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Summer Recipes

Do you remember the bunch of rhubarb from my garden? The one mentioned here. Well, it has finally been turned into something. Something really tasty, refreshing and very, very summery: stewed rhubarb. That, incidentally, has been turned into an article on Honest Cooking as well (bear with me: I’ll talk about HC now and then in this blog).

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I know I’m a bit late with this recipe: the cherry season is almost gone by now. All the same, I had bought a lot of cherries to make the Red Fruit Crumble and I couldn’t help making some jam. I’m a fanatic of jams and preserves, as some of you know (have a look here, here, and here for a quick look…), and of course, cherry jam is no exception.

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After a long-coveted vacation full of bathing and sun-bathing, we are ready to start again with a post I already published on Honest Cooking: a red fruit crumble. For those who know me this is no big surprise: I adore crumbles (both sweet and savory, as you can see here, here, here and here) and to me they are the perfect way to eat fruit pies.

Red fruit crumble

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I finally managed to publish a new post! I know, it took me a while to publish a new recipe but life happens outside the blogosphere, and sometimes time is a really hard master.

Thus saying, I’m going to dedicate this post to a nice pasta dish I experimented a couple of years ago while I was on vacation by the sea. Of course, if you happen to chose a seaside place for your holiday, you’ll notice that everything deals with fish and seafood. How could it be otherwise? This pasta dish is extremely quick and easy (you can use precooked shrimps) and also very fresh. Yes, actually it’s a rather summer dish, at least in this hemisphere, but you can serve it all year round.

Ingredients

320-400 g macaroni
500 g cherry tomatoes
250 g shrimps, precooked and shelled
2 tbsps extravergine olive oil
1 garlic clove
1 tuft of parsley, chopped
1/2 glass of white wine
salt to taste

Preparation time: 10 minutes
Cooking time: 20-30 minutes

Serves 4

Wash the tomatoes and cut them into wedges. Cut the shrimps into small pieces if they are too big.

In a large frying pan heat the oil and cook the garlic clove till it’s slightly golden, then remove it. Toss in the shrimps and parsely and cook them for 5 minutes.

Add the tomatoes and cook for about 5 minutes. Pour in the wine and cook for 5-10 minutes more till the liquid is reduced. Season with salt if necessary.

In the meantime, you have brought a good quantity of water to the boil in a large saucepan. When water boils, add a pinch of coarse salt (according to taste) and pasta. Let it cook till al dente (or according to instructions). Drain it and stir it into the frying pan together with the shrimp and tomato sauce. Sauté for about 1 minute, then serve.

Maccheroni con Pomodorini e Gamberetti

Finalmente sono riuscita a pubblicare un nuovo post! Lo so, mi ci è voluto un po’ per pubblicare una nuova ricetta, ma la vita va avanti fuori dalla blogosfera e, a volte, il tempo è davvero tiranno.

Detto ciò, ho deciso di dedicare questo post a un bel piatto di pasta che ho sperimentato un paio di anni fa quando ero in vacanza al mare. Ovviamente, se capitate al mare, vi renderete conto che tutto ruota intorno al pesce e ai prodotti di mare. E come potrebbe essere altrimenti? Questo piatto è estremamente facile e veloce (potete usare i gamberetti precotti) e fresco. Beh, in effetti, è quasi un piatto estivo, almeno in questo emisfero, ma lo si può servire tutto l’anno.

Ingredienti

320-400 g maccheroni
500 g pomodorini ciliegia
250 g gamberetti, precotti e sgusciati
2 cucchiai di olio extravergine di oliva
1 spicchio d’aglio
1 ciuffo di prezzemolo tritato
1/2 mezzo bicchiere di vino bianco
sale q.b.

Tempo di preparazione: 10 minuti
Tempo di cottura: 20-30 minuti

Per 4 persone

Lavare i pomodorini e tagliarli a spicchi. Tagliare a pezzetti i gamberetti se sono troppo grandi.

