Powdery mildew of the sage

Image
  Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it ...

Orange risotto: the recipe for the aromatic and fragrant first course

Orange risotto is a fragrant and aromatic first course, a very simple winter dish to make, ideal for Sunday lunch and for special occasions: you will amaze your guests with an original and delicate dish. For the preparation, use organic tangerines, since the peel will be used in the realization of the recipe: an ingredient that will give the dish an irresistible aroma. The rice will be toasted with extra virgin olive oil, blended with mandarin juice and cooked with the addition of vegetable broth. The risotto will then be creamed with Parmesan and served with the mandarin peel. Here are all the steps to make it happen.

FOR 4 PEOPLE
Ready in: 40 minutes
Calories in the recipe: 1730

INGREDIENTS

VEGETABLE BROTH 750 ml • 43 kcal
SHORT-GRAINED RICE 360 gr
MANDARIN ORANGE 5 • 43 kcal
GRATED PARMESAN 50 gr • 21 kcal
SALT UP as required • 21 kcal
EXTRA VIRGIN OLIVE OIL as needed • 901 kcal
The calories refer to 100 grams of the product

How to prepare orange risotto

Orange risotto
Orange risotto
Orange risotto

Prepare the vegetable broth and keep it warm (1). Wash the tangerines and grate the zest (2). Squeeze them and make about 250 millilitres of juice. Toast the rice in a pan with extra virgin olive oil and salt (3). Add the grated rind of the mandarins: leave some aside for decoration. Stir constantly, so as to release the essential oils of the peel.

Orange risotto
Orange risotto
Orange risotto

Deglaze the rice with half the mandarin juice (4) and continue cooking, adding the vegetable broth to the rice gradually: it will take about 15 minutes. Stir in the rice with the grated Parmesan, 2 tablespoons of extra virgin olive oil and the rest of the mandarin juice (5). Your orange risotto is ready to be served with grated zest (6).

Advice

You can make the dish even more aromatic by adding chives, to add as a decoration to the dish. You can also toast the rice with butter, instead of extra virgin olive oil, and also add chopped onion or shallot.

For decoration you can also use a caramelized mandarin: slice it finely, without peeling it, and caramelize it with a little brown sugar.

If you love citrus and fresh risotto, try the orange risotto or the lemon risotto, light and fragrant.

Variants

Alternatively, you can prepare the mandarin and shrimp risotto: just follow the recipe and sear the cleaned and peeled shrimp separately. Once ready, garnish the risotto with the grated mandarin zest and prawns.

storage

It is advisable to consume the orange risotto immediately after preparation, to enjoy it at its best


You may be interested to read fresh Porcini Risotto recipe/ polenta gnocchi with gorgonzola recipe/ Celeriac puree with red cabbage and lamb recipe/ Baked raclette cheese sandwiches recipe.

Comments

Popular posts from this blog

Powdery mildew of the sage

Sweet and Easy Tapioca Couscous Recipe

Wheat germ oil: an excellent remedy for skin and hair care