Tag: tasty

5 fig tarts: easy and tasty recipes – Italian Cuisine

With shortcrust pastry, but also with brisée and biscuits. And then with pistachios or berries. Easy and delicious recipes for autumn breakfast

The end of the holidays is sweeter thanks to the arrival of an extraordinary seasonal fruit on our tables: the FIG.
We suggest using it to prepare a delicious pie for breakfast, indeed five!

Not just September figs

Perhaps not everyone knows that there are two types of figs: those that ripen in winter and are harvested in the spring, called primaticci, and i "Real figs" that ripen at the end of summer, right in this period.
The best because they are sweeter and meatier are obviously the latter, but you can prepare lots of desserts even with spring ones.

The peel is eaten?

Basically the answer is no because the plant could have been treated, but also because washing ripe figs is a delicate operation that could compromise the yield of the fruit.
The peel is thin and delicate and it simply needs to be removed with the help of a small knife.
If the figs come from the house tree and you know how they were treated, however, use them as well whole clean simply with a damp piece. Avoid eating white milk that comes out of the stalk.

Pies with figs

To best enjoy the fig and exalt it, we suggest using it in desserts always fresh.
Otherwise prepare one homemade jam using a low percentage of sugar, preferably cane, and lemon zest and juice.
Here 5 easy recipes for your autumn breakfasts.

Classic tart

Prepare a fig jam by cooking 500 g of figs and 200 g of sugar and enrich it with walnuts and flakes of dark chocolate.
Then fill in a base of shortcrust pastry and decorated with the classic grill.
You can enrich this recipe as you prefer by adding other ingredients to the jam or you can use a whole wheat pastry flour for a more rustic result.

Cream and fig tart

There cream tart it is a sweet that is always very welcome.
Cook the pastry in white, ie covered with dried beans, and when ready fill it with the custard and decorated with fresh figs.

Cheesecake tart

A variation of the previous recipe with a mascarpone based cream (or flaky cheese), sugar and whipped cream instead of custard.
It is easier and faster to make because only the base is cooked.
You can also use the biscuit base and butter instead of the pastry if you prefer the real one cheesecake and if you don't want to cook anything.

Galette of figs

There galette It is a very rustic and easy to prepare French dessert that includes a shell of pasta brisee and a fruit-only filling, in this case figs.
Just spread the base, place the figs cut into pieces and mixed with a little cane sugar and lemon zest and then close the edges of the pasta towards the center to have a sort of cornice.

Tart with berries

To enrich the fig tart, whatever it is among those proposed, add other autumn fruits, such as i berries that contrast with their acidity the sweetness of the figs making the dessert less cloying.
In addition, blackberries, raspberries, currants and blueberries are also beautiful to see as a dessert decoration.

Browse the gallery to get a glimpse of our 5 recipes!

Cannelloni in 10 recipes, for a tasty and never banal first – Italian Cuisine

Cannelloni are a traditional Italian dish, and are prepared with various fillings, to meet everyone's needs

They do a lot of Sunday lunch but i cannelloni they can be prepared on any occasion and always solve every dinner perfectly. They are one of the traditional Italian dishes, and they can be filled in an infinite number of ways, meeting everyone's needs. With vegetable-based fillings, for those who follow a vegetarian diet, with meat or fish for those who love animal protein, or with cheese and vegetables, for those who do not have problems with lactose intolerance.

Fresh pasta

Although they look like a complicated dish to prepare, cannelloni only takes time for the filling, because for pasta you can use the egg one for lasagna. If instead you want to test yourself with this one, remember that the base of the cannelloni is one fresh pasta sheet made as usual, with flour and eggs, kneaded for a long time and left to rest for an hour before being rolled with the sheeter. The doses provide for use one egg for every 100 g of flour. Once you have started to mix eggs and flour, make sure that the dough is of the right consistency: if it is too soft and "wet", add another bit of flour, if it is too hard and difficult to work, add some water at room temperature. The mixture should be worked vigorously for at least ten minutes to form the gluten mesh.

The fillings, for all tastes!

Whether it is a meat sauce, a mixture of herbs and ricotta, of fish accompanied by a tomato sauce, the filling can also be done the day before, indeed, so it will be more homogeneous and blended. Dare with the combinations, any combination will be pleasant! Do not forget, before putting in the oven, a sprinkling of Parmigiano Reggiano, which will create a very pleasant golden and crispy crust (except for cannelloni with fish!).

In the gallery our proposals for a rich plate of cannelloni

Lunch under the umbrella: tasty and perfect! – Italian Cuisine

It is time for days at the beach, to relax, regenerating baths and lunches under the umbrella, tasty but light to taste. Organizing the lunch break at the beach in a balanced way to satiate yourself with taste and return to the water without weighing yourself down is not impossible. In addition to the classic sandwiches with cold cuts and cheeses (very practical, but not always indicated!), There are various ways to make the meal cheerful, coloring the plate and transporting the dishes in comfort. Just a large one cool bag to keep everything fresh, water bottles with plenty of water to hydrate, a little home preparation (but don't overdo it!) and the desire to spend a day together at the sea.

Pasta and rice salads: good and balanced
Choosing a substantial and nutritious single dish, in which there is a balance between proteins and carbohydrates with a good dose of vitamins, is always a winning idea. The pasta salads and of rice cold respond perfectly to this need. They are easy to cook and can be seasoned at will with grilled or pickled vegetables, diced ham, tuna in brine, hard-boiled eggs, cherry tomatoes, mozzarella, or for those who do not want to opt for animal proteins, you can think about dressing the rice or pasta with legumes such as peas (or chickpeas). The extra idea? Mix in the cold dish fruits and vegetables, digging a small melon and serving the rice or pasta salad inside. The pulp of the melon freshly dug to dice will serve to enrich the salad and also the problem of the crockery will be solved in a very "green" way.

Summer Evergreen
You say lunch on the beach and immediately you think of two great classics of holiday menus, fresh, nutritious and perfect even under the umbrella if properly stored in the fridge bag. I'm the Ham and melon, to be prepared by already cutting the ham into strips and the melon into cubes (or in any case already eliminating the inedible parts at home), and the Caprese, with cherry tomatoes and sliced mozzarella, seasoned with fresh basil or a sprinkle of oregano. Both to be enjoyed with a little fresh bread or breadsticks to complete the lunch.

Gògò salads
Space for imagination even with salads: an airtight container is enough to bring them to the beach in all their freshness! The only foresight is season them at the moment, to keep them crispy. There are convenient sachets of oil and disposable rooms perfect for the beach, or unbreakable bottles that are easy to carry. What to put in salads? Let yourself be guided by the taste is the watchword: lettuce, rocket, cherry tomatoes, julienne peppers and carrots, or olives, Greek feta, tuna, croutons … To make it energetic and fill up with antioxidants to protect yourself from the sun, add a handful of sunflower seeds or some wot and lunch will be complete with just one dish.

Fruit: fresh, sweet, cheerful!
At a beach lunch you can't miss the fruit! Rich in vitamins is water, perfect for moisturizing and satisfying the desire for dessert even under the umbrella, allied also with a perfect and prolonged tan. You can opt for the classic slice of watermelon, very comfortable if already cut into triangular segments, or picking them out in one mixed fruit salad, to be enriched eventually with white yogurt added at the time. To entertain even the youngest, you can prepare the "skewer" size salad: watermelon, melon, pineapple and grapes on the toothpick are stuck and you can enjoy, perhaps with your feet in the water …

Eva Perasso
August 2017
updated in August 2019 by Claudia Minnella

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