In una padella far scaldare l’olio e soffriggere l’aglio fino a che non diventa leggermente dorato. Togliere l’aglio. Aggiungere i gamberetti e cuocerli per 5 minuti.

Aggiungere i pomodori e cuocere per 5 minuti. Versare il vino e cuocere èer altri 5-10 minuti fino a che il liquido non si è ritirato. Salare se necessario.

Nel frattempo, avrete messo a bollire l’acqua per la pasta. Quando l’acqua bolle, salare con il sale grosso e versare la pasta. Cuocere al dente (o secondo il gusto), scolare e versare nella padella con i pomodorini e i gamberetti. Far saltare per circa un minuto e servire.


Tiramisù is one of Italian traditional desserts: it’s fresh, easy to make and absolutely delicious. And, as its name claims, really ‘lifts you up’. Its main ingredient is mascarpone, a triple-cream cheese originally produced in the area of Lodi (Lombardia) in Northern Italy, which is turned into a scrumptious cream only by adding eggs and sugar. Tiramisù is made by alternating layers of mascarpone cream and biscuits, traditionally soaked in coffee or Alchermes – the Italian crimson-colored liquor prepared by infusing neutral spirits with sugar, cinnamon, vanilla, cloves and kermes, the dye of animal origin that gives the characteristic color and name to the liquor. The biscuits conventionally employed in making tiramisù are the so-called Savoiardi, but I prefer Pavesini because they are thinner and can be better soaked. Of course, if you can’t find either of them, you can choose any kind of biscuits you like, provided they are spongy enough to be well soaked.

For this strawberry version I must thank a friend of my mother’s who gently passed the recipe to us (now we only make this kind of tiramisù!). Basically, it has the same quantities and ingredients of a traditional tiramisù, that is 100 grams of mascarpone for each egg and for each spoon of sugar; only the soaking liquid is different. As it’s made with strawberries, this ought to be a summer dish, but strawberries can be found all year round, so it’s perfect whenever you feel like.

The ingredients below serves 6-8 persons, but remember, tiramisù is never enough, so the more you make the more people will eat!

Ingredients

500-600 g strawberries
500 g mascarpone
5 eggs
7 tbsps sugar
200-250 g Pavesini biscuits
pinch of salt
cocoa powder to decorate

Preparation time: 20-30 minutes
Resting time: about 1-2 hours
Refrigerating time: 1-2 hours

Wash the strawberries; remove stalks and cut fruits into small pieces. Put them in a bowl and stir in 2 tablespoons of sugar. Let the strawberries rest in the fridge for about an hour or more, until fruit juices are released (the more you wait, the more juices you have).

Separate egg yolks from whites. In a bowl combine egg yolks and 5 tablespoons of sugar. Stir in mascarpone and mix well.

In another bowl, beat the egg whites with an electric beater till they’re stiff and resemble whipped cream (egg whites are better and more easily beaten if you add a pinch of salt before starting). Stir the withes into the mascarpone mixture and mix well.

Mash the strawberries into a puree with a stick blender (or a food processor). In a large and high-rimmed dish spread a thin layer of mascarpone cream. Soak the Pavesini biscuits one at a time into the strawberry puree and form a layer of biscuits over the first mascarpone layer. Spread a thick layer of mascarpone and again a layer of puree-soaked biscuits. End with a last thick layer of mascarpone. At the end of preparation, you should have five alternating layers: three layers of mascarpone and two layers of puree-soaked biscuits.

Keep refrigerated for at least an hour or two before serving. Sprinkle cocoa powder on top for decoration. For a better result, sprinkle cocoa powder right before serving the tiramisù, otherwise it will be absorbed by the mascarpone cream.

