Tag: strawberry

Recipe Risotto with strawberry grapes with pistachios and first salt – Italian Cuisine

Recipe Risotto with strawberry grapes with pistachios and first salt

  • 1 L Vegetable broth
  • 420 g Strawberry grapes
  • 320 g Carnaroli rice
  • 280 g First salt cheese
  • 80 g Butter
  • 40 g Grated grain
  • 20 pcs Peeled pistachios
  • Cornstarch
  • White wine vinegar
  • salt

Cut the grapes of strawberry grapes in half (set aside some whole for decoration), collect them in a saucepan, bring to the fire, cover and cook for 20 minutes. Blend the berries in the blender at minimum speed and then sieve to remove the pips (strawberry grape purée).

Dilute 4 g of cornstarch in a little cold water. Bring the strawberry grape puree back to the fire and, when it has reached a boil, turn off the heat, add the diluted cornstarch and stir until it is completely melted (strawberry grape juice).

Grate the first salt coarsely. Toast the rice for less than 1 'in a fat-free casserole dish, then begin to wet with vegetable stock until the risotto is cooked in 16-18 ′.

Over low heat stir in the butter, parmesan and 3/4 of the first grated salt. Complete with a dash of vinegar and season with salt if needed.

Coarsely chop the pistachios. Serve the rice with the strawberry grape juice, the berries kept aside, the rest of the first salt and the chopped pistachios.

Recipe Strawberry and tomato puddings – Italian Cuisine

Recipe Strawberry and tomato puddings

  • 500 g coppery tomatoes
  • 500 g strawberries
  • 275 g cream
  • 125 g natural low-fat yogurt
  • 60 g honey
  • 10 g edible gelatine in sheets
  • glaze with balsamic vinegar
  • cherry tomatoes

For the recipe of strawberry and tomato puddings, cut the coppery tomatoes with a cross cut and boil them in water for 30 seconds; peel them, cut them into pieces and remove the seeds, obtaining about 250 g of pulp. Clean the strawberries; keep some of them aside and blend the others with tomato pulp and honey. Whip the cream. Soften the gelatine sheets in water, squeeze them well and blend them on the sweet fire with 4-5 tablespoons of tomato and strawberry smoothie. Mix everything with the rest of the smoothie, then add the yogurt and the whipped cream, gently and a little at a time. Spread the mixture into 6 perbudino molds (ø9cm, h6cm) and let them cool in the refrigerator for at least 2 hours and 30 minutes. Turn out the puddings and serve with the halved cherry tomatoes, the strawberries kept aside and drops of balsamic vinegar glaze.

Strawberry Gazpacho – 's Gazpacho Strawberry Recipe – Italian Cuisine

»Strawberry Gazpacho - Misya's Gazpacho Strawberry Recipe

Wash the strawberries and tomatoes, clean the onion, remove the straw stalks and cut everything into pieces, including the 2 slices of bread.

Put everything in a bowl, season with transfer them in a bowl, add salt, pepper, chilli, oil and vinegar and start blending with a blender (alternatively, put everything in a blender and blend in this way). If needed, add a little cold water to help you get a fluid but creamy consistency.

Serve the strawberry gazpacho at room temperature or cold in a fridge, accompanied by a few extra pieces of pancarè, natural or toasted.

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