Tag: raisins

Mousse with zabaglione, almonds and raisins – Italian Cuisine

Ingredients for 4 people

Mousse with zabaglione, almonds and raisins, the preparation

1) Mounted the egg yolks with 60 g of sugar in a saucepan, then unite Marsala and 15 ml of cream; put on fire e cook without boiling (84 °), stirring always with a spatula.

2) Transfer all in the planetary, operate it at medium speed e mounted lightly the mixture until it will be at room temperature; incorporate gently the remaining cream, whipped.

3) Dissolve the sugar left in a small saucepan with a little water; unite almonds and caramelize them, continuing to mix so that they remain separate from each other.

4) Fix on the bottom of 4 glasses a layer of coarsely chopped caramelized almonds (set some aside for garnish), 4 – 5 raisins and a pinch of cinnamon.

5) Transfer the prepared mousse in a sac à poche and distribute it in the glasses; let it rest in the refrigerator for at least 3 hours. Garnish with raisins and the remaining almonds e served.

Posted on 09/28/2021

Topinambur, broccoli, raisins and "crusco" oil recipe – Italian Cuisine

Ingredients

160 g Jerusalem artichoke
100 g sunflower oil
50 g cruschi peppers
40 g butter
20 g raisins
2 green broccoli
garlic
salt
extra virgin olive oil

Duration:

Level: Easy

Doses: 4 people

Cleanse broccoli; boil the florets in salted water for 3-4 minutes, drain and dip them in ice water.
Unearthed raisins in warm water for about ten minutes.
Heat sunflower oil at 40-50 ° C; blend it with the cruschi peppers at high speed to obtain a red oil.
Cut touch the Jerusalem artichokes starting to separate any lumps; peel and blanch them in salted water for 4-5 minutes, then brown them in a pan with 20 g of butter for 3-4 minutes; at the end add salt.
Heat 1 tablespoon of extra virgin olive oil with 20 g of butter, 1 clove of garlic with the peel; add the blanched broccoli and brown for 2-3 minutes.
Distribute in the dishes the broccoli, Jerusalem artichokes and raisins. Season with the "crusco" oil and, to taste, a sprinkling of chilli powder.

Pan-fried Agretti recipe with olives, dried tomatoes, raisins and crumbs – Italian Cuisine

Ingredients

600 g agretti
12 dried tomato fillets
4 slices of dry bread
raisin
Taggiasca olives
lemon
vinegar
laurel
garlic
rosemary
fennel seeds
salt
extra virgin olive oil

Duration: 35 min

Level: Easy

Dose: 4 people

To prepare the agretti in pan with olives, dried tomatoes, raisins and crumbs, blanched the dried tomatoes in water with 2 tablespoons of vinegar and 2 bay leaves for 5 minutes. Drain and season with 1 crushed clove of garlic, 1 tablespoon of fennel seeds, 5 tablespoons of oil and leave to marinate for 20 minutes.
Grate bread with the grater with large holes and brown it in a pan with a drizzle of oil, a pinch of salt and a few sprigs of rosemary.
Peel carefully the agretti and blanch them in boiling salted water for 1-2 minutes; drain and sauté them in a pan with 2 tablespoons of pitted Taggiasca olives and 1 tablespoon of raisins.
arrange in a serving dish and complete with marinated tomatoes, browned crumbs and grated lemon zest.

Ingredients for 4 people

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