Tag: fruits

Spaghetti with red fruits – Italian Cuisine – Italian Cuisine

Once upon a time, risotto was made with strawberries, a combination that was so loved in the nineties and misunderstood afterwards. Berries, including strawberries, are the protagonists of some recipes by chef Antonia Klugmann who loves the fruits of her woods and enhances them with delicacy and creativity.

On the September issue, directed by the chef, you can find these spaghetti with red fruits and other recipes, which will surprise you.

Ingredients for 4 people

500 g
red fruits (strawberries, raspberries, currants)
250 spaghetti
50 black or Taggiasca olives
6 anchovies in oil
1 lemon – salt
coriander berries
powdered cardamom
extra virgin olive oil

Method

Extract the juice from the red fruits with a hot or cold extractor or blend them and pass them through a sieve.

Bake the olives with a few coriander berries at 160 ° C for about ten minutes. Then season them with the grated zest of 1/4 lemon and a pinch of powdered cardamom.

Cut 4 anchovies into strips.

Boil the spaghetti al dente in boiling salted water.

Meanwhile, heat the red fruit juice with 2 chopped anchovies and a drizzle of oil in a large pan. Add the spaghetti and finish cooking them.

Cream them with a drizzle of oil; complete them with the anchovy strips and the olives and serve.

How to preserve citrus fruits, from peel to juice – Italian Cuisine

In order not to throw away that half a lemon that is left in the fridge, freeze it or dry it. Here's how to avoid waste and always have citrus fruits available

How many times has it happened that we only needed a slice of lemon or a little grated zest and then the rest of the lemon remained in the fridge for days or weeks until it was time to throw it away because it wasn't fresh anymore? That waste and what a pity! The solution? To freeze! Yes, because even lemon can be stored in the freezer, did you know? And of course all the other citrus fruits too. Let's see how.

How to store citrus fruits

From zest to juice, all citrus fruits are used, in many sweet and savory preparations, and you really shouldn't throw anything away. So let's learn how to keep them. Such as?
The ways are varied, let's start with the simplest, freeze them. First it is advisable to wash and dry the citrus fruits well and then you can prepare thin slices of lemons or oranges and close them in bags for the freezer. At any time you will have your slice to add to cocktails or to one recipe, as if you had just detached your citrus from the plant. A longer but more spectacular job is to freeze clove after clove, peeled to live. In this case the initial work is more laborious, but the result will be truly spectacular!

You can also freeze alone their peel. With the help of a potato peeler, remove it, avoiding to understand the white part that leaves a bitter taste, and then close the zest in small bags and freeze it. You will need it to prepare an herbal tea or to add flavor to a broth.

Finally the juice: you can squeeze that of oranges and lemons, filter it and then fix it in the containers for ice. In this way you will have the right amount of nectar ready to be used at any time you want. For season a broth, a fish stock or simply to prepare excellent scallops lemon!

Another method of conservation is l'drying, which in this case concerns the peel of citrus fruits. In this case, wash and dry the lemon or orange peel, spread it on a sheet of baking paper and cook it for two hours at 100 °. Once it is very crunchy, put it in a blender and blend it. You can keep the powder you get for a long time in hermetically sealed jars.

In the tutorial you will find some tips for using your citrus fruits

10 recipes to combine summer fruits – Italian Cuisine

To find freshness and energy, they are the perfect ingredients to serve on summer days. And not just as a fruit or after a meal

Melon is watermelon they are the inevitable of summer, with their freshness and their high water content (90%) they help the body to rehydrate and recover the mineral salts lost through sweating. They are also rich in antioxidants (lycopene for watermelon and carotenoids for melon) which slow down cell aging and help strengthen the immune system. Both have properties inflammatory, purify the body and aid circulation. They contain vitamins A and C, potassium, phosphorus iron and magnesium, which make them excellent natural supplements against the heat. Do you need other reasons not to let them be missing on your tables?

Melon and watermelon, not only after a meal

Fresh and light, they lend themselves to many preparations, melon is watermelon allow you to create delicious recipes even without the use of fires and can be an unexpected and low-calorie end of meal. Start a lunch with a rich man centrifuged watermelon, melon and celery, let yourself be conquered by one watermelon, melon and tomato soup, and finish with a fresh one August fruit salad. Simple dishes, which do not weigh down and which will make you find the energy lost due to the heat. If you don't want to give up some extra calories, you just have to choose which one ice cream match you. Of cream, ça va sans dire!

10 ideas to combine melon and watermelon

Here are the recipes from our archive featuring melon and watermelon together.

Gordon Ramsay Recipes