Tag: plums

Escalopes with apricots and plums – Italian Cuisine

Beat the slices of meat with a meat mallet to soften and thin them, then flour them.

Lightly toast the pine nuts in a large non-stick pan and set aside.
In the same pan, sauté the chopped shallot with a little oil, then add the meat and deglaze with the wine.

When the wine has evaporated, remove the meat and keep it warm, then, still in the same pan, brown the apricots and plums (pitted).
Add the meat again and cook everything together for a couple of minutes.
When cooked, add the toasted pine nuts.

The escalopes with apricots and plums are ready, serve them immediately.

Recipe Yellow plums in syrup and duck breast – Italian Cuisine

Ingredients FOR PLUMS

500 g yellow plums
cinnamon stick
lemon
sugar

Ingredients FOR THE DUCK BREAST

1 duck breast (2 half breasts)
licorice powder
extra virgin olive oil
salt flakes

Duration: 50 min

Level: Easy

Doses: 4 people

FOR THE PLUMS
Eliminate the skin of the plums: if they are all equally well ripe, the operation is easy.
Prepare a syrup: boil 400 g of water with 200 g of sugar; when the sugar has dissolved, turn off and let it cool completely.
Enter the plums in a 1/2 liter glass jar, add the syrup until the fruit is completely covered, 1/4 cinnamon stick and a few drops of lemon.
Close the jar and place it in a steam oven for 8 minutes or in boiling water for 15-20 minutes.

FOR THE DUCK BREAST
Engrave the skin of the two half duck breasts with grilled cuts.
Brown them in an iron or non-stick pan with very little oil for about 10 minutes in total, starting with the skin side. As the skin becomes crisp and releases the fat, drizzle the meat with that fat, then turn the brisket. In the end they will have to be cooked rare.
Place them on a grate with the skin up and let them rest for at least ten minutes. Then put them in the oven at 200 ° C for 4-5 minutes. Remove from the oven and let them rest for another 5 minutes. Cut them into slices, season with salt flakes, a little licorice powder and serve with the prunes in syrup.

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Recipe Braised pork cheek with plums – Italian Cuisine

Ingredients

500 g Ramandolo wine
32 plums
8 pork cheeks
1 onion
1 clove of garlic
1 carrot
1 stalk of celery
00 flour
sugar
cloves
extra virgin olive oil
butter
rosemary
thyme
salt
pepper in grains

Duration: 3 h

Level: Medium

Doses: 8 people

Slice the onion into thin sticks and stew in a large saucepan with a thin layer of oil and a clove of garlic.
You do simmer the wine over low heat until the volume is reduced by half. Add it to the onion.
Flour the pork cheeks lightly and brown them in an iron or non-stick pan with a drizzle of oil or a little butter.
Transfer the cheeks browned in the casserole with onions; add 2 cloves, the peeled carrot, celery, 8 plums without the stones, a few peppercorns, a little rosemary and thyme.
Cover with as much water as it takes to submerge the cheeks and fruit. Cook covered slowly for about 2 hours, until the cheeks are soft but whole. Drain the cheeks.
Filter the sauce and let it cool; degrease it and let it reduce, if needed. Heat the cheeks in the sauce just before serving.

FOR THE CONTOUR
Distribute 24 plums without the stones, but left whole, in a pan, add a few flakes of butter, a little sugar and salt and bake them in the oven at 180 ° C for 8-10 minutes.