Tag: fruit

how to make them at home (including candied fruit) – Italian Cuisine

Say Sicily and think of cannoli. If we can't taste them on the island, here's how to try making them at home, from the choice of ricotta to the preparation of candied fruit

If we can't go in Sicily to eat cannoli with ricotta or we can't go buy them we can try to make them at home, choosing the ricotta cheese right and also trying to prepare candied fruit. After all, we don't lack time in this long time quarantine and the recipe, if followed step by step, can be very successful. The taste will not be the same as the master pastry chefs Sicilians but it will still be an excellent dessert to bring to the table.

Sicilian cannoli at home: from waffle to ricotta

If to prepare the real waffle cannoli you can follow ours recipe step by step, what perhaps not everyone knows is that the other secret of this dessert lies in the ricotta cheese to fill them. A ricotta that must be strictly of sheep, with the right dose of sugar to give it a sweet but not cloying taste.

The doses for one kg of cream to fill the cannoli these must be: 670 g of ricotta and 330 g of fine granulated sugar. One of the tricks for a good cream result is to start work it from the day before, putting it in a sieve and covering it well with the transparent film. The ricotta, in fact, must be perfectly dry before being blended together with the sugar: both ingredients must be mixed and the cream must be silky and very smooth. Once ready, before using it to fill the cannoli, it must be kept in fridge (covered by plastic wrap or directly in the pastry bag) for at least eight hours.

It is fundamental to know, finally, that cannoli go filled at the moment, just before consuming them. In fact, the wafer tends to moisten and lose fragrance and it is not a good idea to fill it with the cream long before eating the cannoli.

Making candied fruit for cannoli at home

In a true Sicilian cannolo certainly can not miss candied. Although the preparation is a bit long (about two weeks) it may be interesting to prepare them at home with pieces of fruit. Here's how to do it.

The first step is to choose the ripe and intact fruit, wash it well and boil it for a few minutes.

The second step is divide the fruit by type: on the one hand the small whole one, on the other the large one in pieces, on the other the one with the hard skin, to be pierced with a fork.

As for him syrup for candying the doses must be these: for 500 g of raw weighed fruit 200 g of sugar and 400 ml of water will be needed. The syrup is boiled for about 3 minutes and then poured on fruit. The mixture should then be left to rest for 24 hours. The next day the fruit should be separated from the syrup and added to it other sugar (about 60 g), it must be boiled and then poured on the fruit and left to rest again.

This operation goes repeated for 7 daysthen, starting from the eighth, the dose of sugar should be slightly increased (80 g instead of 60) and the syrup redone, to be added again to the fruit. The tenth dayFinally, the same operation must be repeated with 80 g of sugar and the fruit should be left to rest for another 4 days.

The candied fruit will therefore have to dry well, covered under a towel, before finally being ready to season the cannoli.

Alternatively try ours candied orange peel!

Spring fruit tarts: the recipes – Italian Cuisine

Strawberries, raspberries, peaches and apricots: these fruits, which are harvested during the warm months, are the basis for tasty desserts, perfect for breakfast and a snack where you can also vary the base, from shortcrust pastry to shortcrust pastry with cocoa, with frangipani cream instead of custard

In spring nature awakens, giving variety of fruit that winter had made us forget. In May, the strawberries and the medlar, in June the cherries, i raspberries, the blackberries and i blueberries and then, going towards summer, the apricots and the peaches. Most health-conscious people consume fresh or pureed fruit; sweet lovers, on the other hand, can indulge in preparing fresh fruit tarts. In this case, however, better not to overdo it, just a slice is enough … a day.

Fruit tarts: with strawberries, yogurt or ricotta

Once the shortcrust pastry has been prepared, a little imagination is enough in the combination of the ingredients and the right attention during the garnish, to have an original tart with seasonal fruit. Strawberries, for example, go well with dairy products: to confirm it, just taste one strawberry and ricotta tart or one tart with yogurt and strawberries.

Crow frangipani and nectarines

Those who want to vary the fruit tarts a little can replace the pastry cream with the rich and fragrant frangipani cream, based on almond flour. Once the shortcrust pastry has been prepared and left to rest in the refrigerator for half an hour, spread it half a centimeter thick and cover the bottom of the pan. Then pierce the base with a fork, pour the cream over it and bake for 15 minutes at 180 degrees. In the meantime, they cut themselves three nectarines into thin slices, put them in a bowl with the juice of half a lemon is three tablespoons of brown sugar, then caramelise them on the fire for a few minutes. Finally, remove the cake from the oven and decorate it with peaches and some almond flakes.

