restaurant. Mineral oils in vegan burgers are  uncharted in the fast food industry and before the influence could be determined it might take a decade or more; whereas, any ordinary kitchen test would indicate that the two combinations are antithetical and should be kept separate. Vegans themselves often complain of all the grease they get from taking their vegetable main ingredients and combining them into pulp for a made burger form, especially after frying, let alone in baking.

Soybean burgers are more able for the meat and non-plant protein business in the fact of the oils that can work together, plant to meat. It’s an opinion, but I believe it could be held true.

Furthermore, this basic soybean burger form here from one of my favorite Italian commerce recipe sites, Primo Chef (Italian equivalent of Mr. Food), is very able for diversity. I would guess that if you combined many or any of those fantastic hummus recipes we find later on today’s reblog posts on CPR here, that you could come up with some radical vegan burger flavors that were healthy and also interesting to the fast food sales industry’s success; which should all be considered factoral in consideration. And for the case of satisfaction, where consumers are concerned; so, really, you might still have an eggplant or avocado or red beet, or even peanut burger or polpetta (croquette), but, you’d have it in a safe soybean base.

Now I think I have finished and will close for today.

Happy Weekend! (I will probably return over the weekend with usual topics.)

 

Soy burger: the recipe for second vegan dishes