Tag: curd

Apricot curd: the greedy cream with a thousand uses – Italian Cuisine


If you like lemon curd, try this version with apricots too. A cream to be enjoyed in a cake or directly on your finger!

The beginning ofsummer is the period of apricots, a fruit with a juicy and velvety pulp, ideal for a thousand desserts, but also to garnish main courses is salads. And above all perfect for preparing curd.

Have you never heard of it? It is not one jam, and not even a chutney, it's just one cream, perfect for filling sweets, pastries, but also to spread on rusks for breakfast. This is usually done with the lemon, but we want to offer you this variant.

Greedy by the idea? Get the ingredients and get to work: it takes just over half an hour to prepare it.
Below we provide you the recipe, step by step; in the gallery, some ideas for using the curd in the kitchen and the numerous variations.

How to make apricot curd

Ingredients

To prepare the apricot curd, you will need: 300 g of apricots (about 4-5), 130 g of sugar, 2 eggs, 30 g of butter and 1 tablespoon of corn starch.

Method

First, remove the stone from the apricots and put them to cook in a pot just covered with water, making sure they become tender, but do not fall apart. Keep the cooking water. With the help of a mixer, blend them, adding the cooking water, until you get a puree that is not too thick. Add the sugar and strain the mixture. Meanwhile, in a separate saucepan, break the eggs and mix them with the starch, dissolving the lumps, then add the puree. Cook in a bain-marie until the cream thickens, then add the butter into chunks to whisk the puree. Let it cool and distribute in glass jars, ready to use.

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I tacconi, the fresh pasta from the Marche made with bean curd – Italian Cuisine


Tacconi are a fresh pasta of peasant origin and typical of the Marche region which has bean flour as its special ingredient

In an era in which, in Italy, we are witnessing the rediscovery of simple flavors, ancient recipes and the "poor kitchen”, Also on the front of dry and fresh pasta, alternatives to the usual soft wheat flour, once considered less valuable, are sought. The so-called above all arouse interest and curiosity special flours, and in particular those of cicerchie and legumes, appreciated because they are tasty, rustic, gluten-free and rich in nutrients. A traditional fresh pasta Italian that fits perfectly in this type of recipes are i tacconi, typical of Marche and famous for being made from bean curd.

Origins, history and characteristics of big heels

Directly from the enchanting hills of the Marche region and from the countryside comes the special raw material at the base of this regional recipe, or the bean curd. In particular, the most famous and prized beans of the Marche are the "beans", A type of native bean from Fratte Rosa, a small hill village in the province of Pesaro and Urbino. The type of flour that is obtained from it is not very easy to find on the market, but it can be made at home by buying fresh beans harvested in May-June, drying them, dehulling them and grinding them with a mixer, so as to obtain a powder. Low in carbohydrates and fats and rich in proteins, fibers, vitamins and mineral salts (above all iron and phosphorus), bean curd gives this fresh pasta from the Marche region a brownish color, a flavor and a pleasant rough texture. The big heels are a dish of poor origin; at one time, in fact, farmers who had to find a way to ensure the livelihood of the family despite the shortage of wheat, devised the system of mixing wheat flour with cheaper "alternative flours", including that of broad beans.

Traditional local preparation and recipes

To cook the tacconi, 200 grams of dried fava bean flour, 200 of soft wheat flour and four eggs are mixed together. The procedure and format are very similar to those of tagliatelle and tagliolini; once ready, the mixture is pulled with a rolling pin until it becomes about 20 centimeters long and less than half a centimeter thick, to be then rolled up and cut into strips about one centimeter wide. The pasta obtained is compact, collects the sauce well and has a particular flavor, sweet and slightly savory, which goes mostly with light seasonings. In the original peasant version, the tacconi were eaten in white, with a drizzle of oil and a little grated Parmesan, while more recently it ranges from a classic fresh tomato sauce to other more sophisticated and complex ones with fish, meat sauce, mushrooms and various vegetables.

Given the simplicity of the recipe, once the bean curd has been found or prepared, anyone can juggle a homemade and personalized version of the tacconi, perhaps trying to replace the white flour with the whole one and experimenting with new fresh and seasonal seasonings.

For info: Fratterosa
Photo: Fava_di_Fratte_Rosa_Farina_Tacconi_Wikipedia.jpg

Recipe Lemon curd and meringue tarts – Italian Cuisine

Recipe Lemon curd and meringue tarts


  • 250 g flour
  • 150 g butter
  • 100 g icing sugar
  • 3 egg yolks
  • vanilla
  • lemon
  • Orange
  • salt
  • 110 g caster sugar
  • 2 small eggs
  • 50 g butter
  • 2 lemons
  • 125 g granulated sugar
  • 60 g egg white

For the recipe of lemon curd and meringue tarts, mix the softened butter with the flour, the seeds of half a vanilla bean, the grated rind of half a lemon and half an orange and a pinch of salt.
Add the icing sugar and egg yolks to the still raw mixture and knead until a homogeneous paste is obtained. Shape it into a not too high tile, wrap it in plastic wrap and let it rest in the fridge for an hour.
Lemon Curd Melt the butter in a saucepan, add the juice of 2 lemons and the sugar; when it is melted, add the eggs and cook stirring with a whisk until the lemon curd thickens: 2-3 minutes will suffice.
Meringue Partially whip the egg white with 25 g of sugar in a container, with a whisk, preferably electric. Heat 30 g of water with 100 g of sugar in a saucepan; when the syrup has reached 121 ° C, pour it flush on the album, continuing to whip it until it has cooled.
Roll out the pastry with a rolling pin to a thickness of 2 mm and with it lined 8 molds (diam 8 cm, height 2 cm).
Prick the pastry and bake at 175 ° C for about 20 minutes. Remove from the oven and let cool.
Fill the tartlets with lemon curd, smoothing it well with a spatula.
Collect the meringue in a pastry bag, spread in small tufts on the tartlets and flame them to taste with the caramel torch.

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