Tag: fragrant

Risotto with bergamot, the fragrant recipe that is good for you – Italian Cuisine

It is the right time to prepare a good bergamot risotto and we are ready to explain why! Here is our fragrant recipe with beneficial properties

The bergamot it has a shape similar to that of orange, but its skin is bright yellow and its scent is very intense. In Calabria, where it finds its natural habitat, it is called "green gold". And in fact, bergamot is really precious, thanks to its properties, such as the high content of flavonoids who work on regulating the cholesterol and as potentials anticancer.

The best time to enjoy bergamot is from October up to half April, that's why we decided to prepare a recipe right now that will make it the absolute protagonist.

Risotto with bergamot: recipe

To prepare the bergamot risotto we will need its peel. For this we used bergamot from Citrus, absolutely untreated after harvest, so that it can also be eaten with the zest, rich in beneficial properties.

Ingredients

600 g Vegetable broth
240 g Arborio Superfine Rice
50 g Castelmagno
1 Untreated Bergamot
Butter
Onion
pepper
salt

Method
Chop a quarter of an onion and sauté it in a pan with a knob of butter. When the onion has taken on a transparent color, add the rice and toast it for a couple of minutes.
Sprinkle with the hot broth and add a pinch of salt. Stir until the rice has absorbed all the liquids.
At this point, keep adding broth and stirring until the rice is completely cooked. This will take approximately 18 minutes.
Remove the risotto from the heat and stir in the Castelmagno and finely grated Bergamot peel.

Citrus, the Italian Garden

Citrus is the Italian company, founded by Marianna Palella and from Paola Pappalardo, Which focuses on Italian varieties considered "minor", but which hide valuable nutritional benefits. Always fresh fruit and vegetables arrive on our tables only after a rigorous control of the supply chain.

Marianna Palella, CEO of Citrus, stated that "bergamot is one of the brand's symbolic products which, after being rediscovered 5 years ago by Citrus, has gone from being considered" niche "to being extremely appreciated and in demand at national. All this, of course, by means of an efficient and innovative ethical chain that follows all the steps, from collection to distribution. "

Wild fennel liqueur: fragrant and digestive – Italian Cuisine

Not everyone knows it, yet it is a delicious digestive with a delicate taste that is also prepared at home. Here's how to do it

There is a liqueur with a fresh taste and the scent of freshly cut grass, which has a super digestive effect.
Not everyone knows it, perhaps because it is prepared with an unusual ingredient which is the wild fennel.
Try to do it at home. It will win you over!

Origins of the fennel liqueur

The fennel liqueur it has very ancient origins and is a typical product of southern Italy, in particular of the Puglia.
This is probably a peasant recipe passed down through generations that is prepared with natural, wild products that grow spontaneously in the fields.
According to other sources, it would have ecclesiastical origins. What is certain is that it is a typical recipe from southern Italy because it is here that the climate is more conducive to the growth of these plants.

How to recognize wild fennel

Wild fennel is a spontaneous plant with highly fragrant flowers.
It has a long, highly branched stem at the top that can reach a height of 2 meters. It is light green in color and has yellow flowers grouped in small piles.
It grows in the hills, but only where the climate is mild, usually near the sea.
To prepare the fennel liqueur the beards, that is, the fennel leaves, collected and then left to dry.
You can also use fresh ones, however, and that's exactly what we suggest you do.
Here is the recipe.

How to make wild fennel liqueur

Ingredients

300 g of wild fennel leaves
700 g of sugar
1 l of 95 ° alcohol
800 ml of water
1 teaspoon fennel seeds
1 untreated lemon

Method

Infuse the alcohol with wild fennel leaves and crushed seeds in a mortar for at least 10 days in an airtight container.
Every two days shake quickly to mix the flavors well.
At the end of the maceration phase, dissolve the sugar in a saucepan with the water until a syrup is obtained. Strain the alcoholic part with a sieve or gauze to remove seeds and leaves and mix everything with the sugar syrup, once cold.
Close everything tightly for about a day.
Bottled in glass bottles and stored for about two to three months.

Variant with flowers

There is also a variant of this liqueur that is prepared with the flowers of the plants of wild fennel and not with leaves.
The aroma and taste are slightly more intense, but the flavor is very similar.
To prepare it, simply replace the leaves with 150-200 g of flowers and stalks of wild fennel.

Liquor storage

Like all alcoholic preparations, fennel liqueur also requires a rest time.
Once ready and bottled, in fact, keep it in a cool and dry place, not necessarily in the refrigerator, and consume it after about two months in order to sediment all the aromas and flavors well.

Apple pie: 8 fragrant recipes – Italian Cuisine

Soft, juicy and delicate. Apples are the perfect fruit to prepare a traditional, simple and always appreciated dessert. Here are 8 apple pies to try

"An apple a day keeps the doctor away". Popular wisdom invites us to taste this delicious and crunchy fruit in everyday life … why not prepare a nice apple pie? Flour, apples, eggs, sugar and little more to make the best snack of all, to be served with an inviting cup of hot tea and enjoy the next morning, to start the day well with a delicious slice and a good coffee.

There is who loves to prepare it soft, very leavened and with a sugar crust on the surface. In many recipes instead, you prepare a thin sheet and abounds with apples, arranged in a radial pattern to enrich each slice, perhaps perfuming the filling with a sprinkling of cinnamon. But in addition to the cake that everyone prepares at home, perhaps measuring the ingredients by eye and paying homage to the traditional recipe of the grandmother, apples offer multiple cooking possibilities in desserts, and it is a lot of fun to experiment with new ones. Have you ever tried, for example, to taste a cake of bread and apples? This traditional dessert is a surprise with every bite, and is perfect for those who love to find a pinch of salt even in desserts. There rich apple pie and apple tart instead they are also perfect as a Sunday dessert, perhaps served warm and accompanied by a scoop of mozzarella ice cream. There apple puff pastry cake instead it is an extra step towards pastry making and it is the right recipe to amaze guests after a good lunch together. More homemade, but certainly fun tart of noodles and apples, your grandmother will like it too! The strudel then, it's a great classic, but have you ever tried it with orange scent?

Gordon Ramsay Recipes