Tag: cook

How to cook the lucky pomegranate – Italian Cuisine

From jellies to macaroni with meat sauce, 4 original ideas and 4 delicious recipes to bring the auspicious fruit, the pomegranate, to the table

With 600 grains per fruit (they are called arils), beautiful as rubies and very healthy, it is a wonder to be well and to rejoice at the table. Venture into inspiring pairings and enjoy the freshness of this eternal symbol of prosperity: the pomegranate.

How to clean the pomegranate, we explain it below with a video of our Cooking School, fear not!

The pomegranate or the pomegranate? Remember that the pomegranate is the plant, while the pomegranate is the fruit.

4 original ideas with pomegranate


Soak 40 g of gelatin sheets; heat 380 g of pomegranate juice, 20 g of lemon juice and 300 g of sugar; when it boils, remove from heat and melt the squeezed gelatine in it.
Pour into a small plate lined with film forming a 2-3 cm layer; put in the fridge to set.
Then cut the gelatine into 2-3 cm cubes. Cover them with grated coconut, brown sugar, a mix of cinnamon powder, ginger and sugar, or top them with a few flakes of Maldon salt.


Divide 4 cow goats (about 380 g) into three pieces using kitchen twine (in this way the cut will be more precise) and roll them in the chopped pistachios.
Arrange them on a serving dish and complete with pomegranate grains.


Bring 400 g of water with 300 g of sugar and 4 stars of star anise on the stove; boil for 15-18 minutes. Let cool, then strain.
Finely chop a few cocoa beans.
Dip the upper edge of the cups in the egg white and then in the chopped cocoa beans. Let it dry.
Pour in the anise syrup first and then the pomegranate juice, filtering it.


Thinly slice the salami and arrange it on a serving dish with the slices of culatello. Accompanied with lots of pomegranate grains.
Their slight acidity will cleanse the mouth from the sensation of fatness and the sweetness will create a pleasant contrast with the flavor of the cured meats.

4 recipes with pomegranate


Easy commitment
Time 25 minutes plus 3 hours of marinating
Gluten free

300 g skinless amberjack fillet
300 g skinless salmon fillet
200 g pomegranate juice
30 g raspberry vinegar
dill – thyme
frisee salad
extra virgin olive oil
salt – Sichuan pepper

Arrange the two fish fillets in a baking dish, add a sprig of thyme, pour 100 g of pomegranate juice and raspberry vinegar, add salt and flavor with a teaspoon of crushed Sichuan peppercorns.
Seal with plastic wrap and marinate in the fridge for 3 hours.
Reduce 100 g of pomegranate juice over the heat to low until you get a thick syrup.
Drain the fish fillets and cut them into slices; alternate them on plates, add a few leaves of curly salad and dill, season with a drizzle of oil and the reduction of pomegranate juice.


Easy commitment
Time 30 minutes

500 g cleaned squid
500 g cleaned cuttlefish
180 g bacon slices
100 g peanut oil
50 g pomegranate seeds
1 yolk
baby spinach
extra virgin olive oil

Brown the bacon in a non-fat pan until crisp, then drain on kitchen paper.
Roast the cuttlefish in a veil of extra virgin olive oil; after 1 minute add the squid and cook for another 2 minutes.

For the mayonnaise: Blend 25 g of milk with the pomegranate grains, the yolk and a pinch of salt, then add drizzle the peanut oil and continue to blend until you get a smooth and fairly thick emulsion.

Spread the mayonnaise on the plates, then the bacon, cuttlefish, squid, spinach leaves and, if desired, diced pomegranate jelly (see previous recipe) or simple grains.


Easy commitment
Time 30 minutes

500 g short pasta such as macaroni
500 g diced veal pulp
50 g butter
1 sachet of saffron powder
diced vegetables (1 carrot,
1 onion, 1 stalk of celery)
dry white wine
Grana Padano Dop
thyme – sage – rosemary
extra virgin olive oil

Cook the diced vegetables in a saucepan with 2-3 tablespoons of oil and an aromatic bunch made with sage, thyme and rosemary for 3-4 minutes.
Brown the veal in butter for 4-5 minutes, blend with half a glass of wine and let it evaporate; Transfer the meat to the sautéed vegetables casserole and keep everything warm.
Cook the pasta in plenty of boiling salted water scented with saffron, drain it al dente and add it to the ragù.
Add 4-5 tablespoons of pomegranate seeds, sauté everything over a high flame for less than 1 minute, stir in the grated parmesan and serve with fresh pomegranate seeds.


Medium commitment
Time 1 hour and 40 minutes plus 2 hours of rest


350 g flour 00
220 g butter
130 g powdered sugar
100 g almond flour
3 g baking powder for cakes
1 egg – 1 yolk
ground cinnamon – vanilla
lemon – salt

400 g fresh cream
200 g milk
150 g granulated sugar
8 yolks – Tonka bean

160 g pomegranate juice
40 g granulated sugar
4 g edible gelatin in sheets
pomegranate grains

For the shortcrust pastry:
Mix the butter with the icing sugar, a pinch of salt, a pinch of cinnamon, the seeds scraped from a vanilla pod and the grated zest of 1/2 lemon; add the egg and yolk and lastly the flour and yeast. Knead until you get a firm dough, wrap it in baking paper and let it rest in the fridge for 1 hour.

