Tag: Pomegranate

How to cook the lucky pomegranate – Italian Cuisine

From jellies to macaroni with meat sauce, 4 original ideas and 4 delicious recipes to bring the auspicious fruit, the pomegranate, to the table

With 600 grains per fruit (they are called arils), beautiful as rubies and very healthy, it is a wonder to be well and to rejoice at the table. Venture into inspiring pairings and enjoy the freshness of this eternal symbol of prosperity: the pomegranate.

How to clean the pomegranate, we explain it below with a video of our Cooking School, fear not!

The pomegranate or the pomegranate? Remember that the pomegranate is the plant, while the pomegranate is the fruit.

4 original ideas with pomegranate


Soak 40 g of gelatin sheets; heat 380 g of pomegranate juice, 20 g of lemon juice and 300 g of sugar; when it boils, remove from heat and melt the squeezed gelatine in it.
Pour into a small plate lined with film forming a 2-3 cm layer; put in the fridge to set.
Then cut the gelatine into 2-3 cm cubes. Cover them with grated coconut, brown sugar, a mix of cinnamon powder, ginger and sugar, or top them with a few flakes of Maldon salt.


Divide 4 cow goats (about 380 g) into three pieces using kitchen twine (in this way the cut will be more precise) and roll them in the chopped pistachios.
Arrange them on a serving dish and complete with pomegranate grains.


Bring 400 g of water with 300 g of sugar and 4 stars of star anise on the stove; boil for 15-18 minutes. Let cool, then strain.
Finely chop a few cocoa beans.
Dip the upper edge of the cups in the egg white and then in the chopped cocoa beans. Let it dry.
Pour in the anise syrup first and then the pomegranate juice, filtering it.


Thinly slice the salami and arrange it on a serving dish with the slices of culatello. Accompanied with lots of pomegranate grains.
Their slight acidity will cleanse the mouth from the sensation of fatness and the sweetness will create a pleasant contrast with the flavor of the cured meats.

4 recipes with pomegranate


Easy commitment
Time 25 minutes plus 3 hours of marinating
Gluten free

300 g skinless amberjack fillet
300 g skinless salmon fillet
200 g pomegranate juice
30 g raspberry vinegar
dill – thyme
frisee salad
extra virgin olive oil
salt – Sichuan pepper

Arrange the two fish fillets in a baking dish, add a sprig of thyme, pour 100 g of pomegranate juice and raspberry vinegar, add salt and flavor with a teaspoon of crushed Sichuan peppercorns.
Seal with plastic wrap and marinate in the fridge for 3 hours.
Reduce 100 g of pomegranate juice over the heat to low until you get a thick syrup.
Drain the fish fillets and cut them into slices; alternate them on plates, add a few leaves of curly salad and dill, season with a drizzle of oil and the reduction of pomegranate juice.


Easy commitment
Time 30 minutes

500 g cleaned squid
500 g cleaned cuttlefish
180 g bacon slices
100 g peanut oil
50 g pomegranate seeds
1 yolk
baby spinach
extra virgin olive oil

Brown the bacon in a non-fat pan until crisp, then drain on kitchen paper.
Roast the cuttlefish in a veil of extra virgin olive oil; after 1 minute add the squid and cook for another 2 minutes.

For the mayonnaise: Blend 25 g of milk with the pomegranate grains, the yolk and a pinch of salt, then add drizzle the peanut oil and continue to blend until you get a smooth and fairly thick emulsion.

Spread the mayonnaise on the plates, then the bacon, cuttlefish, squid, spinach leaves and, if desired, diced pomegranate jelly (see previous recipe) or simple grains.


Easy commitment
Time 30 minutes

500 g short pasta such as macaroni
500 g diced veal pulp
50 g butter
1 sachet of saffron powder
diced vegetables (1 carrot,
1 onion, 1 stalk of celery)
dry white wine
Grana Padano Dop
thyme – sage – rosemary
extra virgin olive oil

Cook the diced vegetables in a saucepan with 2-3 tablespoons of oil and an aromatic bunch made with sage, thyme and rosemary for 3-4 minutes.
Brown the veal in butter for 4-5 minutes, blend with half a glass of wine and let it evaporate; Transfer the meat to the sautéed vegetables casserole and keep everything warm.
Cook the pasta in plenty of boiling salted water scented with saffron, drain it al dente and add it to the ragù.
Add 4-5 tablespoons of pomegranate seeds, sauté everything over a high flame for less than 1 minute, stir in the grated parmesan and serve with fresh pomegranate seeds.


