Polish Aversana – Polish recipe of – Italian Cuisine

First of all, prepare the leavened dough, the brioche dough: place the flour in a bowl in a bowl and break the yeast over it.
Add sugar, lemon peel, chopped butter and egg.
Start kneading, then add milk and salt and knead until dough is elastic and well strung.

Cover the bowl with a clean cloth and let it rise at room temperature for at least 2 hours or until doubled.

Meanwhile prepare the custard: mix the egg yolks well with the sugar.
Add the flour and then the milk and the lemon peel.

Then cook over a low heat until a very thick cream is obtained.
Move it in a larger, cooler container, cover with plastic film and let it cool.

Take the dough again, deflate it with your hands, then divide it in half and spread it in two thin circles.

Place the first circle on a baking sheet covered with parchment paper, add the cream and the cherries, then close with the second circle, sealing the edges well and let rise again for 1 hour.

Brush the surface with the beaten egg yolk and sprinkle with the granulated sugar, then cook for about 25-30 minutes in a preheated static oven at 180 ° C.

The Polish aversana is ready, let it cool well before cutting it and serving it.

here's how to enjoy it even in summer – Italian Cuisine

IS the fruit that holds the winter sun: Orange. Wonderful. Orange juice is a real panacea for which it is difficult to deprive oneself when these fruits are no longer in season, but summer orange juice is not a good idea! In addition to drinking them and eating them naked and raw, they are a fantastic ingredient to use in cooking, in sweet or savory preparations.

However, the warm season is upon us and while the lemons, allies of beauty, are still in full season for a few months, oranges are about to end. Don't panic! There are so many ways to keep a little orange flavor all year round.

First of all, let's learn about it late varieties. There are exquisite and homegrown ones – choosing Italian fruits is always a winner, and unfortunately with regard to citrus fruits are less and less those Italians on our tables. The variety Ovale Calabrese it is the latest of our local pulp-orange oranges, but unfortunately it is increasingly rare to find despite being excellent. Suitable for juices, it is sweet and has few seeds. He recognizes himself from his own fruits with the typical oval shape and the thin skin. Until the beginning of June.

There is the Valencia, the most cultivated variety in the world and very widespread also in our country. These oranges a blonde pulp lasts a long time and I'm ideal for juices because they are much more juicy than winter oranges. They are also much less acidic, therefore more digestible. There are various small producers, including organic ones, which they ship from the South, in particular from Sicily, directly to your home (or post office) with a total expense that is not increased at all. They are found starting from the month of April, they also ripen throughout the month of May and are available until late June.

But can orange juice be frozen? The answer is yes. Not only can it, but a scientific study of the University of Seville published less than a year ago, argues that freezing oranges can increase the absorption of their beneficial nutrients by our body. In particular it would increase the bioaccessibility of carotenoids, the antioxidants present in these citrus fruits, natural shields that protect us from cell damage and aging. Or better: in the fresh, non-frozen juice, this is present to a much greater extent because in the freezing process the carotenoids deteriorate. However, deteriorating, they break down into smaller particles that are more easily assimilated by the human organism. Result: according to this research, for us frozen orange juice has a greater benefit.

True or not, surely freezing the juice is not at all a bad idea and some benefit remains – in addition to the immense pleasure of a fresh and frozen orange juice in the middle of summer! The important is immediately freeze it as soon as it is pressed. This is essential. You can use the classic freezer bags and provide juice doses suitable to be defrosted from time to time.

Juices aside, we take advantage of the latest fruits to prepare jams, zest and preserves. There is of course the Orange jam homemade, that of the grandmother, a taste of refinement and unique goodness. To be used for example to embellish a sweet and simple Margherita cake. And then his greedy rum scented version, or the enriched and refined one from apples and peel.

And speaking of scorzette. From the orange peel you then get a real delight, also to be used in every season: the candied zest (they are fantastic for example to add to a nice fresh fruit salad). As we all know, there are also the chocolate zest, indeed: to the two chocolates!

Oranges can then be preserved in whole slices, to prepare delicious and genuine summer dishes such as bavette with orange fish. Dulcis in fundo, the spicy orange liqueur, which lasts over six months. So let's take advantage of the last oranges of the season !!!

Carola Traverso Saibante
May 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Quick lunch, our 10 minute recipes – Italian Cuisine

Toast, pasta in white, salad. If we have told you in three words about your quick lunch last week, it is not because you are predictable. Simply, when we find ourselves dealing with the clock, we tend to take refuge in consolidated preparations and simple, which seem to prepare themselves. But to not get bored, just organize a little. Our collection of recipes that are prepared in just 10 minutes it is in fact the demonstration that to prepare something good and different from the usual there is no need for time, but for imagination (and a pinch of technique).

Salad = single dish

If we are in an emergency and are about to dress the usual lettuce, let's stop for a moment. The usual salad can in fact become a unique and rich dish where alternate raw and cooked vegetables, savory and delicate ingredients. Yes to fish and cheese, but also in strips of beef marinated with a few drops of lemon, diced chicken breast, smoked salmon and boiled eggs. But to make it even more special (as you will see in the recipes of our collection), we can also ask for help to irresistible superfoods like avocado, papaya and mango. The ideal seasoning? Simply extra virgin olive oil, a slice of lemon and a pinch of salt. If you love creams, emulsify them with Greek yogurt or mustard.

Croutons and croutons

When you think of a crouton as a stunning or appetizer, you don't feel its full potential in a quick lunch. A large slice of bread can indeed turn into a real lunch if filled properly and accompanied by a good fruit salad. The secret to turning a toast into a real lunch is to provide a hearty filling. Yes to smoked salmon, grilled vegetables and cheeses, but also to large slices of mozzarella, sliced chicken or turkey breast, ham or cooked ham. It is stuffed well and then divided into two parts: the sensation will be that of having eaten a sprawling sandwich with more seasoning than bread.

Rolls? Yes thanks

When we have to prepare a quick lunch, betting on rolls is always a good idea. The fish or meat is in fact cut so subtly that it does not require long cooking, but at the same time leads to a greedy result: yes therefore to hot, cold, raw and cooked rolls. The second is served and it's delicious!