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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Alessi cuisine

 

 
 

Sliced Kiwi in a Melon Sauce

(Fettine di kiwi in cremina di melone)

  • 4 large Kiwi already peeled and cut across into slices, sprinkled with lemon juice and sugar
  • For the sauce:
    4 slices of sweet melon
    the juice of a lemon and an orange
    a packet of powdered saffron
    ½ teaspoon of curry
    5-6 spoons of dry marsala
    4 spoons of sugar
    a small pinch of salt
Put all the ingredients for the sauce in the blender and blend well to obtain a quite thick and smooth puree, put in a bowl and leave in the fridge for 2 hours until very cold. When ready to serve, pour the blended mixture into four plates and arrange the slices of Kiwi on each plate. Serve very cold ; a very colourful, variegated and flavoursome fruit desert.
Here as well, the traditional flavours are missing, what made us suggest this little fruit compote is firstly that it is very well received by our associates and secondly the speed and ease with which it can be made with ingredients easily found and is therefore economic and available in everyone's kitchen.
Nowadays the elaborate cakes, or the classical (18th/19th century) pastries have had their day, either for the lack of "customers" (who have long forgotten about high-class pastry cooks) or for the lack of labour who know how to do things as they ought to be done (us among them). To this one must add that this work is all done by hand and very difficult to realise with machinery, and therefore the cost becomes frightening and one understands the reason for their decline ; without taking into account the paranoia brought on by the current dietetic mania against sugar and sweet things in general.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

 
 
 
   
 
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