Tag: grapes

Recipe Carpaccio of grapes, jelly, gorgonzola and culatello – Italian Cuisine

  • 250 g sweet Gorgonzola Dop
  • 250 g Culatello di Zibello Dop
  • 150 g black currant juice (cassis)
  • 4 g edible gelatin in sheets
  • 1 bunch of black grapes
  • 1 bunch of white grapes
  • 1 loaf of homemade bread
  • extra virgin olive oil
  • mallow flowers

For the recipe carpaccio of grapes, jelly, gorgonzola and culatello, soak the jelly in cold water.
Cut the grapes into very thin slices and remove all the pips.
Distribute them, alternating them, so as to "line" the dishes.
Reheat until the blackcurrant juice boils, then turn off and dilute the squeezed jelly.
Leave her cool, transfer it to a "baby bottle" (flexible container with spout) and distribute it still liquid in all the spaces between one slice of grapes and another, creating a continuous base in the dishes.
Put the dishes in the fridge for 15 minutes, so that the gelatin solidifies.
Slice the loaf obtaining a dozen very thin slices. Grease them with a drizzle of oil and bake them at 200 ° C for 5 minutes, until they are colored, dry and curled.
Complete the plate with slices of bread, gorgonzola flakes, slices of culatello and mallow flowers.

Recipe: Davide Brovelli, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Pasta with almonds and grapes: an unusual recipe – Italian Cuisine

Pasta with almonds and grapes: an unusual recipe

Pasta with almonds and grapes, preparation

That grapes can enter, and with great results, even in savory dishes was an obvious thing for our ancestors and it is now cleared for us too. With one exception: have you ever seen grapes in pasta? Try it and you will be really surprised.

1) Chop finely 125 g of tender kale leaves (kale) e mix them with 70 g of salted toasted almonds (those for aperitifs, so to speak) also chopped. Wash 100 g of pink grapes, preferably seedless, shell it And divide half the grains, except the smallest ones.

2) Put in a large pan 4 tablespoons of oil, 1 tablespoon of balsamic vinegar glaze, the grapes and the mix of kale and almonds. Boil 250 g of pappardelle and drain them al dente keeping 90 ml of cooking water.

3) Transfer the pasta in the pan, unite the cooking water, salty, peppery And jump all for 1-2 minutes. Serve decorating with red basil sprouts and a drizzle of raw oil.


Posted on 30/09/2021


Salty spiral cake with grapes – Italian Cuisine

»Salty spiral cake with grapes

Prepare the mascarpone cream: put mascarpone, gorgonzola, parmesan and a little salt and pepper in a bowl and mix (you can add 1 tablespoon of milk if it seems too firm).

Cut the rectangular sheet into strips of 3-4 cm: take 1 strip at a time, stuff half of it (lengthwise) with the cream, cover the cream with grapes, then close the other half of the sheet over the filling, which should only protrude a little.
Continue like this with all the strips (consider that about 1/3 of the cream you will need for the bottom of the quiche).

Use the round pastry to line the mold covered with parchment paper, distribute the remaining cream on the bottom, then start placing the strips of stuffed pastry on top, creating a spiral design.

Once all the strips are in place, brush with a little milk and cook for about 20 minutes or until golden brown in a preheated convection oven at 220 ° C.

The spiral savory pie with grapes is ready, let it at least cool before serving.

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