Frutta candita di cedro

November 18, 2018

Recipe n. 43

Merry Christmas

 

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Now that we are in the holiday season I can smell the cinnamon in the air, all kind of spices, citrus zest, apple cider, apple pies and more. The other day, while I was food shopping I came across the most amazing citrus I have ever seen. Literally a master piece of nature. Its botanical name is Citrus medica- sarcodactylis, commonly known as Buddha’s hand. I could not resist buying it, even if I had no idea what to do with it.  It has practically no juice inside, but the smell released is incredibly intense and pleasant. I put it on my dining table and just admired it all day long. The day after I moved it to the kitchen counter top and despite my will, before it was going to lose its freshness and bright yellow color, I decided to chop it in different shapes to make holiday citrus candies.

 

Ingredients

  • 1 large Buddha’s hand (= 2 cups ) sliced or diced, or any other citrus fruit (like lemon or orange)

  • 2 cups of water

  • 2 cups og sugar ( I like to use dark brown sugar)

  • Extra sugar for coationg (for this final step it’s better to use regualr white granulated sugar  or granulated cane sugar)

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Bring a large pot of water to a boil. Add diced Buddha’s hand, return to a simmer and cook until citrus softens, about 30 minutes. Drain.  

In the same pot combine Buddha’s hand pieces, 2 cups sugar and water. Bring to a simmer and cook, stirring occasionally. Remove from heat and let it cool to room temperature. Drain citrus. Pour excess liquid into a jar ( you might want to reserve the syrup for future uses, such lemonade or tea). Spread drained citrus onto a wire rack and let dry overnight. Pour granulated sugar into a shallow bowl. Toss citrus in sugar until coated. Transfer coated pieces to a plate to dry, at least 2 hours. Store in glass jars at room temperature if planning to use within a few weeks, or in the refrigerator until ready to use, up to six months. 

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It makes a perfect holiday treat!

 

 

LINGUINE CON PROSCIUTTO E PISELLI  – PEAS AND HAM LINGUINE

Recipe n. 18

I haven’t made this dish in a while as I inevitably got bored with it because my husband keeps asking me to cook it way too often, as he likes it so much.  I have decided to start making it again after kept it in ‘quarantine‘ for quite some time. What I really love about this dish is what you can make with it from the leftovers the next day.… I learnt this trick in Italy from a lovely ‘mamma Napoletana’ who told me that in Naples it’s a very common thing to do with leftover pasta. I am not the kind of person who would ever eat cooked pasta from the day before as it usually tastes like ‘glue’, but with this recipe it’s a totally different story…

Ingredients

  • 1 lb Linguine or Spaghetti
  • 1 medium sized onion
  • 1 lb Frozen peas
  • ¼ lb Ham cut in strips
  • ¼ cup Parsley chopped
  • 1/2  cup of vegetable broth or plain water
  • ¼ cup Fresh grounded Parmesan cheese
  • Pinch of Red chili pepper flakes
  • Olive oil
  • Salt and pepper
  • 3 to 4 Eggs
  • ¼ cup Milk (or rice milk)

In a tall pot bring the water to a boil and cook pasta until ‘al dente’. In the meantime in a large skillet or pot heat the olive oil and add the onion, salt and pepper and red chili pepper flakes. When the onion is about translucent add the peas and cook for about 2 more minutes. Add the broth or just plain water and cook the peas for about 10 minutes. Add the ham and cook 5 minutes longer. Turn the heat off and add some fresh chopped parsley and mix this dressing with spaghetti. If the dressing looks a bit dry you can add some of the cooking water you used for pasta. Sprinkle some Parmesan cheese on each plate.

Now here comes the best part. Keep the left over pasta already mixed with the dressing refrigerated. The day after you can enjoy this great ’frittata di pasta’ at lunch or dinnertime:  whisk 3 or 4 eggs in a bowl, salt and pepper and some milk (I like to use rice milk). In a skillet heat a couple of table spoons of olive oil and stir the pasta ‘to bring it to life’ again, now add the eggs and lower the heat, cover with a lid and cook until the eggs look brown on the surface. I actually finish the cooking part of this dish in the oven and broil for 2 or 3 minutes to obtain a crunchy brown frittata.  Set aside, let it cool and cut the frittata in slices to serve.

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