Tag: watermelon

Burrata glasses with watermelon, melon and toasted pine nuts – Italian Cuisine

A starter aromatic fresh, perfect for a summer lunch. The protagonists are a creamy burrata, watermelon and melon, the most loved fruit of the season!

1) In a non-stick pan, without adding seasoning, toast the Pine nuts for 2-3 minutes, until they are golden, and keep them aside. Wash and dry a tuft of basil is one of mint and keep them aside

2) With a scoop, make 12 balls dall'anguria and 10 from each melon. Divide the burrata on the bottom of 4 glasses and add 3 balls of watermelon and 5 balls of melon of different colors for each portion.

3) In a bowl emulsify 60 ml of oil with the honey, balsamic vinegar, salt and pepper; then, with the vinaigrette obtained, season the stracciatella and the fruit balls. Pepper, decorated with pine nuts and mint and basil leaves and serve immediately.

4) If you like, you can add a slice of Ham raw above the burrata

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Recipes with watermelon – Italian Cuisine

Perfect for ice cream, sorbets and fruit salads, it turns out to be a pleasant surprise thanks to loaders, soups and unexplored combinations. Here is the new watermelon

Sweet, moisturizing, fresh and summery at best: thewatermelon is a fruit that you cannot do without this season and that knows how to conquer everyone with simplicity and taste.

Tradition has it that you eat a triangular slice of the right thickness that allows you to bite it without having to portion it further. The watermelon plant is native to tropical Africa, but we love it so much that we now consider it a local product in all respects. The fruit, which is a massive false berry, is rich in fructose and vitamins A and C. Composed of water up to 90% of its entire constitution, the watermelon is useful for quenching thirst and countering the drop in sugar due to the heat.

But in the kitchen, how do we treat the fruit? Ideal for the preparation of smoothies, sorbets, ice cream and fruit salads, it is usually eaten raw and relegated to the function of a light dessert, snack or snack. But with watermelon, more can be done!
The particular caqueous onsistence makes it perfect for giving softness to cooking and the natural sweetness of the fruit can give pleasant contrasts in savory dishes, highlighting the taste of fish such as squid, cod, amberjack and cuttlefish and herbs such as rosemary.

As for desserts, a good alternative to ice cream and sorbets may be the frost, to be enjoyed with a spoon and very cold. And given the high temperatures, why not try the watermelon, tomato and almond gazpacho? This recipe is light, moisturizing and refreshing, but it does not give up on taste and is perfect for surprising guests with a surprising dish. You can then prepare the watermelon, melon and tomato soup, the tasty carpaccio with rosemary with avocado cream, i squid sauteed with watermelon, the fresh cod with tomato and watermelon water, the watermelon and grapefruit sorbet with amberjack, the exquisite jelly in green tomatoes and a tasty finger food: sepia and watermelon.

Here are 9 amazing watermelon recipes:

Watermelon: a chic idea to put it on the table! – Italian Cuisine

It is not summer without the watermelon!
There are many ways to serve it, but today we offer you this which in our opinion is the most elegant. We prepare the carpaccio.

Watermelon: not only good

Watermelon is the fruit of the summer par excellence because it is rich in water and mineral salts and helps maintain good hydration of the body.
Its red color is due to the presence of lycopene, the same antioxidant of which tomatoes are also rich and which fights free radicals by preventing cellular aging.
Eat a lot of watermelon during the summer also to strengthen the immune system and face the cold season that will come with more charge. Watermelon also has anti-inflammatory properties, cleanses the body, improves the appearance of the skin and hair and strengthens the capillary circulation and bones.

* You may be interested in: 5 SALADS WITH WATERMELON

How to make a carpaccio with watermelon

The secret of carpaccio it is the very thin cut of the slices, that's why you have to use a knife with a smooth and very sharp blade. Someone removes the peel, while others, if cut very thinly, like it. The important thing in this case is to wash it carefully and with a brush to remove all earthy residues.
Once the slices are made you must eliminate all the seeds using tweezers. The whim is now ready to be seasoned and served.
Remember to always use thevery cold watermelon, stored in the refrigerator because otherwise the slices will break easily and it will be difficult to cut them evenly.

Sweet and salty

Do you know that watermelon can be served with both sweet and savory condiments as an appetizer or side dish?
Let's start immediately from the savory proposals.

Carpaccio of watermelon with feta cheese

Feta is a fresh cheese with a very salty taste that goes perfectly with the sweetness of watermelon. Once the slices of the carpaccio are arranged in a serving dish, season them with extra virgin olive oil and a pinch of pepper and then crumble over the feta. Complete everything with mint leaves and pitted black olives.

Watermelon carpaccio with ham

Also in this case, we combine a savory ingredient with sweet watermelon: ham.
Prepare the carpaccio and then season it with oil, salt and pepper and with slices of raw ham cooked in the oven for a few minutes until they become crisp and even tastier.

Carpaccio of watermelon and sea bream

The watermelon-fish pairing is also extraordinary. Try for example the watermelon carpaccio and the sea bream carpaccio together, simply seasoned with oil, lemon juice, salt and pepper.
Also excellent with tuna and swordfish carpaccio, if you love the strongest flavors.

Let's now pass to the sweet version of the watermelon carpaccio, to be served as a dessert after a meal. Here are some easy but impressive ideas for you.

Colored carpaccio

To impress your guests, bring to the table a colorful plate with a base of watermelon carpaccio and a decoration of mixed berries and edible flowers. Season everything with a syrup of water and sugar and coconut flakes.

Greedy carpaccio

After removing all the seeds from the watermelon, arrange the carpaccio on the tray and decorate it with chocolate chips, as if they were seeds.
Serve everything with a scoop of vanilla ice cream.

Drunken carpaccio

Have you ever tried drunken watermelon?
Generally it is prepared with the whole fruit using it as a container, but this time we transform it into carpaccio. Just let the slices macerate in a syrup based on sugar water and brandy (or rum) and then drain them well and serve them cold. Decorated with chopped pistachios and a sprinkling of cinnamon.