All posts tagged: pesche

Melba 1


The famous Chef Georges Auguste Escoffier created at the end of 1800s the dessert Melba, to honor the australian soprano Nellie Melba. The dessert is made of peaches, raspberries sauce and vanilla ice cream. Today, I suggest you a modern reinterpretation of the same treat, consisting of a peach mousse, a raspberry jelly and a vanilla curd. The whole is wonderful …….


Madama Doré

It never happens I prepare the same dessert in a close time. Here I can talk about a special situation…… I prepared the fantastic Madama Dorè, by Gianluca Fusto, twice in a week. It is a simple tart, but you find a combination of exceptional flavors: a frangipane enriched with orange zest and saffron and soft peaches. It is crisp, but at the same time it is soft, tasty, fragrant This dessert has all the items to turn a tart in THE TART.



Sunny…..a cake with colors and flavors of the sun. A basil and vanilla bavarian cream, a juicy peaches jelly with a crunchy brunoise. Then a thin chocolate and corn flakes crunchy base with a vanilla syrup to soak the biscuit. The scent of basil fits perfectly with vanilla for a unique flavor.

Peach ice cream with Amaretti

Leonforte is famous for peaches, called “Settembrine” because they get ripened between September and October, when national production is over since a long time. Finding these beautiful produces on the market stalls, I could not resist: they remind me summer colors and flavors. In Milan, the days are still warm and, often, a refreshing ice cream is a treat. To add a fall note to a typical summer fruit, I chose Amaretti (Italian sweet almond-flavoured biscuits). A good mix between summer and fall………….do you like it?  

Nectarines salad with legumes and Parma ham

The holiday desire sounds fitness and getting fresh. Without sacrificing taste and flavor, fruits and vegetables help us: their combination of freshness and lightness are the correct compromise. Colors and good smells in a light mix for summer. Nectarines salad with legumes and Parma ham (serves 4) 3 nectarines (peaches) 5.6 ounces (160 gr.) green beans 5.6 ounces (160 gr.) taccole (snow peas- white) 8.46 ounces (240 gr.) Parma ham, cut in thin slices 1 teaspoon poppy seeds 1 lemon juice olive oil salt some leaves of fresh baby spinach Wash, trim the legumes and cook in boiling salted water about 10 minutes. Then, drain them and place in a bowl with ice cold water. Wash the spinach leaves and set aside. Wash the nectarines and without peeling them, cut in thin wedges. In a small bowl whisk together olive oil with lemon juice and salt. Arrange on the plates the dried green beans and taccole (snow peas), the necatarines wedges and spinach leaves. Drizzle with the vinaigrette, sprinkle with poppy seeds, add Parma ham …