Tag: persimmon

Persimmon tart – Recipe persimmon tart – Italian Cuisine

First prepare the pastry: place the sugar and flour in a fountain, then add the eggs, chopped butter, bicarbonate and lemon peel.
Start working with your fingertips, then pass the crumbled mixture onto the lightly floured work surface and work quickly until a smooth paste is obtained.
Cover the dough with plastic wrap, place it in the fridge and let it rest for at least 1 hour.

In the meantime start preparing the filling: clean the persimmons removing the stem and the inner seeds, then cut them into small pieces and cook them in a saucepan together with sugar and lemon juice.

When they have softened (it will take at least 20 minutes), add them to the toasted hazelnuts and whisk together.
Finally add the jam to the mixture (I used the apricot one) and stir.

After the resting time of the pastry, take it back and spread it on the floured work surface. Cut it out of a circle and use it to coat the slightly buttered mold.
Cut off the excess along the edges and prick the bottom with a fork.

Stuffed with the persimmon-based mixture, then cut into strips from the shortcrust pastry and decorate the tart.
Cook in a convection oven preheated to 180 ° C for about 40 minutes.

The persimmon tart is ready, all you have to do is let it at least cool before serving.

Cod in persimmon sauce, and autumn becomes supportive – Italian Cuisine

It is not the first year that La Terrazza restaurant in Via Palestro, in Milan, joins the initiative Restaurants against hunger, thanks to which 2 euros for each 'solidarity dish' ordered go to support the projects against hunger for combat child malnutrition in the world.

The manager is always him, sous-chef Stefano Piccinini, who has had carte blanche in the recipe to propose: white paper that is filled with his creativity and so was born a dish designed specifically for restaurants against hunger, the Brandade of cod, persimmon sauce, caramelized onion and polenta chips.

The menu La Terrazza di Via Palestro – restaurant that shows the biggest covered terrace in the heart of Milan – is always there strongly seasonal and the 2018 launch of the solidarity campaign (which will last until December 31st) coincided with the season menu change. Between a "Bresaola di kobe" and a "Splintered scallops with pomegranate sauce and organic toasted seeds", in the first few days when the Brandade appeared in the list of appetizers, has already met the patrons of the patrons: a dish made to arouse curiosity, which customers choose for the particularity of the proposal and then are happy to know that what they pay to taste it will go to charity, at least in part.

After the linguine with coffee & sea urchin by Cristina Bowerman, here is the recipe of Stefano Piccinini, which combines other two strong elements and each other normally outsiders such as the delicious autumn persimmon and cod (for those who still have doubts about the difference with the stockfish, the answer is here).

Brandade of cod, persimmon sauce, caramelized onion and polenta chips

Ingredients:

800 g desalted cod

300 cl milk

2 persimmons

1 red Tropea onion

1 shallot

200 g polenta

30 ml apple vinegar

100 ml of water

60 g granulated sugar

Salt, pepper QB

Method

In a saucepan add a little oil and the previously chopped shallot, brown, add the cod cut into small pieces and deprived of the skin and milk. Bring everything to a boil and turn off the heat.

Meanwhile, take the persimmons, peel them and put the pulp in a sieve in order to obtain a smooth and homogeneous sauce. For the sweet and sour onion take a saucepan add the sugar, water and vinegar brought to a boil add the peeled and peeled onion, leave to soak for about 8 min.

At this point the cod will be cooked, drain it from the milk and blend adding a little 'cooking milk and a drizzle of oil until you get a homogeneous mixture very similar to a mashed. Salt and pepper.

For the chips, cook the polenta in the traditional way, once cooked roll it out between two sheets of baking paper, obtaining a thickness of about three millimeters, coppatela of the shape you prefer and let it dry out. Once the chips are dried, bring the oil to a very high temperature (around 200C °) and fry very quickly, drain and put them to dry on a sheet of absorbent paper.

