Tag: easy

Persimmon: 4 quick and easy ideas (+ 15 sweet and savory recipes) – Italian Cuisine

The Loto di Romagna is creamy, the Apple crunchy, the fragrant Vanilla, the tender and sweet Chocolate. They are usually eaten plain. But only because you can't imagine how special they are in the kitchen. Especially with salty

The persimmon (persimmon or lotus) it is of an intense orange color when ripe, it is a fruit with a sweet, soft and velvety pulp. It can also be enjoyed as a cream or sauce. Not only that, it is also a ecological fruit: it is one of the few plants in nature that grows and produces without the need for pesticide treatments. And it is also one of the oldest. Arrived in Europe from Asia in the mid-nineteenth century, today we produce it in Italy from the north of the Po Valley to the south, to Sorrento and Sicily, not surprisingly the title of the song The land of persimmons di Elio e le Storie Tese (remember it?) was a way of referring to the entire peninsula. And we cultivate six types including the Chocolate, small and thick-skinned, the Crunchy Apple, the Lotus of Romagna and the most widespread Vanilla from Campania.

To best enjoy it, the ideal is to pick it up (or buy it) a little bit unripe and let it rest for a few days. Like many things of the past, persimmons teach patience: they are bought unripe and they are left to rest until they become tender. If they stay close to apples, they ripen faster. Only when the color is beautiful orange and the thin skin tends to flake off is it ready. If, on the other hand, it is a question of persimmon apple also called Persimon or persimmon-vanilla, which has the crispest pulp, then you can eat it right away. This variety has a flattened shape and, as it contains little tannin, it is edible already at harvest. Its particular consistency and contained sweetness make it an intriguing and unusual ingredient for salads and sweet and sour preparations.

Khaki: 4 quick and easy ideas

Before moving on to our best persimmon recipes, here are 4 easy and tasty original ideas for your autumn… orange!

Ginger smoothie
Peel 2 Loto di Romagna persimmons. Grate 20 g of fresh ginger and mash the pulp to obtain the juice; add it to that of 3 oranges and blend everything with the persimmons.

With goat blue cheese
Serve the Loto di Romagna persimmons paired with a slice of blue goat cheese, before or instead of a light dessert.

Catalan persimmon cream
For one portion, peel a Loto di Romagna persimmon and blend it with an immersion blender; let it rest in a cup in the fridge for at least 6 hours. Then sprinkle the surface with 1 tablespoon of brown sugar and caramelize it with the special torch, until a golden and crunchy crust forms. Serve immediately.

Persimmon with yogurt and crunchy cereals
Peel a vanilla persimmon and cut it into small pieces, removing the seeds. Serve it for breakfast or as a snack with natural yogurt and crunchy cereals.

Our 15 best sweet and savory recipes with persimmons: you can find them below or in the photo gallery!

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Light biscuits, many easy and healthy recipes – Italian Cuisine

Homemade light biscuits, prepared by hand with lots of love, in company, with children, with friends or alone. To enjoy a comfortable breakfast or snack

In any good self-respecting pantry, gods cannot be missing inviting biscuits, to be dipped in milk in the morning, to munch as a snack, with five o'clock tea or with a hot herbal tea before going to sleep. But what if the diet calls and we want to guarantee a healthy and light breakfast or snack for our loved ones? Let's prepare together i light biscuits, all strictly without butter, with a low sugar content and, if possible, using wholemeal flours.

Light wholemeal biscuits with extra virgin olive oil

These light biscuits are very easy and will win you over for their rustic and full-bodied consistency, they are perfect to soak and do not go to mush, try it to believe it. What do you need?

Ingrediants

400 g of wholemeal flour
100 g of flour 00
150 g of brown sugar
100 g of extra virgin olive oil
3 eggs
1 sachet of baking powder and a pinch of salt

Method

United all the ingredients and knead until the mixture is homogeneous and compact. Roll out the dough with a rolling pin reaching a thickness of half a centimeter and give life to your cookies using molds of various shapes or, quite simply, obtained rectangles (3 cm wide by 6 cm long) with the help of a knife. Put in a preheated oven at 180 ° for 15-20 minutes. Preserve biscuits in a tin box, alternatively you can use a glass jar or an airtight plastic container.

And if you want to change your taste and always give new joys to your family, try these recipes too

Zucchini burger: three quick and easy recipes – Italian Cuisine

Preparing veggie burgers at home is really easy and those with zucchini fit all tastes

THE zucchini burger they are an easy and healthy second course that the whole family likes!
Here are three recipes of vegetarian burgers with zucchini and a recipe with fish.
Find out how to prepare them in a few minutes and with just a few ingredients:

Zucchini and legume burger

Blanch 200 g of zucchini and then mash them with a fork to remove some liquid.
Blend 300 g of cannellini or borlotti beans already cooked and mix everything with the zucchini.
You can add a egg to mix everything and a tablespoon of parmesan, salt and pepper.
If you prefer to make them vegan then don't add eggs and parmesan.
To work the mixture, the breadcrumbs must still be added, just enough to obtain soft and compact burgers.
You can cook them in a non-stick pan with a little oil, or in the oven at 200 ° for 20 minutes.

Tofu and zucchini burger

Blend a stick of tofu of 200 g with 200 g of zucchini cooked in a pan or in the oven with oil and onion.
Then add a tablespoon of nutritional yeast, a mix of herbs like parsley, basil and mint and breadcrumbs as required.
Salt and pepper to taste and compose the burger and then pass them again in the breadcrumbs or in the corn flour if you like them a little crunchy.
Bake them in the oven at 200 ° for 20 minutes or in a pan with a little oil.

Zucchini and potato burger

Blanch 200 g of zucchini and 200 g of potatoes and then mash everything very well with a fork.
You can also blend, but having the pieces of vegetables in the dough is better.
If you want to add a little more flavor, cook the zucchini in a pan with oil and onion instead of boiling them, while blanching the potatoes anyway.
Once the vegetables are ready and mashed, add a egg and the parmesan for a full version, or just breadcrumbs.
Season with salt and cook in a pan or oven.

Zucchini and cod burger

Zucchini burgers can also be made with fish, for example with salmon or cod. In this case we tried them with the latter, here is the procedure:
cook 200 g of sliced courgettes in a pan with half an onion and oil.
In the same pan, cook two clean cod fillets, adding a little water and a few drops of lemon juice.
Coarsely blend the fish and courgettes and then add an egg and the breadcrumbs as required.
Season with salt and, if you want, add some spices like parsley and marjoram.
Bake these burgers in the oven or pan.
We suggest you bread them well on the outside, perhaps brushing them first with milk and then passing them in breadcrumbs or panko to make them more crunchy.

Scroll through the gallery above to discover other ideas for preparing zucchini burgers!

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