Tag: citrus

cod carpaccio with citrus fruits and black olives, for a refined appetizer – Italian cuisine reinvented by Gordon Ramsay

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The cod carpaccio it is a classic of Italian cuisine, particularly widespread in coastal regions. The practice of preparing raw fish in thin slices, inspired by the famous meat carpaccio, was subsequently adapted to cod to exploit its delicacy and distinctive flavour. The history of this dish is intertwined with Mediterranean culture, where the ingredient played a crucial role in past centuries as an alternative to fresh fish during Lent. The carpaccio technique, however, is more recent, dating back to the last century, attributed to the famous Harry’s Bar restaurant in Venice. Since then, the preparation has become a renowned appetizer, appreciated for its lightness and refinement. The combination of flavors in this dish is an example of culinary balance.

Cod, being a fish with firm and delicate flesh, goes perfectly with the acidity and sweetness of citrus fruits. The freshness of the orange and grapefruit segments harmonizes with the flavor of the black olives, creating a symphony of flavors that conquers the palate. The ideal time to serve this delicious starter it is during the warmer seasons, when lightness and freshness meet the desire for lighter and livelier foods. The dish can serve as a refined opening to a summer lunch or an elegant dinner, stimulating the palate and preparing guests for more complex culinary experiences. The preparation of the dish requires precision and attention in the selection of ingredients. The cod must be carefully desalted and cut into thin slices. Citrus fruits must be peeled and carefully cut to preserve their integrity, while black olives, with their intense flavour, must be used sparingly so as not to overpower the other flavours. Bring this delicacy to the table and amaze your guests with a truly extraordinary appetizer.

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Citrus Chicken – 's Citrus Chicken Recipe – Italian Cuisine

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First wash the citrus fruits very well under running water, then cut a couple of citrus slices, grate all the remaining peel and squeeze half of each citrus fruit.

Brown the thighs, with all the skin, in a non-stick pan on both sides.
Deglaze with the rum, add salt and add the citrus juice, sugar, honey and 1 tablespoon of water, continuing to simmer: as soon as the sugar is well dissolved and bubbles start to form, turn off.

Arrange the citrus slices on the bottom of a baking dish, place the chicken legs on top and sprinkle with the cooking juices, then cook for about 20 minutes in a preheated convection oven at 180 ° C, turning the legs halfway through cooking and sprinkling them occasionally. with the cooking juices.

The citrus chicken is ready, serve it immediately.

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Christmas: custard, mascarpone, citrus – Italian Cuisine

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English cream, elegant. Mascarpone cream, as sumptuous as a velvet. Citrus cream, fresh and spicy. Here are the three timeless divas who will contribute to the glory of panettone and pandoro

Raise your hand if you do not like to accompany the slice of panettone with a delicious English cream or make the Pandoro with the sumptuous mascarpone cream! Simple to make spoon creams, perfect to accompany the sweet moment of dessert during the holidays. Then decide whether to simply serve them in the same saucer or in an original way – in layers or stuffed. Directly from our kitchen to your table for Christmas, New Year or when you want to warm your heart in sweetness in the company of friends, relatives, or…. even alone, for incurable gluttons!

English cream

To make the custard, heat 750 g of milk with the seeds of a vanilla pod, until almost boiling.

Meanwhile, beat 6 egg yolks with 120 g of sugar, stirring until dissolved.

Pour the milk over the eggs and bring everything back to the heat.

Cook, stirring until reaching a temperature of 82-84 ° C.

Turn off, pour the cream into a bowl and let it cool, covered, so that the film does not form on the surface.

Variants

You can also flavor the custard with cinnamon or citrus peel. For a coffee aroma, heat the milk with a tablespoon of coffee beans, turn off and leave to infuse in the fridge for 12 hours. Filter the milk and heat it to prepare the cream. Alternatively, pour 2 cups of espresso into the milk before adding it to the eggs. For a chocolate flavor, melt 70-100 g of chopped chocolate in the freshly prepared cream.

Mascarpone cream

Using a whisk, whisk 4 egg yolks together with 80 g of sugar, until they are frothy.

Mix 500 g of mascarpone with 2-3 tablespoons of rum.

Pour the whipped egg yolks into the mascarpone and mix gently.

Whisk 2 egg whites until stiff and incorporate them into the mixture, mixing from bottom to top to keep the cream soft.

Variants

The cream can also be prepared without egg whites: it will have a less airy and more velvety consistency. If you prefer to avoid eggs altogether, mix 150 g of fresh cream with the flavored mascarpone, whipped with 120 g of powdered sugar. For a firmer consistency (suitable for fillings) add 10 g of gelatin sheets, soaked and melted in a saucepan, to the mascarpone. Warning: the mascarpone must be at room temperature, otherwise the jelly will set. Fill the cake and let it rest in the refrigerator for at least 4 hours.

Citrus cream

Prick 2 mandarins and 250 g of kumquat (Chinese mandarin) with a toothpick, place them in a saucepan covered with water and bring to a boil.

Remove the water and repeat the operation.

Then cut them into small pieces, including the skins, removing the stones.

Put about 450 g of these citrus fruits back into a saucepan with 100 g of sugar, 200 g of water and a piece of cinnamon.

Cook for about 35 minutes.

Remove the cinnamon and blend everything with an immersion blender or in a glass blender.

Variants

You can prepare the cream with different citrus fruits, assorting them according to your taste. You can also flavor it with cloves, vanilla, star anise or with a liqueur such as Grand Marnier. If you want a less intense flavor and a more velvety texture, add half a peeled apple in the last cooking phase.

Two ways to cut and stuff

Layered: Both the panettone and the pandoro can be cut into horizontal sections, to be stuffed between one layer and the other and then reassembled. Once filled, large desserts should be put to consolidate in the refrigerator, in order to be able to cut them into slices.

Emptied: Penetrate the base of the panettone with the knife, 2-3 cm from the edge, and cut a cylinder inside up to under the "hat". Then insert the blade flat on the side, under the "hat". Move it left and right, without widening the hole, to detach the cylinder. Take it out and cut a 2-3 cm thick disc. Fill the panettone with ice cream or cream (with jelly) and close with the disc. Put it in the freezer or in the fridge for 4 hours. Take it out 30 minutes before serving.

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