Medium commitment
Time 1 hour and 40 minutes plus 2 hours of rest


350 g flour 00
220 g butter
130 g powdered sugar
100 g almond flour
3 g baking powder for cakes
1 egg – 1 yolk
ground cinnamon – vanilla
lemon – salt

400 g fresh cream
200 g milk
150 g granulated sugar
8 yolks – Tonka bean

160 g pomegranate juice
40 g granulated sugar
4 g edible gelatin in sheets
pomegranate grains

For the shortcrust pastry:
Mix the butter with the icing sugar, a pinch of salt, a pinch of cinnamon, the seeds scraped from a vanilla pod and the grated zest of 1/2 lemon; add the egg and yolk and lastly the flour and yeast. Knead until you get a firm dough, wrap it in baking paper and let it rest in the fridge for 1 hour.

For the cream:
Mix the milk with the cream and bring to a boil. Beat the egg yolks with the sugar, season with a grated Tonka bean, add the milk and cream and mix well.

For the tart:
Roll out the shortcrust pastry and line a mold with it (ø 22 cm, h 4 cm); prick the bottom, cover with a sheet of baking paper, fill with dried legumes and bake at 180 ° C for 20 minutes. Remove from the oven, remove paper and legumes and cook for another 3-4 minutes. Fill the tart with the cream and bake for another 45 minutes. Finally let it cool, then carefully unmold.

For the jelly:
Soak the gelatine leaves in cold water.
Bring 80 g of water with the pomegranate juice and sugar to the heat; at the first boil remove, add the squeezed gelatin and mix well to melt it; let it cool down.
Pour the jelly on the cake and after a few minutes add the grains. Let it set completely before serving.

Pomegranate: the fruit with sparkling grains – Italian Cuisine


When closed, the pomegranate it almost looks like a small sculpture. When cut, then, it reveals red beans, sparkling, transparent, similar to precious stones, which make it a very special fruit. With numerous gifts, gastronomic and more.

An ancient auspicious tradition
The pomegranate is native to Persia and there is evidence of its cultivation since the most remote antiquity, also mentioned in the Song of Songs, the poetic biblical text dedicated to love. Pomegranates ripen in the Muslim Paradise and are blessed by Buddhists. As often happens with fruit rich in seeds, they are a symbol of fertility And wealth and, as such, good wishes. From these ancient traditions derives the one that wants the pomegranate present on the festive tables, especially on the occasion of new Year's Eve, to bring prosperity and luck in the year that is about to begin.

Where does it come from
Today, foreign productions mostly come from Spain, Turkey And Israel. Its increasing diffusion on our markets is due to the fact that, in recent years, it has also begun to be cultivated in ours center-south, in particular in Calabria and Sicily.

How it is made
The pomegranate is a fruit with a curious morphology. In fact … it is a false fruit! It is a kind of big one berry with an internal white membrane (called "cica") that divides it into segments. Each of the cloves contains i grains which, in turn, contain i sow. Skin and membrane make up about 40% of the whole pomegranate. Therefore, from an average weight pomegranate, around 300 g, about 180 g of grains are obtained. The taste is mildly sour, sweet without being cloying. Furthermore, the juice abundant content in the grains makes them particularly fresh e thirst quenchers. Finally, from a nutritional point of view, the pomegranate is rich – like all red fruits – in antioxidant substances that made it a superfood, decreeing its current success.

How it cleans up
Although the peel appears leathery, almost woody, to open the pomegranate a good knife is enough to cut it with in the middle or in wedges, and then detach the beans from the membrane with your fingers or a teaspoon. If you work in a bowl, you will recover all the juice that comes out during this operation.

How you squeeze
Juice, which has become very fashionable, can be obtained simply with one juicer, on which to pass the half fruits. They can also be used centrifuges or extractors, in which to work only the beans. The latter can also be done blend, but in this case the juice must be filtered through a fine sieve, to retain the skins and seeds.

In long drinks and cocktails
Brewed at home or bought ready, the juice can be the basis for many cocktails. After all, it is obtained from the pomegranate la grenadine, classic bright red syrup used both in mixing and in non-alcoholic drinks. It goes well with cocktails "Sour", i.e. acids, for example based on vodka or white rum, lime or lemon juice. It can be used to replace a part of the tonic in the Gin tonic or the cranberry juice of the Cosmopolitan. Mixed with Prosecco becomes a perfect holiday aperitif. Simply, you can pour a teaspoon of grains on the bottom of cups and flutes in which to serve it bubbly wine, to toast the New Year's and wish happiness and luck.

In the kitchen
In pastry shop, pomegranate juice can be used for sweet sauces and jellies but also in soft doughs, such as that of plumcakes and muffins, in the creams and in mousses. The very decorative beans can enrich fresh fruit toppings, for example in pies, and embellish simple fruit salads. But it is in the savory cuisine that this fruit gives unprecedented sensations. Try to combine a handful of grains, at the end of cooking, on a risotto parmigiana or, better still, radicchio, of which it softens the bitter notes. Use the juice for marinate fish and crustaceans, from salmon to prawns, and serve them decorating the plates with the shiny grains. Add them to chicken salads, capon or other poultry typical of the festive tables or spread them on carpaccio, on bresaola and parmesan, on carne salada. Make it a sauce for the roasts or join them to stuffed of birds and rollé. Combine them with Side Dishes of red cabbage and savoy cabbage, raw or lightly seared, to fennel, cauliflower or broccoli salads … Or try our recipes!

