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L'Italo-Americano
LA BUONA TAVOLA
RECIPES COOKING TIPS SEASONAL DISHES
THURSDAY, MARCH 21, 2019
Blood oranges are like a work of art, with their variety of nuances and their inhebriating scent @ Michele Becci
Continua da pagina 30
Place remaining 2 cups of
pomegranate
juice in a small
saucepan. Add the sugar and heat
over high heat, stirring the mix-
ture to dissolve the sugar. Reduce
heat to medium low and simmer
until
reduced to about 1 ½ cups
liquid, about 15 minutes. Remove
from heat and add in the gelatine
mixture. Stir until completely
melted.
Add
in the heavy cream and
milk. Stir well to combine. Divide
the mixture evenly among the
dessert cups and refrigerate until
firm.
Make
the pink panna cotta:
In each of three small ramekins
or dessert cups (about 6 ounces
each), sprinkle a few pomegranate
seeds.
Place
1/3 cup pomegranate
juice into a small bowl. Sprinkle
the gelatine over the pomegranate
juice. Set aside and allow to
bloom.
Place
cream in a small
saucepan. Add in sugar and heat
gently over medium heat, stirring
the mixture to dissolve the sugar.
Heat cream mixture until simmer-
ing.
Remove from the heat. Stir in
the pomegranate gelatine mixture
and mix until completely melted.
Stir in the milk. Divide the mix-
ture evenly among the dessert
cups and refrigerate until firm.
Once firm, sprinkle top of
panna cotta with pomegranate
seeds. Dust with powdered sugar
and serve!
Blood Orange and Red
Onion Salad
Serves 6
Ingredients:
•4-6 blood oranges
•1 small red onion
•Extra virgin olive oil
•Coarse sea salt
•Freshly ground black pepper
Directions:
Peel the oranges using a paring
knife. Remove all pith. Slice the
oranges crosswise into thin slices,
about ¼ inch thick. Arrange on a
serving platter. Peel the onion.
Cut the onion in half lengthwise.
Very thinly slice half of the
onion. Scatter the onion slices
over the oranges. Reserve other
half for another use.
Drizzle with extra virgin olive
oil. Sprinkle with coarse sea salt
and a healthy does of freshly
ground black pepper.
Serve!
Pomegranate seeds have the color of rubies and, in this dessert, their crispiness mix perfectly with the creamy fini-
sh of the panna cotta © Zaikina | Dreamstime.com
