Tag: citrus

Citrus Focaccia – Citrus Focaccia Recipe – Italian Cuisine

Add the two flours and baking powder in a bowl and mix with a spoon.
Add also the honey and the chopped rosemary and start to mix also with the water.

Finally, also add salt and oil and continue working (with a spoon or mixer, because the dough will be too soft to work by hand) until a homogeneous mixture is obtained.
Then cover the bowl with cling film or a clean cloth and let it rise for at least 2-3 hours or until doubled in volume.

In the meantime, wash the citrus fruits well and cut them into thin slices.

Once the dough is ready, deflate it and pour it into the oiled pan.
Spread it with your hands a little greasy, grease the surface a little with a mixture of water and oil in equal parts (for example, a couple of spoons of oil and a couple of spoons of water), sprinkle with a little salt chunky and then also with citrus slices.
Leave to rise again for 1 hour in a place sheltered from drafts.

Finally decorated with black olives and tufts of rosemary and bake in a static oven preheated to 220 ° C for about 40 minutes or until the focaccia is golden brown on both the upper and lower surfaces.

The citrus focaccia is ready, let it cool completely before serving.

Special. Peel citrus fruits + 25 recipes – Italian Cuisine

Peeling alive: an important technique to make citrus fruits perfect for your preparations. And then 25 recipes to try now!

These days it's better to arm yourself with a nice ship loaded with… citrus fruits! Thus defined for their "sour" flavor, they actually know how to be very sweet: oranges, tangerines, clementines and many others.
They are excellent for fighting colds, but also for lack of appetite, capillary fragility and insomnia. Perhaps it will be the very high amount of C vitamin that they enclose in their pulp? Let's see a little known technique to go directly to the heart of their properties.

What does it mean to "peel alive" a citrus fruit?

Nothing to fear, this is not a bloody practice! The expression "peel alive" usually indicates a technique used in the kitchen to extract only the pulp from citrus fruits without the skin that covers it and without damaging the segments.

How do you go about peeling alive?

First you need to have a very sharp and pointed knife and with this you have to peel the citrus, removing the colored zest and the white part below. Then, inserting the small knife between the white skin that covers each segment and the pulp, you must separate them by detaching the latter.

Final phase of peeling alive

The wedges prepared in this way will be ready and perfect to be added to salads and fruit salads, even if once applied the live peeling technique, they are also ideal to eat like this, alone, with all their fantastic and extraordinary virtues!

Many recipes with citrus fruits

Text by Giulia Ubaldi

Risotto with scampi and citrus fruit recipe – Italian Cuisine

Ingredients

350 g Carnaroli rice
200 g cow's goat
50 g butter
12 pcs prawns
1 pc shallot
1 pc untreated orange
1 pc untreated grapefruit
1 pc untreated lime
extra virgin olive oil
brandy
pepper
salt

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

For the recipe for risotto with scampi and citrus fruits, clean the prawns: remove the heads and keep them aside; shell the tails, cover them with plastic wrap and place them in the refrigerator. Finely chop or whisk half of the citrus peel. Cut the rest into strips.
Work the goat cheese with a drizzle of pepper oil and salt. Put it to rest in the fridge. Chop the shallot and brown it in a saucepan with a little oil; then add the prawn heads, roast them over high heat for 5-8 minutes, then blend with 1/2 glass of brandy; add 1 liter of water to the prawns, the chopped citrus peels and raise the heat.
Simmer this broth for 30 minutes: it will have to be reduced by a third. Remove the prawn heads with a slotted spoon; bring the broth back to a boil. Throw in the rice and cook over medium heat for 16-18 minutes (if necessary, add water at 100 ° C, using a kettle). 5 minutes from the end of cooking, add the prawn tails. Finally, stir the risotto with 50 g of frozen butter. Serve with citrus strips, adding a spoonful of goat cheese to each dish. If you wish, you can complete with just blanched prawns.