Tag: plums

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.

Savory tartlets with plums and goat cheese – Italian Cuisine

As an appetizer or as a highlight of a brunch: all the good reasons (and a recipe) to choose California Plums

Maybe not everyone knows that … nobody grows plums of such high quality as in California. Thanks to the climate, the long hot seasons and the cool evening temperatures, rigorous agricultural standards but above all the variety. California Plums are in fact different from all the others: they come from a French plum graft and have been specifically developed to be dried, because they ripen completely on the tree without fermenting. For two centuries they have been a true excellence, processed and packaged to protect their nutrients and without the addition of sugar – from the Sacramento and San Joaquin Valleys to our tables.

They are excellent for breakfast, as a snack but also in savory recipes with a summer flavor, such as these easy-to-make tartlets and perfect to serve both at the table and for an aperitif standing up. We at La Cucina Italiana California Plums have cooked them like this.

Ingredients for 4 tartlets
200 g goat cheese
160 g goat (goat or cow) 150 g yogurt
80 g Tuscan rigatino (bacon or bacon) 20 g pine nuts
12 California plums
1 sheet of brisée pasta with aromatic herbs
(thyme, parsley, mint) salt – pepper

Preparation
Preheat the oven to 200 ° C. Cut out 4 discs of shortcrust pastry of 14 cm in diameter and lined them with 4 tartlet molds of 10 cm in diameter. Line them with parchment paper, fill them with dry beans and bake at 200 ° C for 15 minutes.

Mix the robiola, goat cheese and yogurt to obtain a cream. Chop the aromatic herbs and 4 plums and add them to the mixture; season with salt and pepper.

Remove the tartlets from the oven and let them cool. Spread the rigatino slices in a plate and dry them for a few minutes in the oven at 200 ° C.

Distribute the cream in the tartlets with a pastry bag or with a spoon; add a few slices of rigatino, the remaining prunes and pine nuts. Decorated with aromatic herbs.

Mini quiches of eggs, asparagus and dehydrated plums – Italian Cuisine

A healthy and intriguing idea for a spring lunch: to be served as a second course or as an appetizer

Do you want a healthy and tasty recipe at the same time? These mini quiche of California eggs, asparagus and plums, created by food blogger Teresa Balzano, are the ideal dish for a spring lunch, light and in line with health, thanks to the diuretic properties of asparagus and the fibers contained in California plums. A simple recipe, quick to make and that satisfies your desire for good things.

All the properties of California plums

Maybe not everyone knows which one super food are the dehydrated plums of California, a concentrate of fiber but also of vitamins and minerals which, if taken daily, is very good for the heart, bones and digestive system. The doctor confirms it Annamaria Acquaviva, nutritionist dietician who defines this product as a real treasure trove of nutrients that do our body very well. "To start – warns Dr. Acquaviva – with a high content of vitamin K and manganese, which together help the health of the bones, while the potassium also contained in significant quantities is an aid for normal muscle function. The fibers then keep the entire intestinal tract functioning . This dehydrated fruit is also indicated for those who must follow a hypodietic regime thanks to its low glycemic index, and thanks to the composition of the carbohydrates contained, which provide easily available energy and gradual assimilation. Every day 3 or 4 California plums along with a cup of milk and 3 tablespoons of whole grains are all you need to start our breakfast with the right approach.

Here is the recipe for preparing California egg, asparagus and plum quiches

Ingredients

For the shortcrust pastry: 200 g of type 0 flour, 100 g of butter, 50 ml of water, salt to taste

For the stuffing: 6 California plums, 4 eggs, 1 bunch of asparagus, 1 clove of garlic, 4 tablespoons of grated pecorino cheese, milk to taste, extra virgin olive oil, salt and pepper.

Method: First prepare the shortcrust pastry. Quickly cut the butter into small pieces, sift the flour on a pastry board and place it in a fountain. Add the salt, butter and knead with your fingertips to form a sand. Add the cold water and mix quickly until a homogeneous mixture is obtained. You will have to be quick not to heat the dough. Form a ball, wrap it in plastic wrap and put it in the refrigerator for at least 30 minutes. Then peel the asparagus and cut them into pieces of about one centimeter. Heat a pan with a drizzle of oil and garlic. Add the asparagus and brown everything for 2-3 minutes.
Season with salt and set aside. Cut the California plums into pieces of about half a centimeter. Separate the egg whites from the yolks being careful not to break the yolks, which you will put in 4 different cups. Mix the egg whites with about half a glass of milk, add the pecorino cheese, season with salt and pepper. Mix everything well, using a whisk if necessary, to avoid lumps. Finally add the asparagus, the California plums to the egg whites and mix.

To complete:
Once the dough is ready, roll it out and cover 4 single-portion molds of about 10 cm, buttered and floured. Pour the egg whites and asparagus mixture inside. Bake in a hot oven at 180 ° C in ventilated mode. After 13-15 minutes remove the bowls and pour a yolk in the center of each one, put back in the oven and cook for 2 minutes or until golden brown. Serve immediately!