If you like lemon curd, try this version with apricots too. A cream to be enjoyed in a cake or directly on your finger!
The beginning ofsummer is the period of apricots, a fruit with a juicy and velvety pulp, ideal for a thousand desserts, but also to garnish main courses is salads. And above all perfect for preparing curd.
Have you never heard of it? It is not one jam, and not even a chutney, it's just one cream, perfect for filling sweets, pastries, but also to spread on rusks for breakfast. This is usually done with the lemon, but we want to offer you this variant.
Greedy by the idea? Get the ingredients and get to work: it takes just over half an hour to prepare it. Below we provide you the recipe, step by step; in the gallery, some ideas for using the curd in the kitchen and the numerous variations.
How to make apricot curd
To prepare the apricot curd, you will need: 300 g of apricots (about 4-5), 130 g of sugar, 2 eggs, 30 g of butter and 1 tablespoon of corn starch.
First, remove the stone from the apricots and put them to cook in a pot just covered with water, making sure they become tender, but do not fall apart. Keep the cooking water. With the help of a mixer, blend them, adding the cooking water, until you get a puree that is not too thick. Add the sugar and strain the mixture. Meanwhile, in a separate saucepan, break the eggs and mix them with the starch, dissolving the lumps, then add the puree. Cook in a bain-marie until the cream thickens, then add the butter into chunks to whisk the puree. Let it cool and distribute in glass jars, ready to use.
The Trasimeno is a world apart, still little known, but which absolutely deserves a tour. Few notes to frame it: it is the fourth Italian lake by surface, it is very low (from 4 to 6 meters, as sailors know well), it is surrounded by hills, it is located entirely in the province of Perugia. It is a protected area due to its high naturalistic value, with a rich flora and fauna: the La Valle oasis is one of the most famous birdwatching places in our country. It has three beautiful islands (Polvese, Maggiore which is the only inhabited area and Minore) reachable by ferry and places that invite to a stop, starting from Castiglione del Lago – with the Palazzo Ducale and the imposing Rocca del Leone – up to Passignano passing through Magione, Panicale is Città delle Pieve. In a weekend there is time to see the best.
The Bean Presidium
Local cuisine? Obviously affected by Umbrian tradition in pork butchery (ham, sausage, salami, the spectacular capocollo) and moles cheeses with caciotta which is made with half sheep's milk and half cow's milk, or only with sheep's milk, taking up the production regulations of the Tuscan PDO and subsequently flavored in various ways. Typical pasta? The umbricelli: large handmade spaghetti with soft wheat flour, water and the addition of one egg every 600 g of flour. They are kneaded on the pastry board with slightly hot water, cut into many small slices; each slice is rolled and thinned with your hands and reduced to a large spaghetti. Stock up on the only Slow Food Presidium: the Trasimeno bean, a small legume with a herbaceous and delicate taste, originally from Africa that has found an ideal habitat on the banks.
Tegamaccio, the lake cacciucco
The peculiarity of the Trasimeno cuisine however, it is represented by freshwater fish, which compares with that of the Alpine lakes. There San Feliciano Fishermen's Cooperative, in addition to providing the best local restaurants, it also has the merit of organizing sport fishing trips and experiences for beginners. The queen of the lake is the Carp of the Trasimeno, in antiquity used as a form of payment of taxes, prepared in many recipes. Then there are the eel, the royal perch (rare, but very good), the pike, the latterino which is appreciated fried and eaten whole in straw paper. The specialty? The tegamaccio: Sort of cacciucco alla livornese only made on the Trasimeno, based on fresh fish which is cut into pieces and cooked in a large pan – hence the name – together with ripe tomatoes. Tip: enjoy it in combination with a Trasimeno Gamay, expression of the Colli del Trasimeno DOC, delicate in perfume and harmonious in taste. The confirmation that an elegant and young red wine goes perfectly with a fish dish. And now our selection of the best places, you will feel good.
Trattoria del Pescatore – Passignano sul Trasimeno
Carp croquettes are one of the specialties of this historic place, housed in the old Capuchin mill, right under the castle. The mixed appetizer, the pasta with fish sauce, the perch: all tasty and at fair prices.
Francesca's house – Castiglione del Lago
A very welcoming place, two rooms with travertine and shelves full of bottles. The cuisine ranges from local specialties such as homemade tortelli with meat with truffles and fish dishes such as monkfish rolls and aubergines stuffed with prawns.
Umbricello del Coccio – Magione
The restaurant, housed in a beautiful rustic with terrace, is dedicated to one of the symbols par excellence of Umbrian cuisine: the chef-patron is a celebrity in the region. In addition to the typical spaghettone with delicious ragù, grilled meats and local specialties are served.
Porta Senese – Castiglione del Lago
A well-kept modern bistrot, with an eclectic proposal, which goes against the current compared to the places specializing in lake fish. Here is the temple of meat, raw or cooked on the grill, of various fine cuts. Great attention to wine, part of own production.
I Bonci – Magione
Practically "in the lake", next to the very active fishermen's cooperative: it is obvious that in this welcoming place the cuisine is based largely on the catch of the Trasimeno: trio of appetizers, ravioli and gnocchi, pan and carp in porchetta. Local wines.
The Aquarium – Castiglione del Lago
Great tavern – not surprisingly it's Chiocciolina Slow Food – in the historic center of the village: pici with goose sauce and chitarrini with smoked tench, wild boar stew and perfect pan. All based on excellent local raw materials, supported by a well-structured cellar.
