Tag: grapefruit

Cooking school: grapefruit, how to use it in the kitchen – Italian Cuisine

Cooking school: grapefruit, how to use it in the kitchen


Compared to other fruits, alas, grapefruit suffers from an inferiority complex. Accused of having a very bitter, strong and sour taste, in which the dessert does not dominate at all, it has a much more limited use in the kitchen. Yet, the high content of vitamin C makes it an excellent ingredient, very healthy and beneficial for our body. Let's see how we can use it so that its apparent defect becomes a pleasure for the palate!

Grapefruit as an appetizer

For imaginative and "digestive" appetizers try cutting the grapefruit in half and sprinkling it with gin: a real delight to conquer your guests with a different dish than usual. Alternatively, you can also create very chic and stage cups: divide the grapefruits in half, obtain the pulp without breaking the skin and use them as a container for your aperitif. Inside you can decide to put anything, from a nice shrimp salad and cocktail sauce to a simple chicken stew.

Grapefruit as a "seasoning"

Proceed as follows: remove the peel from your grapefruit and cut it with a very thin sliced ​​blade knife. Once the slices are ready, add them to any type of salad, such as the simple one of parmesan and rocket: you will feel how wonderful this touch of exotic to the usual courses! It also goes well with second courses, better if cold, such as raw ham, bresaola or smoked swordfish.

Grapefruit in the pastry shop

In the dessert sector, grapefruit is used both in refined citrus mousses and for the production of jams, cakes and sorbets, excellent both mid-meal and at the end. In fact, unlike lemon, grapefruit does not close the stomach and therefore it also prepares well for the next course. Seeing is believing!

At the School of La Cucina Italiana you never stop learning and experimenting: why don't you also enroll in one of our courses?

Texts by Giulia Ubaldi

Quinoa and grapefruit salad – Italian Cuisine

»Quinoa and grapefruit salad


Bring the water to a boil in a saucepan, then lower the heat and lower the quinoa.
Cover with a lid and cook at low for 15-20 minutes, until the quinoa has absorbed all the water.
In the meantime, peel the grapefruits live and divide them into wedges and then in half.
Wash the song and clean the litchis: cut the end off the side of the stem, then extract the pulp from the peel and open the pulp to remove the core.

Shell the quinoa with a fork, then let it cool in a cold container.
Then also add songino, litchis and grapefruit.
Just before serving, season with salt and balsamic vinegar.

The quinoa and grapefruit salad is ready, once seasoned, serve immediately.

Detox extract of apples, spinach and grapefruit – Italian Cuisine

Detox extract of apples, spinach and grapefruit


Fibers, iron and vitamin C in an extract to purify the body. To be made spicy with a slice of fresh ginger

An easy recipe with a purifying effect with Mela Val Venosta, spinach and grapefruit.

Why add a citrus fruit (like grapefruit and a slice of lemon)?
Because only in this way VITAMIN C contained in grapefruit and lemon will help us to assimilate the very precious IRON into the spinach leaves.

Ingredients (for about a liter of extract)

250/200 g of spinach
5/6 Golden Val Venosta apples
1 pink or yellow grapefruit
Optional: some fresh ginger and a slice of lemon

Method

Wash the ingredients and remove the Golden apples and the grapefruit from the seeds. Pass everything into the extractor; if possible choose organic fruit and vegetables so that you can also use the peel (a very rich part of beneficial substances).

If you like the sweeter extract then add only half a grapefruit and maybe an extra apple. Or you can enjoy this juice with a good spoonful of honey.

Ginger will give a spicy note; just add a couple of centimeters.

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