Tag: raspberry

Recipe Pork carpaccio, mixed salad and fruit with raspberry vinegar – Italian Cuisine

Ingredients

1 kg pork loin
150 g mixed salad
100 g white wine vinegar
70 g raspberries
8 pcs radishes
4 pcs apricots
extra virgin olive oil
White wine
salt
pepper

Duration: 2 h 20 min

Level: Middle

Dose: 10 people

For the recipe of carpaccio of loin, mixed salad and fruit with raspberry vinegar, collect the raspberries in a small bowl and cover them with vinegar; left to infuse while proceeding with the preparation. Clean the meat from excess fat, add salt, pepper and oil. Brown it in a casserole over high heat for 3-4 minutes, so as to toast it all over the surface. Add 1/2 glass of wine, place in an oven dish and bake at 110 ° C for 1 hour and 10 minutes. Take the loin out of the oven, cover it with aluminum foil and let it cool completely. Prepare a salad, mixing the mixture with the apricots and radishes in segments. Season with salt, raspberry vinegar and oil. Slice the loin in very thin slices (with a sharp knife or with the slicer). Distribute them on a serving plate and complete with the salad.

Recipe Carpaccio of swordfish and asparagus with raspberry sauce – Italian Cuisine

Ingredients

400 g carpaccio of swordfish
50 g raspberries
40 g hazelnuts
8 pcs asparagus
White wine vinegar
fresh coriander
salt
extra virgin olive oil

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of swordfish carpaccio and asparagus with raspberry sauce, blend the raspberries with 1 tbsp
of vinegar, 2 tablespoons of oil and a pinch of salt, obtaining a sauce. Peel the asparagus to remove the toughest final part, peel the stems, then slice them very finely, using the mandolin or potato peeler, so as to make ribbons. Place the swordfish carpaccio spread out on the plates, spread the asparagus ribbons on top, the chopped hazelnuts, a few coriander leaves and drops of raspberry sauce.

Recipe Raspberry frozen cake – Italian Cuisine

Ingredients

800 g raspberries
550 g fresh cream
460 g condensed milk
2 g edible gelatine in sheets
soft ladyfingers

Duration: 5 h 40 min

Level: Easy

Dose: 8 people

For the recipe of frozen raspberry cake, Put the gelatine in cold water. Heat 50 g of cream without boiling it and melt the squeezed jelly. Let it cool down. Whisk 500 g of raspberries and sieve them to remove the seeds. Whip up 500 g of cream so that it is not too firm. Mix the cream and jelly mixture with a small portion of raspberry past, then combine it with the rest of the past; add the condensed milk and, finally, the whipped cream. Cover the bottom of a hinged cake pan (diam 22 h 6 cm) with the ladyfingers, cutting them to fit all the spaces. Pour over the mixture, to the edge, and level it with a spatula. Place to rest in the freezer for at least 5 hours. Serve the cake decorating with the remaining raspberries and other fruit to taste.