Tag: fruit

Winter fruit salad with caramelized syrup – Italian Cuisine

1) Toasted the almonds in a small pan and transfer them to a plate. In the same pan paid the sugar and caramelize it over a high flame by rotating the container until the sugar melts and takes on color. United caramel almonds, pour everything on a sheet of parchment paper and let it cool.
2) Peel live four oranges and separate the wedges. Grainy and wash the grapes. Pour the remaining orange juice into a saucepan and bring it to a boil. Add a third of the minced brittle and stir until melted. Let it cool down the syrup.
3) In a bowl jumbled up the orange wedges and grapes, pour over the syrup and let it rest for 1 hour. Serve the fruit salad with the crunchy remaining in small pieces.

Posted on 04/12/2021

December: seasonal vegetables and fruit – Italian Cuisine

The last month of the year brings with it an abundance of fruit and vegetable products to be chosen with care at the market and brought to the table every day, waiting to celebrate them in the holiday menus. While it's cold outside, in the fields and orchards large and small delights come to maturity which guarantee, even at this time of the year, taste in the kitchen and Welfare to the body, thanks to the richness in fibers and antioxidants that characterize the crops of this period.

A generous vegetable garden
Speaking of healthy seasonal vegetables, the great family of gods immediately comes to mind cabbages. Those apiece, like broccoli And cauliflower, are rich in protective substances, in particular vitamin C, to be exploited more with rapid cooking and even with raw use, particularly indicated for cauliflower which can be sliced like a carpaccio or finely chopped and seasoned as if it were a cous cous vegetable. Among the leafy ones, there are two in particular that benefit from the first frosts: the cabbage and the black cabbage. In fact, the intense cold not only softens the leaves, but makes them sweeter and more aromatic. Ideal for soups and typical dishes, such as Tuscan ribollita or Milanese cassoeula.
It still resists the pumpkin, a very long-lasting vegetable, and continues the season of beets, radicchio, escarole, celery, fennel. While the first ones begin to arrive artichokes, destined to accompany us until spring. If the taste of these vegetables fascinates you, you must try the Jerusalem artichoke, white-fleshed tubers that are in their golden moment and are called "Jerusalem artichokes".
Other "niche" vegetables, and probable botanical ancestors of artichokes, are the thistles. During this period, i hunchbacks, typical of the Asti area and, in particular, of the Nizza Monferrato area. The name derives from the fact that in the fields, at a certain point of development, the tufts of thistles are folded down and continue their growth underground: the lack of light makes them white and very tender, excellent au gratin, in risotto and indispensable with bagna cauda, the traditional Piedmontese sauce.
The leeks, winter bulbs par excellence, more delicate than onions, more characteristic of shallots and very versatile. The white part, in thin slices, is suitable for sautéed and soups, while sliced into slices, it is boiled and baked again in a pan or in the oven, for rustic side dishes. The green part aromatizes the broths and the large outer leaves, left whole, become the wrapping of rolls and bundles.

A jump into the orchard
Or, better, in the citrus grove! It's time to pick the tastiest and juiciest oranges, especially the varieties red: T.arocco, Moro And Sanguinello. Among tangerines, clementines and mandarins, here comes the sours too grapefruits, the sweets pomelos and small kumquat, or Chinese tangerines, intended to brighten up the fruit bowl on the Christmas tables.
Where the dried fruit: walnuts, hazelnuts, almonds and peanuts, harvested in early autumn, reach their perfect degree of dryness, ready to be shelled at the end of a meal and to enrich breakfasts and snacks.
Chapter esotic fruit: it is now common to bring to the table, especially during the holidays, products that come from tropical countries. Not only the now common pineapple, but also mango, papaya, passion fruit, carambola. Colorful, decorative and also suitable for refined savory dishes, the best are those transported by air (it is indicated on packages and boxes), ready to eat as opposed to those arriving by sea and immature. Another parameter to guide you in your choice is to look for fair trade fruits, which are now often also organic. Thus, the festive table will be not only beautiful, but also good.

Francesca Romana Mezzadri
December 2021

Pomegranate: the best recipes with the fruit of winter – Italian Cuisine

Recipes with pomegranate fruits are perfect for fall. Let's find out how to prepare a complete menu made from first, second and dessert using this precious seasonal fruit

The recipes with pomegranate fruits they are ideal for welcoming the first cold of autumn. There pomegranate in fact it contains many nutritional properties that allow you to prepare an effective body barrier towards the ailments of the autumn period.