Savoiardi biscuits (on the left) and Pavesini biscuits (on the right)

Tiramisù alle fragole

Il tiramisù è uno dei dolci tipici italiani: è fresco, facile da preparare e assolutamente delizioso. E, come dice il nome, tira proprio su. L’ingrediente principale è il mascarpone, un tipo di formaggio cremoso originario della zona di Lodi, in Lombardia, che viene trasformato in una favolosa crema aggiungendo solo uova e zucchero. Il tiramisù si prepara alternando strati di crema al mascarpone e biscotti, di solito inzuppati nel caffè o nell’Alchermes – il liquore color cremisi preparato con succhero, cannella, vaniglia, chiodi di garofano e cocciniglia, il colorante di origine animale che da il nome e la sfumatura al liquore. Tradizionalmente, i biscotti impiegati nella preparazione del tiramisù sono i Savoiardi, ma io preferisco i Pavesini perché sono più fini e si inzuppano meglio. Ad ogni modo, se non riuscite a trovarli, va bene qualunque altro tipo di biscotti, purché siano spugnosi.

Per questa versione alle fragole, devo ringraziare un’amica di mia madre che ci ha gentilmente passato la ricetta (ora mangiamo solo questa!). Fondamentalmente, ha le stesse dosi di un tiramisù tradizionale al caffè o all’Alchermes, cioè 100 grammi di mascarpone per ogni uovo e per ogni cucchiaio di zucchero; cambia soltanto il liquido. Dato che è fatto con le fragole, dovrebbe considerarsi un piatto estivo, ma visto che ormai le fragole si trovano tutto l’anno, lo si può fare ogni volta che si vuole.

Le dosi qui sotto bastano per 6-8 persone, anche se il tiramisù non basta mai. Anzi, più se ne fa e più se ne mangia!

Ingredienti

500-600 g di fragole
500 g di mascarpone
5 uova
7 cucchiai di zucchero
200 g di Pavesini
una presa di sale
cacao in polvere per decorare

Tempo di preparazione: 20-30 minuti
Tempo di riposo: 1-2 ore
Tempo in frigo: 1-2 ore

Lavare le fragole; togliere il picciolo e tagliare la frutta a piccoli pezzi. Metterli in una ciotola e aggiungere mescolando 2 cucchiai di zucchero. Lasciar riposare le fragole in frigorifero per un’ora o più, fino a che viene rilasciato il succo della frutta (più le fragole riposano, più succo viene prodotto).

Separare gli albumi dai tuorli. In una ciotola mescolare i tuorli con i cinque cucchiai di zucchero. Aggiungere il mascarpone e mescolare bene.

In un’altra ciotola montare gli albumi a neve (aggiungere una presa di sale per montarli meglio). Versare gli albumi montati nella crema al mascarpone e mescolare.

Passare le fragole con un passaverdure elettrico fino ad ottenere una purea. In una pirofila ampia e dai bordi alti, stendere un sottile strato di crema al mascarpone. Inzuppare i Pavesini uno alla volta nella purea di fragole e formare uno strato di biscotti sopra il primo strato di mascarpone. Stendere un altro strato di mascarpone più spesso e ancora uno strato di biscotti inzuppati nella purea. Terminare con un ultimo strato di mascarpone. Alla fine della preparazione, devono esserci cinque strati alternati: tre di mascarpone e due di biscotti.

Tenere in frigo almeno per un’ora o due prima di servire. Spolverizzare con cacao in polvere (perché il cacao non venga assorbito dalla crema, spolverizzare giusto un attimo prima di servire).


I know fruit salads are not exactly considered recipes: you just put some fruit into a bowl, add sugar and stir. But making salads is the only way I can make my husband eat fruit – I don’t know if he enjoys the taste of several fruits combined together or he simply has a job peeling them. No matter what his reason, I meet his wishes and make fruit salads as often as I can.

This salad was conceived as a dessert after a very good meal where grilled steaks and Mandy’s Aubergine Casserole were served. As I had plenty of fruit at home – some very good stuff, too (figs were hand-reaped by my father) – I wanted to make something of them before they went bad.

