Tag: Candied

Recipe Risotto with candied citron, capers and sage – Italian Cuisine

Ingredients

480 g whole Carnaroli rice
100 g sugar
80 g butter
60 g Grana Padano Dop
1 pc cedar
rice flour
desalted capers
lemon
sage
White wine vinegar

Duration: 1 h 15 min

Level: Medium

Doses: 6 people

For the recipe for risotto with candied citron, capers and sage, blanch the citron rind for a few moments. Dissolve the sugar with 150 g of water and the juice of 1/2 citron on the stove; add the citrus zest to the syrup and turn off the heat after 1 minute. Let everything cool, then cut the zest into strips.
Toast the rice in a fat-free saucepan for a few minutes; wet it with 1 ladle of boiling water
and cook in 40-45 minutes, gradually adding a little boiling water. Meanwhile, heat the peanut oil; flour 30 sage leaves with rice flour and fry them for a few seconds. Drain them and arrange them on kitchen paper to dry them. Salt them lightly just before use.
Finally, stir the risotto with the butter, parmesan, 1 tablespoon of vinegar and season with salt. Add the grated zest of 1/2 lemon and a drizzle of extra virgin olive oil. Serve it by completing each dish with some capers, cedar peels and fried sage.

Sea bass recipe with olive pesto and candied lemon – Italian Cuisine

Ingredients

sugar
50 g white wine vinegar
120 g Taggiasca olives
extra virgin olive oil
1 untreated lemon
4 sea bass fillets
1 stalk of celery

Duration: 45 min

Level: Easy

Doses: 4 people

For the olive pesto
Prepare a syrup: cook 50 g of sugar with 50 g of white wine vinegar in a saucepan for about 5 minutes, then leave to cool. Blend 120 g of pitted Taggiasca olives with the syrup and 1 tablespoon of extra virgin olive oil.

For the candied lemon
Obtain the zest of 1 untreated lemon with a potato peeler; squeeze the juice. Cut the zest into chunks and blanch for 1 minute in boiling water. Drain and cook it in a saucepan for 15 minutes with the lemon juice and 80 g of sugar.

For the sea bass
Cut 4 sea bass fillets in half and roast them in a non-stick pan with a drizzle of extra virgin olive oil, first on the skin side for 5 minutes, then on the pulp side for 1 minute. Salt at the end.

To complete
Serve the fillets with 1 clean celery stalk cut into diamond shapes, its washed and dried leaves, the olive pesto, the candied lemon and, to taste, chopped green olives and pieces of lemon pulp.

how to make them at home (including candied fruit) – Italian Cuisine

Say Sicily and think of cannoli. If we can't taste them on the island, here's how to try making them at home, from the choice of ricotta to the preparation of candied fruit

If we can't go in Sicily to eat cannoli with ricotta or we can't go buy them we can try to make them at home, choosing the ricotta cheese right and also trying to prepare candied fruit. After all, we don't lack time in this long time quarantine and the recipe, if followed step by step, can be very successful. The taste will not be the same as the master pastry chefs Sicilians but it will still be an excellent dessert to bring to the table.

Sicilian cannoli at home: from waffle to ricotta

If to prepare the real waffle cannoli you can follow ours recipe step by step, what perhaps not everyone knows is that the other secret of this dessert lies in the ricotta cheese to fill them. A ricotta that must be strictly of sheep, with the right dose of sugar to give it a sweet but not cloying taste.

The doses for one kg of cream to fill the cannoli these must be: 670 g of ricotta and 330 g of fine granulated sugar. One of the tricks for a good cream result is to start work it from the day before, putting it in a sieve and covering it well with the transparent film. The ricotta, in fact, must be perfectly dry before being blended together with the sugar: both ingredients must be mixed and the cream must be silky and very smooth. Once ready, before using it to fill the cannoli, it must be kept in fridge (covered by plastic wrap or directly in the pastry bag) for at least eight hours.

It is fundamental to know, finally, that cannoli go filled at the moment, just before consuming them. In fact, the wafer tends to moisten and lose fragrance and it is not a good idea to fill it with the cream long before eating the cannoli.

Making candied fruit for cannoli at home

In a true Sicilian cannolo certainly can not miss candied. Although the preparation is a bit long (about two weeks) it may be interesting to prepare them at home with pieces of fruit. Here's how to do it.

The first step is to choose the ripe and intact fruit, wash it well and boil it for a few minutes.

The second step is divide the fruit by type: on the one hand the small whole one, on the other the large one in pieces, on the other the one with the hard skin, to be pierced with a fork.

As for him syrup for candying the doses must be these: for 500 g of raw weighed fruit 200 g of sugar and 400 ml of water will be needed. The syrup is boiled for about 3 minutes and then poured on fruit. The mixture should then be left to rest for 24 hours. The next day the fruit should be separated from the syrup and added to it other sugar (about 60 g), it must be boiled and then poured on the fruit and left to rest again.

This operation goes repeated for 7 daysthen, starting from the eighth, the dose of sugar should be slightly increased (80 g instead of 60) and the syrup redone, to be added again to the fruit. The tenth dayFinally, the same operation must be repeated with 80 g of sugar and the fruit should be left to rest for another 4 days.

The candied fruit will therefore have to dry well, covered under a towel, before finally being ready to season the cannoli.

Alternatively try ours candied orange peel!