Tag: apricot

Sea bass carpaccio and sour apricot compote – Italian Cuisine

Ingredients

250 g sea bass carpaccio suitable for raw consumption
common thyme or serpillo
extra virgin olive oil
pink pepper
salt flakes

Ingredients FOR THE APRICOT COMPOTE

500 g apricots
50 g sugar
50 g apple cider vinegar
50 g raisins
15 g fresh ginger
1 spring onion
salt

Duration: 30 min

Level: Easy

Dose: 4 people

FOR THE APRICOT COMPOTE
Wash apricots, ston them, cut them into pieces and collect them in a saucepan with the sugar, vinegar, raisins, chopped spring onion, ginger, peeled, grated or whole, and a pinch of salt.
Bake over medium-low heat for about ten minutes from the rising of the boil: in the end the apricots must be soft.
distributed in the plates the slices of sea bass, season them with a drizzle of oil, salt flakes, pink pepper and a few leaves of thyme.
serve the carpaccio accompanied with the sour apricot compote.

To know: always ask your fishmonger to chop the fish you intend to eat raw: do it a few days in advance as the low temperature refrigeration process takes several hours.

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Recipe Almond, rosemary and apricot tart – Italian Cuisine

Ingredients FOR PASTA PASTA

120 g 00 flour
110 g oatmeal
100 g butter
85 g icing sugar
30 g almond flour
1 egg
salt
oil

Ingredients FOR THE APRICOT COMPOTE

120 g soft dried apricots
50 g mango pulp
20 g lemon juice

Ingredients FOR THE ROSEMARY MOUSSE

90 g milk
70 g fresh cream
70 g almond paste
10 g rosemary needles
3 g food gelatine sheets

Ingredients TO COMPLETE

almond flour
icing sugar

Duration: 1 h 40 min

Level: Middle

Dose: 8-10 people

FOR THE PASTA PASTA
Mix the three flours, the icing sugar and a pinch of salt. Add the butter, cold and cut into regular cubes, and mix. Finally incorporate the egg, previously beaten, obtaining a soft mixture.
Roll out immediately on a sheet of baking paper (40 × 30 cm) "attached" to the work surface with a drop of oil. Spread it first with your hands, then cover it with another sheet of parchment paper and spread it until it covers the entire surface (remove the excess paste and reposition it where it is missing). In this way you will obtain a uniform layer of 2 mm. Place it in a tray and let it rest in the fridge for 30 minutes.
cut out in the pastry 1 disk (ø 24 cm) and place it on a plate covered with parchment paper, inside a ring of the same diameter. Obtained from the remaining pastry 2.5 cm high strips to line the inner edge of the ring. Put everything back in the fridge for 30 minutes.
bake then the tart at 160 ° C for about 20 minutes. Remove from the oven and let cool; then remove the ring.

FOR THE APRICOT COMPOTE
whisk mango with lemon juice and heat it.
Cut chunks of apricots, add them to the mango and leave to rest for at least 30 minutes (better yet for 12 hours in the refrigerator). Finally blend everything, obtaining a smooth mixture.
Roll out in the pastry shell a layer of compote and put in the freezer for about 1 hour.

FOR THE ROSEMARY MOUSSE
Soak gelatin in cold water.
Bring boil 70 g of milk and pour it over the rosemary. Leave to infuse for 20 minutes, then filter and top up the milk with other fresh, bringing it back to its initial weight (evaporation and infusion make it lose 20-30%); dissolve the jelly, squeezed.
whisk almond paste with 1⁄3 of the milk. After 1-2 minutes add the remaining milk, half at a time, then the fresh cream. Blend again and cool the mixture in a cold water bath.
Incorporat whipped cream and pour the mousse into the tart, over the compote, filling it. Let it cool in the refrigerator for 1 hour.
serve sprinkle the tart with almond flour and icing sugar.

Recipe Soft apricot and almond granita cake – Italian Cuisine

Ingredients For the cake

220 g butter
210 g sugar
200 g flour
8 g baking powder for cakes
8 pcs apricots
4 pcs eggs
lemon

Ingredients For granita

180 g peeled almonds
60 g sugar

Duration: 4 h 15 min

Level: Easy

Dose: 8 people

For the recipe of the soft cake with apricots and almond granita, whip 200 g of soft butter
with 200 g of sugar, then add one egg at a time, and finally the flour and baking powder; you will have to get a soft mixture. Wash the apricots, dry them, cut them in half, remove the stone and season with the juice of 1/2 lemon. Coat a mold (ø 25 cm) with baking paper, pour the mixture, and even the surface. Spread it over the apricots, with the part of the cut facing upwards; complete with flakes of butter and a sprinkling of sugar; Bake at 175 ° C for about 45 minutes.
FOR GRANITA: Blend the almonds with the sugar for about 30 seconds, then add 500 g of water and blend again. Place the mixture in the freezer for at least 3 hours, mixing it every 30 minutes; in the end it must have a fine and creamy consistency. Serve the apricot cake with almond granita.