This recipe is halfway between an end-of-summer and an early autumn fruit salad because there are fruits of both seasons: white peaches, figs and damsons. I also added one mango (left from the Mango Chutney) and some pomegranate seeds (left from the Pomegranate Rice) to give a fresher taste. Cinnamon and ginger add a very autumnal touch to this salad – these two spices being in my mind usually related to the winter season – and make it all more savory.

Ingredients

1/2 pomegranate
1 mango
2 white peaches
5 damson plums
3 figs
juice of 1 lime
2 tbsps sugar
1/2 tsp cinnamon
1/2 tsp ginger root powder

Wash the fruit. Deseed the pomegranate. Slice, peel and cut the mango into chunks. Halve, pit and peel the peaches; cut them into wedges. Halve and pit the damsons, and cut them into wedges. Cut the figs into wedges, too (damsons and figs don’t need to be peeled). Put the fruit into a bowl; add lime juice, sugar, cinnamon and ginger. Stir well.

Macedonia di Inizio Settembre

Mi rendo conto che le macedonie non siano delle vere e proprie ricette: basta mettere la frutta in una ciotola, aggiungere zucchero e mescolare. Ma le macedonie sono l’unico modo per far mangiare la frutta a mio marito – non so se preferisca il gusto di diversi frutti mescolati insieme oppure gli faccia fatica sbucciarla. Ad ogni modo, non importa quale sia il motivo: io cerco di farlo contento e di preparare macedonie il più spesso possibile.
Questa macedonia è stata ideata come dessert dopo un ottimo pasto a base di bistecchine di maiale grigliate e della Casseruola di Melanzane di Mandy. Siccome avevo un sacco di frutta a casa – qualcuna veramente buona, tra l’altro (i fichi sono stati raccolti da mio padre) – volevo farci qualcosa prima che mi andasse a male.
Questa ricetta sta un po’ a metà strada tra una macedonia di fine estate e una di inizio autunno, perché vi sono frutti di entrambe le stagioni: pesche bianche, fichi e prugne. Ho aggiunto inoltre un mango (avanzato dal Mango Chutney) e i chicchi di melagrana (avanzati dal Riso alla Melegrana) per dare un sapore più fresco. La cannella e lo zenzero, infine, essendo per me queste due spezie irrimediabilmente legate all’inverno, aggiungono un tocco molto autunnale all’insieme e rendono il tutto più saporito.

Ingredienti

1/2 melagrana
1 mango
2 pesche bianche
5 prugne
3 fichi
succo di 1 lime
2 cucchiai di zucchero
1/2 cucchiaino di cannella
1/2 cucchiaino di zenzero in polvere

Lavare la frutta. Togliere i chicchi dalla melagrana. Affettare, sbucciare e tagliare il mango a pezzetti. Tagliare a metà le pesche, togliere il nocciolo, pelarle e tagliarle a pezzetti. Tagliare a metà le prugne, rimuovere il nocciolo e tagliarle a spicchi. Tagliare a spicchi anche i fichi (le prugne e i fichi non hanno bisogno di essere sbucciati). Mettere la frutta in una ciotola; aggiungere il succo di lime, lo zucchero, la cannella e lo zenzero e mescolare bene.

Crumbles are definitely my favorite desserts; that’s why I love to experiment with any kind of fruit I find. Now, when late summer fruits are near their end, is the best moment to make the most of them. Soon, peaches, plums, and melons will disappear to give way to autumn fruit: figs, apples, pears, and oranges. So, while waiting for quinces to ripe – and to be turned into a marvelous aromatic crumble – late peaches will be the point of attraction for this lovely dessert.

Compared to common yellow peaches, white peaches are more flavorful, fragrant and juicier, and have that floury texture that makes them melt so deliciously in your mouth. Coconut is a gift for my husband who’d put coconut everywhere (as I would cinnamon, actually, though this time I spared it).