Very rich in vitamins (A, E and B) and of C in particular, the pomegranate it is also an excellent natural source of minerals, manganese, potassium, zinc, copper and phosphorus. Prolonged use of this fruit in the dietin addition, it has a beneficial effect on intestinal regularization, fights aging and free radicals and allows you to keep the cholesterol bad and blood pressure.

After having decanted the beneficial properties of the pomegranate it is also necessary to talk about his taste: an exceptional mix between sweet and sour making it perfect for both preparations salty than for those sweets, giving the dish originality, color and a taste really special.

Did you want to try it in the kitchen? Let's discover the recipes with pomegranate to prepare a complete menu made up of first and second courses and, of course, the dessert.

recipes with pomegranate

Risotto with pomegranate grains

Ingrediants

250 g of rice
2 pomegranates
30 g of butter
Grated cheese
Vegetable broth or 1 nut
30 cl of white wine
1 white onion
Extra virgin olive oil to taste
Salt to taste
Pepper as needed

Method

To prepare this delicious and simple risotto you start by gently shelling one of the two fruits, doing everything possible for leave the beans intact. The other fruit is instead squeezed and the juice is collected in a container. Do then wilt the onion cut into small pieces in a non-stick pan with extra virgin olive oil and then add the rice to toast it. Cook it for a few minutes, mixing it, pour the wine and let it evaporate. Keep stirring the rice and add the pomegranate juice and cook the risotto, adding the vegetable broth hot from time to time.

When the rice is cooked turn off the heat and whisk it in the butter, i pomegranate grains and a nice sprinkling of grated cheese (parmesan or parmesan, to taste). Adjust to salt and pepper and bring to the table the risotto with the pomegranate still hot.

Guinea fowl breast with pomegranate

Ingrediants

2 guinea fowl breasts
100 g of bacon
1 pomegranate
30 g of flour
30 g of butter
Bay leaves
20 cl of brandy liqueur
Salt to taste
pepper as needed

Method

To prepare this recipe very delicate start by dividing each breast of guinea fowl into two parts, then dividing it again in two thinner slices and banging them with a kitchen hammer or meat mallet. Over each slice place some Bay leaves and a slice of bacon. Season with salt and pepper and then pass it in Flour. Melt the in a non-stick pan butter and start cooking the meat over low heat for about 5 minutes.

Take the pomegranate fruit and do it halfway. Keep the juice on the one hand, on the other divide the beans with delicacy. Then add to the pan with the breast of guinea fowl brandy and pomegranate juice, cover with a lid and continue there cooking for about another 15 minutes.

Remove the meat from the pan and put it on the plates. Embellish the sauce formed with pomegranate grains and cook for another two minutes, adding a little more butter. Garnish the meat with sauce and bring it to the table.

Soft pomegranate fruit cake

Ingrediants

3000 g of flour 00
180 ml of pomegranate juice (about 2 whole fruits)
3 eggs
250 g sugar
1 sachet of baking powder
150 ml extra virgin olive oil

Method

This soft and colorful cake it is simple to prepare and is perfect for Breakfast, snack or dessert. To prepare it at home the first thing to do is squeeze the fruits of the pomegranate and extract the juice, keeping it aside. In a large container they are then beaten eggs with sugar and must be mounted with kitchen whips. The oil is added, the pomegranate juice and the sifted flour, a little at a time, always continuing to knead with your hands or with a food processor. Joins the baking powder and a homogeneous and lump-free compound is formed.

Before baking it you have to butter the pan and then pour the cake dough. The sweet it should be cooked in a hot oven at 180 ° for about 40 minutes. Before serving it, as you like, you can sprinkle with powdered sugar.

In the gallery and below, many recipes with pomegranate fruit

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Recipes with pomegranate fruits are perfect for fall. Let's find out how to prepare a complete menu made from first, second and dessert using this precious seasonal fruit

Risotto with pomegranate grains

Ingrediants

Method

Guinea fowl breast with pomegranate

Ingrediants

Method

Soft pomegranate fruit cake

Ingrediants

Method

In the gallery and below, many recipes with pomegranate fruit

Incoming search terms:

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