Composition of the dish

Cover the bottom of the plate with the persimmon sauce overlaid on our brandade and garnish everything with the julienne-cut onion and the polenta chips.

Carra Traverso Saibante
October 2018

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Persimmon: how to choose them and how to taste them – Italian Cuisine

The autumn table has the warm shades of orange and forest green, just the colors of the khaki, certainly among the symbolic fruits of the season and that we find easily in this period at the market. Be careful to call them correctly: in the common parlance they often say "caco" but the correct name, both in the singular and in the plural, is khaki because it is the Italianization of the Japanese name "Kaki no ki", with which the Diospyros kaki, or the persimmon tree. It is a fruit tree native to the Far East, arrived in Europe in the eighteenth century, initially as an ornamental plant and only later cultivated for its fruits, which are rich in sugars, minerals, vitamins (A, B and C) and important amino acids.

Where it is grown
In Italy, persimmon is cultivated mainly in Agro Nocerino (in Campania), in Emilia Romagna, in Veneto and in Sicily. It is harvested in the fall, from the end of October to December and is strictly seasonal because, once ripe, it must be consumed immediately as it deteriorates quickly. Technically it is one berry, has the size of an apple, with peel and flesh of color between yellow and orange very bright, which can be more creamy or compact depending on the different types.

Soft pulp and compact pulp
The most widespread varieties in our country are the Lotus of Romagna, which has a soft and almost gelatinous pulp, and the Vanilla of Campania, from the pulp more firm than that of Lotus and of a more brownish color. Then there is the type of apple persimmon, among which they are particularly appreciated Fuyu, Suruga, O'Gosho and Jiro. Apple persimmons have a thinner skin, lighter color and a very compact and almost crisp pulp, characteristics that make them, as the name suggests, similar to apples. THE apple persimmon they are having a growing success because, thanks to their particular consistency and to a lower sugar content than the soft version; they can also be used in savory preparations. At the supermarket, the different varieties are found at an average price between 2.50 and 3 euros per kilogram.

The right maturation
After harvesting (and even after purchase, if they are not completely ripe), the persimmons must undergo the phase of "Astringency", that is, aging in the box. It is a necessary step because the not perfectly ripe persimmon is rich in tannins that give it a taste between bitter and sour and make it attractive, that is unpleasantly astringent on the palate.
To accelerate the ripening phase, the fruits are placed in wooden boxes or in wicker baskets alternating with apples; the ethylene released by the latter is absorbed by the persimmons, making sure that the tannins are transformed into sugars and, therefore, the pulp becomes softer and pleasantly sweet. Unlike the case of apple persimmons, very poor in tannins, which are consumable even when freshly picked.

How to choose them
At the time of purchase, if you choose khaki already fully ripe, you must check that the fruits are soft to the touch, but completely devoid of dents, and do not have dark spots. This is a very important test because the persimmon tends to deteriorate easily. If, on the other hand, they are lightly unripe, they should be left to mature in a dark and dry place resting on the side with the petiole. In any case, once ready, they must be consumed immediately, or placed in the lower part of the refrigerator, where they are stored for a maximum of three days.

Use in the kitchen
When they are at the right level of ripeness, persimmons are already one dessert perfect to taste simply taking the pulp with a teaspoon directly from the fruit. The particular softness of the persimmons makes them perfect for preparing puddings or sauces to accompany ice cream or desserts like the chestnut mousse with persimmon sauce or the bavarese with persimmon coulis. Less usual but equally delicious cakes is tarts to persimmons. Another classic use of the softer and more gelatinous varieties is the preparation of jams, which require shorter cooking times than those of other fruit. Persimmon persimmon? Why not, try them in the carpaccio of persimmon with spicy gorgonzola, rocket and hazelnuts or in the fontina croquettes with brioche bread and persimmon jam, an explosion of flavor! Apple persimmons are ideal to use to enrich salads; in pastry, however, their consistency makes them ideal for decorations.

Alessandro Gnocchi
October 2016
updated in October 2018 by Claudia Minnella

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