Latest news with #GranaPadano
Daily Maverick
4 days ago
- Entertainment
- Daily Maverick
Penne rigate with Serrano ham and zucchini
Here's a recipe for a pasta sauce that brings a touch of Spain into the Italian cookbook. Chopped Serrano ham and bright red chillies blend with a cheesy sauce to add some salsa to your pasta. It's not entirely impossible that I was influenced by the movie I'd watched earlier in the day when concocting this sauce. Russell Crowe plays an Italian priest who specialises in demonic possession in The Pope's Exorcist, set in both Italy and Spain. It is a horror movie that could have been far more serious than it is; by resorting to the full-tilt schlock of the Count Dracula school of horror, with every possible terror bursting from the screen to have you reeling in your armchair, its utter lack of restraint results in it losing far more than it gains. This is not to say it's not worth a watch for some arresting performances. It's on Netflix. Like that movie, this recipe is pretty cheesy too, with a gory red chilli bite. I used three cheeses (mozzarella, Danish blue and Grana Padano). So I guess there's a touch of Denmark in it too. There are a lot of zucchini growing in my garden right now, so I picked four of them for this recipe. Or call it calabacita, the Spanish, if you prefer. The red spring onions are from my garden too. And you should just see the tomatoes; scores and scores of them: coming soon to a recipe near you. (Serves 2 generously) Ingredients 250 g penne rigate Olive oil 3 or 4 courgettes, sliced thinly on the diagonal 2 red chillies, sliced thinly, seeds and all 2 red spring onions, sliced 2 garlic cloves, sliced 70 g Serrano ham 50 g blue cheese 150 g mozzarella, chopped into small dice 1 glass dry white wine 200 ml cream Pasta water Salt Black pepper Grana Padano, grated Method Put a deep pot of lots of water on to boil. Pour a generous splash of olive oil into another heavy pot. When hot, add the sliced courgettes and spring onions, cook, stirring, until softened, then add the garlic and chilli and cook for a couple of minutes more. Add a glass of dry white wine and reduce until mostly cooked away, but leave some liquid in the pan. Add the cream and bring to a simmer, and cook gently for about five minutes while the cream takes on all the flavours and thickens. Season with salt and black pepper, and add the mozzarella, blue cheese and ham. Stir while the cheeses melt into the sauce and amalgamate. Meanwhile, once the pasta water is boiling briskly, add the penne and stir immediately with a wooden spoon, thereby preventing it from clumping. Boil until al dente. Strain quickly in a colander but, while there's still a little pasta water left, return it swiftly to the pasta pot. Put the pot on the stove and toss the pasta sauce through it immediately. Serve with finely grated Grana Padano. DM
Western Telegraph
19-07-2025
- General
- Western Telegraph
Aldi's fridge storage hacks to make food last and save money
Well, you're not alone, and Aldi is calling on shoppers to rethink their fridge storage habits to reduce food waste and save money. It comes as the budget-friendly supermarket has revealed that the average Brit throws away around £387 of food a year (insights from a OnePoll survey found), some of which is thought to be due to incorrect fridge storage. In a bid for households to keep their groceries fresher for longer and to make their money go further, Luke Emery, national sustainability director at Aldi UK, has shared the correct way to manage food and drink in the fridge. What are the rules for storing food in the fridge? Back of the fridge 'The back of the fridge is the coldest area with the most consistent temperature, so it's the best place to store your perishable items. 