Tag: honey

Recipe Mint swordfish and honey with a warm celery salad – Italian Cuisine

Ingredients

700 g sword steak
120 g green celery
120 g red onion
mint
Taggiasca olives
honey
White vinegar
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of mint swordfish and honey with a warm celery salad, peel the onion, cut it into wedges, season with a tablespoon of vinegar a teaspoon of honey and a pinch of salt. Let it rest for 20 minutes. Peel the celery, cut it into small pieces and blanch it in boiling salted water for 7-8 minutes. Drain. Sauté the onion in a hot pan, veiled with oil, for 2-3 minutes. Mix the celery and onion and complete with a tablespoon of olives and a drizzle of oil.
For the swordfish: sprinkle the slice with a little oil and a spoonful of honey; massage it with your hands to distribute the seasoning over the entire surface, including the edges. Add a few mint leaves and let the fish season for 20 minutes. Then cook it in a pan with 2 tablespoons of oil for about 4 minutes, turning it on all sides, even on the edges, so that it roasts evenly on the outside, leaving the pinkish heart. Cut the slice into slices and serve with the warm salad. Complete with a drizzle of honey and mint leaves.

Finocchiona, the Tuscan salami that gives birth to honey and flowers – Italian Cuisine

Between local salamis – that in recent years have become less salty and fat, especially when it comes to PDO and PGI – some represent the excellence of a specific region. It is the case of the finocchiona, guaranteed IGP, where theGeographical Indication that is Protected is that of Tuscany.

Unlike bresaola, for example, which is produced in various areas of Northern Italy but only that of the Valtellina is Igp, thea finocchiona is Igp in the round: it is produced only in the land of Dante, where it stands out among the salamis for his unparalleled taste since the times of the Middle Ages. THE Igp products they are by nature intimately linked to the territory they come from, and the finocchiona is so virtuous. In fact the 42 companies that are currently part of the Finocchiona IGP protection consortium, born in 2015 following the European recognition of the IGP brand for this sausage, they work in synergy with other local realities, with the benefit of the earth and the economy.

We are talking in particular of the connection between the sausage, i flowers and honey, but not in terms of culinary combinations (the cured meats however they combine masterfully with fruit, did you know?). So: let's start with the basics. The name of this salami derives from the particular taste given by the use of wild fennel that nature provided in abundance in the Tuscan fields and hills. Today this herb is no longer so widespread in nature and therefore is cultivated. The success of this product, in Italy and abroad, is given in recent years above all by his biological version. "The search for the ingredients in line with this market demand prompted companies to find ingredients of this type: in my case, for the organic fennel, the collaboration with a local organic farm was born, which has a cultivation of about 25 hectares of this plant "- says the President of the Alessandro Iacomoni Consortium.

178102 "An agri-food product with Protected Geographical Indication has a close link with the territory and its ecosystem, and farmers must find a balance with the environment thinking of organic as the way to preserve nature and with it health. THE chemical products already used in cultivation many of these balances broken, among which a very important element of this system which is the bee, fundamental for the pollination and maintenance of biodiversity ", he adds Giuseppe Genca, the organic fennel grower "So when a local beekeeper asked me to host this year about forty beehives in the fennel field, it was more than welcome. This insertion will not only give the possibility to have a better pollination of the fennel plants, but will also allow to keep the territory under control. In fact bees are important sentinels for the state of health of nature. Moreover, thanks to the hives installed, we could produce fennel honey, which is a specialty in the beekeeping sector. "

ISHere is how honey also comes from Finocchiona, the only real natural sweetener that defends us from pesticides and thanks to finocchiona the bees are protected, which last spring in Tuscany they risked dying of hunger: "The number of bees this year has been drastically reduced due to bad weather, worsening an already worrying situation, not only in our region but all over Italy, due to pollution and pesticide use. The crisis does not only fall on beekeepers but is fundamental in the balance of agriculture – he has declared the President of Arpat (Reg. Association of the Tuscan Bee Producers), Duccio Pradella – The insertion of the hives in the fennel fields, which blooms in summer, provides the bees with one more source of sustenance. We can say that thanks to Finocchiona Igp we will have the production of a "new" monoflora honey, a production that will not be immediate but certainly a welcome novelty ". (Here are 5 other ways we can help the bees survive).

The result is that savoring this sausage the cuthe recipe has remained almost unchanged in centuries, is no longer an act of pure gluttony, but also friendship towards the environment and therefore of ourselves. But what is this recipe, then? First of all, the finocchiona is produced with The best selections of pork of Italian genealogy. In addition to meat, the production disciplinary provides seeds and / or fennel flowers, garlic, salt and pepper. The traditional recipe may provide dough also the Red wine.

The amounts of each ingredient can to vary within a well-defined range, allowing producers a touch of craftsmanship and imagination in customizing their own recipe and the final result according to their tradition which, in most cases, goes back to that handed down from their ancestors.

'La Finocchiona Igp, if you like Tuscany with character ", is the motto of the Consortium. And in the taste of those lands it certainly also stands out for protecting one's own nature.

Carola Traverso Saibante
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

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Eggplant fried with honey: the Andalusian recipe – Italian Cuisine

From Cordova to Malaga, in Andalusia they do so! Here's how to prepare the traditional berenjenas con miel, aubergines with Spanish "honey"

Eggplant fried with honey, nothing strange. In Andalusia they are called berenjenas with miel and they are eaten just like this: lightly floured, fried and sprinkled precisely with miel. More precisely, it is about miel de caña: even if its name derives from the Latin mel (which means honey), it is not really the classic honey of bees, but one molasses which is obtained from the processing of cane sugar.

It is certainly not the first time that the aubergine is successfully combined with sweet flavors (how can we forget the eggplant parmigiana with chocolate typical of Campania?). But this dish is not just an alternative idea for a dessert, since in Spain it is served in the premises of tapas or how side dish.

Berenjenas con miel: the recipe of fried aubergines with honey

This dish lends itself very well to a appetizer special or one theme evening: preparing them at home is easy!

First of all, if you don't find the miel de caña, you can use other types of honey, maybe dark ones like the chestnut honey or the honeydew honey, with a slightly more bitter taste.
Eggplants must be cut into strips, but you can also cut them into thin rounds for a crisper result. Consider about one medium eggplant for every two people.

Ingredients for 4 people

2 Eggplants
Miel de caña or honey
Fry oil
Flour
Salt to taste

Method

First wash the aubergines, dry them well and cut them into strips without removing the peel.

If you have more time, you can cover them with salt and let them rest for about half an hour in a colander with a plate on top. In this way they will lose some of their water and become more crunchy. Furthermore, their typically bitter taste will be muted.

Rinse the aubergines and pass them in a little flour. Heat the oil and fry the aubergines, a few at a time, turning them on all sides.

Dry them well with absorbent paper to remove excess oil. Serve the berenjenas very hot, sprinkling them with honey.