Kunfettura
Kunfettura Recipe - A Delicious Vegetarian Dish from Malta
Introduction
Kunfettura is a traditional Italian candied fruit dessert that is bursting with sweet and tangy flavors. This recipe has been passed down through generations and is a favorite during the holiday season.
History
Kunfettura has its origins in Sicily, Italy, where it was traditionally made with citrus fruits such as tangerines. The process of candying the fruit was a way to preserve the harvest and enjoy the fruits throughout the year.
Ingredients
- 8 or 9 oranges or tangerines
- 1 tsp salt
- 400 g sugar
How to prepare
- Take only fruit in good condition, preferably untreated and organically grown. Peel and cut each fruit into 6 or 8 pieces. Place the pieces in a bowl and cover them with salted water. Leave them for 2 or 3 days, then drain and rinse. Transfer the fruit to a saucepan and cover it with fresh water. Simmer until the peel feels tender. Drain again and reserve the peel in a clean bowl.
- Dissolve the sugar in 250 ml of water over low heat. Do not stir, but shake the pan from time to time. Then, bring the mixture to a boil and simmer for 10 minutes. Pour the syrup over the peel, cover it, and let it stand in a cool place for approximately 4 days.
- Pour off the syrup into a saucepan and bring it to a boil. Add the peel and let it boil until the syrup is clear and almost all absorbed by the peel. Turn the mixture into a lightly buttered tin or dish. Sprinkle with a little more sugar and leave it to dry and candy.
Variations
- Try using different citrus fruits such as oranges or lemons
- Add spices like cinnamon or cloves for a warm flavor
Cooking Tips & Tricks
Use untreated and organically grown tangerines for the best flavor
- Be patient with the candying process, as it takes time for the fruit to absorb the syrup
- Store Kunfettura in an airtight container to keep it fresh for longer
Serving Suggestions
Serve Kunfettura as a sweet treat after a meal or as a topping for ice cream or yogurt.
Cooking Techniques
The key cooking technique for Kunfettura is candying the fruit, which involves simmering the fruit in a sugar syrup until it becomes tender and sweet.
Ingredient Substitutions
If tangerines are not available, you can use oranges or lemons as a substitute.
Make Ahead Tips
Kunfettura can be made ahead of time and stored in an airtight container for up to a week.
Presentation Ideas
Serve Kunfettura on a decorative platter with a sprinkle of powdered sugar for a beautiful presentation.
Pairing Recommendations
Pair Kunfettura with a glass of dessert wine or a cup of hot tea for a delightful treat.
Storage and Reheating Instructions
Store Kunfettura in an airtight container at room temperature. It does not need to be reheated before serving.
Nutrition Information
Calories per serving
Calories: 400 per serving
Carbohydrates
Carbohydrates: 100g per serving
Fats
Fats: 0g per serving
Proteins
Proteins: 0g per serving
Vitamins and minerals
Vitamins and Minerals: Vitamin C, Potassium
Alergens
Allergens: None
Summary
Kunfettura is a low-fat, high-carbohydrate dessert that is rich in Vitamin C and Potassium.
Summary
Kunfettura is a delicious and traditional Italian dessert that is perfect for the holiday season. With its sweet and tangy flavors, it is sure to be a hit with your family and friends.
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for Kunfettura. It was a hot summer day, and I was visiting my dear friend Maria in her small village in Italy. Maria was known for her incredible cooking skills, and I always looked forward to trying her delicious dishes whenever I visited.
On this particular day, Maria invited me into her cozy kitchen and asked me to help her prepare a special dessert for a dinner party she was hosting that evening. As we chatted and laughed, Maria began to gather the ingredients for the dessert - a traditional Italian sweet called Kunfettura.
I watched in awe as Maria expertly measured out flour, sugar, and butter, mixing them together to form a crumbly dough. She then added a generous amount of ground almonds and a splash of almond extract, giving the dough a fragrant, nutty aroma. As Maria kneaded the dough and rolled it out into a thin sheet, I couldn't help but be amazed by her skill and precision.
Once the dough was rolled out, Maria carefully cut it into small rectangles and placed them on a baking sheet. She then popped them into the oven, and the sweet smell of almonds and butter filled the kitchen. While the Kunfettura baked, Maria told me the story behind the recipe.
She explained that Kunfettura was a traditional dessert that had been passed down through her family for generations. The recipe had originally come from a dear friend of her grandmother's, who had shared it with her many years ago. Maria had perfected the recipe over the years, adding her own twist with the addition of almond extract.
As we waited for the Kunfettura to bake, Maria shared more stories of her family and their love of cooking. She told me about the time her grandmother had taught her how to make fresh pasta from scratch, and the joy of watching her children and grandchildren gather around the table to enjoy a meal together.
Finally, the Kunfettura was ready, and Maria pulled it out of the oven, the golden-brown rectangles glistening with a sprinkling of powdered sugar. She placed a piece on a small plate for me to try, and I took a bite, savoring the buttery, nutty flavor that melted in my mouth. It was unlike anything I had ever tasted before, a perfect balance of sweetness and richness.
As I finished my piece of Kunfettura, Maria smiled at me and said, "Now you know the secret of our family's favorite dessert. Keep this recipe close to your heart, and share it with those you love. Food has a way of bringing people together, of creating memories that last a lifetime."
And so, I left Maria's kitchen that day with a newfound appreciation for the power of food and the stories it carries. The recipe for Kunfettura became a treasured part of my own collection, a reminder of the special moments shared with loved ones around the table. And every time I bake a batch of Kunfettura, I think of Maria and her family, and the love and tradition that live on through each delicious bite.