Tag: Apples

Light chicken recipe with apples and juniper berries – Italian Cuisine

Light chicken recipe with apples and juniper berries


Lots of proteins and low fats, a reduced number of calories and a good amount of minerals. Last but not least, chicken is also an inexpensive meat that brings together the taste of many.

How to propose the chicken in an original way? The protagonist of many low-calorie diets is the chest, the least fat part of the chicken, which due to its leanness risks being not very tasty if not cooked at its best. And the usual grilled chicken slice will get us tired soon, as well as being uninviting when we have guests at the table!

To hold soft is juicy its meat, the advice is to cut it and cook it into cubes, combined with other ingredients that create a creamy part of the recipe. An example? There rennet apple, perfect for its voluptuous pulp and for its sweet and sour taste. With an extra gear: a sprint of polyphenols that are a real cure-all for health!

The combination of meat and fruit is among the most delicious, loved in Nordic kitchens but which we invite you to rediscover with curiosity and creativity. And speaking of experimentation: don't forget to flavor the dishes with herbs and spices. In this recipe we offer you the Juniper berry, which will give your apple chicken a new scent.

Light chicken recipe with apples, juniper berries and almonds

Ingredients for 4 people

800 g chicken breast
3 rennet apples
extra virgin olive oil to taste
1 handful of juniper berries
flour to taste
water to taste
almonds with the skin to decorate the dishes

Method

Cut the chicken breast into small pieces of the same size (more or less – 2/3 cm.) Wash, peel, cut the apples into small cubes and cook them in a non-stick pan with 1 glass of water. Stew them well (about 10 minutes) by squeezing them a little with a spoon and, if needed, adding water to flake them well. When the apples have become a creamy sauce, lightly flour the chicken nuggets. In another pan, brown the chicken nuggets in hot oil, season with salt and pepper and cook for a couple of minutes.

Then add the apple cream to the chicken, seasoning again with salt and pepper, and adding the juniper berries. Sauté for 1 minute and add a little hot water, if needed, to tie the cream of chicken well. Turn off the heat and serve hot with the flaked almonds with the help of a knife.

Sea bass, apples and crispy bread recipe – Italian Cuisine

Sea bass, apples and crispy bread recipe


  • 1 Kg 1 large or 2 small sea bass
  • 60 g fresh bread
  • 2 tufts of Belgian endive
  • 2 golden apples
  • Acacia's honey
  • rosemary
  • garlic
  • extra virgin olive oil
  • salt
  • pepper

For the sea bass, apples and crispy bread recipe, bake the whole apples at 180 ° C for 25 minutes. Cut the bread into small pieces and toast them in the oven at 180 ° C for 20 minutes. Clean the endive, slice it lengthwise, then cook it in a pan with 2 tablespoons of honey over low heat for 15 minutes. Scale the skin of the bass with the appropriate tool or with a knife, scraping in the opposite direction to the scales.

Lay the bass and cut along the back, making the knife penetrate between the bone and the pulp to obtain the first fillet, then turn the bass and obtain the other fillet. Cut each fillet into two portions. Remove the ventral part, which is thinner and more thorny, then touch the pulp to feel the remaining thorns and remove them with tweezers.

Incise the fillets on the skin and brown them in a pan, on this side, with a drizzle of oil, a sprig of rosemary and a clove of peeled garlic for 8-10 ', salt them at the end. Remove from the oven, make the pulp and mix it with a drizzle of oil and a pinch of salt and pepper.

Coarsely whisk the bread and season it with a teaspoon of oil. Spread the endive on the plates, arrange 1/2 fillet of sea bass, 2-3 quenelles of apple pulp and complete with a handful of bread crumbs and, to taste, with chervil.

Carbonara with Renetta apples: recipe – Italian Cuisine

Carbonara with Renetta apples: recipe


So loved that a day of celebration was also dedicated to her. Carbonara Day is celebrated on April 6, and variations of all kinds are added to the traditional recipe

As with any dish of our culinary tradition, the bacon and egg it is often at the center of real diatribes on the choice of ingredients. Bacon or bacon? Just pecorino or a mix with parmesan? Only yolks or even whole eggs?

So, while fans of the first Roman dish are confronted with the "perfect recipe", the passion for carbonara has given birth to dozens of variants. From fish to vegetarian ones, passing through versions that add new ingredients to give them an original touch.

An example? The Apple. Not an apple by chance, but the Renetta apple. With its sweet and welcoming flavor and that bitter tip that gives new personality to one of the most loved first courses in Italy.

And why not, also a precious help for the health. The Renetta apple, in fact, is the richest fruit in polyphenols, which are precious natural anti-aging substances. And the good news is that the precious anti-oxidants remain unchanged even during cooking. Even in a nice carbonara pasta dish!

Carbonara with Renetta apples: the recipe

Here are the ingredients and the procedure to prepare the carbonara with Renetta apples.

Ingredients for 4 people
400 g of rigatoni
4 yolks
1 whole egg
100 g of grated pecorino cheese
100 g of bacon or bacon
1 Renetta apple
butter to taste
Salt to taste. pepper as needed.

Method

To prepare the carbonara with Renetta apples, start by boiling the water for the pasta. Meanwhile, cut the bacon into cubes (or bacon if you do not find the bacon) and brown it in a saucepan without adding any other fat. When the bacon is well browned (taking care not to burn it) remove it from the saucepan and put it aside in a saucer.

Cut the apple into small cubes and brown it in the pan of the bacon for a few minutes. When it is well flavored add the bacon and sauté for a few seconds. Put out the fire.

Salt the boiling water and toss the pasta.

In a large bowl (must contain the pasta) mix the yolks with the fork with the whole egg, the pecorino cheese, the salt and the pepper.

Drain the pasta al dente and pour it into the bowl with the egg and pecorino cream. Mix well and add the apples and the bacon.

Finish the dish with a minced pepper and serve hot.

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