Tag: accompany

Tropea onion jam to accompany cheeses – Italian Cuisine


Sweet and slightly sour, this jam will add an extra touch to your favorite cheeses

There red onion from Tropea it is a variety of onion whose origins go as far as the Phoenicians and which is grown along the Tyrrhenian coast that goes from Vibo Valentia to Cosenza. With a sweet flavor and crunchy texture, this product has achieved the IGP denomination in 2008. Its taste and sweetness are perfect for preparing a marmalade, with an intense and defined flavor, perfect for accompany cheeses both cow and goat, seasoned or fresher and more delicate. It can be spread over cheese slices or served alongside a variegated plateau of dairy products. Once tried, you will no longer be able to give up this combination!

Tropea-red-onion-jam

Tropea onions, a panacea for health

Do not turn up your nose you detractors of onions: the present here red from Tropea boasts a long list of health benefits, which even the most rebellious of consumers will have to capitulate! Diuretic, laxative, highly digestible and rich in vitamins. These the properties of red onion of Tropea IGP. But there is more! It is also antiseptic, anesthetic, diuretic, emollient, anti-asthmatic, curative against rheumatism, headache, abscesses. Promotes bile secretion, fights colds and flu, regulates the level of cholesterol in the blood and removes the risk of tumors. In addition, being composed of 90% water, 1% of proteins and important minerals as well as very little fat, it is a perfect food even for those who follow a low-calorie diet.

The Tropea onion jam recipe

Here's how to prepare a jam with Tropea onions.

Ingredients

600 g Tropea red onions, 100 g cane sugar, the filtered juice of one lemon, 1 bay leaf, two juniper berries, a pinch of salt, 100 g of pine nuts.

Method

Peel the onions, slice them and put them in a saucepan with the sugar, lemon juice and salt. Cook over low heat for an hour. Halfway through cooking add the bay leaf, juniper berries and pine nuts. Mix well so that the jam does not stick. Once ready, remove the bay leaves and immediately pour it into the previously sterilized jars, close with the cap and put them upside down until they have cooled. Then check that the vacuum has formed: the corks must not make the classic “click clack”.

In the tutorial some more tips for preparing Tropea onion jam

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The loukoumi, a Greek dessert to accompany with coffee – Italian Cuisine

The loukoumi, a Greek dessert to accompany with coffee


Loukoumi is a delicious sweet of Greek origin flavored with rose, generally served as an accompaniment to Greek coffee

These little ones delicious and exotic Greek sweets they are generally served with Greek coffee. Although famous for being a Turkish specialty, loukoumi actually has Greek origins, in particular its recipe comes from a mix of local products from the island of Chios, and then spread throughout the Greek territory starting fromisland of Syros (Cyclades).

Origin and spread of loukoumi, a Greek-Turkish sweet

To study and retrace the origin of this cake historically was Dina Sikoutri, descendant of an old family of local loukoumi producers from the island of Syros. His research has shown that most producers in ancient Istanbul (Constantinople), came from theGreek island Chio, in the northern Aegean, and that just using typical ingredients of this island, namely almonds, rose sugar and mastic, the resin of the mastic tree, created Turkish rahat loukoum.
The first testimony concerning the Greek production of loukoumi, on the island of Syros, dates back to 1832, the year in which he made his arrival from Constantinople. In the last century the preparation of dolcetto has spread like wildfire in almost all of Greece and loukoumi has quickly become famous also in the rest of the world, from Europe to Asia and even Japan.

A sweet and delicate rose cube to be discovered

There Greek basic recipe provides for the use of sugar, water and starch, to which is generally added therose water but also essence of bergamot, vanilla or cinnamon; there are also variations with dried fruit such as almonds or walnuts, but also those with coconut, chocolate or pistachio. These sweet sugar-based cubes have a consistency reminiscent of marshmallows, although they are more sticky due to the concentration of sugar. They come traditionally accompanied to Greek coffee and are sometimes offered to visitors of Greek-Orthodox monasteries.

In some places in the north of Greece it is also possible to come across a variant beloved by children called biskotoloukoumo, which is nothing more than a fresh loukoumi served crushed between two butter biscuits.

Photo: Turkish_Delight Greek sweet with roses loukoumi_Chris Buttigieg_wikipedia commons.jpg
Photo: loukoumi dolce grecia_Vikipedia.jpg

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