'People often keep their milk in the door for easy access, but this is actually the warmest area of the fridge, with the temperature fluctuating every time you open it. Moving your milk to the back of the fridge can help it to last up to three days longer.' Top and middle shelves 'Likewise, you'll find a much more consistent temperature higher up in your fridge, helping to keep your leftovers, eggs, and dairy fresh. 'While you don't need to refrigerate eggs, storing them in the original packaging in the middle of the fridge can keep them fresher for longer by avoiding any temperature fluctuations. 'And while cheese should also be kept in this area, you'll need to use different storage methods for different cheeses. 'Typically, hard cheeses such as Grana Padano are best stored in an air-tight container to retain moisture, while soft cheeses such as Brie should be wrapped in baking paper and stored in a box for breathability.' Bottom shelves 'When thinking about your fridge storage, it's also important to be mindful of food safety and hygiene. 'Raw meat and fish should always be stored on the bottom shelves of your fridge to remove any risk of leakage which could lead to contamination. 'Once you've opened the original packaging, it's important to store any remaining meat or fish in a well-sealed container or freeze in a sealed container to use later. Make sure to make a note of the expiry date so you can use the leftovers safely.' Simple Ways to Shop Sustainably and Save Money Crisper drawer 'This storage compartment is normally found at the bottom of the fridge and is also known as a 'crisper drawer', designed for fresh produce storage. Most people know to keep their fresh fruit and veg in here – but you might not realise that they can interfere with each other. 'Certain fruits, such as apples and bananas, release a gas that can cause other fruit and vegetables to ripen prematurely and potentially go off before you've had a chance to use them. Try to keep these away from other produce, in their own drawer or container. 'You can also keep fruit fresher for longer by not washing your berries until you're ready to eat them and try adding a sheet of kitchen paper to a bag of salad to prevent wilting.' Fridge door 'If not milk or eggs, what should you store in the fridge door? It's generally the warmest area of the fridge so you should only keep products here which don't need to be extremely cold. Which food goes off the quickest in your fridge? (Image: Andrey Popov/Getty) 'Things like sauces, jams and jars are likely to be fine in the fridge door as well as other drinks like water and juices.' Luke explained: 'At Aldi, we're committed to reducing food waste wherever we can and part of that is helping our shoppers to get the most out of their groceries too. 'Storing your food correctly can help it last longer, reducing waste and ensuring customers get even more value from their Aldi shop. Even something as simple as changing where you store your milk can make a big difference.' How to make fruit last longer in the fridge If you're wondering what other ways you can try to make your fruit last longer in the fridge, many people have been discussing their hacks on Reddit, as separating them into tubs as soon as possible wasn't working for some. UK Supermarket Rankings 2025 In response to someone asking, 'how can I make fruit last longer?', the most popular method was washing fruit, particularly berries, in vinegar. This person said: 'I wash my berries in vinegar (either white or apple cider) and water; let them air dry completely for a few hours on the counter, and then put them in a tight sealed jar or tupperware. Recommended reading: 'Sometimes there may be one or two berries that gets moldy by the end of the week (I meal prep on Sundays for M-F), but the mold doesn't spread so all the other berries are good to go!' Another replied: 'Yes this. And put a paper towel in the container with them to absorb any moisture.' Meanwhile, an account chimed in: 'I've found that putting strawberries and blueberries in glass jars with a tight-fitting lid helps extend their life in the fridge.'
