Tag: prunes

Turkey rollata with chestnuts and prunes – Italian Cuisine

Ingredients for 4 people

Turkey rollata with chestnuts, preparation

1) Put the turkey breast on the cutting board, open it well and with a meat mallet thin it as much as possible.

2) Pour in a saucepan a drizzle of oil with aromatic herbs and chopped shallot, unite the coppa into cubes, the bacon and the chopped sausage. Gradient with half wine, unite the cabbage in strips, the chopped fennel barbine, the peeled chestnuts, the plums and the chopped apple. Scented with a pinch of cinnamon and cook for 20 minutes, dipping with the hot broth. Switch everything to the mixer, combining the egg and the Grana Padano and spread the mixture on the rump.

3) Roll up the meat on the filling, tie it up with kitchen twine, put it on an aluminum foil, wet it with the remaining wine, add salt, close the foil and bake in a hot oven at 180 ° for 1 hour and 15 minutes.

4) Remove the meat from the foil, castings the cooking juices, do it thicken and serve it with the meat. Decorate as you like.

Posted on 03/11/2021

How to make dried prunes at home – Italian Cuisine

If plums are left over at home, don't worry: if you keep them well you can get a healthy and balanced snack or a tasty ingredient for sweets

The prunes they are the fruit of the tree Prunus domestica, originally from Asia. Dried, they are perfect as a mid-morning snack or to make a healthy and balanced snack thanks to them energizing, tonic and purifying properties. In the supermarket they are easily found, but for those who have plenty of them, it is useful to know how to make dried prunes at home, so as not to be forced to throw away the fruits that cannot be eaten fresh.

How to make prunes, the process

The process to dry the plums it is quite simple, even if it takes some time. First you need to wash and dry the plums thoroughly. In the meantime, a pot of water is brought to the boil enough to hold the fruits available. These should not be cooked, but must just be scalded, then immersed in water for no more than a minute. When the peel is swollen, the plums must be drained and laid out on the racks to dry them. If the weather is mild and you have the necessary space, they can also be dried in the sun. Otherwise they go bake at a temperature around 50 or 60 degrees and leave inside with the door half closed for a couple of hours.

Better to remove the core

Once the peel has shrunk, but is not yet completely dry, it is time for the most laborious passage: the plums go pitted, one by one. This operation can also be done at the beginning, the only drawback is that the fruits in this case must be cut in half in order to be deprived of the core, therefore they will not have the compactness that you are used to seeing and tasting normally. Once pitted, the plums must be put back in the oven for another half hour, in order to complete the drying. Obviously the plum, once dried, loses part of the mass that composes it, especially in terms of water and is more sugary than fresh fruit. In principle, if ten fresh plums weigh approximately 250 grams, the same dried quantity will weigh 55 grams. In addition to being eaten on their own, dried plums can be used as ingredients for making desserts, such as crispy sticks with dried or even prunes tasty second courses, for example lamb chops with prunes.

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Prunes in syrup recipe – Italian Cuisine

Fresh fruit, water and sugar, three simple ingredients to be able to taste this fruit throughout the year

Prepare plums syrup in home? Nothing could be simpler. Rich in phenols, with properties antioxidants and with considerable quantities of B vitamins, vitamin PP, vitamin C, potassium, phosphorus, and magnesium, prunes are particularly indicated in cases of fatigue and stress, but also for rheumatic pains. To make them in syrup it is first necessary to get them two kilos of a pulpy and well-ripened variety. The best ones in this regard are the purple plums, but Damson and Greengage are also good. Another fundamental ingredient for preparing prunes in syrup is lo sugar: it serves at least between sixty and seventy grams. A liter of water, finally, and there is everything you need to start preparing.

Syrup and jars

First wash the plums well and cut them in half, removing the stone. They are placed one by one in glass jars, with the flat side facing down, to be filled to the brim by pressing lightly. Once the jars are full, we start with the preparation of the syrup. Put water and sugar in a saucepan; it positions everything on one medium-high flame and let the sugar melt, stirring constantly and evenly. Then reduce the heat to a minimum and keep it warm until the last moment, being careful not to boil the syrup. Prepare the vases sterilizing in a pot of boiling water, keeping them warm until ready to use, and leave them aside. The syrup is ready when the water becomes transparent. At this point, remove the pan from the heat and pour the syrup into the jars to the brim.

Prunes in syrup: to be enjoyed immediately or to be preserved

Now all you need is seal off the capsules and hold the jars upside down for a few minutes. They are placed in a large pot to be completely covered with water to cook everything bain-marie, the fire is lit and when the water starts to boil let it cook for three minutes. Turn off the heat and immediately remove the jars from the water. At this point, cover them with a cloth and leave to cool. The plums in syrup are ready: all that remains is to place them in the pantry, to enjoy them at any time of the year, or taste them immediately if the temptation is understandably too strong.