Qualitaly_Ago-Set_2015

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AUGU-SEPT 2015 IX
or Madras curry n. 2/3; Optional: 2
tablespoons raisins
Method
Prepare the dough using a pastry or
planetary, sift flour, add the lightly
beaten eggs, oil and salt and knead until
a softball and elastic. Cover with plastic
wrap and let stand one hour to cool.
For the filling. Crumble the cake with a
fork and work together with ricotta, add
salt and pepper, grated ginger. Stir and
let stand to blend the flavors.
For the dressing. Clean, wash and cut
the peppers into strips, peel and cut the
shallots, oil grease a large skillet and
brown the vegetables very quickly, if
necessary add a little water or vegetable
broth for not too dry the sauce, sprinkle
the peppers with spices, salt and
pepper.
Roll out the dough with a rolling pin to
reach 2 mm thick, create piles of filling,
as large as hazelnuts and spaced at least
5 cm on a side of pasta. By folding the
dough, cover with half “empty” the
filling and crush with hands around
it, so as to eliminate any possible air
excess. Using a pastry cutter cut the
ravioli, pressing the edges and place
on a tray dusted with flour. Cook for 5
minutes in boiling salted water, collect
with a slotted spoon and go directly
into the pan of sauce. Sautee for a few
minutes and serve hot.
AT PAGE 28
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By Mariella Boni
As the product is widely used by the
food and catering professionals, we
asked a producer. It is Unigrà, the
company from Ravenna that from the
70s works in the processing and sale
of margarines, oils and fats, including
the palm, present with its products -
used for food production, particularly
confectionery - in over 90 countries in
the world.
The dr. Max Fusari, Head of Research
& Development of Oil and Fats ask first
how you get palm oil. “It is made from
the fruit of the palm tree, a kind of big
oil having a high oil content; the fruit
is pressed and hot fat made from it in
the producing countries has always
been used for cooking. In Europe it is
used in food industry, after a refining
process. It is a partially solid fat, creamy
consistency, although it is traditionally
called oil. In the food industry in the
past they used the hydrogenated fats
that contain trans fats, which can cause
cardiovascular risks. Today these fats
have been advantageously replaced by
palm oil, with a considerable advantage
for the health of the products.”
ENVIRONMENT AND NUTRITION.
Recently, however, the oil palm has
been criticized on two grounds: that
environmental and nutritional, but
not always in the formations that have
come to consumers are the correct
ones, like underscores Fusari: “We
start from the point of view of the
issues the environmental impact, which
covers the major producing countries
such as Indonesia, Malaysia, Papua
New Guinea, Philippines. Since 2004
the Roundtable on Sustainable Palm
Oil association
that promotes the principles and
criteria necessary for the production
of sustainable palm oil, which ensures
that the crop is sustainable, avoiding
deforestation, respecting biodiversity,
local people and the environment. Our
company since 2007 has voluntarily
enrolled in the RSPO, which includes
not only producers and processors,
but also organizations such as WWF
and Greenpeace. I emphasize the fact
that the productivity of oil palm is
from 7 to 9 times greater than that
of rapeseed oil and soybean, which
results in a consumption of land 7 to
9 times lower. Certainly still much we
can and should do, but the attention
of producers towards the preservation
of the environment and the territory is
growing everywhere and also we are in
the forefront.”
As for the nutritional aspects, it should
be emphasized that palm oil is an oil
balanced because, as explained by Dr.
Fusari: “Contains approximately equal
parts in unsaturated fatty acids (which
are notoriously considered beneficial to
health) and saturated. I emphasize also
that the palmate acid content in palm
oil, criticized as if it were a harmful
substance, it is one of the most common
saturated fatty acids naturally present in
butter, cheese, meat and even in breast
milk, and that in a balanced diet it is not
at all harmful to the body.”
IN TERMS GOURMET palm oil is very
useful for the professional: because of
its high productivity, at a cost lower
than that of olive oil and degrades less
high temperature frying. Fusari in fact
points out: “Palm oil has a smoke point
of around 230 ° C, has great stability
with respect to oxidation and degrades
less quickly than other oils. Of course
also palm oil with the use becomes
exhausted and must be carried out to
verify the test of the law, which states
that the oil can be used if it does not
exceed 25% of polar compounds,
substances that are formed during frying
and they should be recognized with the
aid of special kits and testers. In any
case palm oil compared for example to
that of sunflower, degrades more slowly
and therefore is particularly valid for a
professional use. Were carried out tests
and occurred such that an oil seed left
in the fryer at the end of service until
the next day, has a higher oxidation
bifrazionate than oil palm that has
undergone the same treatment.”
FROM THE PANTRY Qualitaly
FRIGGI Qualitaly
It is a fractionated palm oil that does not
contain oils and hydrogenated fats. IT IS
Available in milk from 10litri. There is
also an oil bifrazonate tin 25 liter or 20
liter bin.