Category: recipes of Italian cuisine

the quick and easy dessert for the summer – Italian Cuisine

the quick and easy dessert for the summer

In summer the oven does not turn on, but the grill does! So here is a very special and easy dessert to make: grilled peaches

We suggest you a very easy and quick dessert to be prepared in summer.
Do you have any peaches in the fridge? Then turn on the stove.

Grilled fruit

Peaches are the protagonists of many summer desserts and we want to offer them to you in the simplest way.
You only need a grill or even a plate and excellent quality peaches.
You can then enrich the dessert with ice cream, English cream, whipped cream, chopped dried fruit or whatever you like.
Like peaches, you can grill many other fruits, to bring delicious and light desserts to the table, especially during your outdoor dinners when the barbecue is on.
Also try pineapple, apricots and plums!

Which peaches to use

Nectarines are the ones that lend themselves best to this preparation because they are hard and compact and once cut in half they separate easily leaving the core in the center, which must be eliminated.
If it doesn't come off easily, help yourself with a digger or a small knife.
Considering that peaches are to be used whole, and not peeled, those with a velvety skin are not particularly suitable unless you like their external consistency.
Also keep in mind that the fruit must cook on a grill and therefore it must be particularly hard and hard and not too ripe otherwise it flakes.

Grilled peaches recipe

First wash the peaches very well and dry them.
Cut them in half and remove the core.
Brush the inside with melted butter and then cook that part on the grill for a couple of minutes. You don't have to cook on the other side as well.
Sprinkle immediately with brown sugar and serve with ice cream or half-whipped cream.

Aromatic version

You can make the grilled peaches more fragrant by letting them macerate in rum or brandy for 30 minutes together with a sprig of lavender and one of rosemary.
Then grill and serve with warm syrup prepared with the same alcohol used previously and brown sugar.

How to serve grilled peaches

You can really indulge yourself with the most delicious that comes to your mind.
The easiest and fastest combination is with ice cream, but you can also opt for homemade creams. The classic custard, or its lighter version: the English cream, or, again, a mascarpone cream are that extra touch that makes even a very simple dessert special.
To give a little more crunchiness sprinkle everything with chopped pistachios, hazelnuts or almonds or with crumbled biscuits. Try the amaretti!
If peaches are left over, you can also recycle them to decorate a jam, cream or ricotta tart.

a creative menu for the summer – Italian Cuisine

a creative menu for the summer

From the appetizer to the revisiting of a classic first course up to the final touch in fish dishes: (surprising) recipes with cherries

They are one of the fruits par excellence of the summer, when the heat begins to be felt and the need for sweetness and freshness is felt. So the cherries become a fruit that puts everyone in agreement, eaten natural or in the form of sweets or invigorating drinks.

But it is enough to make an effort of imagination to give space to these fruits (also in the variety of black cherries) also in unusual recipes in which their delicate but particular flavor and their soft pulp go perfectly with salty ingredients. A way of giving your menus a note of unexpected taste and color, not only in salads, but also before desserts, surprising your guests.

Cherry appetizer: sweet and sour skewer

Cherries can first find space in the appetizer buffet with a tasty and very simple snack: sweet and sour skewers. Just wash and pitted them and then skewer them with a toothpick alternating them, for example, with Cherry tomatoes cut in half e morsels of mozzarella. But other ingredients may be other cheeses with a fresh flavor, such as first salt, the olives or, if you want to dare more, shrimp or bits of bacon sauté in the pan.

New life to risotto (with cherries)

Turning to the first, another classic recipe can find a new vitality with cherries: the risotto. Just add the pitted fruits into small pieces when cooking the rice together with the broth because the flavor and aroma of the cherries are transmitted to the dish. Do you want to achieve a stronger aroma? So use some stracchino or robiola next to Parmigiano Reggiano for creaming.

The cherry-fish pairing

What's more summery than a nice second of fish? And here, too, cherries can play their part. In particular, they go well with recipes that do not require cooking such as carpaccio, for example of sea ​​bass or swordfish. To perfectly mix the flavors sprinkle with the pitted and chopped cherries (keeping the juice aside) the fish seasoned with only oil, salt, pepper and chives; then emulsify the collected juice of the cherries with the lemon juice and sprinkle everything with the mixture obtained.

If instead you prefer a second of warm sea, then it is better to limit the presence of cherries to side dish mixing them, after cutting them in half and pitted, a grilled courgettes and peppers and having everything flavored in a marinade of lemon juice, oil and flavorings. So you will have the perfect accompaniment for sea ​​bass fillets or breaded tuna steaks with breadcrumbs flavored with spices and then baked in the oven.

