Almond panna cotta with uva passa and orange compote

February 15, 2013

Panna cotta literally means cooked heavy cream.
The main ingredients are cream sugar and gelatin, some recipes also include egg whites.
This dessert is originally from Northern Italy in the region of Piedmont (Piemonte), were back in the days people boiled the fish bones and getting collagen out of this process that was used as the first gelatin. Since I’m still fell inspired from the almondtree in flowering I’m making more almond milk and flavor the panna cotta that I want to serve for my dinner guest this evening. To accompany this panna cotta I’m making a fruit compote made with oranges from the tree and uva passa from this summers grape harvest. Uva passa is the sun dried Zibbio grape, that you make the Passito di Pantelleria sweet wine of. This beautiful dried grape is a regular sweet here in Pantelleria and is used as a raisin in cooking and baking . To be honest it’s actually the best bloody raisin I ever tasted… sun kissed sweet…. perfumed with a taste of nature from the volcanic soil of Pantelleria.

If you can’t get hold of these uva passa you can exchange the uva passa to other raisins or for example use dried plums or just ad more orange or other sweet citrus fruits.

Here comes a recipe for almond panna cotta with uva passa and orange compote

Wish you all a great weekend.
/ Anna

Almond panna cotta with uva passa and orange compote
Panna cotta
Serves 6

Ingredients:
2 gelatin sheets (bowl large enough to cover sheets with water)
1 cup (2.4 dl) almond milk
1.1/2 cup (3.6 dl) heavy cream
1/2 cup (64 grams) sugar
1 vanilla bean ( split lengthwise and seeded)

6 each ceramic ramekins or small coffee cups
1 table spoon of sunflower oil (for the ramekins)

Place gelatin sheets in a bowl and cover complete with cold water for 5-10 min minutes. Over medium size flame, in a sauce pan combine the cream, almond milk and sugar and heat until the sugar is dissolved. Lift the gelatin sheets from the water and stir into the hot cream until dissolved as well. Oil 6 ramekins or small coffee cups. Divide the panna cotta mixture evenly among each ramekin, set on a level shelf in the fridge,cover with plastic and let set for at least 3 hours.

Uva passa and orange compote
4 oranges
24 uva passa
1 cup (2.4 dl ) Passito di Pantelleria
1/2 cup (1.2 dl) sugar

Peel the oranges by cutting the skin off using a sharp kitchen knife.
Cut the oranges into medium sized chunks. Deseed the uva passa.

In a small but heavy sauce pan, pour the Passito di Pantelleria wine and sugar to boil. The sugar should dissolve and the liquid must reduce to half (on my gas stow this takes about 5 min). Stir constantly all the way to the bottom of the pan when it is boiling, so as to avoid burning the sugar. Add the fruit and set a side until serving.

When serving:
Run a sharp knife around the edges and flip on to serving plates.
Spoon up the compote cooled to room temperature around the panna cotta.

Almond trees in full bloom

February 5, 2013

The almond tree that this blog is named after is now in full bloom. Almond trees belong to the plum family and the almond is the core of the almond fruit that is a stone fruit. It is not actually a nut. Here in Pantelleria the almond trees are now covered with white/pink flowers. Almonds are an important ingredient in the Pantescan cuisine. I love to use almonds both in cooking and baking and, of course, just eating them plain. When the bloom period is over the trees develop their foliage. After that the fruit is at first green (see picture below) and has a soft shell similar to the peach. This skin will dry over the summer and fall off when the stone fruit is ready.
This is what looks like a nutshell. Inside you have the almond, which is the core. We harvested our almond trees in August, and we use them throughout the year. When the almonds are fresh they are juicy and not as sweet as the dry ones. In Sicily, almond milk is a popular drink and is often served at the bars together with small Sicilian assorted cookies.Almond milk
6 servings

Ingredients
2.1/2 cups (6 dl) whole peeled almonds
18 cups (2.8 liter) room temperature bottled water, you will need to 6 cups (14 dl) per soaking (2 times) 6 cups for blending.
3 tablespoons honey
Optional grounded cinnamon or vanilla seeds to taste

Method
Place almonds together in a large bowl that can accommodate both the almonds and the water so the almonds are covered by the water. Cover with plastic and allow them to soak 4 hours. Then change water and do the same procedure soaking for another 4 hours.
Drain and rinse almonds with fresh water using a colander.
Using a blender or food processor, mix the almonds with 6 cups bottled water, and add honey. Mix together using a blender or food processor (taste if you want it sweeter, add some more honey). Place the mixture back into the bowl and cover with plastic allowing it to rest for 2 hours. If you want, now is the time to add a little vanilla seeds or grounded cinnamon to taste.
Strain the almond milk through a cheesecloth or a strainer, serve well chilled.
Store the almond milk covered in the refrigerator. It has a possible shelf life 3-4 days when properly stored.

