Tag: fruit

Salmon tartare recipe with passion fruit – Italian Cuisine

  • 160 g fresh salmon pulp suitable for raw consumption
  • 60 g of chicory already cleaned
  • 2 passion fruits
  • radish sprouts (or others to taste)
  • extra virgin olive oil
  • salt flakes
  • fine salt
  • pink pepper
  • 1

    For the passion fruit salmon tartare recipe, beat the salmon with a knife, reducing it into a tartare.

  • 2

    Obtain the pulp of the passion fruits and sift it, obtaining only the juice; weigh the juice and add the same amount of oil and a pinch of fine salt; emulsify everything with a fork, obtaining a liquid sauce.

  • 3

    Season the salmon with half of the sauce and distribute it on the plates; complete with the chicory strips and the sprouts, salt flakes, pepper and the rest of the sauce.

  • 4

    Wine pairing: the buttery consistency of the salmon pulp seasoned with the fruity sweet-sour sauce finds the perfect companion in Bellavista's Franciacorta Satèn, a Chardonnay with refined floral and citrus aromas and a taste of «delicate energy (40 euros, bellavistawine. it).

Recipe: Joëlle Néderlants, Texts: Valentina Vercelli; Photo: Riccardo Lettieri, Styling: Beatrice Prada

January: seasonal vegetables and fruit – Italian Cuisine

January: seasonal vegetables and fruit

With the beginning of the new year, in the heart of winter, the fruit and vegetable stalls are certainly not stingy with products, far from it! It's time to fill your shopping bags with vegetables and fruit in January. To be interpreted in a rich, tasty and always varied cuisine that enriches the daily diet with vitamins, mineral salts, fibers and antioxidants, so precious for the well-being of the body and the immune system.

Triumph of leaves
Among thistles and fennel, broccoli and cabbage, undoubtedly those are to excel over the many vegetables of the moment leafy: spinach, beets, ribs white or colored, they cook quickly and give the diet mineral salts and lots of fiber, with an undeniable detox effect useful after the festive "big binges". They are eaten raw or cooked envy as the Belgian or the escarole, both good in salads as well as in the stuffed and stewed versions. They are part of the large family of chicory, among which it is necessary to mention the late radicchio from Treviso. The one on the market now has uniquely shaped tufts, with a thick stem and long, thin, slightly spread leaves that roll towards the tips in graceful curls. The taste is gentle but characteristic, to be enhanced with quick cooking or in the most classic of winter risottos. The stems are not discarded: well scraped and julienned, they will give a crunchy note to the preparations. Their texture is reminiscent of another seasonal vegetable, the celeriac, also called of Verona. It is actually a large rounded root with an irregular and brownish surface. Once peeled, it reveals a whitish and intensely aromatic pulp. Raw it is the protagonist of two famous salads: the American Waldorf with apples and walnuts and the local capricciosa with gruyère and cooked ham, both tied with a mayonnaise-based sauce. It can also be cooked in the oven or boiled to make a puree, like a potato. About potatoes: have you noticed that those on sale are getting bigger, with thick skin and dirty with soil? They are old potatoes, perfect for gnocchi!

At the greengrocer's
Many think that the winter orchard pales in comparison to that of the warm months. In fact, there are many ready-to-eat varieties. Between pears, for example, it's time to buy Abbot And Kaiser but also an exotic specialty, the Japanese Nashi, which ends its season in recent weeks and surprises with its juicy, delicate, very fresh pulp: it can be bought in Asian stores with the fruit and vegetable department, in organic ones and in well-stocked supermarkets. Looking at the vast world of citrus fruits, it's time for cedars of which the peel, the albedo (the white part, not at all bitter) and the central pulp, little but very aromatic, are consumed. The best way to serve cedar is, therefore, cut into thin slices like a carpaccio, to be enjoyed in salads together with fennel, raw shellfish, flaked cod. While diced it can finish both a risotto and a fruit salad. Other citrus "mangiatutto" (peel apart) are le clementines, cross between mandarins and mandarin oranges: small and juicy, they are characterized by the lack of seeds. The wedges are immediately inviting, so much so that one leads to the other … that the cherries are envious of! In addition to being an excellent source of vitamin C, essential for preventing seasonal ailments. Among the fruits rich in antioxidants, one cannot forget the pomegranate, which has certainly made a splash on the holiday menus but deserves a place at the table even these days: superfood for the well-being of the body, super ingredient to give an elegant and crunchy touch to many dishes.

Francesca Romana Mezzadri
January 2022

Pomegranate: the fruit with sparkling grains – Italian Cuisine


When closed, the pomegranate it almost looks like a small sculpture. When cut, then, it reveals red beans, sparkling, transparent, similar to precious stones, which make it a very special fruit. With numerous gifts, gastronomic and more.

An ancient auspicious tradition
The pomegranate is native to Persia and there is evidence of its cultivation since the most remote antiquity, also mentioned in the Song of Songs, the poetic biblical text dedicated to love. Pomegranates ripen in the Muslim Paradise and are blessed by Buddhists. As often happens with fruit rich in seeds, they are a symbol of fertility And wealth and, as such, good wishes. From these ancient traditions derives the one that wants the pomegranate present on the festive tables, especially on the occasion of new Year's Eve, to bring prosperity and luck in the year that is about to begin.

Where does it come from
Today, foreign productions mostly come from Spain, Turkey And Israel. Its increasing diffusion on our markets is due to the fact that, in recent years, it has also begun to be cultivated in ours center-south, in particular in Calabria and Sicily.