Gazpacho: also made with cherries

Finally, if you want an "exotic" suggestion, use cherries for a variant of the Spanish gazpacho. Arrange the pitted cherries into small pieces, blanched and peeled tomatoes, sliced ​​onions and peppers cut very thinly in a container, add water, oil and vinegar (of wine or apples according to your tastes) and blend everything until obtaining a sufficiently homogeneous and fairly liquid compound. Filter it to remove any solid residues and then let it rest in the refrigerator for at least 30 minutes. Serve with a drizzle of raw oil and a few mint leaves.

Recipes with cherries

Cold couscous, recipes and advice – Italian Cuisine

Versatile, simple to prepare, couscous in summer has an extra gear because even served cold it is a dish that can reserve great satisfactions. Here are three recipes and a few tips to be on the safe side

Couscous is a dish made from grains of wheat semolina blanched in boiling water. It seems to come from afar – the best known recipe is the one that is prepared in some North African countries – but in reality it is also part of the Italian gastronomic culture, especially of that Sicilian and that Sardinian. Couscous is very versatile, it goes well with many ingredients, it is simple to prepare and in summer it has an extra gear. Here are some tricks and three recipes to prepare an excellent cold couscous.

And did you know that couscous is an Italian dish?

Five tricks for a perfect couscous

Preparing couscous is so simple that even a child could do it, but to do it properly it is important to follow these five tips. First, to cook it it should not be boiled. The semolina should, however, be placed in a large pan with a high edge, covered flush with the already salted boiling water and left to rest for a few minutes. To reach the perfect cooking point le proportions of water and couscous must be one by one. To shell the couscous, add a drizzle of oil and use your fingers, not the fork. And finally, do not go overboard with the dressing, otherwise the flavor of the couscous will be covered. Here it is now three recipes for the summer.

Have you ever thought of being able to perfume couscous water?

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Chickpea, feta and summer vegetable couscous

Carbohydrates, proteins and vitamins all contained in a single dish, fresh and light. To prepare the chickpea, feta and summer vegetable couscous serve 300 grams of couscous, 300 ml of water, 250 grams of boiled chickpeas, two courgettes, a red pepper, a carrot, a spring onion, 50 grams of pitted black olives, 150 grams of feta cheese, oil, salt, pepper and fresh mint. Wash all the vegetables and cut them into cubes. Cook them in a pan with a drizzle of oil starting with the peppers and then adding the carrots, courgettes and spring onion, in order to preserve their crunchiness. Boil the water, salt it and pour it on the couscous. Leave to rest for five minutes and shell with a drizzle of oil. Then pour it into a bowl, add the vegetables after salting them, the olives, the diced feta and the chickpeas. Season with oil and pepper, season with salt and garnish with mint leaves.

Why not try: Our recipes for vegetarian couscous

THESaffron and anchovy couscous salad

For thecouscous salad with saffron and anchovies 300 grams of couscous, 300 ml of water, 50 grams of pickled capers, 80 grams of pitted Taggiasca olives, an ox heart tomato, four cherry tomatoes, half a lemon, 12 fresh anchovies, oil, salt, pepper, a bag of saffron and a sprig of basil. Heat the water, salt it, add the saffron and pour it on the couscous. Leave to rest for five minutes and shell with your fingers adding a drizzle of oil. Fillet the anchovies, season with lemon juice, oil, salt and pepper and cook them in a pan on high heat for two minutes. In a bowl pour the couscous, olives, capers, diced ox-heart tomato. Season with a drizzle of oil and ground pepper. Fill the pastry rings with the seasoned couscous and garnish with the anchovies, the tomatoes divided in half and the basil sprigs.

Couscous with aromatic herb and almond pesto

The ingredients for the couscous with aromatic herb and almond pesto are 300 grams of couscous, 300 ml of water, two spring onions, a mixed bunch of coriander, thyme and mint, a couple of pickled red peppers, a spoonful of peeled almonds, 600 grams of chicken breast, a spoonful of flour, a spoonful of paprika, half a lemon, oil, pepper and salt. Put the aromatic herbs, spring onions, almonds, juice and zest of half a lemon, a drizzle of oil in the mixer and blend everything until a creamy mixture is obtained. Boil the water and pour it over the couscous, let it sit for five minutes and shell it with your fingers. At this point, pour it into a bowl, season it with the aromatic herb pesto and the peppers cut into strips. Pour the flour and paprika on a plate, bread the diced chicken breast, sauté them in a pan with a drizzle of oil and place them on top of the couscous.

5 reasons to include couscous in your menu

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