Tag: lemon

Not just lemon, all the ideas for summer sorbets – Italian Cuisine

Not just lemon, all the ideas for summer sorbets


During or at the end of a meal, when you want a light and fresh dessert, nothing is better than a sorbet, made with fruit or aromatic plants

It is not an ice cream, it is not a granita and not only the lemon one that usually precedes a sumptuous fish fry.
The sorbet is a delicious sweet of Arab origin which is generally used at the end of a large meal or between courses to "clean" the mouth.
It is refreshing, light and can be prepared with many types of fruit and even with aromatic herbs.
The most famous of the sorbets is undoubtedly the lemon one. There are those who correct it with a liqueur, who enriches it with egg white whipped, cream or ice cream and those who love it in purity, that is simply lemon juice and frozen sugar and smoothies.

DIY sorbets

The sorbet can be prepared at home with just a few ingredients and following a very easy procedure. As for the equipment, you can't do without a saucepan, a juicer, a very powerful blender and a container for frozen foods with hermetic closure.
To begin with, we offer the recipe for the classic lemon sorbet. You can also vary it using other citrus fruits like orange and grapefruit.

The recipe for lemon sorbet (without ice cream maker)

You need 500 ml of water, 180 ml of lemon juice and 200 grams of sugar. Prepare a syrup by melting the sugar in water over very low heat. Only when the mixture has cooled, add the lemon juice and the grated rind. Pour the mixture into the ice containers and let it set in the freezer for 12 hours. Remove the water, sugar and lemon cubes from the form and blend them at maximum speed. Alternatively, if you have time and patience, you can put the syrup in the freezer with the juice and mix the mixture every 30 minutes for about 5-6 hours until it has become creamy.

Unusual ingredients

If you like the idea of ​​serving a sorbet after dinner, here are some suggestions to prepare it with summer ingredients, even a little unusual.
The secret is always to use the same amount of fruit or vegetable juice and sugar and prepare a syrup.
To obtain the juice, blend the ingredients and filter everything to take only the liquid part.
What is the one you like best? Browse the tutorial!

Lemon chicken legs and capers – Italian Cuisine

Lemon chicken legs and capers


Lemon and caper chicken legs are a tasty and perfect second course to bring to the table for a light yet tasty dinner

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Preparation of lemon chicken legs and capers

1) Flames i chicken drumsticks to remove any feather residues, then wash and dry them. Heat a little oil in a pan with the butter and brown the spindles, so that they are well golden on all sides.

2) Transfer them to one baking dish, spray them with it sherry and the juice of half a lemon, also add a few sprigs of thyme and the half a lemon left cut into slices. Salt rule e cook in oven to 180 ° for 30 minutes about.

3) Turn the spindles from time to time and wet them with the cooking juices, stretching if necessary with a little hot water.

4) When there are 10 minutes to the end of cooking, season them adding the desalted capers, a handful of chopped parsley and a handful of pepper. Then it turns out, wait an instant that the flavors settle, and serve them immediately lemon chicken legs and capers.


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Risotto (in pressure cooker) with Parmesan, stracciatella, lemon and mint – Italian Cuisine

Risotto (in pressure cooker) with Parmesan, stracciatella, lemon and mint


It is prepared in 6 minutes, to save time and energy, without sacrificing taste and health. The kitchen becomes smart thanks to the recipes of La Cucina Italiana for Edison

How to eat so it is always more ethical and healthy? …. we at La Cucina Italiana have been inspired by tradition for 90 years, experimenting with new cooking techniques, choosing sustainable ingredients and reducing waste – of time, raw materials, energy. We work respecting the environment, food and health and with this recipe we do it alongside Edison, that energy has been creating for over 135 years, and aims to explain how to consume it less and better, as in this recipe. The risotto in a pressure cooker is perfect for midweek dinners, when you're in a hurry but don't want to forgo this taste, healthy food and the pleasure of eating. The solution is to use a very practical pressure cooker, and in just 6 minutes you are all at the table! With a small gesture you can really change the world, every day.

Ingredients for 4 people
1 l of vegetable broth (carrot, celery, onion)
350 g of Carnaroli rice
1 shallot
½ glass of very cold white wine
2 tablespoons of grated Parmesan cheese
1 lime
250 gr stracciatella
extra virgin olive oil
fresh mint leaves

For decoration (optional)
2 lemons
500 ml of water
500 ml of granulated sugar
20 mint leaves

Method
Prepare a sauce with the finely chopped shallot and a drizzle of oil. Let it brown and add the broth so that it becomes golden without burning. Put it aside.
Take the pressure cooker and toast the rice dry, without fat, without letting it burn.
Wet with very cold wine so that the grain opens. When the wine has evaporated, add the broth. Add the sauté, a drop of oil then close the pressure cooker.
When it starts whistling it will come to a temperature: let it cook for 6 minutes.
After 6 minutes, open the valve, let it breathe, then open the pot and stir in the rice with the Parmesan and a drop of oil.

For the lemon zest
Peel with a lemon peeler, taking only the yellow part (the white is bitter). Blanch them in boiling water: dip them quickly and remove them as soon as the water starts boiling again, repeat twice. Cut the peel into very thin strips and dip it in a syrup of half water and half sugar for half a day.

For the mint
Dry the mint leaves in the oven for an hour at 60 ° C, then pass them through a sieve until you get a very fine powder, like flour.

To finish the dish
Put a ladle of risotto in each dish, place it in the center of the fresh stracciatella, fresh mint leaves and grated lime zest. If you have prepared them, also use 5/6 strands of lemon zest in syrup and sprinkle with mint powder. Serve immediately.

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