194464Risotto with red cabbage, apple and pomegranate. Peel 300 g of red cabbage and chop finely in a blender. Peel and clean a Golden apple, then cut it into cubes. Melt a knob of butter in a saucepan with 2 juniper berries and the apple. Deglaze with half a glass of Calvados, add salt and pepper, cover and cook for 5-6 minutes. Drain the apple and juniper from the cooking juices. Add a drizzle of oil, a small chopped onion and let it simmer. Add 320 g of Carnaroli rice, toast it, add the red cabbage (except for a spoon) and cook, gradually pouring in about a liter of boiling broth. Blend the apple and mix it in a small bowl with 50 g of sour cream. Remove the rice from the heat and stir in 40 g of grated parmesan and a knob of butter. Serve with apple quenelles, pomegranate seeds (40 g in total) and the raw cabbage kept aside. For 4 people.

194465Guinea fowl, clementine and pomegranate salad. Cut a pomegranate in half and squeeze the juice with a juicer. Brown a kilo of guinea fowl in pieces in a pan with a drizzle of oil. Add the wine, salt, pepper and continue cooking in a covered pot for about 35 minutes, adding the pomegranate juice but as the bottom dries. Turn off, let it cool, remove the skin from the guinea fowl and fray the pulp. Peel 4 clementines and cut them into slices. Arrange 160 g of salad, slices of clementines and guinea fowl pulp in a serving dish. Shell another half pomegranate and sprinkle the grains on the salad. Add 40 g of chopped walnut kernels and season with oil, balsamic vinegar, salt and pepper. For 6 people.

194466Fennel, oranges and pomegranate. Peel 3 oranges and cut the wedges sharp, collecting all the juice. Clean and julienne 4 tender white celery ribs. Peel and thinly slice 2 fennel. Emulsify in a small bowl a tablespoon of the orange juice with a tablespoon of lemon juice, 3 tablespoons of oil, salt and pepper. Arrange the vegetables and orange wedges on a plate and season with the prepared sauce. Complete with 200 g of crescenza reduced to flakes, a handful of chopped walnut kernels and the grains of half a pomegranate. For 4 people.

194467Panettone with citrus and pomegranate. Julienne the peel of an orange, a pink grapefruit and a lemon. Blanch them for a minute in boiling water and drain. Pour 100 g of sugar and 1 dl of water into a saucepan, bring to a boil, add the peel and cook for 5-6 minutes until the syrup begins to thicken. Turn off and let cool. In a saucepan, mix 4 dl of fresh orange juice, 3 dl of fresh pink grapefruit juice and 3 dl of pomegranate juice with 80 g of sugar. Bring to a boil, reduce the juice by a third, add 3 g of agar agar and continue cooking for 5 minutes. Let it cool and add 2 tablespoons of orange liqueur. Cut 200 g of panettone into cubes and toast them under the oven grill. Let them cool and divide them into 8 cups. Pour over the citrus reduction and let it cool in the fridge for 3-4 hours. Garnish with the candied peel and the grains of half a pomegranate. For 8 people.

December 2021

Guinea fowl tortelli with spiced butter and pomegranate – Italian Cuisine

Guinea fowl tortelli with spiced butter and pomegranate

1) Arrange the flour, add the eggs, a pinch of salt and start to work the dough; when it will be smooth and elastic divide it in 4 loaves, wrap them up in plastic wrap and let them rest.

2) Chop shallots e brown them in a saucepan with the chopped bacon and 6 tablespoons of oil; take them off and keep them aside. In the same pot browned the pieces of guinea fowl until they are golden. Wet with the Cognac, flame it, add the prepared sauce, the bay leaf, the cloves and the juniper; salt, pepper and sprinkle with half of the wine.

3) Cover the pot, lowered the flame and cook for about 45 ', adding the remaining wine from time to time. At the end of cooking uncovered and, if the bottom is too liquid, let it shrink (it must be syrupy). Eliminate bay leaf and let it cool. Remove the skin from the guinea fowl pieces and bone them. Blend 2 thirds of the pulp with 2 thirds of its cooking juices and 2-3 tablespoons of Marsala; salt, pepper and transfer to a pastry bag.

4) Roll out the pasta in long thin sheets with the machine (penultimate notch) e obtained discs with a 7.5 cm pastry cutter. Squeeze yourself the filling and fold them into a crescent; wrap them up around the index finger, weld the 2 tips, fold them and form the tortelli. Let them dry on a surface sprinkled with semolina.

5) Frayed the remaining pieces of guinea fowl, put them back in the pan with the remaining butter and the sauce and Marsala and heat them. Boil the tortelli al dente and drain directly into the pan with the sauce. Transfer them on a serving dish and garnish with pomegranate grains.

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