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the fresh and original idea for a summer dessert – Italian Cuisine


You may know about watermelon frost, but have you ever tried cinnamon frost? The recipe comes from Sicily and if you love this spice you won't be able to do without it

If there is a field in which the Sicilian recipes they reach peaks that are difficult to match is undoubtedly that of desserts, starting with the best known cannoli, cassata is brioche with almond granita and ending with a myriad of less famous but no less greedy recipes such as, for example, the pignolata, the sfincia of San Giuseppe and the buccellato.

And since we are in summer we cannot fail to mention the watermelon frost, perfect for hot summer days, to find some refreshment and lots of taste. But you know that in the Sicilian tradition there is also the Frost Cinnamon? A Sicilian spoon dessert that evokes spicy flavors, fresh, rogues and bearers of dreams as only summer can be. Here's how to prepare it.

Photo by Toto (Flickr).

How to make cinnamon frost: the recipe

Ingredients

To prepare the cinnamon frost you will need: 200 g of granulated sugar, 100 g of corn starch, 50 g of cinnamon sticks, 1 l of natural mineral water, unsalted roasted pistachios, almonds.

Method

The first thing to do is to soak the cinnamon sticks in natural mineral water in a container and close it with cling film. The minimum infusion time is 24 hours, the recommended one is double.

After the infusion time, you need to bring the water to a boil with the cinnamon, then turn off the heat and let it cool until it reaches room temperature. It is therefore necessary to filter the liquid – which will have taken on a very amber color -, remove the cinnamon sticks and add the water that has evaporated in the process until you still have 1 liter in the container.

In a saucepan over very low heat, you must then mix the sugar and corn starch, gradually adding the cinnamon-flavored water until a homogeneous and lump-free mixture is obtained. Cooking will end only when the cream is not thick enough. At this point it is necessary to put it in small cups (those for muffins are fine too) and the cake should be left to cool. The cinnamon frost should be put in the fridge, covered with film, for at least 12 hours.

Before serving, the dessert can be decorated with pistachios and almonds to taste.

Watermelon: a chic idea to put it on the table! – Italian Cuisine

Watermelon: a chic idea to put it on the table!


It is not summer without the watermelon!
There are many ways to serve it, but today we offer you this which in our opinion is the most elegant. We prepare the carpaccio.

Watermelon: not only good

Watermelon is the fruit of the summer par excellence because it is rich in water and mineral salts and helps maintain good hydration of the body.
Its red color is due to the presence of lycopene, the same antioxidant of which tomatoes are also rich and which fights free radicals by preventing cellular aging.
Eat a lot of watermelon during the summer also to strengthen the immune system and face the cold season that will come with more charge. Watermelon also has anti-inflammatory properties, cleanses the body, improves the appearance of the skin and hair and strengthens the capillary circulation and bones.

* You may be interested in: 5 SALADS WITH WATERMELON

How to make a carpaccio with watermelon

The secret of carpaccio it is the very thin cut of the slices, that's why you have to use a knife with a smooth and very sharp blade. Someone removes the peel, while others, if cut very thinly, like it. The important thing in this case is to wash it carefully and with a brush to remove all earthy residues.
Once the slices are made you must eliminate all the seeds using tweezers. The whim is now ready to be seasoned and served.
Remember to always use thevery cold watermelon, stored in the refrigerator because otherwise the slices will break easily and it will be difficult to cut them evenly.

Sweet and salty

Do you know that watermelon can be served with both sweet and savory condiments as an appetizer or side dish?
Let's start immediately from the savory proposals.

Carpaccio of watermelon with feta cheese

Feta is a fresh cheese with a very salty taste that goes perfectly with the sweetness of watermelon. Once the slices of the carpaccio are arranged in a serving dish, season them with extra virgin olive oil and a pinch of pepper and then crumble over the feta. Complete everything with mint leaves and pitted black olives.

Watermelon carpaccio with ham

Also in this case, we combine a savory ingredient with sweet watermelon: ham.
Prepare the carpaccio and then season it with oil, salt and pepper and with slices of raw ham cooked in the oven for a few minutes until they become crisp and even tastier.