How it is made
The pomegranate is a fruit with a curious morphology. In fact … it is a false fruit! It is a kind of big one berry with an internal white membrane (called "cica") that divides it into segments. Each of the cloves contains i grains which, in turn, contain i sow. Skin and membrane make up about 40% of the whole pomegranate. Therefore, from an average weight pomegranate, around 300 g, about 180 g of grains are obtained. The taste is mildly sour, sweet without being cloying. Furthermore, the juice abundant content in the grains makes them particularly fresh e thirst quenchers. Finally, from a nutritional point of view, the pomegranate is rich – like all red fruits – in antioxidant substances that made it a superfood, decreeing its current success.

How it cleans up
Although the peel appears leathery, almost woody, to open the pomegranate a good knife is enough to cut it with in the middle or in wedges, and then detach the beans from the membrane with your fingers or a teaspoon. If you work in a bowl, you will recover all the juice that comes out during this operation.

How you squeeze
Juice, which has become very fashionable, can be obtained simply with one juicer, on which to pass the half fruits. They can also be used centrifuges or extractors, in which to work only the beans. The latter can also be done blend, but in this case the juice must be filtered through a fine sieve, to retain the skins and seeds.

In long drinks and cocktails
Brewed at home or bought ready, the juice can be the basis for many cocktails. After all, it is obtained from the pomegranate la grenadine, classic bright red syrup used both in mixing and in non-alcoholic drinks. It goes well with cocktails "Sour", i.e. acids, for example based on vodka or white rum, lime or lemon juice. It can be used to replace a part of the tonic in the Gin tonic or the cranberry juice of the Cosmopolitan. Mixed with Prosecco becomes a perfect holiday aperitif. Simply, you can pour a teaspoon of grains on the bottom of cups and flutes in which to serve it bubbly wine, to toast the New Year's and wish happiness and luck.

In the kitchen
In pastry shop, pomegranate juice can be used for sweet sauces and jellies but also in soft doughs, such as that of plumcakes and muffins, in the creams and in mousses. The very decorative beans can enrich fresh fruit toppings, for example in pies, and embellish simple fruit salads. But it is in the savory cuisine that this fruit gives unprecedented sensations. Try to combine a handful of grains, at the end of cooking, on a risotto parmigiana or, better still, radicchio, of which it softens the bitter notes. Use the juice for marinate fish and crustaceans, from salmon to prawns, and serve them decorating the plates with the shiny grains. Add them to chicken salads, capon or other poultry typical of the festive tables or spread them on carpaccio, on bresaola and parmesan, on carne salada. Make it a sauce for the roasts or join them to stuffed of birds and rollé. Combine them with Side Dishes of red cabbage and savoy cabbage, raw or lightly seared, to fennel, cauliflower or broccoli salads … Or try our recipes!

194464Risotto with red cabbage, apple and pomegranate. Peel 300 g of red cabbage and chop finely in a blender. Peel and clean a Golden apple, then cut it into cubes. Melt a knob of butter in a saucepan with 2 juniper berries and the apple. Deglaze with half a glass of Calvados, add salt and pepper, cover and cook for 5-6 minutes. Drain the apple and juniper from the cooking juices. Add a drizzle of oil, a small chopped onion and let it simmer. Add 320 g of Carnaroli rice, toast it, add the red cabbage (except for a spoon) and cook, gradually pouring in about a liter of boiling broth. Blend the apple and mix it in a small bowl with 50 g of sour cream. Remove the rice from the heat and stir in 40 g of grated parmesan and a knob of butter. Serve with apple quenelles, pomegranate seeds (40 g in total) and the raw cabbage kept aside. For 4 people.

194465Guinea fowl, clementine and pomegranate salad. Cut a pomegranate in half and squeeze the juice with a juicer. Brown a kilo of guinea fowl in pieces in a pan with a drizzle of oil. Add the wine, salt, pepper and continue cooking in a covered pot for about 35 minutes, adding the pomegranate juice but as the bottom dries. Turn off, let it cool, remove the skin from the guinea fowl and fray the pulp. Peel 4 clementines and cut them into slices. Arrange 160 g of salad, slices of clementines and guinea fowl pulp in a serving dish. Shell another half pomegranate and sprinkle the grains on the salad. Add 40 g of chopped walnut kernels and season with oil, balsamic vinegar, salt and pepper. For 6 people.

194466Fennel, oranges and pomegranate. Peel 3 oranges and cut the wedges sharp, collecting all the juice. Clean and julienne 4 tender white celery ribs. Peel and thinly slice 2 fennel. Emulsify in a small bowl a tablespoon of the orange juice with a tablespoon of lemon juice, 3 tablespoons of oil, salt and pepper. Arrange the vegetables and orange wedges on a plate and season with the prepared sauce. Complete with 200 g of crescenza reduced to flakes, a handful of chopped walnut kernels and the grains of half a pomegranate. For 4 people.

194467Panettone with citrus and pomegranate. Julienne the peel of an orange, a pink grapefruit and a lemon. Blanch them for a minute in boiling water and drain. Pour 100 g of sugar and 1 dl of water into a saucepan, bring to a boil, add the peel and cook for 5-6 minutes until the syrup begins to thicken. Turn off and let cool. In a saucepan, mix 4 dl of fresh orange juice, 3 dl of fresh pink grapefruit juice and 3 dl of pomegranate juice with 80 g of sugar. Bring to a boil, reduce the juice by a third, add 3 g of agar agar and continue cooking for 5 minutes. Let it cool and add 2 tablespoons of orange liqueur. Cut 200 g of panettone into cubes and toast them under the oven grill. Let them cool and divide them into 8 cups. Pour over the citrus reduction and let it cool in the fridge for 3-4 hours. Garnish with the candied peel and the grains of half a pomegranate. For 8 people.

December 2021

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page