South Wales Argus
19-07-2025
- General
- South Wales Argus
Aldi's 5 fridge hacks to make food last and save money
Well, you're not alone, and Aldi is calling on shoppers to rethink their fridge storage habits to reduce food waste and save money. It comes as the budget-friendly supermarket has revealed that the average Brit throws away around £387 of food a year (insights from a OnePoll survey found), some of which is thought to be due to incorrect fridge storage. In a bid for households to keep their groceries fresher for longer and to make their money go further, Luke Emery, national sustainability director at Aldi UK, has shared the correct way to manage food and drink in the fridge. What are the rules for storing food in the fridge? Back of the fridge 'The back of the fridge is the coldest area with the most consistent temperature, so it's the best place to store your perishable items. 'People often keep their milk in the door for easy access, but this is actually the warmest area of the fridge, with the temperature fluctuating every time you open it. Moving your milk to the back of the fridge can help it to last up to three days longer.' Top and middle shelves 'Likewise, you'll find a much more consistent temperature higher up in your fridge, helping to keep your leftovers, eggs, and dairy fresh. 'While you don't need to refrigerate eggs, storing them in the original packaging in the middle of the fridge can keep them fresher for longer by avoiding any temperature fluctuations. 'And while cheese should also be kept in this area, you'll need to use different storage methods for different cheeses. 'Typically, hard cheeses such as Grana Padano are best stored in an air-tight container to retain moisture, while soft cheeses such as Brie should be wrapped in baking paper and stored in a box for breathability.' Bottom shelves 'When thinking about your fridge storage, it's also important to be mindful of food safety and hygiene. 'Raw meat and fish should always be stored on the bottom shelves of your fridge to remove any risk of leakage which could lead to contamination. 'Once you've opened the original packaging, it's important to store any remaining meat or fish in a well-sealed container or freeze in a sealed container to use later. Make sure to make a note of the expiry date so you can use the leftovers safely.' Simple Ways to Shop Sustainably and Save Money Crisper drawer 'This storage compartment is normally found at the bottom of the fridge and is also known as a 'crisper drawer', designed for fresh produce storage. Most people know to keep their fresh fruit and veg in here – but you might not realise that they can interfere with each other. 'Certain fruits, such as apples and bananas, release a gas that can cause other fruit and vegetables to ripen prematurely and potentially go off before you've had a chance to use them. Try to keep these away from other produce, in their own drawer or container. 'You can also keep fruit fresher for longer by not washing your berries until you're ready to eat them and try adding a sheet of kitchen paper to a bag of salad to prevent wilting.' Fridge door 'If not milk or eggs, what should you store in the fridge door? It's generally the warmest area of the fridge so you should only keep products here which don't need to be extremely cold. Which food goes off the quickest in your fridge? (Image: Andrey Popov/Getty) 'Things like sauces, jams and jars are likely to be fine in the fridge door as well as other drinks like water and juices.' Luke explained: 'At Aldi, we're committed to reducing food waste wherever we can and part of that is helping our shoppers to get the most out of their groceries too. 'Storing your food correctly can help it last longer, reducing waste and ensuring customers get even more value from their Aldi shop. Even something as simple as changing where you store your milk can make a big difference.' How to make fruit last longer in the fridge If you're wondering what other ways you can try to make your fruit last longer in the fridge, many people have been discussing their hacks on Reddit, as separating them into tubs as soon as possible wasn't working for some. UK Supermarket Rankings 2025 In response to someone asking, 'how can I make fruit last longer?', the most popular method was washing fruit, particularly berries, in vinegar. This person said: 'I wash my berries in vinegar (either white or apple cider) and water; let them air dry completely for a few hours on the counter, and then put them in a tight sealed jar or tupperware. Recommended reading: 'Sometimes there may be one or two berries that gets moldy by the end of the week (I meal prep on Sundays for M-F), but the mold doesn't spread so all the other berries are good to go!' Another replied: 'Yes this. And put a paper towel in the container with them to absorb any moisture.' Meanwhile, an account chimed in: 'I've found that putting strawberries and blueberries in glass jars with a tight-fitting lid helps extend their life in the fridge.'
