Tag: grapefruit

Recipe Prawns, pink grapefruit and fennel salad – Italian Cuisine

Ingredients

12 pcs red prawn tails suitable for raw consumption
2 pcs pink grapefruits
1 pc fennel
extra virgin olive oil
salt
pepper

Duration: 25 min

Level: Easy

Doses: 2 people

For the prawn, pink grapefruit and fennel salad recipe, peel the prawn tails without removing the tail (telson). Cut them lengthwise so that they open slightly and remove the dark gut. Clean the fennel and cut it into very thin slices.
Peel 1 1/2 grapefruit; slice it into thin wedges. Squeeze the other 1/2 grapefruit and mix the juice with 30 g of oil and a little grated zest. Arrange the grapefruit, fennel and prawns on the plates, sprinkle with the sauce, salt, pepper and serve.

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Recipe Escalope of tuna and pink grapefruit – Italian Cuisine

Ingredients

4 tuna steaks of 150 g
3 pink grapefruits
extra virgin olive oil
salt
1 slice of bread
pistachios
Sesame seeds

Duration: 35 min

Level: Easy

Doses: 4 people

For the recipe escalope of tuna and pink grapefruit, peel 3 pink grapefruits also removing the white skin; cut them into rings.
To roast 4 tuna steaks of 150 g each in a large non-stick pan, without seasonings, for about 3 minutes per side. Finally add salt, remove from the pan and keep warm. Pour the juice of a quarter grapefruit into the cooking juices, add salt and cook until reduced by half.
Switch off heat and add 4 tablespoons of oil and the grapefruit slices. Serve the sliced tuna steaks with the grapefruit.
To complete with toasted bread crumbs together with crushed pistachios and sesame seeds. Garnish with fresh chervil.

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Recipe Vegetarian fried curry with grapefruit sauce – Italian Cuisine

Ingredients

150 g pumpkin
150 g Jerusalem artichoke
150 g white wine
100 g rice flour
100 g 00 flour
50 g sugar
4 g curry powder
2 artichokes
1 shallot
1 grapefruit
lemon ice
peanut oil
salt
pepper

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe for vegetarian fried curry with grapefruit sauce, finely chop the shallot and squeeze the grapefruit, making about 170 g of juice. Add the wine, sugar, chopped shallot and generously ground pepper to the grapefruit juice and cook for 30 minutes, making a sauce.

Clean the artichokes, removing the central beard with the help of a digger, cut them into slices and dip them in water acidulated with the juice of half a lemon; peel the Jerusalem artichokes and cut them into rounds; peel the pumpkin, remove the seeds and cut the pulp into slices.

Mix the 00 flour with the rice flour, add 50 g of ice cubes, the curry, 150 g of cold water and mix, obtaining a batter that is kept cold by the ice. Dip the vegetables in the batter, then dip them little by little in boiling peanut oil, frying them for 2-3 '. Salt the vegetables and serve them with the grapefruit sauce.