Tag: versions

The pomegranate in 3 versions – Italian Cuisine

In the glass, on risotto, on your face: 3 original ways to use pomegranate at home – of course, quick and easy!

Let's start by specifying that the pomegranate is the edible fruit of the pomegranate, although we often use this term incorrectly to indicate the fruit – a bit as if we were saying to eat a pear instead of a pear. If it is true that the first to plant this fruit was Aphrodite, goddess of love, beauty and fertility, there must be a reason … In fact, in addition to their magnificent color, the beans are rich in vitamin C and antioxidants: they help to combat seasonal ailments and are a natural "anti-aging".

In the glass

Like Bellini, Rossini and Mimosa, Tintoretto is a sparkling, effervescent cocktail, excellent as an aperitif: pour 2/3 of Prosecco and 1/3 of fresh filtered juice into glasses. Complete with ice and decorate as desired.

In the risotto

Squeeze a pomegranate like an orange and filter 150 g of juice. Cook it for 10 minutes with 25 g of white wine, 25 g of vinegar, 20 g of sugar. Add the sauce to the Parmesan risotto. Pomegranate juice also makes an excellent vinaigrette to dress fish and salads: 2/3 of oil, 1/3 of juice, salt and pepper.

On the face

For fresher skin, make a mask with 2 tablespoons of pomegranate juice and a teaspoon of 100% pure cocoa. Leave it on for about half an hour then rinse.

Here are 10 pomegranate recipes for you!

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Fried plantain: delicious recipe in three versions – Italian Cuisine

A real pleasure: here are three recipes to prepare fried plantains (in savory and sweet versions)

The fried plantain is a typical recipe from Latin America and the Caribbean, served as snacks or in accompaniment to main courses, like ceviche. Don't be fooled: even though this tropical fruit has the exact same shape as the banana, its flavor is more like that of potatoes. Furthermore, the plantains are larger and have a very firm pulp, so it is advisable to consume them cooked.

To cook them in the right way you must first take into account the different ones stages of maturation. The salted fried plantain is prepared using the green plane tree, still unripe, which has a more neutral flavor. To underline the difference with the banana, you will notice that the peel of the green plantain is more resistant: do not worry, just cut it with a knife to help you peel it.
If, on the other hand, you are going to prepare sweet fried plantain, better opt for the yellow plane tree, more sugary and easy to peel. Do not choose it too ripe and soft, otherwise it will not be suitable for frying. In the latter case it will be easier to eat it raw or use it for other recipes, as a puree or in doughs.

Fried plantain: recipe

The recipe of salted fried plantain it's very easy and fast. First, remove the peel of the green plane tree after cutting it with a knife; at this point, cut it into slices about 1 centimeter thick or slice it on the long side. Let theseed oil in a large pan and dip the plantain slices in them for 3-4 minutes, a few at a time. The secret to perfect frying is frying in hot oil, a few pieces at a time, so that they have enough space in the pan. Drain on baking paper and allow the excess oil to absorb, dabbing lightly. Season with salt, pepper and eat immediately: you can serve the fried plantain for one appetizer delicious or like side dish with meat or fish main courses.

Dominican fried plantain

Do you think it ended here? You are very wrong. The Dominican recipe of fried plantains, also called tostónes (or patacónes in Colombia) involves an additional step and one double frying, to obtain an even more crunchy result.

fried cuban plantain

To cook it according to the traditional recipe, cut the plantain into slices of about 3 centimeters and fry them for a few minutes in boiling seed oil, until they are slightly golden; drain and dry any excess oil. Now comes the best part: you have to gently crush the slices with the help of the bottom of a glass or a meat mallet (traditionally a special tool is used, the pataconera) so that they flatten without flaking. Sprinkle the slices with salt and pepper, rub in some raw garlic and proceed with the second frying, about 1-2 minutes per side, until golden brown. Transfer to absorbent paper and enjoy in combination with sauces or cheeses!

Sweet fried plantain

As the plantain becomes more mature and its skin turns from green to yellow, the flavor of the pulp becomes more sugary. This is the time to cook it in a sweet version! Peel it, cut it into slices and fry a few pieces at a time in boiling oil for 3-4 minutes, until golden on both sides. Once drained and dried from excess oil, sprinkle it with icing or granulated sugar.

sweet fried plantain

Alternatively, you can prepare the caramelized plantain! Instead of frying it in seed oil, melt some butter over low heat and add the slices of plantain; let it cook for a couple of minutes, sprinkle it with brown sugar and cinnamon and finish cooking until it is caramelized on both sides.

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the pumpkin pancakes in two versions. Which one do you prefer? – Italian Cuisine

Soft and sweet, pumpkin is the perfect ingredient to prepare pancakes for a snack or for a finger food appetizer

There pumpkin is the queen of autumn and is the perfect ingredient for preparing many dishes, even the pancakes, both in the sweet version and in the savory one. Do you want to try? And by which taste will you be seduced? Put your hands in the dough and prepare your pumpkin pancakes!

The right pumpkin is not just one

Not all pumpkins are created equal! For these preparations it is necessary that the pumpkin pulp is well firm and compact, like that of the pumpkins of Delica variety, with dark green skin and intense yellow pulp. Delica has a very sweet taste and the compactness of its pulp makes it perfect for the preparation of pancakes. Another pumpkin suitable for cooking in the oven is the Violin, with a wrinkled skin and an intense orange pulp, with a nutty aftertaste.

How to clean the pumpkin

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The recipe for sweet pumpkin pancakes

Get yourself 400 g of pumpkin already cleaned and cut into small pieces, 160 g of cane sugar, 280 g of spelled flour, grated rind of one lemon, a pinch of cinnamon and salt, 3 eggs, 1 packet of baking powder, oil for frying. First, spread the pumpkin on a paper lined plate and bake it at 180 ° for 30 minutes, until it is soft. Blend it and then add the sifted flour with the baking powder. In a bowl, beat the eggs with the sugar and then add it to the pumpkin. Add the grated zest of a lemon, salt, cinnamon and mix well. Heat the oil in a pan and then, with the help of a spoon, slide a ball of dough and fry it on both sides. When it is golden brown, drain it with a slotted spoon on a plate with absorbent paper to remove excess oil. Serve hot with a sprinkling of icing sugar.

The recipe for savory pumpkin pancakes

Prepare 250 g of pumpkin peeled and cut into small pieces, 2 eggs, a teaspoon of salt, 50 ml of milk, 2 tablespoons of pecorino or aged Parmigiano Reggiano, 1/2 sachet of instant yeast for savory pies, 200 g 00 flour, 100 g of pine nuts, oil for frying. First bake in the oven at 180 ° for 25 minutes the pumpkin spread on a lined baking sheet. When it is cooked, chop it with a mixer. Add the eggs, milk and salt to the pumpkin. Mix well and then add the cheese, baking powder and sifted flour. In a non-stick pan, toast the pine nuts for a few minutes and then add them to the pumpkin mixture. Pour the oil into a pan and let it heat up. When ready, pour a spoonful of dough and let it brown on both sides. Finish the mixture, frying a few pancakes at a time to prevent the oil temperature from dropping too much. Drain them, let them dry on a plate covered with absorbent paper and then serve them very hot.

In the tutorial some tips for perfect pumpkin fritters

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