Carpaccio of watermelon and sea bream

The watermelon-fish pairing is also extraordinary. Try for example the watermelon carpaccio and the sea bream carpaccio together, simply seasoned with oil, lemon juice, salt and pepper.
Also excellent with tuna and swordfish carpaccio, if you love the strongest flavors.

Let's now pass to the sweet version of the watermelon carpaccio, to be served as a dessert after a meal. Here are some easy but impressive ideas for you.

Colored carpaccio

To impress your guests, bring to the table a colorful plate with a base of watermelon carpaccio and a decoration of mixed berries and edible flowers. Season everything with a syrup of water and sugar and coconut flakes.

Greedy carpaccio

After removing all the seeds from the watermelon, arrange the carpaccio on the tray and decorate it with chocolate chips, as if they were seeds.
Serve everything with a scoop of vanilla ice cream.

Drunken carpaccio

Have you ever tried drunken watermelon?
Generally it is prepared with the whole fruit using it as a container, but this time we transform it into carpaccio. Just let the slices macerate in a syrup based on sugar water and brandy (or rum) and then drain them well and serve them cold. Decorated with chopped pistachios and a sprinkling of cinnamon.

Yellow tomato gazpacho and couscous, an idea for the appetizer – Italian Cuisine


A sweeter version of the usual gazpacho that will make you appreciate yellow datterini and bring a new color to the table

Do you fancy something fresh and at the same time tantalizing that won't force you into the kitchen for hours? The recipe of the yellow tomato gazpacho and couscous it's what you need, because it is a light dish, but it gives great satisfaction! It can be prepared in advance and seasoned at the last moment for a quick lunch or a fresh appetizer: the result will be guaranteed and everything will seem freshly made.

Yellow is the color of sweetness

The color in tomatoes, but also in peppers, it does not only characterize its aesthetics but also its taste. As for the peppers, between the spiciest green and the more decisive red, the yellow variety is the one with a more juicy and delicate pulp, almost sweet. The same goes for tomatoes. In particular, the yellow cherry tomato it is acid free and this gives it an extremely sweet and delicate taste. This tomato so special, which cannot stand temperatures below 5 degrees and which needs a lot of sun to grow full of taste, is only grown in the southern regions where summer lasts well beyond the canonical 3 months.

gazpacho-of-tomato-yellow

How to recognize a ready avocado

In this recipe it also plays a fundamental role avocado. But do you know you will choose one ready to use? There are many types on the market, the easiest to find is the Hass quality, which has a slightly lumpy and irregular skin. In this case, a ripe avocado will have a dark brown skin. Another method of understanding the right ripening of this fruit it is putting it in the palm of one hand and exerting slight pressure: if the fingers will sink into the fruit then forget it, it is already too mature. If, on the other hand, the fruit appears to be slightly soft, then it is ready to be eaten. Another way to understand if avocado is ripe is to understand color is the skin under the stalk: if once removed you will see green skin then your avocado is ready. If it should be black, leave it alone, it is still unripe.

The recipe for yellow tomato and couscous gazpacho

Ingredients

600 g yellow cherry tomatoes, 80 g yellow pepper, 2 tablespoons of vinegar, 1/2 avocado, 1/2 cucumber, 100 g couscous, 20 g grated pecorino cheese, 4 ice cubes, 100 g bread, extra virgin olive oil, a few leaves of fresh basil, salt, pepper.

Method

Cut the bread into small pieces and wet it with vinegar and 100 ml of water. Pour the couscous into a glass and measure another equal with the water inside. Put the couscous on a plate and season it with a drizzle of oil, in the meantime bring the water from the other glass to a boil with a little salt and then pour it boiling over the couscous, cover and let it swell. Then shell it with a fork, season it again with a drizzle of oil and pecorino cheese and stir. Pour the couscous on a baking tray covered with parchment paper and toast it for 5 minutes in the preheated oven at 200 °. Take the tomatoes, clean them and cut them into wedges and put them in the blender together with the clean and sliced ​​pepper. Add the soaked bread with its liquid, ice, salt, pepper and 3 tablespoons of extra virgin olive oil. Blend everything coarsely. Spread the gazpacho into 4 bowls, add the avocado cut into squares and the cucumber slices. Finish with the crispy couscous, the basil leaves and serve immediately.

In the tutorial some tips for a perfect dish

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