Tag: Medlar

Medlar cake – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Torta alle nespole


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Medlars: how to choose them, taste them, grow them and eat them – Italian cuisine reinvented by Gordon Ramsay


The scientific name is Mespilus germanica: and the European medlaror common medlar, a fruit tree of the Rosaceae family which produces the medlars, fruits that are eaten in this period. The many varieties of medlars differ in the color of the peel (from yellow to strong orange), in seasonality (more or less early) and in the flavor of the pulp.

How to choose medlars

To choose medlars, feel them gently: the fruits must be soft, but not yielding; imperfections or small dark spots on the peel (very thin) do not compromise its quality; finally, smell them: if they are well ripe, they will have a fresh floral scent. Unmistakable.

How to taste medlars

Delicious from Sunsweet with a slight acidic note and thirst-quenching, can be added in one fruit salad of mixed fruit or in a cup of Greek yogurt sweetened with honey. If you want to try them in a savory version, wrap a wedge of medlar with a slice of bresaola and sprinkle with a little black pepper or cut them into pieces, season them with oil, salt, pepper and a few drops of lemon juice and serve them with white fish fillets marinated.

How to grow medlars

Grow a medlar plant on the balcony or in the garden (better yet) it’s easy: plant some seeds in a pot of good soil without water stagnation, burying them at least 4 cm (each medlar contains 3 to 5). Place the pot in a sunny place and water it constantly. After about ten days the shoots will appear; let them grow to a height of 30-40 cm maximum and then separate them into larger pots or bury them in the garden. The medlar requires very little attention and will give you beautiful foliage all year round. To encourage pollination and fruit formation (not before 4-5 years) it is advisable to have two plants.

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Recipe Rocket and medlar salad with goat robiola – Italian Cuisine

Recipe Rocket and medlar salad with goat robiola


  • 300 g balsamic vinegar
  • 100 g sugar
  • 100 g robiola type goat cheese
  • 60 g rocket
  • 4 pcs loquats
  • 1 pc green apple
  • lemon
  • butter
  • blanched almonds
  • sweet paprika
  • extra virgin olive oil
  • salt
  • pepper

For the rocket salad and medlar salad with goat robiola, clean the rocket, eliminating the harder stems. Cut the apple into thin slices horizontally, roll them into a large baking dish and marinate them in half a glass of water acidulated with the juice of half a lemon, salt and pepper for 15 minutes. Melt a knob of butter in a pan and sauté over a high heat for a couple of minutes a handful of almonds, season with a pinch of salt and 1 teaspoon of paprika. Peel the medlars and divide them into 4 wedges. Heat the robiola in the oven at 160 ° C for 5 minutes. Bring the balsamic vinegar to the boil with the sugar and let it reduce for 3-4 minutes until it has a syrupy consistency. Season the rocket and the medlars with a little oil, a pinch of salt and the balsamic reduction. Serve the medlar and rocket salad with the robiola, adding toasted almonds and marinated apple slices.

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