L'Italo-Americano

www.italoamericano.org 30 L'Italo-Americano THURSDAY, MARCH 21, 2019 This delicious panna cotta brings together two great ingredients, pomegranate and blood oranges @M. Becci LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES MICHELE BECCI Continued to page 32 R e c i p e s f o r a n e a r l y s p r i n g d a y : pomegranate panna cotta T he beginning of Spring leaves me craving bright, beau- tiful sun-filled color in every corner of my world. And my kitchen is no ex- ception. I return home from our local market with armloads of pomegranates and a very special treat when available, blood or- anges: the last of the season. Their vibrant colors add a pop of life as I patiently wait for even warmer days to arrive. Pomegranates are a staple in my kitchen whenever available at the market. Those bright red beautiful seeds grace everything from my cocktails to pork roast to dessert. I vividly remember the first time I saw a pomegranate tree in Tuscany – and the amazing taste of what was contained inside that plump red fruit. To let you in on a little secret, when I find myself home alone for dinner, I sometimes sit on the couch with a huge bowl to catch all the juices, and slowly peel and eat one for dinner. Those beautiful little seeds brighten the darkest of days. Here I have paired them with one of the tastiest yet sim- plest of Italian desserts – panna cotta. I made two batches – one a darker red and a lighter pink to mix things up a bit. For an alter- nate version, you can also layer the two colors in each serving dish. My other treat — in Winter, usually, but also in these early days of Spring, when it reaches our tables for the last time in the season — is the blood orange. These Sicilian beauties bring a smile to my face whenever our local market stocks them. There is nothing quite like the surprise of color inside a blood orange – its veins running from a beautiful crimson to deep sun-kissed or- ange. Each orange springing forth with its own swirl of colors like a fine piece of art. Here I have paired them with the simplest of salads – red onion to play against the sweetness, a drizzle of the best quality olive oil and a simple sprinkle of salt and pepper. Instant sunshine on a plate. Buon appetito, Michele Pomegranate panna cotta Serves 6 Ingredients: For the red panna cotta: •Pomegranate seeds •2 ½ cups pomegranate juice, divided •2 teaspoons unflavored gela- tine •1 cup sugar •1 1/2 cups heavy cream •½ cup whole (full fat) milk For the pink panna cotta: Pomegranate seeds •1/3 cup pomegranate juice •2 teaspoons unflavored gela- tine •1 1/2 cups heavy cream •1 cup sugar •½ cup whole (full fat) milk •Additional pomegranate seeds for garnish •Powdered sugar for dusting Directions: Make the red panna cotta: In each of three small ramekins or dessert cups (about 6 ounces each), sprinkle a few pomegranate seeds. Place ½ cup pomegranate juice into a small bowl. Sprinkle the gelatine over the pomegranate juice. Set aside and allow to bloom. Let's enjoy blood oranges in this last part of their season: they are delicious with onions, dressed simply with good olive oil @ M. Becci

• Cover