Ingredients

For the filling:
4-5 white peaches
2 tpsps brown sugar
2 tsps ginger
juice of 1 lemon

For the coconut topping:
140 g (5 oz) flour
80 g (3 oz) unsalted butter
75 g (2.7 oz) sugar
25 g (0.8 oz) desiccated coconut
1 tsp baking powder

Preparation time: 40 minutes
Cooking time: 35-40 minutes

Preheat oven to 190°C (375°F). Peel the peaches, halve, pit and cut them into slices. Add sugar, ginger and lemon; mix and set aside.

Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs; then stir in sugar, coconut and baking powder, and mix well.

Place the peach filling into a round pie pan, and scatter the crumble mixture on top.

Bake for 35-40 minutes or until top is golden and the filling is bubbling.

If you happen to eat a real Italian pizza, you’ll probably notice some curious, dark-green, dried little leaves on top. Nothing strange: they’re just oregano leaves. Oregano (Origanum vulgare) is an aromatic herb largely used in Mediterranean cuisine, from Africa to Europe, from Spain to Turkey, and is at the base of many Italian recipes. It goes perfectly well with the fresh, watery, sweetish taste of tomatoes, this is why it is commonly used on pizzas, but also to season tomato-based pasta sauces, pickled olives and grilled vegetables such as eggplants (the wonderful pair), zucchini and peppers.

Just like limoncello, nothing sounds more summery and more Mediterranean than a tomato salad seasoned with dried oregano and extra vergine olive oil. But, if making olive oil at home sounds a bit out of reach (unless you have your own olive grove – in this case, lucky you!), grow and dry your oregano is as easy as season your salad. Only a little more time-taking.

Dried oregano, with its strong spicy smell and brittle consistency, is to me like a family bond: an aromatic recollection of grandma’s native land, Calabria, where my great-aunts still make it every summer. Every year, usually around Christmas, my great-aunts sent us a package full of home-made delicatessen like melanzane e zucchine sott’olio (eggplants and zucchini in oil), soprassata (a kind of spicy sausage) and the ever-present jar of dried oregano which should last – at least according to great-aunts’ intentions – all over the year.

It’s unnecessary to say that home-made dried oregano has nothing to do with ready-to-use oregano you find at the supermarket. Therefore, being Calabrian supplies never enough and finally having my own garden, I tried and planted oregano in a terracotta pot (you actually don’t need to sow a field to have a one-year supply – a medium pot would perfectly do).

Oregano is an undemanding plant but gives great satisfactions. It only needs a sunny exposure, dry, rather neutral soil and moderate watering. Every summer it produces tiny purple flowers in erect spikes, which can be harvested together with the leaves for they are edible as well. Fresh leaves can be picked and used any time of the year, but if you want to dry and preserve them, summer is the right time, just when the plant is in bloom. Cut the stems 10-15 cm below flowers, gather them in small bunches (4-5 stems: thus making, you’ll prevent mould from forming), discarding any damaged leaf you find, and tie them at the base of the stems. Hang the bunches upside-down in a shady and airy place, and let them dry for a week or two (time depends on your climate). Oregano fears damp conditions, so pay careful attention to the environment. When the leaves are dry and brittle, oregano is ready to be preserved in glass jars. You can choose either to keep the bunches as they are and pick the leaves only when needed, or to collect the leaves and flowers all at once (thus removing the stems) so they’re ready to be used in cooking. If you think you have no right places to hang oregano, you can dry it in the oven. In this case, place the bunches over a sheet of baking paper on an oven shelf and let them dry in a warm oven (35°C – 95°F) for about 15 minutes or until leaves are desiccated. Remember to leave the oven door slightly ajar to allow air to circulate: to do so, use a wooden spoon to prevent the door from closing.

Now oregano is ready to season all your dishes!

As summer is fading away, and with it all colorful juicy fruits, it’s time to prepare for the approaching winter and its long cold nights by making some preserves that will last through the frosty season. When refrigerators (and import goods) didn’t exist, the only way to preserve food was to make jams and pickles, so that one could get the right quantity of vitamins and nutrients all year round, and at the same time remember the hot sunny days of long-gone summer.

