How to cook the lucky pomegranate – Italian Cuisine


From jellies to macaroni with meat sauce, 4 original ideas and 4 delicious recipes to bring the auspicious fruit, the pomegranate, to the table

With 600 grains per fruit (they are called arils), beautiful as rubies and very healthy, it is a wonder to be well and to rejoice at the table. Venture into inspiring pairings and enjoy the freshness of this eternal symbol of prosperity: the pomegranate.

How to clean the pomegranate, we explain it below with a video of our Cooking School, fear not!

The pomegranate or the pomegranate? Remember that the pomegranate is the plant, while the pomegranate is the fruit.

4 original ideas with pomegranate

JELLIES

Soak 40 g of gelatin sheets; heat 380 g of pomegranate juice, 20 g of lemon juice and 300 g of sugar; when it boils, remove from heat and melt the squeezed gelatine in it.
Pour into a small plate lined with film forming a 2-3 cm layer; put in the fridge to set.
Then cut the gelatine into 2-3 cm cubes. Cover them with grated coconut, brown sugar, a mix of cinnamon powder, ginger and sugar, or top them with a few flakes of Maldon salt.

ROCCHETTI DI CAPRINO WITH PISTACHIOS

Divide 4 cow goats (about 380 g) into three pieces using kitchen twine (in this way the cut will be more precise) and roll them in the chopped pistachios.
Arrange them on a serving dish and complete with pomegranate grains.

JUICE WITH ANISE SYRUP

Bring 400 g of water with 300 g of sugar and 4 stars of star anise on the stove; boil for 15-18 minutes. Let cool, then strain.
Finely chop a few cocoa beans.
Dip the upper edge of the cups in the egg white and then in the chopped cocoa beans. Let it dry.
Pour in the anise syrup first and then the pomegranate juice, filtering it.

DISH OF CURED MEATS

Thinly slice the salami and arrange it on a serving dish with the slices of culatello. Accompanied with lots of pomegranate grains.
Their slight acidity will cleanse the mouth from the sensation of fatness and the sweetness will create a pleasant contrast with the flavor of the cured meats.

4 recipes with pomegranate

MARINATED SALMON AND AMBER FILLETS

Easy commitment
Time 25 minutes plus 3 hours of marinating
Gluten free

INGREDIENTS FOR 4 PEOPLE
300 g skinless amberjack fillet
300 g skinless salmon fillet
200 g pomegranate juice
30 g raspberry vinegar
dill – thyme
frisee salad
extra virgin olive oil
salt – Sichuan pepper

METHOD
Arrange the two fish fillets in a baking dish, add a sprig of thyme, pour 100 g of pomegranate juice and raspberry vinegar, add salt and flavor with a teaspoon of crushed Sichuan peppercorns.
Seal with plastic wrap and marinate in the fridge for 3 hours.
Reduce 100 g of pomegranate juice over the heat to low until you get a thick syrup.
Drain the fish fillets and cut them into slices; alternate them on plates, add a few leaves of curly salad and dill, season with a drizzle of oil and the reduction of pomegranate juice.

SQUID, SEPIE AND CRISPY BACON

Easy commitment
Time 30 minutes

INGREDIENTS FOR 6 PEOPLE
500 g cleaned squid
500 g cleaned cuttlefish
180 g bacon slices
100 g peanut oil
50 g pomegranate seeds
1 yolk
baby spinach
extra virgin olive oil
milk
salt

METHOD
Brown the bacon in a non-fat pan until crisp, then drain on kitchen paper.
Roast the cuttlefish in a veil of extra virgin olive oil; after 1 minute add the squid and cook for another 2 minutes.

For the mayonnaise: Blend 25 g of milk with the pomegranate grains, the yolk and a pinch of salt, then add drizzle the peanut oil and continue to blend until you get a smooth and fairly thick emulsion.

Spread the mayonnaise on the plates, then the bacon, cuttlefish, squid, spinach leaves and, if desired, diced pomegranate jelly (see previous recipe) or simple grains.

MACARONI WITH RAGU '

Easy commitment
Time 30 minutes

INGREDIENTS FOR 6 PEOPLE
500 g short pasta such as macaroni
500 g diced veal pulp
50 g butter
1 sachet of saffron powder
diced vegetables (1 carrot,
1 onion, 1 stalk of celery)
dry white wine
Grana Padano Dop
thyme – sage – rosemary
extra virgin olive oil
pomegranate
salt

METHOD:
Cook the diced vegetables in a saucepan with 2-3 tablespoons of oil and an aromatic bunch made with sage, thyme and rosemary for 3-4 minutes.
Brown the veal in butter for 4-5 minutes, blend with half a glass of wine and let it evaporate; Transfer the meat to the sautéed vegetables casserole and keep everything warm.
Cook the pasta in plenty of boiling salted water scented with saffron, drain it al dente and add it to the ragù.
Add 4-5 tablespoons of pomegranate seeds, sauté everything over a high flame for less than 1 minute, stir in the grated parmesan and serve with fresh pomegranate seeds.

TART WITH COOKED CREAM AND JELLY

Medium commitment
Time 1 hour and 40 minutes plus 2 hours of rest

INGREDIENTS FOR 8 PEOPLE

FOR THE SHORT PASTRY
350 g flour 00
220 g butter
130 g powdered sugar
100 g almond flour
3 g baking powder for cakes
1 egg – 1 yolk
ground cinnamon – vanilla
lemon – salt

FOR THE CREAM
400 g fresh cream
200 g milk
150 g granulated sugar
8 yolks – Tonka bean

FOR THE JELLY
160 g pomegranate juice
40 g granulated sugar
4 g edible gelatin in sheets
pomegranate grains

METHOD
For the shortcrust pastry:
Mix the butter with the icing sugar, a pinch of salt, a pinch of cinnamon, the seeds scraped from a vanilla pod and the grated zest of 1/2 lemon; add the egg and yolk and lastly the flour and yeast. Knead until you get a firm dough, wrap it in baking paper and let it rest in the fridge for 1 hour.

For the cream:
Mix the milk with the cream and bring to a boil. Beat the egg yolks with the sugar, season with a grated Tonka bean, add the milk and cream and mix well.

For the tart:
Roll out the shortcrust pastry and line a mold with it (ø 22 cm, h 4 cm); prick the bottom, cover with a sheet of baking paper, fill with dried legumes and bake at 180 ° C for 20 minutes. Remove from the oven, remove paper and legumes and cook for another 3-4 minutes. Fill the tart with the cream and bake for another 45 minutes. Finally let it cool, then carefully unmold.

For the jelly:
Soak the gelatine leaves in cold water.
Bring 80 g of water with the pomegranate juice and sugar to the heat; at the first boil remove, add the squeezed gelatin and mix well to melt it; let it cool down.
Pour the jelly on the cake and after a few minutes add the grains. Let it set completely before serving.

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