Cocoa pastry, raspberries and chocolate cream

A variant of the classic shortcrust pastry is the al cocoa. Same ingredients as the traditional recipe, to which they must be added 30 grams of cocoa powder. While the dough rests in the refrigerator, prepare the cocoa cream with 200 ml of cream, 200 ml of milk, 120 g of sugar, 30 g of flour, 20 g of potato starch, 120 g of dark chocolate, four egg yolks egg and a vanilla bean. In a saucepan, bring the vanilla flavored milk and cream to a boil; apart from working the yolks with sugar. Once you get a frothy cream, you need to combine the milk and cream and mix with a whisk, then put the mixture back on the heat and add the chocolate flakes. Turn off the heat when the cream is thick and let it rest in the fridge for an hour; place the pastry in the pan and cook for 25 minutes at 180 degrees. Once the cake is out of the oven, first spread three tablespoons of raspberry jam, then the chocolate cream and finally decorate with 150 grams of fresh raspberries.

Wholemeal pastry with apricots and cherries

For a lighter version, you can use one wholemeal pastry: in this case the ingredients are 300 grams of white flour, 200 grams of whole wheat flour, 250 grams of butter, 250 grams of sugar, two yolks, a whole egg, a pinch of salt and the grated zest of one lemon. After kneading and letting the pastry rest in the refrigerator for half an hour, roll it out, not too thin, covering the bottom of a buttered pan: you must create an edge of about an inch and then make small holes with a fork. At this point, it is necessary to spread three tablespoons of apricot jam on top and place four apricots cut into small wedges and about fifteen pitted cherries. Bake a 160 degrees for 35 minutes and, to garnish, chopped hazelnuts you hate pistachios depending on your taste.

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which fruit to buy in April? – Italian Cuisine

Apples, pears, the latest oranges, bianchetti lemons, more kiwis, but above all strawberries: here are the varieties and properties of the April fruit and many recipes with the protagonists of this month

Why buy the seasonal fruit it's better? Because it's better (grown in sunlight it maintains all properties), it is cheaper (compared to fruit grown in a greenhouse or that comes from distant countries), it is more sustainable (the use of resources to cultivate it is more contained).
So, with April in front of us, let's see what are the fruits of the period to put in the cart.

oranges

For a few weeks we will be able to enjoy the oranges that throughout the winter they recharged us with precious C vitamin. Italian oranges mainly come from Sicily, Calabria and Puglia. As a variety we can still find thered orange Tarot, one of the finest, excellent for the table, but also for juices since it makes about 40 percent juice; L'Valencia orange, typical of April and May, which is characterized by its thin skin and light orange color and is preserved for a long time; L'blood orange, a late orange with red flesh and medium thickness skin.

lemons

THE lemons Italians are typical of Campania, Sicily, Calabria, Puglia: those we find between April and June are called whitebait, known just like "Spring lemons". They are characterized by an elongated shape and a light yellow color. There peel it is very fragrant because it contains essential oils in quantity. So, in addition to the juice, use the peel of these lemons in dishes and cocktails, but only if it is not treated.

Kiwi

THE Kiwi Italians come from Emilia Romagna, Piedmont, Veneto and Lazio, while foreign ones come mainly from New Zealand. As a variety we find the Kiwi with green pulp and hairy skin, also called Hayward, which is the best known: it contains vitamin C, antioxidants, fibers. It also has the same properties yellow or gold kiwi, with yellow flesh, in fact, with a smooth skin, and with a slightly sweeter and sugary taste.

Apples and Pears

Grown in Aosta Valley, Trentino Alto Adige and Lombardy, the apples they are found practically all year round. Between variety are available in April there are Fuji, the Golden Delicious, the Red delicious, the Renetta, the Gala, the Evelina, the Pink Lady. Even the pears (grown in Italy in Emilia Romagna, Veneto, Lombardy and Tuscany) are a fruit that is always found on the basis of variety: in April we can eat le Conference, the Kaiser, the Abbot, the doyenne, the Rosada.

strawberries

And finally here is the fruit symbol of spring, the real novelty of April: le strawberries! The premieres of the season come mainly from Campania, Sicily and Basilicata: rich in water, they contain vitamin C and mineral salts such as phosphorus and potassium. Naturally sweet and juicy, they also lend themselves to many recipes. Some ideas with the strawberries? Here are ours!

Gordon Ramsay Recipes