Marmellata floridiana

Marmellata floridiana è una confettura esotica perfetto per Florida preparata con mango, banane, cocco e un goccio di rum bianco. Facile da preparare!

Perché marmellata floridiana? Per assaporare la frutta tutto l’inverno, preparare conserve e confetture è l’ideale, inoltre questo è um periodo favorevole grazie alla temperatura!

I tempi di cottura sono di 25/30 minuti, rispettando tutti i passaggi.

Marmellata floridiana – circa 10 – 14 vasetti (piccole)

  • 1200 grm di Mango maturo
  • 800 grm di banane – non troppo mature
  • 100 grm cocco grattugiato (opzionale)
  • 1,5 kg di zucchero
  • 1 bustina e mezza di pectina 2:1
  • 2 o 3 bicchierini di Rum bianco
  • 150 ml di limone (facoltativo)

  1. Sbucciare il mango, togliere il nocciolo e passare la polpa al passaverdura. Tagliare le banane a pezzettini fini.
  2. Mettere la frutta, il cocco e il succo di limone in una pentola alta.
  3. Mescolare bene il pectina 2:1 con lo zucchero, aggiungilo a freddo alla frutta e porta ad ebollizione. Fai bollire per 3 minuti a fuoco vivace, sempre mescolando.
  4. Togliere la pentola dal fuoco, aggiungere a piacere il rum e mescolare per 1 minuto, facendo dissolvere la schiuma.
  5. Valutare la consistenza della confettura, quindi versarla ancora bollente in vasetti sterilizzati.
  6. Chiudere ermeticamente e capovolgere per 5 minuti.

 

Condimenti, Marmallata , , , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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