The period between late August and September is the season of plums. Plums of several colors, shapes and flavors can be found in every market or supermarket, the last juicy fruit of the soon-to-fade summer. As told about the End-of-Summer Greengage Crumble, greengages are my favorite of all plums. Probably thanks to their powdery-green color or to their tiny size, they look so attractive and tasty. As I am a fanatic of jams, I couldn’t help but try to make something of them: usually I’m not enthusiastic about plum jams, but greengages are an exception. I use little sugar compared to the fruit quantity, because I generally don’t like sugary jams, and greengages are rather sweet on their own.

As for any jam or marmalade, choose ripe (but not too ripe) fruit, discarding any damaged or squishy element you find; otherwise the taste of your jam could be affected.

Ingredients

1 kg (2 lb 3.3 oz) greengages, stones removed
400 g (14 oz) caster sugar
1 vanilla pod
1/4 cup water
juice of 1 lemon

Preparation time: 40 minutes
Cooking time: 30 + 20 minutes

Wash the greengages, halve and pit them. Put them in a high pan and cook them together with water and the vanilla pod for about 30 minutes, or until the fruits blend and get extremely soft.

Remove from heat. Add lemon juice and sugar and stir well until sugar is completely dissolved. Return pan to the heat and bring back to the boil, skimming off scum from surface if needed. Cook for about 20 minutes or until jam is set. To know if the setting point is reached, try the wrinkle test: drop a little jam onto a cold (better if previously refrigerated) saucer, wait for the jam to cool, then tilt the saucer on its side. If the jam doesn’t slide off, but wrinkles on its surface, it is set. Otherwise, a little more cooking is necessary. Finally remove the vanilla pod (actually it can be kept aside to make vanilla sugar).

For a more delicate finish, you can mash the fruits with a blender to have a creamier texture. In this case, mash the fruits after removing the pan from heat and before stirring in sugar and lemon (of course, the vanilla pods need to be taken away before mashing greengages).

Pour the jam into airtight jars. Cover with lid. To sterilize and vacuum-seal the jars, put them in a pan, cover them with cold water and bring to the boil. Let boil for about 20-30 minutes. Remove from the pan and let them cool upside-down, so that the lid is sterilized, too. When they get cool, you should hear the vacuum-sealing “click”. Jars are perfectly sterilized and can be stored in a cool and dry place.

End of summer, when days begin to draw in and evenings become slowly cooler and duskier, is the perfect season for fruit crumbles. Outdoor dinners become fewer, for the chilly night breeze claims a cozier, warmer place at home. Creamy, refreshing and soft serve desserts, at their best at the height of summer, are little by little turning into a fading memory, and the oven, so neglected in the hot season, is regaining the lead. So what better than a delicious fruit-of-the-season warm crumble to cheer up cool evenings? And what more delightful than a plum dessert?

Plums are the queens of late-summer fruit. Juicy, sweet and merrily colored, they match perfectly with the crunchy taste of a crumble topping. Of all kinds of plums, greengages are my favorite. Despite their greenish color that makes them look still unripe and sour, they are probably the sweetest of all plums, so cutely petite and round as they are. Even their name, that sounds so Elizabethan (though their introduction to England happened two centuries later) and so royal (Reine Claude is their French appellation) gives them a graceful poetical accent.

Unlike apples – which make a delicious crumble, but need to be cooked beforehand because of their hard pulp – owing to their juicy texture, plums can be placed directly into the pie pan and cooked together with the crumble topping (which spares you a little time). As for the topping, I chose to add some hazelnuts – a seasonal fruit, too – to give a crispier and more savory touch.

