Tag: Peach

Carpaccio and spicy peach sauce recipe – Italian Cuisine

Ingredients

500 g Beef carpaccio
150 g Mixed salad
2 pcs Yellow peaches
Fresh ginger
Aromatic herbs (mint, dill, chives, basil, fennel)
Fresh spring onion
pepper
Extra virgin olive oil
salt

Duration: 20 min

Level: Easy

Dose: 6 people

Cut the peaches into cubes, even without peeling them, season them with a tablespoon of oil, a teaspoon of grated ginger, a tablespoon of lemon juice, a few drops of Tabasco and leave to macerate for 10 '.

Blend half with 50 g of water, 3 tablespoons of oil and salt to obtain a spicy sauce.

Arrange the carpaccio on the plates; put the salad and chopped aromatic herbs in the center.

Season with the spicy peach sauce, add the remaining peach cubes, complete with a drizzle of oil and ground pepper and garnish with fresh onion rings.

Peach Risotto – Peach Risotto Recipe – Italian Cuisine

Chop the onion and let it dry in a saucepan with half the butter, then add the rice, toast it for a few minutes and add the wine.
Finally start cooking, adding the hot broth little by little.

In the meantime, peel the peaches, remove the core and cut them into very small cubes.

When the rice is halfway through cooking (after about 10 minutes), add the peaches.
Then finish cooking, season with salt and pepper and stir in the cheese and the rest of the butter.

The risotto with peaches is ready: let it rest for a few minutes and serve it.

Recipe Soft peach cupcakes – Italian Cuisine

Ingredients

150 g caster sugar
120 g flour 00
80 g butter
50 g potato starch
4 pcs whole eggs
2 pcs egg yolks
3 pcs peaches
1 pcs baking powder baking sachet
lemon
icing sugar
flaked almonds

Duration: 1 h 10 min

Level: Easy

Dose: 6 people

For the recipe of soft peach cakes, whip the egg whites until stiff and firm. Also whip all the egg yolks separately with the granulated sugar until you get a frothy mixture. Add the sifted flour, starch and yeast to the whipped egg yolks, then the grated rind of 1 lemon. Stir in the butter at room temperature, the egg whites and 2 peaches cut into thin slices. Spread the mixture into 6 buttered and floured disposable molds (ø 6 cm, h 4 cm) and complete with peach slices and a couple of tablespoons of fillet almonds. Bake at 180 ° C for 15-20 minutes; take out of the oven, leave to cool, turn out of the mold and complete with a little icing sugar. Serve to taste with custard and peach slices.