For the cream:
Mix the milk with the cream and bring to a boil. Beat the egg yolks with the sugar, season with a grated Tonka bean, add the milk and cream and mix well.

For the tart:
Roll out the shortcrust pastry and line a mold with it (ø 22 cm, h 4 cm); prick the bottom, cover with a sheet of baking paper, fill with dried legumes and bake at 180 ° C for 20 minutes. Remove from the oven, remove paper and legumes and cook for another 3-4 minutes. Fill the tart with the cream and bake for another 45 minutes. Finally let it cool, then carefully unmold.

For the jelly:
Soak the gelatine leaves in cold water.
Bring 80 g of water with the pomegranate juice and sugar to the heat; at the first boil remove, add the squeezed gelatin and mix well to melt it; let it cool down.
Pour the jelly on the cake and after a few minutes add the grains. Let it set completely before serving.

what to cook on the shortest day of the year – Italian Cuisine

what to cook on the shortest day of the year

From Swedish sweets to Palermo arancine, here are the traditions in the kitchen for December 13th

“Santa Lucia, the shortest day there is”, says a proverb. And, in fact, the 13 December is known as the shortest day of the year (or the longest night) even if in reality this is no longer the case since, with the transition to the Gregorian calendar, the winter solstice it falls a week later, on December 21st.

Santa Lucia, what to cook on the shortest day there is

Short or long, we always find time to cook and celebrate by making this day magical, especially for i children. It is they in fact who, in the night between 12 and 13 December, eagerly await the arrival of Saint Lucia which, according to legend, will pass from house to house on the back of a donkey leaving treats and gifts to the little ones.

What to prepare special? The traditions in the kitchen linked to Saint Lucia are different and numerous.

Lussekatter, the Swedish sweets of Saint Lucia

December 13th is a very heartfelt holiday in Sweden where it is usual to prepare the Lussekatter, the cats of Saint Lucia: these are soft sweets whose shape resembles the rolled tail of a cat, characterized by an unmistakable aroma of saffron, a spice that with its yellow color illuminates the darkest night of the year. Here is the recipe to prepare them.

From the eyes of Saint Lucia to the arancine, the traditions for December 13 in Italy

The saint of light is also celebrated in certain areas of Italy: in Puglia it is tradition to do the eyes of Saint Lucia, little ones taralli to wine covered with a sugar glaze, a preparation that we explain here with some tips for children to participate.

In Sicily, in Palermo, Santa Lucia is the day of the arancine. Popular tradition dictates that, out of devotion, neither bread nor pasta should be eaten throughout the day. All the bakeries in the city are closed and the predominant ones are the fry shops. Also in Palermo, but also in Syracuse, on 13 December and mainly at home, it is customary to taste the sit, an ancient sweet made with boiled wheat with ricotta cream. If you want to know more, here is the recipe to prepare it.

How to cook lentils without soaking – Italian Cuisine

How to cook lentils without soaking

Is it possible to cook lentils without soaking? It depends on the type of legumes you have purchased

Soups, broths, meatballs, salads, creams, first courses… Le lentils are a very versatile ingredient, economic and full of excellent property for health. In particular, it is the amounts of protein and iron that make them perfect meat substitute in vegetarian and vegan diets.

Canned legumes, already pre-cooked, certainly represent an easy solution to bring the meal to the table quickly, but if you have chosen the lentils dry you will find yourself faced with the following question: can I cook them without soaking?

In general, lentils need to be softened in water for a period of time that can range from a minimum of two hours up to a whole night, in the case of larger varieties.
However, there are some types of lentils that do not require such a long soak or that can even avoid it altogether. This is the case of the peeled lentils, or those without peel.

Cooking lentils without soaking: which ones to choose?

Among the best dry lentils to cook without soaking there are first of all those Umbrian, like those of Castelluccio you hate Colfiorito, small in size and with a tender and thin skin that reduces cooking times.
Similar are the tiny lentils of Santo Stefano di Sessanio, very rare Abruzzo variety.

Even the red lentils, known as "Egyptian lentils" and mainly spread without peel, they are perfect for quick and practical cooking, without soaking times.

How to cook lentils without soaking

If you want to prepare stewed lentils without soaking, it is still important clean them properly before cooking, washing them in cold running water.

Once this operation is complete, you just have to cook them in a pot, adding enough water to just cover them. According to your taste, you can flavor with a clove of garlic, sautéed celery, carrot and onion, tomato or bacon.
As regards the herbs and the spices there is an embarrassment of choice: the best combinations are those with rosemary, bay leaf, sage, chilli, turmeric, paprika or curry.
The lentils should cook with the lid on for about 40 minutes, depending on the size and directions on the package.

You just have to choose the recipe that's right for you: below you will find our tastiest ideas!

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