Spicy orange chicken

January 29, 2013

1 Reply

Since we enjoy an abundance of oranges in Pantelleria, and they are readily available year around worldwide, let’s make a spicy orange marinade for chicken. This marinade also works excellent with pork chops for the barbecue.

Orange and honey spiced chicken
Serves 4
Ingredients
2.5 lb (1kilo) of your favorite chicken parts
Olive oil for the skillet
Marinade:
4 tablespoons olive oil
2 tablespoons orange zests
4 tablespoons Chinese soy sauce
3 garlic cloves
3 tablespoons honey
2 finely chopped chilies
6 drops Tabasco sauce
5 sprigs fresh rosemary

Method

Mix the the ingredients in a bowl and rub the chicken with the marinade. Then place chicken and the remainder of the marinade in a plastic bag and let sit in the fridge for at least 90 minutes before you start cooking.
Preheat the owen to 450F (225 C) degrees.

Heat olive oil in a large skillet on your stove top and sauté the chicken parts for a couple of minutes on each side until they get a nice golden surface. Remove from skillet and place in an casserole dish and roast the chicken in the oven for about 30 min at 450F (225 C) degrees.
To make sure the chicken is ready, stick a knife in thickest part close to the bone. If there is blood in the meat juice, let it cook for a little longer, if not, it’s ready.
This recipe is also published in January 2013 in Swedish Magazine Icakuriren
www.icakuriren.se

Carlo’s slow braised pork over rigatoni

January 23, 2013

This pasta with its slow cooked pork is one of Carlo’s standard recipes. With the rich saltiness, smooth pork with a twang of spicy, it’s hearty comfort food and perfect for these cold winter days. Making the sauce is easy-peasy, but need some time on the fire and if you happened to end up with leftovers – it tastes even better the following day.

Carlos slow cooked pork over rigatoni
Serves 4
Ingredients
3 cloves garlic
1 onion
1 tablespoon olive oil
2.2 lbs (1 kg) pork meat with bone (use pork loin or ribs)
1 teaspoon salt (sprinkled over cut pork prior to cooking)
1 tablespoon dried oregano
1 teaspoon dried chili flakes
1 bay leaf
2 cloves
1 cinnamon stick
4 carrots
1/2 cup (1.2 dl) red wine
3 cup strained tomatoes
2 tablespoons sugar
1 cup water
1 lbs (450 grams) Rigatoni pasta
4 oz (120 grams) Parmesan grated to taste

Method
Peel and finely chop onion and garlic. In a large pan over medium heat add olive oil when hot add onions and garlic cook until soft and golden. Cut the meat in medium-sized chunks, and let sear in the pan with the spices. Peel and cut medium-sized pieces of carrots. Add them to the pan along with the red wine, strained tomatoes and sugar. Simmer with the lid at medium heat for half an hour. Add water and turn down the heat. Let the sauce braise (slow-cook) for 60 minutes on low heat. Add more water if needed. Cook the rigatoni pasta according to instructions on the package. Mix the sauce and pasta together and serve immediately with fresh grated Parmesan cheese.

Dinner plate from Anthroplogie

Rosemary in bloom

January 21, 2013

It’s winter and the Rosemary, which grows wild in Pantelleria, is in full bloom. With it’s small blue flowers rosemary is my favorite herb and it’s aroma accompanies me during my walks in the mountains. Someone once told me that rosemary is good for the memory but I’m afraid I haven’t noticed that effect on me… As many of you already know, rosemary also goes fantastic with goat cheese and nuts. Here is a flavorsome recipe for crostinis with goat cheese, pears, pine nuts and wild rosemary.

Pear and goat cheese crostinis
Makes 8 crostinis
Ingredients
8 tablespoons olive oil
8 slices white bread such as a french baguette style
1 pear
Sea salt (I used Maldon)
7 oz (200 grams) of goat cheese
1 large sprig of rosemary
Ground black pepper

Method
Cut the pear in 8 slices and remove the seeds and hard parts.
Sauté the pear slices lightly in oil using a griddle or a skillet. Sprinkle a pinch of sea salt flakes over the pears.
Toast the pine nuts in a dry skillet, set a side.
On the crostini: spread a thick layer of goat cheese, top with a pear slice, a cluster of pine nuts and garnish with a rosemary sprig. Finish of with some ground black pepper

Under the Almond Tree

A Swede cooking in Pantelleria

Almond panna cotta with uva passa and orange compote

Almond trees in full bloom

Spicy orange chicken

Carlo’s slow braised pork over rigatoni

Rosemary in bloom