Tag: raspberries

Recipe Salad with potatoes, green beans and raspberries – Italian Cuisine

Ingredients

300 g red potatoes
300 g sprinkled green beans
100 g puntarelle peeled
70 g boiled chickpeas
50 g white wine vinegar
20 pcs raspberries
Sesame seeds
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 4 people

For the salad recipe with potatoes, green beans and raspberries, mix the vinegar with a dozen raspberries in a bowl, seal with plastic wrap and let cook for at least 45 minutes. Meanwhile, separately boil the potatoes for 30 minutes and the beans for 6-7 minutes. Slice the chicory thinly and dip them in very cold water. Cut the boiled potatoes into wedges, without peeling them, and collect them in a bowl with the green beans, chickpeas and drained chicory. Prepare a vinaigrette by mixing 2-3 tablespoons of oil with 2-3 tablespoons of vinegar flavored with raspberries, a pinch of salt and pepper and use it to season the mix of vegetables and legumes. Distribute it on the plates and complete with the remaining raspberries, sesame seeds and, to taste, tufts of chervil.

Roll of meringue with cream and raspberries – Italian Cuisine

Start whipping the egg whites.
When they start to get a little mounted, start adding sugar a little at a time.
When they are well whipped, add vanilla, vinegar and cornstarch while continuing to whisk.

Line the oven pan with parchment paper, taking care to leave long edges so that it protrudes a few cm from the pan.
Pour the meringue and level the surface well.
Then cook in a convection oven preheated to 160 ° C for about 30 minutes: create a thin crust on the surface, but the inside must remain soft.

Take the meringue out of the oven, remove it gently from the baking paper and roll it up, taking care to leave the smoother side (what was on the baking paper) to the outside.
Let it cool.

In the meantime, prepare the cream: pour the mascarpone in a bowl and knead it briefly with whips to make it more creamy.
Add the cream and start to whisk.
When the cream is almost completely whipped, add the icing sugar.

Take the cold meringue again, open it gently and spread the cream over it.
Spread the raspberries on the surface, then roll the meringue again gently, helping with the parchment paper.
Cook in the fridge for at least 30 minutes.

The cream and raspberry meringue roll is ready: if you want you can sprinkle it with icing sugar and decorate it with fresh raspberries. I served him that way, beautiful in its simplicity.

Recipe Friar's beard, anchovies and raspberries – Italian Cuisine

Ingredients

450 g a monk's beard
16 anchovies
12 raspberries
half red onion
raspberry vinegar
lemon
mustard
extra virgin olive oil
coarse salt

Duration: 2 h 5 min

Level: Middle

Dose: 4 people

For the recipe of monk's beard, anchovies and raspberries, remove the anchovies from the head, open them
a book and remove the bone, leaving them attached by the tail. Put them in coarse salt and let them rest for 50 minutes, then rinse them well to remove the salt. Peel the onion, cut it into slices and place it in coarse salt for 20 minutes. Rinse it, season it with 2 tablespoons of oil and the juice of a lemon and leave it to rest for about an hour.
Clean the monk's beard well, boil it in boiling salted water for 1-2 minutes, then dip it in ice water. Prepare a vinaigrette by adding 4 tablespoons of oil, 2 tablespoons of raspberry vinegar and a tablespoon of mustard. Lay the monk's beard and anchovies on the plates, season with the vinaigrette, complete with onions and raspberries, and bring to the table.