Tag: compote

Bruschetta recipe, bitter herbs and ginger compote – Italian Cuisine

Ingredients

300 g cherries
160 g rustic sliced bread
130 g sugar
100 g clean catalonia
80 g cow goat
50 g cutting chicory
50 g dandelion clean
25 g marinated ginger (sold in Asian specialty stores)
20 g clean rocket
garlic
chili pepper
garlic
chili pepper
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of bruschetta, bitter herbs and compote with ginger, stoned cherries, cutting them
in half. Weigh out 260 g and collect them in a saucepan with the sugar and ginger. Cook on a low heat at the beginning; when the sugar has melted, raise the heat; count 6-7 minutes in all, then remove the cherries and let the sauce thicken for 4-5 minutes. Blanch the chicory, the dandelion and the catalonia in boiling salted water for 2 minutes, drain and chop them. Sauté for 4-5 minutes in a pan with 1 clove of garlic, a drizzle of oil, salt and a piece of chili pepper, adding the arugula towards the end. Mix the goat cheese with a little oil to make it creamy. Toast the bread and garnish with the bitter herbs, then with the compote and its sauce, completing with goat's flakes.

Recipe Bavarian yogurt and citrus compote – Italian Cuisine

Ingredients For the Bavarian

300 g natural yogurt
250 g milk
250 g fresh cream
50 g granulated sugar
12 g edible gelatine in sheets
6 pcs egg yolks
half vanilla pod
chopped pistachios

Ingredients For the citrus compote

200 g kumquat
40 g honey
30 g granulated sugar
2 pcs oranges
2 pcs pink grapefruit
2 pcs mandarins
pectin

Duration: 4 h

Level: Middle

Dose: 12 pieces

For the recipe of Bavarian yogurt and citrus compote, soak gelatine sheets in cold water. Whip the cream. Mix the egg yolks, sugar and 50 g of milk with a whisk. Boil 200 g of milk with the seeds of half a vanilla pod. Turn off the heat, add the milk to the mixture of egg yolks and sugar, stir and bring back on the heat, cooking over low heat and continuing to stir for 4-5 minutes, until the cream begins to thicken. Turn off the heat, add the gelatine, soaked and well squeezed, and leave to cool; finally add the yogurt and the whipped cream. Distribute the mixture in silicone molds and you will get a dozen. Put them to cool in the refrigerator for 3 hours.
For the citrus compote: Peel the oranges, grapefruit and mandarins, divide them into wedges, remove the skin and cut them into pieces, collecting the juice that runs during the operation in a bowl. Cut the kumquats into slices. Bring the citrus juice to the boil with honey, sugar and 1 teaspoon of pectin; add the kumquats and continue cooking for 7-8 minutes, then add the other citrus fruits and cook for 1 minute, stirring well. Turn off and let cool. Turn out the Bavarians, decorate them with chopped pistachios and serve with the citrus compote.

Recipe "pumpkin" pie with strawberry compote – Italian Cuisine

Ingredients

750 g strawberries
150 g sugar plus a little
150 g butter
150 g flour 00
150 g pumpkin seeds
a bio lime
pectin
milk
salt

Duration: 2 h 35 min

Level: Middle

Dose: 6-8

For the recipe of the "sbrisolata" cake with pumpkin seeds with strawberry compote, cut the strawberries in half and sauté in a pan with 40 g of sugar for 10 minutes: 2 minutes before turning off mix carefully with a mix of 2 teaspoons of pectin and 3 teaspoons of sugar; turn off, add a little 'grated lime peel, spread the compote in a tray and let it cool. For pasta. Whisk the flour with the pumpkin seeds.
Then, in a bowl, work the flour obtained with 110 g of sugar and the soft butter into chunks, a pinch of salt and a spoonful of milk, if it is needed to amalgamate.
Work with your hands to obtain a compact dough, cover it and let it rest in the fridge for 1 hour. Then line a hinged mold (20 cm diameter) with two thirds of the dough, forming also a 3 cm high edge. Cover the bottom with baking paper, fill the mold with dried vegetables and bake at 180 ° C for 20 minutes, then remove paper and vegetables and bake again for another 15 minutes.
Remove from the oven, spread the strawberry compote into the mold and cover with the remaining dough, grating it with the grater with large holes. Bake again at 180 ° C for 20-25 minutes. Serve with fiordilatte ice cream.