La salute a tavola con i cibi anticancro: Istituto Oncologico Romagnolo & Orogel.
Being healthy eating anti-cancer food
ho partecipato a questa interessante e gustosa serata in cui la Chef Carla Brigliadori, Gourmet associato di Chef to Chef (http://www.cheftochef.eu/), cucinava nella cucina messa a disposizione dalla Orogel (http://www.orogel.it/) e la Dott.ssa Lucia Bedei spiegava quanto il cibo può essere fondamentale nella lotta contro il cancro.
I took part in this interesting and delicious event where the Chef Carla Brigliadori, Gourmet member of Chef to Chef, cooked her dishes in a kitchen made available by Orogel, while Dr. Lucia Bedei explained the importance of food in the fight against cancer. the proceeds of this event have been donated to the Istituto Oncologico Romagnolo and the dinner has been excellent and wholesome.
the quinoa was served with green beans, corn, cherry tomatoes, peas and gojy berries. It is important to remind that quinoa is not a cereal but it is a plant; it is highly rich in proteins and it is gluten free. the goji berries’ beneficial properties are so many that is almost impossible to number all of them. these berries are so good due to two phytochemical elements, really useful for our well-being, however it is important to consume them regularly in order to have any considerable effect.
ingredients: rice and corn pastry, dried cannellini beans, bay leaves, rosemary, Tropea onion, balsamic vinegar PGI, almonds, capers, extra virgin olive oil, salt and pepper
the cannellini beans have been cooked along with a couple of bay leaves and then blended with some oil, salt and rosemary. the Tropea onion has been put in a frying pan with a tablespoon of oil, water, salt, pepper and some drops of balsamic vinegar (it is better to use the PGI balsamic vinegar and not the DPO one as the latter is too thick). the almonds have been finely sliced and toasted in the oven for a couple of minutes.
the base of this dish was one layer of rice and corn pastry covered with cannellini beans cream and some capers, then there was a second layer of pastry covered with onion and almonds. the pastry was really crunchy and you could eat this dish with your hands, almost like it was a bruschetta.
these spaghetti not only were delicious but they also look so nice!
ingredients: whole wheat spaghetti, beetroot (already boiled), shallot, ewe’s ricotta, juniper berries, hazelnuts, salt and extra virgin olive oil.
method: blend together the beetroot, shallots and the juniper berries. add some ricotta and oil and make sure to stir the sauce well. use this sauce for the pasta and sprinkle on top some oven-roasted hazelnuts.
this is the parmigiana I like: it is made with steamed aubergines and not fried ones.
ingredients: aubergines, cherry tomatoes, chicory, shallot, parmigiano, extra virgin olive oil, salt, chili pepper and basil.
Chef Alessandra has put salt over the aubergines in order to get rid of the bitterness then she has washed and steamed them. cook the cherry tomatoes with salt and extra virgin olive oil in the oven at 170 degrees. fry the chopped shallot in a pan along with oil, water and chili pepper then add the chicory. now it is time for layering up the dish: a layer of aubergine, oil and salt, some chicory, cherry tomatoes, some parmigiano flakes. repeat until you finish all the ingredients. heat the oven at 180° degrees and bake for a couple of minutes and garnish the dish with a basil cream on top (just blend together a couple of basil leaves with some olive oil). serve the parmigiana still hot. this is a really tasteful but at the same time light parmigiana!
some interesting advice from Dr. Bedei’ speech:
– it is preferable buying dry legumes and cook them at home with some aromatic herbs and seaweeds.
– forget the cold cuts as they contain nitres, used for the preservation of the meat which are cancer-causing!
– it is really helpful eating great quantities of Omega3 (blue fish, lineseed oil, green vegetables, legumes and seaweeds) and Omega6 (seeds,extra virgin olive oil, walnuts, meat and soia). in addition it is really important, in order to get all the vitamins, proteins and elements our bodies need to get them from fresh food; using vitamins supplements is not effective and a bit of a waste.
– using less salt is really helpful as salt provokes cardiovascular diseases and blood pressure’s rising. salt can be easily replaced with aromatic herbs and spices.
– it is really important to use wholegrain products instead of white pasta and rice.
– it is preferable not to drink milk due to the lack of lactase enzyme (which is essential to the complete digestion of milk) in adults.
– eat matured cheese instead of the fresh ones.
– it is better consuming ripe fruits and vegetables and reducing the consumption of the unripe ones (e.g. it is preferable eating black olives to the green ones).
Cerca la ricetta
Ciao, mi chiamo Bettina, sono nata a Cesena, ho studiato a Bologna ed a New York ed adesso vivo fra Cesena e Milano. Questo blog riflette le mie vere passioni: la cucina, i viaggi, la fotografia, le colazioni che iniziano presto e finiscono all’ora di pranzo, le cene con gli amici, i pranzi in famiglia con i miei genitori mia sorella ed i miei amatissimi nipotini, le sagre paesane, la ricerca delle osterie di una volta, il cibo a km 0, le verdure dell’orto e la frutta raccolta dagli alberi. Ho iniziato a cucinare da piccola con il Dolce Forno ed il Manuale di Nonna Papera poi le mie nonne e mia mamma sono state le mie vere insegnanti in cucina. A Natale le mie richieste di regali erano sempre oggetti di cucina: gelatiera, griglia per poter fare i panini come in paninoteca, frullatore, centrifuga…Learn more
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