Tag: apricot

Apricot Gnocchi Recipe – Italian Cuisine – Italian Cuisine

Ingredients

450 g potatoes
100 g 00 flour
6 apricots (dehydrated and soaked in water for 1 hour or fresh in season)
2 egg yolks
sugar cane
salt

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

Place the potatoes, with the skin, in a plate on a bed of salt and bake at 180 ° C for about 40 minutes. Peel them and mash them with a potato masher.
Add the egg yolks, 00 flour and a pinch of salt and mix with a spoon to make the dough sticky.
Roll it out with a rolling pin in a not too thin layer. Make 12 discs and on each one arrange 1/2 apricot (with a little brown sugar if fresh). Close the dumpling into a ball.
Boil the gnocchi in salted water and drain with a slotted spoon. Serve them as a side dish for a roast or alone, as a first course, seasoned with melted butter and Parmesan cheese or with grated salted ricotta.
If you want to prepare the roast
Tie a 1 kg piece of beef with a few turns of string so that it retains the shape during cooking. Salt it, pepper it and brown it in a saucepan in a veil of oil, turning it repeatedly until it is well colored over the entire surface. Transfer it to a clean casserole veiled in oil; add a sprig of sage, a sprig of rosemary, 1 clove of garlic with the peel and 1 glass of white wine. Cook for about 1 hour and 15 minutes, with the lid on, over medium heat, turning the meat occasionally.

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Moretta Apricot Cake Recipe – Italian Cuisine – Italian Cuisine

Ingredients

300 g chocolate ice cream
150 g sugar
4 pcs apricots without stones
100 g soft butter
100 g hazelnut flour
85 g 00 flour
30 g chopped hazelnuts
12 g bitter cocoa
3 g salt
edible gelatin in sheets
butter
lemon

Duration: 7 h 20 min

Level: Medium

Doses: 8 people

For the recipe for the Moretta apricot cake, collect the 00 flour, the butter, 100 g of sugar, the hazelnut flour, the bitter cocoa, the chopped hazelnuts and the salt in a bowl; mix the ingredients with your fingertips until you get a crumbled mixture (crumble). Arrange a ring (ø 18 cm) on a baking sheet lined with baking paper, distribute the crumble and press it lightly with your fingers to compact it a little and create a base without gaps: bake at 170 ° C for 18-20 minutes, then remove from the oven, carefully remove the ring and let the crumble base cool completely
at room temperature.
Soak 1/4 of a sheet of gelatin in cold water for about ten minutes. Cut the apricots into pieces and brown them in a pan with 50 g of sugar and a tablespoon of lemon juice for a couple of minutes, then blend them and dissolve the well-squeezed gelatine in them. Line a cake pan (ø 16 cm) with cling film suitable for food, pour in the slightly softened ice cream, level it and let it harden in the freezer for 6 hours, until it becomes so compact that it can be unmolded.
Place the crumble base on a tray, spread over 2⁄3 of the apricot cream and refrigerate to harden for 15-20 minutes. Unmold the ice cream from the pan with the help of the plastic wrap and turn it over on the crumble base, over the apricot cream. Decorate the surface of the cake with drops of the remaining cream, adding verbena leaves to taste. Serve after a few minutes.

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Apricot curd: the greedy cream with a thousand uses – Italian Cuisine

If you like lemon curd, try this version with apricots too. A cream to be enjoyed in a cake or directly on your finger!

The beginning ofsummer is the period of apricots, a fruit with a juicy and velvety pulp, ideal for a thousand desserts, but also to garnish main courses is salads. And above all perfect for preparing curd.

Have you never heard of it? It is not one jam, and not even a chutney, it's just one cream, perfect for filling sweets, pastries, but also to spread on rusks for breakfast. This is usually done with the lemon, but we want to offer you this variant.

Greedy by the idea? Get the ingredients and get to work: it takes just over half an hour to prepare it.
Below we provide you the recipe, step by step; in the gallery, some ideas for using the curd in the kitchen and the numerous variations.

How to make apricot curd

Ingredients

To prepare the apricot curd, you will need: 300 g of apricots (about 4-5), 130 g of sugar, 2 eggs, 30 g of butter and 1 tablespoon of corn starch.

Method

First, remove the stone from the apricots and put them to cook in a pot just covered with water, making sure they become tender, but do not fall apart. Keep the cooking water. With the help of a mixer, blend them, adding the cooking water, until you get a puree that is not too thick. Add the sugar and strain the mixture. Meanwhile, in a separate saucepan, break the eggs and mix them with the starch, dissolving the lumps, then add the puree. Cook in a bain-marie until the cream thickens, then add the butter into chunks to whisk the puree. Let it cool and distribute in glass jars, ready to use.

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