Tag: fruit

Recipe Tomato and strawberry soup with mini fruit salad – Italian Cuisine

Recipe Tomato and strawberry soup with mini fruit salad

  • 1 Kg coppery tomatoes
  • 300 g strawberries
  • 2 pcs cucumbers
  • 100 g white bread
  • 1 pc green apple
  • half sweet chili pepper
  • lemon
  • mint
  • extra virgin olive oil
  • salt

For the recipe of tomato and strawberry soup with mini fruit salad, peel 1 cucumber and shake it with
the tomatoes, 250 g of clean strawberries, the white bread cut into small pieces and a pinch of salt, obtaining a soup. If you have a powerful blender, add a few ice cubes as well: it will keep the tomato red. Cut the apple and the other cucumber into cubes, without peeling them; chop the remaining strawberries and slice the sweet chilli: mix everything in a small bowl and season the mini fruit salad with a pinch of salt, the juice of 1⁄2 lemon and a few mint leaves. Spread the soup on the plates, season with a little oil and complete with the mini fruit salad, mint leaves and, to taste, some sprouts.

Fruit galettes, rustic and beautiful – Italian Cuisine

Fruit galettes, rustic and beautiful

French inspiration, it is a pastry brisee shell full of fresh fruit and jam. The seasonal dessert is immediately served!

Is called galette this french cake easy to prepare and beautiful to serve.
It has a base of pasta brisee with inside the seasonal fruit.
Here is the perfect recipe for this period and many delicious variations.

The cake is good, healthy and fast

The galette is the ideal dessert for every time you want to prepare something healthy, good and light, but you don't have too much time to stay in the kitchen.
There pasta brisee it's easy to do at home even with different flours, but you can also buy it ready when you're in a hurry.
Inside the galette you can simply put the fruit you prefer sliced ​​and seasoned with sugar.
Always choose seasonal fruit and if you want to enrich this dessert with taste and sweetness, add also jam at the base and of the chopped dried fruit as a garnish and to give crispness.

The recipe for the spring mixed fruit galette


For the base

170 g of flour 0
1 tablespoon of icing sugar
80 g of cold butter
5 tablespoons of cold water
a pinch of salt

For the stuffing

5 nectarines
a basket of fresh blackberries or blueberries
brown sugar to taste
rind and juice of a lemon


First prepare the fruit.
Wash the peaches, cut them keeping the skin and slice them thinly.
Blackberries and blueberries should simply be washed and dried.
Put all the fruit in a single container and season with brown sugar, lemon juice and zest.
Let everything soak for an hour.
Meanwhile, prepare the base by mixing all the ingredients until you get a soft and uniform dough.
Roll it out giving it a round shape and then place the fruit filling in the center leaving the space just to fold the ends inside, over the fruit.
There is no need for a cake pan, but simply a baking sheet lined with parchment paper on which to lay the galette which should not have a regular shape being a very rustic cake.
Bake at 180 degrees for about 40 minutes.


As we said, you can use all the fruit you want, preferably in season.
In autumn you can prepare the galette with grapes, caco apple and figs; in winter with pears, apples and oranges; in spring with the strawberries and loquats; in summer with peaches, apricots and plums.
You can also play with flour. Try the wholemeal flour or with that of buckwheat for a very rustic taste, or with the rice flour or avena for a delicate taste and greater usability.


The galette is already a beautiful cake to bring to the table because it is rich in colors, but you can make it even more beautiful by decorating it with advanced dough cut with funny shapes and original like the leaves in autumn, the stars on special occasions, the small fishes in the summer and the flowers in spring.

Have you seen how easy it is to prepare a galette?

Browse the gallery for some more advice

Dos & Don'ts: how to clean the dragon fruit – Italian Cuisine

Dos & Don'ts: how to clean the dragon fruit

Everyone keeps their own secrets and recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don’s let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

What is dragon fruit?

Do not be afraid of the dragon fruit. There pitaya, also known as dragon fruit, is an ancient tropical fruit, originating in Central and South America, which today is mostly cultivated in the countries of south-east Asia, such as Thailand.

Its name derives from a legend: it is said that this fruit derives from the last one breath fiery of dragons defeated during battles. The fruit was brought as a gift to the emperors as a symbol of victory, while the soldiers fed on the dragon's flesh, absorbing its strength. The legend probably wants to emphasize the property of the fruit: lots of vitamin C and D, antioxidant substances and fiber, low fat and calories.

How do you peel the dragon fruit?

Cleaning the pitaya is very easy: just remove the ends and make a vertical cut along the fruit. At this point the peel will come off quickly and you can use its pulp for salads, salads, shakes or drink. Alternatively, you can simply cut it in half and enjoy it directly with a teaspoon!

Many other tips are waiting for you at the La Scuola de La Cucina Italiana courses. Discover them here.

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