From Luciano – Passignano sul Trasimeno
One of the "out of town" most loved by Perugians – opened for 70 years – which has changed gears for some seasons, further raising the level of the dishes and improving the cellar. Sea fish and shellfish are the protagonists, starting from a nice selection of raw fish.
Whistle of the Blackbird – Passignano sul Trasimeno
The lake is not far away, but here it is the sea fish (also raw), as well as some regional meat proposals. The environment is classic, very nice, with antique ceramic tables in the outdoor space. Also noteworthy is the cellar, which can be visited.
Rosso di Sera – Magione
Romantic and suggestive tavern overlooking the lake. If it is true that the fish of the Trasimeno is the protagonist (mixed appetizer, chitarrini with perch ragù, pan), there is no lack of good sea fish dishes and even some "contaminated" recipes. Beautiful cellar.
Il Molo – Passignano sul Trasimeno
Fixed stage for gourmets in the area, favored by the position in front of the stretch of water. Never banal cuisine, with touches of class especially on lake fish: creamed pike, artichokes and egg salad; watercolor rice with perch sauce and peas; fried eel.
All crazy about Salento: also for its cuisine. And if many Italians consider it generically Apulian, in reality it has the ability to exalt the concept of poor kitchen, the result of centuries-old traditions and products, coming mainly from the countryside. The dishes contribute the Adriatic fish is a bit of meat, preferably horse. It is the realm of cultivated or wild vegetables, also for this reason the domain of taverns-restaurants-farms with cuisine on top restaurants.
The advice of Antonio Guida
Four for the record the Michelin stars: Already under the arch in Carovigno, The Ricci stove to Ceglie Messapica (which is actually on the border with the Murge, with a cuisine based only on land and vegetables), Sky in Ostuni and the celebrated Bros in Lecce, the place of the young Pellegrino brothers, with their cuisine of contamination even with the Orient. Which is provocation in a land like this, as he explains Antonio Guida, son of Salento who grew up in France, grew up in the Argentario and consecrated in Milan, at the helm of Silk, two-piece jewel inside the Mandarin Oriental. «Ours is a cuisine of ingredients, more than others. We look for simple, intense combinations that are discovered as children thanks to mothers and grandmothers in the kitchen, "he says. "We have always cooked a lot at home and continue to do it."
The unmissable dishes
In the long list of specialties to taste for the beginners of Salento, the chef recommends the frisa (a durum wheat biscuit) with tomato, lo sciuttidu which is the tasty local peperonata, cicureddhe cu the broad beans (wild chicory with fava bean puree), paparina and paparotta ("It's a recipe of my small town, Tricase", underlines Guida): the first is poppy fried in leaves, the second is the recovery par excellence based on advanced bread, legumes and turnip greens, all fried in olive oil which is the historic pride of the area. A first? Ciceri and tria: the characteristic lies in the cooking of the durum wheat semolina pasta which is partly fried and partly boiled. Then it joins the chickpeas cooked with extra virgin olive oil, garlic, onion and herbs: an ancient dish, Horace already mentioned it in his Satire (35 BC). As for the second, Guideimposes the tasting of pieces of horse meat, cooked in terracotta with garlic, celery, onion, tomato sauce and bay leaf. Ideal dish for a nice glass of red, perhaps Negroamaro: wine symbol of Salento and Puglia. Ready for the tour?
Trattoria Iolanda – Lucignano
We have been eating well here for almost 50 years, thanks to the efforts of the same family. There are all the Salento specialties, very good first courses and a proposal prepared on the grill. Always book.
Flavors of Arneo – Porto Cesareo
A place that always likes because in addition to being a well-stocked wine shop, with a simple and direct cuisine, it promotes a lot of initiatives to make the local flavors and wines known.
Masseria del Sale – Manduria
We are in the capital of Primitivo, a great wine of the area: a unique place, housed in a restored seventeenth-century farmhouse. You can taste good dishes of land and sea. In the evening it is spectacular, also for the lighting.
Heaven – Ostuni
Remarkable location, hosted by the La Sommità relay: small internal courtyard or a white barrel-ceilinged room. The cuisine starts from the excellence of the region, but Andrea Cannalire's hand turns towards a more creative line.
Balboa Pharmacy – Tricase
Already the sign puts you in a good mood: "Spirit drinks and fine wines". It is the best-known place in the town, also frequented by foreign VIPs and which offers top mixology. Ideal for an aperitif or after dinner.
Taverna del Porto – Tricase
Salento cuisine is largely linked to the land. But in this restaurant, on the seafront, you can taste excellent fish dishes: raw of the day, large fried fish, octopus, skewers ..
Already under the Arch – Carovigno
On the first floor of a Baroque palace, with a splendid view of the town, there is one of the certainties of Apulian cuisine. The cook Teresa Galeone is good at revisiting (with class and lightness) the tradition, sometimes starting from ancient dishes.
Le Macàre – Alezio
In the local dialect, the sign means bewitching witches. And in fact this small place has a certain magic, made of Salento dishes, cured and in a modern key. Do not miss the rich mixed appetizer.
I Fornelli di Teresa – Tricase
It is the restaurant inside the Adriatico hotel: it owes its name to the founder who still manages it, offering dishes made in Salento and a good pizza, made with selected flours.
Bros – Lecce
The gourmet destination of the area: Floriano Pellegrino and Isabella Potì are young but already very good: "first Salento, then citizens of the world" (their words) enhance the products of the area with a high school technique. Gourmet experience.