Tag: Pomegranate

Dos & Don'ts: how to open the pomegranate – Italian Cuisine

Watch the video of La Scuola de La Cucina Italiana: learn a simple trick to open the pomegranate and extract the grains

Are you sure to open the pomegranate in the most effective way?

Everyone keeps their secrets and their recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don'ts let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

How to open the pomegranate to obtain the seeds?

First we start from its name, which often in the common use is identified in pomegranate: in reality this would be the name of the plant, while the correct one of the fruit would be pomegranate.

Having eliminated the linguistic perplexities, we can say with certainty that his property they are very precious, both consuming seeds and juice: it is rich in antioxidant properties, helps the immune system and reduces bad cholesterol.

Her season it is between autumn and winter, more precisely from November to January. It never fails, in fact, on the tables of the parties: it is also said that it brings good luck for the beginning of a new year!

Open the pomegranate for obtain the beans it could become a mess if not done the right way. One of the simplest methods is shown in the video: just cut the pomegranate in half and beat on the peel with the back of a spoon.

To discover many other little tricks to use in the kitchen, we are waiting for you at La Scuola de la Cucina Italiana.

Stuffed anchovies recipe with catalonia and pomegranate sauce – Italian Cuisine

Ingredients

700 g anchovies
250 g catalog
100 g pancarré without rind
3 anchovy fillets in oil
a pomegranate
raisin
spice tandoori
chopped parsley
lemon
tarragon
butter
salt
orange honey
pepper
extra virgin olive oil

Duration: 1 h 10 min

Level: Middle

Dose: 4 people

For the stuffed anchovy recipe with catalonia and pomegranate sauce, clean the anchovies: remove the head and open them to the book, eliminating the viscera and central bone without removing the tail. Chop the anchovy fillets with a teaspoon of raisins, a small bunch of tarragon and a pinch of tandoori. Stuff the anchovies as seen in the photo below, then place them on a baking sheet lined with baking paper, greased with a little oil; bake at 180 ° C for 2 minutes.
For seasoning and side dish: toast the bread in oven at 120 ° C for 15 minutes; crumble it and brown it in a pan with a layer of oil, a pinch of salt and a tablespoon of chopped parsley for 3-4 minutes, until it has browned, stirring it occasionally; add, finally, a tarepoon of tandoori spice. Heat a knob of butter in a saucepan with a pinch of salt and a generous grind of pepper.
Add the pomegranate grains, the juice of half a lemon, half a teaspoon of orange honey and cook for 3 minutes, then filter everything, obtaining a sauce. Clean the catalonia and sauté in a pan with a little oil and a pinch of salt for a minute. Serve the anchovies with the catalonia, complementing with the flavored pancarré; accompany them with the pomegranate sauce.

Cartellate recipe and pomegranate syrup – Italian Cuisine

Ingredients

400 g flour
150 g dry white wine
150 g granulated sugar
a big orange
a large pomegranate
lemon
powdered sugar
peanut oil
extra virgin olive oil
salt

Duration: 2 h

Level: Middle

Dose: 8 people

For the recipe of cartellate and pomegranate syrup, mix the flour with white wine, 4 tablespoons of extra virgin olive oil and one of powdered sugar. Add the grated rind of a lemon and a pinch of salt. Let the dough rest in a bowl, covered with foil, for half an hour.

Cut the pomegranate in half and squeeze half of it; filter the juice and weigh 250g. Heat it in a saucepan with the granulated sugar, the juice of 1 orange, 10 drops of lemon and a pinch of salt. Bring to a boil and, as soon as the sugar has melted, turn off and let cool, obtaining a syrup. Roll out the dough into very thin sheets, cut into strips 4cm wide and 30-40cm long, with a serrated wheel. Fold them in half lengthwise, pinching every 2-3cm, to close them.

Roll each strip on itself, pinching it occasionally with your fingers to keep it closed, forming "swivels", cartellate. Leave to dry on baking paper for half an hour, then fry in hot oil for 2-3 minutes, calendering in oil with the openings upwards. Serve them with the syrup and the grains of the remaining pomegranate.