Ingredients

For the filling:
600 g (1 lb 5 oz) greengages
2 tbsps brown sugar
1 tsp cinnamon
1 tsp nutmeg
juice of 1 lemon

For the topping:
3/4 cup sifted flour
1/2 cup ground hazelnuts
1/2 cup rolled oats
1/2 cup brown sugar
100 g (3.4 oz) melt unsalted butter
1 tsp baking powder

Preparation time: 30 to 40 minutes
Cooking time: 30 minutes

Preheat oven to 190°C (375°F). Wash the greengages, halve, pit and roughly cut them into pieces (not too small). Mix the greengages in a bowl with sugar, cinnamon, nutmeg  and lemon juice, and put aside.

In another bowl combine flour, hazelnuts, oats, sugar and baking powder; mix well. Then make a well in the center and pour the butter in. Mix with your hands to form a crumble.

Place the greengage filling into a round pie pan, and scatter the crumble mixture on top.

Bake for about 30 minutes or until top is crisp and golden and the filling is bubbling.

It can be served either hot or cold with whipped cream. According to taste, a tablespoon of honey or golden syrup can be added to cream.

Crumble di Fine Estate di Susine Claudie

La fine dell’estate, quando le giornate si accorciano e le sere si fanno via via più fresche e buie, è la stagione perfetta per i crumble di frutta. Le cene all’aperto si fanno sempre più sporadiche poiché la brezza serale richiede un posto più caldo e confortevole dentro casa. I dolci al cucchiaio, freschi, cremosi e ottimi in piena estate, iniziano a diventare un ricordo lontano e il forno, abbandonato nei periodi caldi, riprende nuova vita. Cosa c’è di meglio, quindi, di un delizioso crumble di frutta di stagione per rallegrare le serate fredde? E cos’è più buono di un dessert di susine?

Le susine sono le regine della frutta di fine estate. Succose, dolci e colorate, si sposano perfettamente con il gusto croccante della copertura del crumble. Di tutte le varietà di susine, le claudie sono le mie preferite. Nonostante il colorino verdognolo che le fa sembrare perennemente acerbe e aspre, sono probabilmente tra le più dolci. Persino il loro nome, che sembra quasi elisabettiano (anche se sono state introdotte in Inghilterra due secoli dopo) e molto regale (Regina Claudia in italiano e Reine Claude in francese), aggiunge un tocco graziosamente poetico.

A differenza delle mele – con cui si fa un crumble delizioso, ma che necessitano di essere cotte prima, a causa della durezza della polpa – grazie alla loro consistenza succosa, le susine possono essere cotte direttamente nella tortiera insieme alla copertura del crumble (cosa che fa risparmiare un po’ di tempo). Per quanto riguarda la copertura, ho scelto di aggiungere le nocciole tritate – un altro frutto di stagione – per un risultato più croccante.


Ingredienti

Per il ripieno:
600 g di susine claudie
2 cucchiai di zucchero di canna
1 cucchiaino di cannella
1 cucchiaino di noce moscata
succo di un limone

Per la copertura:
3/4 di tazza di farina setacciata
1/2 tazza di nocciole tritate
1/2 tazza di fiocchi d’avena
1/2 tazza di zucchero di canna
100 g di burro non salato, fuso
1 cucchiaino di lievito in polvere

Tempo di preparazione: da 30 a 40 minuti
Tempo di cottura: 30 minuti

Preriscaldare il forno a 190°C. Lavare le susine, tagliarle a metà, togliere il nocciolo e farle a piccoli pezzi. In una ciotola mescolare le susine con lo zucchero, la cannella, la noce moscata e il succo di limone. Mettere da parte.

In un’altra ciotola, mescolare la farina, lo zucchero, le nocciole, i fiocchi d’avena e il lievito. Fare un buco al centro e versarvi il burro fuso. Mescolare con le mani fino ad ottenere una specie di impanatura.

Versare il ripieno di susine direttamente nella tortiera e coprire con l’impanatura del crumble.

Infornare per 30 minuti o fino a quando il ripieno fa le bolle e la copertura diventa dorata e croccante.

Il crumble si può mangiare caldo o freddo. A scelta, accompagnare con panna montata a cui si può aggiungere un cucchiaio di miele o di golden syrup.


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