The beginning of Spring leaves me craving bright, beautiful sun-filled color in every corner of my world. And my kitchen is no exception. I return home from our local market with armloads of pomegranates and a very special treat when available, blood oranges: the last of the season. Their vibrant colors add a pop of life as I patiently wait for even warmer days to arrive.
Pomegranates are a staple in my kitchen whenever available at the market. Those bright red beautiful seeds grace everything from my cocktails to pork roast to dessert. I vividly remember the first time I saw a pomegranate tree in Tuscany – and the amazing taste of what was contained inside that plump red fruit. To let you in on a little secret, when I find myself home alone for dinner, I sometimes sit on the couch with a huge bowl to catch all the juices, and slowly peel and eat one for dinner. Those beautiful little seeds brighten the darkest of days.
Pomegranate seeds have the color of rubies and, in this dessert, their crispiness mix perfectly with the creamy finish of the panna cotta © Zaikina | Dreamstime.com
Here I have paired them with one of the tastiest yet simplest of Italian desserts – panna cotta. I made two batches – one a darker red and a lighter pink to mix things up a bit. For an alternate version, you can also layer the two colors in each serving dish.
Let’s enjoy blood oranges in this last part of their season: they are delicious with onions, dressed simply with good olive oil @ M. Becci
My other treat — in Winter, usually, but also in these early days of Spring, when it reaches our tables for the last time in the season — is the blood orange. These Sicilian beauties bring a smile to my face whenever our local market stocks them. There is nothing quite like the surprise of color inside a blood orange – its veins running from a beautiful crimson to deep sun-kissed orange. Each orange springing forth with its own swirl of colors like a fine piece of art. Here I have paired them with the simplest of salads – red onion to play against the sweetness, a drizzle of the best quality olive oil and a simple sprinkle of salt and pepper. Instant sunshine on a plate.
Buon appetito,
Michele
Pomegranate panna cotta
Serves 6
Ingredients:
For the red panna cotta:
•Pomegranate seeds
•2 ½ cups pomegranate juice, divided
•2 teaspoons unflavored gelatine
•1 cup sugar
•1 1/2 cups heavy cream
•½ cup whole (full fat) milk
For the pink panna cotta:
Pomegranate seeds
•1/3 cup pomegranate juice
•2 teaspoons unflavored gelatine
•1 1/2 cups heavy cream
•1 cup sugar
•½ cup whole (full fat) milk
•Additional pomegranate seeds for garnish
•Powdered sugar for dusting
This delicious panna cotta brings together two great ingredients, pomegranate and blood oranges @M. Becci
Directions:
Make the red panna cotta:
In each of three small ramekins or dessert cups (about 6 ounces each), sprinkle a few pomegranate seeds.
Place ½ cup pomegranate juice into a small bowl. Sprinkle the gelatine over the pomegranate juice. Set aside and allow to bloom.
Place remaining 2 cups of pomegranate juice in a small saucepan. Add the sugar and heat over high heat, stirring the mixture 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 simmering.
Remove from the heat. Stir in the pomegranate gelatine mixture and mix until completely melted. Stir in the milk. Divide the mixture 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 oranges are like a work of art, with their variety of nuances and their inhebriating scent @ Michele Becci
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!
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