Tag: Peaches

Lamb Sauté recipe with peaches and olives – Italian Cuisine

Ingredients

800 g of pulp lamb (leg)
2 yellow peaches
1 spring onion
Red onion
pitted Taggiasca olives in oil
lime
Orange
fresh coriander
fresh chili
laurel
rosemary
thyme
garlic
lemon
vinegar
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 4 people

To prepare lamb sauté with peaches and olives, season the meat with oil, 2 bay leaves, rosemary, thyme, garlic, lemon zest and put it to marinate in the fridge for 8 hours.
Cut diced onion and sweeten it with vinegar for 30 minutes.
Jumbled up peaches, also diced, with the green onion and the onion, rinsed; season with salt, ½ lime and ½ orange juice, coriander, chilli pepper and 1 spoonful of Taggiasca olives.
Reduce marinated flesh into cubes and sauté them briskly in a very hot pan with a veil of oil making them brown on all sides. Serve them with the peach salad.

Focaccia recipe with peaches and plums – Italian Cuisine

Ingredients FOR THE MIXTURE

270 g flour 0
65 g milk
30 g caster sugar
20 g butter
5 g fresh brewer's yeast
5 g salt
2 teaspoons of honey
lemon

Ingredients TO COMPLETE

2 nectarines
1 large yellow plum
1 large red plum
pistachio grain
caster sugar
mint
butter

Duration: 1 h 15 min

Level: Middle

Dose: 4-6 people

FOR THE MIXTURE
Jumbled up the flour with the crumbled yeast and the honey. Mix the milk with 90 g of water, pour it over the flour and knead roughly, then stir in the butter, soft. Add the sugar and finally the salt and the grated zest of 1/2 lemon. Work the mixture for 4-5 minutes, until it becomes elastic and smooth.
Pick it up in a bowl, cover it with plastic wrap or with a damp cloth and let it rise for 20 minutes at room temperature, then for 12 hours in the refrigerator.

TO COMPLETE
Grease a square baking tray (22 cm side), lined with baking paper and also buttered.
Roll out the dough with your hands, directly into the pan, covering the entire surface.
Wash the fruits, open them in half to eliminate the stones and cut them into thin slices. Stagger them like a deck of cards and distribute them on the surface of the focaccia inspired by the photo or in the way you prefer.
Let rise the focaccia covered with cling film or with a damp cloth for another 1 hour.
sprinkle finally with 2 spoons of sugar, sprinkle the surface with pistachio grains and bake it at 200 ° C for about 30 minutes.

Peaches in syrup, crunchy bread and almond sauce recipe – Italian Cuisine

Ingredients

650 g 4 not too ripe yellow peaches
340 g sugar (white or brown)
90 g skinless almonds
60 g stale bread
60 g coconut or neutral-flavored seed oil
50 g non-sweet almond milk
1 lemon
thyme

Duration: 45 min

Level: Easy

Dose: 4 people

To prepare peaches in syrup, crunchy bread and almond sauce, begin to blend 50 g of almonds with the almond milk and 40 g of brown sugar; then add the oil flush, continuing to blend until creating a mounted emulsion; in half, also pour 1 tablespoon of lemon juice and continue to incorporate the oil; adjust the acidity of the sauce with other lemon juice, if needed; finally add a little grated lemon zest.
Chop the remaining almonds and the bread, obtaining crumbs.
Pour in a small saucepan 100 g of sugar and 20 g of water; let it boil for 2 minutes; out of the fire add the bread and almonds and stir until the sugar has turned white, then bring back to the heat and stirring constantly, caramelize; then distribute the crumbs on a plate covered with parchment paper. Cut the peaches in two.
Bake the rest of the sugar with 300 g of water and a few sprigs of thyme; when the syrup is clear, add the peaches, boil them for 3 minutes, turn off the heat and let them cool in the syrup.
serve peaches with crispy bread and almond sauce decorating with a few leaves of thyme.
The alternative: you can replace the almond sauce with lightly sweetened whipped cream.