Saturnia peaches, flowering and recipes
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Saturnia peaches, flowering and recipes
These are days dedicated to a great spectacle of nature as the flowering of a fruit tree can be. The fruit in question is the flat peach of the Marche where in mid-March you can witness a real magic that paints the hills between Macerata and Fermo pink. It is here that Saturnia, this is the name of the “gourmet fishing” of central Italy, the pride and excellence of regional agricultural production, is grown on an area that in 2022 reached 120 hectares in total, for an expected production volume of 15-20 thousand. quintals in the harvest season. And in the next five years theEleuteri farm of Civitanova Marche, which owns the brand and is part of OP Armonia, one of the largest agricultural organizations of producers in central-southern Italy, will dedicate an additional 100 hectares to the new varietal group “Nectarine Saturnia”.
Evolution of snuff fishing produced in Sicily, the Marche variant was born in 1985 in the areas crossed by the Chienti river and has spread between Montecosaro, Montegranaro, Potenza Picena and Civitanova Marche. “Originally from China, the peach until the beginning of the twentieth century was exclusively white-fleshed – he explains Marco Eleuteri -. Subsequent crosses have ensured that we all know the most common peach with a spherical shape and yellow flesh. Saturnia, is more similar to the original variety, should be enjoyed at room temperature and at the right degree of ripeness, that is, just soft and to be eaten with the peel, to appreciate its nutraceutical characteristics and aroma “. To this treasure the most representative chefs of the Marche have dedicated their dishes.
Brodetto and paccasassi, haute cuisine and pop gastronomy: all the fun of the Marche
by Massimo Di Cintio 04 September 2021
Turbot in white wine, peaches and morchelle by Mauro Uliassi
Turbot in white wine, peaches and morchelle by Mauro Uliassi. Photo Monica Palloni
Ingrediants: 80 gr local turbot, chopped parsley, grated bread, extra virgin olive oil, lemon and untreated orange, fresh ginger, a very hard Saturnia peach, Morchelle, fresh basil, 30 gr dried porcini mushrooms, 50 gr shallot, 1100 gr fumet. For acid reduction: 100 gr white wine, 20 gr white wine vinegar, 2 gr thyme, 2 gr pepper, 2 gr bay leaf. For the “Beurre blanc” sauce: 20 gr white wine reduction, 80 gr acid reduction, 5 gr fresh cream, 50 gr butter, 1 clove of garlic. Salt and pepper.
Method: Wet and infuse the porcini mushrooms in 300 g of fumet for 20 minutes; in a saucepan, slowly soften the shallot with the extra virgin olive oil and when fully acting, combine the white wine, the infusion of porcini mushrooms, the remaining stock and the dried shallot in a single pan. Bring to a boil and reduce slowly until it reaches ¼ of the initial weight of the entire solution. Then filter the reduction with the help of a fine-meshed chinois. Combine the ingredients in a single pot, bring to a boil and slowly reduce until it reaches 1/3 of the initial weight of the entire solution. Filter the reduction In a saucepan, combine the two reductions with the cream, heat slightly and whip with the help of a whisk, incorporating all the butter little by little, previously cut into small cubes and very cold. When the sauce is stable and fluffy, finish it with the infused clove of garlic and season with salt, pepper and acid reduction if necessary. Peel and cut from a peach, three regular cubes of 2 cm side. Lightly mark the peaches on the plate on two sides and season with lemon zest, orange and fresh grated ginger. With the help of a barbecue stick, stick the morchellas and season with salt, oil, chopped parsley and sprinkle both sides with breadcrumbs. Cook on the charcoal grill until the bread is completely browned and the mushrooms are cooked. Finally, season with lemon zest, orange and fresh grated ginger. Season the turbot with salt, oil, chopped parsley and bread the turbot steak on both sides with grated bread. Cook on the charcoal grill until the sea bass is completely cooked and the bread is browned accordingly. Season the cooked fish with lemon zest, orange and fresh grated ginger.In a flat, white plate, place the peaches and morchelle add the turbot. Finish with julienned fresh basil and coat the elements on the plate with the Beurre blanc sauce.
Gallinella at the water crazy of peach Saturnia by Serena D’Alesio
Gallinella at the water crazy of peach Saturnia. Photo by Monica Palloni
Ingrediants: 3 saturnia peaches, 2 gallinelle, 300 gr agretti, 100 gr Pachino tomatoes, 20 gr parsley, 1 clove of garlic, 1 fresh chilli, 50 gr Verdicchio, 50 gr extra virgin olive oil, iodized sea salt to taste
Method: Fillet the gallinelle, use the bones to make the base of the crazy water together with the garlic, parsley, chilli and saturnia peach. Deglaze with half a glass of Verdicchio and add the cherry tomatoes previously cut in quarters. Sprinkle with water and leave to simmer. Blanch the agretti and season with oil, salt and peach mirepoix. Filter the crazy water, blend and let it reduce for 5 minutes. Sear the chicken fillets in a hot pan. A part of a fillet of tub gurnard is cut to obtain 40 gr of tartare. Cover the bottom of the dish with the acquapazza, place the fillet of gurnard on top, two agretti nests with the gurnard tartare.
Rosaria Morganti’s “moscioli” and Saturnia peach soup
Moscioli soup and Rosaria Morganti’s Saturnia peach. Photo Monica Palloni
Ingrediants: 1,5 kg Moscioli di Portonovo, 1Pesca Saturnia, sprigs of lemon thyme, lemon peel
Method: Wash, rub the mussels and brush them with a steel sponge, pulling off the outer byssus-wick from top to bottom the widest part. In a large saucepan, place the cleaned mussels, the thin lemon peel without the white part and a sprig of whole thyme, cover and let the mussels open over high heat, turning them a couple of times. As soon as they are opened, remove the empty shells, set them aside and filter their water without residue. Cut the peaches into cubes and slices of 3 mm. Put the filtered stock and the mussels in a saucepan, with another sprig of lemon thyme and the diced peaches and heat until boiling. Serve on a large base, arrange the peach slices as desired and serve.
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