Tag: peel

Recipe Orange peel marmalade – Italian Cuisine

Ingredients

120 g maple syrup
3 oranges
1 leftover vanilla bean (shell only)
salt

Duration: 1 h 30 min

Level: Easy

Doses: 8 people

To prepare the orange peel marmalade, cut the oranges in half and squeeze them. Drink 2⁄3 of the juice and save the rest.
Cut into strips the peel of the oranges and place them in a heavy cast iron saucepan with the maple syrup and the dried vanilla shell cut into small pieces. Also add the orange pulp left in the juicer filter.
Cook for 2-3 minutes, then add the remaining orange juice.
Bring to a boil, lower the heat and cover: cook for about 1 hour. Towards the end, add a pinch of salt.
Blend the jam with an immersion blender to make it creamier and serve to taste with an almond cake.

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How to preserve citrus fruits, from peel to juice – Italian Cuisine

In order not to throw away that half a lemon that is left in the fridge, freeze it or dry it. Here's how to avoid waste and always have citrus fruits available

How many times has it happened that we only needed a slice of lemon or a little grated zest and then the rest of the lemon remained in the fridge for days or weeks until it was time to throw it away because it wasn't fresh anymore? That waste and what a pity! The solution? To freeze! Yes, because even lemon can be stored in the freezer, did you know? And of course all the other citrus fruits too. Let's see how.

How to store citrus fruits

From zest to juice, all citrus fruits are used, in many sweet and savory preparations, and you really shouldn't throw anything away. So let's learn how to keep them. Such as?
The ways are varied, let's start with the simplest, freeze them. First it is advisable to wash and dry the citrus fruits well and then you can prepare thin slices of lemons or oranges and close them in bags for the freezer. At any time you will have your slice to add to cocktails or to one recipe, as if you had just detached your citrus from the plant. A longer but more spectacular job is to freeze clove after clove, peeled to live. In this case the initial work is more laborious, but the result will be truly spectacular!

You can also freeze alone their peel. With the help of a potato peeler, remove it, avoiding to understand the white part that leaves a bitter taste, and then close the zest in small bags and freeze it. You will need it to prepare an herbal tea or to add flavor to a broth.

Finally the juice: you can squeeze that of oranges and lemons, filter it and then fix it in the containers for ice. In this way you will have the right amount of nectar ready to be used at any time you want. For season a broth, a fish stock or simply to prepare excellent scallops lemon!

Another method of conservation is l'drying, which in this case concerns the peel of citrus fruits. In this case, wash and dry the lemon or orange peel, spread it on a sheet of baking paper and cook it for two hours at 100 °. Once it is very crunchy, put it in a blender and blend it. You can keep the powder you get for a long time in hermetically sealed jars.

In the tutorial you will find some tips for using your citrus fruits

Special. Peel citrus fruits + 25 recipes – Italian Cuisine

Peeling alive: an important technique to make citrus fruits perfect for your preparations. And then 25 recipes to try now!

These days it's better to arm yourself with a nice ship loaded with… citrus fruits! Thus defined for their "sour" flavor, they actually know how to be very sweet: oranges, tangerines, clementines and many others.
They are excellent for fighting colds, but also for lack of appetite, capillary fragility and insomnia. Perhaps it will be the very high amount of C vitamin that they enclose in their pulp? Let's see a little known technique to go directly to the heart of their properties.

What does it mean to "peel alive" a citrus fruit?

Nothing to fear, this is not a bloody practice! The expression "peel alive" usually indicates a technique used in the kitchen to extract only the pulp from citrus fruits without the skin that covers it and without damaging the segments.

How do you go about peeling alive?

First you need to have a very sharp and pointed knife and with this you have to peel the citrus, removing the colored zest and the white part below. Then, inserting the small knife between the white skin that covers each segment and the pulp, you must separate them by detaching the latter.

Final phase of peeling alive

The wedges prepared in this way will be ready and perfect to be added to salads and fruit salads, even if once applied the live peeling technique, they are also ideal to eat like this, alone, with all their fantastic and extraordinary virtues!

Many recipes with citrus fruits

Text by Giulia Ubaldi