The Citizen
23-06-2025
- The Citizen
Most of us look away from misery
Every night, there are people huddled outside in the dark and the rain. Wintertime, walking through Cape Town in the dark, in the rain… It's not as desperate as it sounds. There were six of us – safety in numbers – and we'd been at an event at The Book Lounge and were now meeting friends at an Italian eatery two blocks away, The Cousins Trattoria, where we'd eat bowls of pasta prepared at the table inside a giant Grana Padano cheese wheel. Soon we were 11 and the wine flowed and it was so cosy that the older gent sitting next to me went to the bathroom to take off his vest. He's from parochial Fish Hoek and I laughed when he said: 'Wow, I never knew there were places like this in the city.' Naturally we closed the restaurant, then tottered out into the squall and got an Uber home. Yet that is not what stays with me about a delightful evening. Instead, as I took our guests the two dark blocks to dinner, I saw a strange sight ahead. In the shadows, in the wet, underneath the overhang of a storefront, there was the flash of a high-vis vest, the shine of wet plastic under a streetlight, and it seemed that workers on the sidewalk were bailing up duvets in bags, some 20 or 25 sausages of fabric and clear plastic, all of the bundles laid out in a row outside the shop. ALSO READ: Got an address? Prove it As I moved my little band of merry diners into the street to get by, I realised they weren't bailing duvets at all. They were bailing humans. These were homeless people wrapped in blankets, then tightly cocooned in bags to keep dry, lying close together on the pavement for safety and warmth. A couple of people in yellow jackets – presumably charity workers – were helping them. I looked away, quickly marching on, in part in fright, in part in shame, in part for fear of stealing their dignity as if that hadn't already happened, as if sleeping on the streets wasn't already discomfort and privation enough. But mostly I looked away. Then I went to dinner and went home and found that my hotel pillow was harder than I'd have liked, although not as hard as a pavement. Every night, there are people huddled outside in the dark and the rain. And, mostly, we look away at the miserable life. NOW READ: Afrikaner 'refugees' spot a ruse
Daily Maverick
18-06-2025
- General
- Daily Maverick
Courgette, caperberry & blue cheese risotto
Risotto is stirring stuff. But the key is not to stir too vigorously. A gentle touch, slow and easy, is what risotto is all about. That way, you'll have a lovely risotto with every grain of rice intact. Beats a mush any day. Caperberries are more powerful than the milder capers, and carry a heavy punch of flavour. Courgettes are not strong on favour at all, but this makes them a good carrier for other tastes in the mix. The stock and cream in this risotto make everything smooth and creamy and lighten the flavour profile, and of course cheese makes the world a happier place. And this a happy dish. Ingredients 350 g courgettes, topped, tailed and grated 1 red onion, chopped finely 2 garlic cloves, chopped finely 1 Tbsp chopped caperberries Olive oil 500 g arborio rice 1 litre vegetable stock 100 ml dry white wine 80 g blue cheese, crumbled 250 ml cream 2 Tbsp chopped parsley Parmesan, Pecorino or Grana Padano shavings for garnish Whole and halved caperberries for garnish Salt and white pepper to taste Method Rinse the courgettes under cold running water, dry and set aside. Top and tail the courgettes and grate them. Pour the stock into a pot and bring to a boil. Turn off the heat or leave it on the very lowest heat, just to keep it hot. Keep a ladle handy. Sauté the onion and garlic in a little olive oil until soft. It does not need to be caramelised. Add the wine and cook it down by half. Add this to the stock. Pour more olive oil into the pot in which you cooked the onions and heat it, then add the rice and stir well so that every grain of rice is coated with olive oil. If it does not seem to be enough, add more oil. Start adding the stock a ladleful at a time, stirring now and then, slowly and gently, just to prevent it from sticking at the bottom of the pot. Repeat until half of the stock has been incorporated. Continue adding the stock as above, until it has all or mostly been used up. If (and this is important)… if you feel that the rice is cooked perfectly before the stock is all used, stop adding more. There's no law that says you must use all the stock; 800 ml or so might well be enough. There is another law though: risotto rice needs to be just a little al dente, but short of crunchy. That's what you're looking for. Stir in the grated courgettes and cook gently for three or four minutes, then add the cream and bring it back to a simmer. Season with salt and pepper and cook gently while the cream incorporates. Just a couple of minutes. Now stir in the crumbled blue cheese, and season to taste with salt and white pepper. Let it simmer for a few minutes more for the cheese to blend in, then stir in the chopped parsley. You can grate some Parmesan, Pecorino or Grana Padano over to finish it off. Garnish with a few whole and halved caperberries and chopped parsley. DM
