Tag: Mint

Aspic recipe with peaches and mint – Italian Cuisine

Ingredients

400 g watermelon pulp
150 g sugar
15 g edible gelatin in sheets
2 pcs peaches
lemon
mint

Duration: 4 h

Level: Medium

Doses: 8 people

For the peach and mint aspic recipe, soak the gelatin in cold water for 10-15 minutes.
Heat 300 g of water with sugar, 2 zest and a few drops of lemon. Turn off the boil, obtaining a syrup. Remove the lemon zest and dissolve the squeezed gelatine in it. Let it cool down to room temperature.
Meanwhile, prepare the fruit: cut the watermelon into small pieces, removing the seeds. Peel the peaches and cut them into small pieces too. Pour a few spoonfuls of gelatin into a ring mold (ø 20 cm) and put it in the freezer for 10 minutes, so that it hardens.
Then arrange a layer of fruit, alternating pieces of watermelon and peach and mint leaves, then cover them with more gelatin and put back to consolidate in the freezer for 10 minutes. Complete the aspic with the remaining fruit and mint and fill the mold with the gelatin. Put it in the refrigerator for at least 3 hours. Immerse the mold in warm water, then turn it upside down to turn out the aspic.

Half sleeves, tomato and mint recipe – Italian Cuisine

Ingredients

1 Kg of datterini tomatoes
100 g sunflower oil
80 g mint leaves
400 g short sleeves
40 g extra virgin olive oil
salt

Duration: 25 min

Level: Easy

Doses: 4 people

For the sauce wash and clean 1 kg of datterini tomatoes. Blend and sift.
For the mint oil in a saucepan heat 100 g of sunflower oil to 70 ° C; turn off and add 80 g of mint leaves. Leave to infuse for 30 minutes, then filter.
For pasta in a casserole toast 400 g of mezze manicures with 40 g of extra virgin olive oil and a pinch of salt. Cook by wetting the pasta with the tomato sauce, adding it little by little, as for a risotto; when the pasta is cooked al dente, remove from the heat and stir in 40 g of mint oil.
For finishing place a few mint leaves on a plate lined with cling film, grease with oil, cover with other cling film, pierce it and cook in the microwave for 2-3 minutes. Arrange the pasta on plates and garnish with these crunchy mint leaves.

Has the mint grown that much? Make us a pesto! – Italian Cuisine

Mint is a hardy plant that grows fast. If you grow it at home and don't know how to use all the leaves, here's an idea for an unusual pesto

A sauce with a balsamic scent unmistakable, perfect to accompany grilled meat, fish (like a cut of tuna) is vegetables and give the dishes a fresh flavor and decided.

The mint pesto it is prepared in a few minutes and is therefore an ideal recipe for those with little time or, especially in summer, does not want to spend too much time in the kitchen. And then it's a way to use the mint that maybe you have on the balcony or in the garden and that really grows in abundance this season (you can also make one syrup or use it in this flan with zucchini).

How to make mint pesto: the recipe

Ingredients

To prepare the mint pesto you will simply need: 15 g of mint leaves, 50 g of grated parmesan or pecorino, extra virgin olive oil, 40 g of pine nuts, salt and black pepper.

Method

The preparation of the mint pesto, as mentioned, it is simple and very fast. It begins by carefully washing the leaves of mint. Once washed, the leaves go dry well with the help of a few sheets of absorbent paper.

In the vessel of the mixer (or in the mortar for those who love to do everything by hand) it is therefore necessary to put the dry mint leaves and i Pine nuts, operating the instrument for about a minute, depending on the power you have set. Only at this point yes they add extra virgin olive oil, the grated cheese, salt and pepper, mix all the mixture with a spoon and restart the mixer for at least another minute and in any case until the mint pesto it will not be compact and sufficiently dense.

Before using it, you need to to rest the pesto a few minutes.

A variation of the classic mint pesto is the one that adds the nuts. The preparation is almost identical to the recipe with the simple mint, you just have to remember to add 50 g of shelled walnuts in the mixer together with the pine nuts. Compared to classic recipe, the one with walnuts will have a stronger flavor.

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