Tag: plums

Pork loin with plums and potatoes recipe – Italian Cuisine

Ingredients

1 kg potatoes
1 L vegetable broth
700 g pork loin
150 g pitted prunes
4 shallots
2 golden apples
garlic
butter
salt
pepper
extra virgin olive oil

Duration: 1 h 10 min

Level: Easy

Dose: 6 people

For the recipe of pork loin with plums with potatoes, peel the shallots and cut them
not too thinly, to avoid burning. Brown them in a saucepan with a drizzle of oil and a clove of garlic, peeled and crushed. Add the loin and roast it on all sides, for about 3-4 minutes.
Add the prunes and apples to the meat, peel and cut into chunks. Salt, pepper and sprinkle with the broth. Cook the meat for 40 minutes, over medium heat, with the lid but without sealing.
Remove the meat from the pan and remove the garlic. Blend the sauce with the immersion mixer. Bring it back to the heat, and let it shrink for 10 minutes, finally «polish it by melting a knob of butter. Slice the loin and serve with the sauce. You can also place the slices in the sauce and cook them for a minute, to soften and season the meat evenly.
For the potatoes: peel them and cut them into irregular wedges. Bake them in the microwave for 4-5 minutes at 900 W, with the lid on.
Then toast them for 5 minutes in a saucepan with plenty of hot extra virgin olive oil, until a crispy crust is formed. Cook a few at a time, so as not to attack them.

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Recipe Pork fillets with honey and browned plums – Italian Cuisine

Ingredients

6 pcs pork fillets
50 g soy sauce
50 g acacia honey
3 pcs plums
butter
dry white wine

Duration: 1 h

Level: Easy

Dose: 6 people

For the recipe of pork fillets with honey and browned plums, tie the pork fillets with a string of kitchen string around the edge, so as to obtain 6 round medallions, which keep their shape even during cooking. Mix the soy sauce with honey in a bowl and dip the fillets; cover them and marinate them in the refrigerator for 30 minutes. Drain the fillets from the marinade (keep it) and brown them in a pan with 2 nuts of bubbling butter, for about 2 minutes per side, then cover with a lid, lower the heat and cook for another 12-15 minutes per side, then cover with a cover, lower the heat and cook for another 3-4 minutes. Cut the plums into wedges and brown them in another pan, with a small knob of butter for 1-2 minutes and turn off. Serve the fillets with prunes and the sauce.

Three recipes with plums and fish – Italian Cuisine

Beyond the tradition, whether they are fresh or dried, plums are always well combined with fish. Here are some recipes, try to believe

Plums and fish, a pairing that might sound like a sour note in the good recipe score, a bit like that of fish with cheese. The most skeptical, on the other hand, will have to change their mind because these two ingredients, on the contrary, go hand in hand. The sweet of the plums, in some cases, enhances the delicate taste of the fish, for example of the sword or del salmon. In others, on the other hand, it goes smooth, for example when they are cooked with the cod, as they do in Umbria. Here are some recipes to try to get the proof.

Cod with prunes and raisins

The cod with prunes and raisins is a typical dish from Umbria, where it is usually prepared for Christmas Eve. But it is so good and original that it is worth cooking even more than once a year. The ingredients for four people are: 800 grams of cod already soaked, 400 grams of tomato pulp, an onion, eight prunes, 60 grams of raisins, a stalk of celery, oil and salt. Chop the onion, cut the celery and sauté in a pan with oil. Then add the tomato pulp, cook until it has thickened and, at this point, add the diced cod, spelato and deliscato. After about twenty minutes of cooking over low heat, add the pitted prunes and raisins and leave on the stove for another five minutes.

Salmon and leek pan with fresh plums

In this recipe the plums are fresh. To prepare it, it takes 600 grams of salmon fillet, 400 grams of prunes, two leeks, salt, oil and a mixture of flavors, such as thyme and marjoram. First, preheat the oven to 200 degrees. Meanwhile, cut the leek into not too thin slices and the prunes into wedges, after having removed the stone. Lastly, reduce the salmon fillets in slices. Cover a baking sheet with parchment paper, brush it with oil and arrange all the ingredients in a balanced way. Lastly, sprinkle everything with the flavors, before putting them in the oven for 15 minutes at 180 degrees.

Plum sword on spinach and radicchio mat

The sword is a fish with a delicate taste. In this recipe, it acts as a balance needle between the sweet of plums and the bitterness of spinach and radicchio. Get 700 grams of filleted grouper, 500 grams of spinach and 200 of red radicchio, an onion, 400 grams of peeled tomatoes, five prunes, a clove of garlic, a lemon, oil, salt and pepper. Wash and blanch the spinach and radicchio leaves. Fry the onion in the pan with the oil, add the pitted prunes and then the peeled tomatoes cut into fillets. After five minutes add the grouper and cook for another five minutes over medium heat with the lid. In another pan, sauté the vegetables with a little oil and garlic. Once cooked, place a carpet on a plate, place the fish on it and pour the cooking sauce over it.

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