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It’s the end of the holidays? Returning to the city in this heat is not really what you would hope the most. To console me, I have my books, my friends and my kitchen. I was always taught that the great thing about traveling is having the desire to go back home. I think it’s more or less true. From this summer I will remember all the fantastic moments that soon I will tell you about, which are so wonderful that they are incredibly vivid in my mind (and my eyes) every time I look at myself in the mirror. I’m thinking about all the kilos I put on thanks to  pasta alla Norma, meatballs with wild fennel and pasta with sardines. But after all what kind of summer would it have been if I had come back without them? I’m not worried, I don’t care. But from today on, I’ll eat a few slices of pineapple more. I have a recipe for you, one of those that have the power to change the concept of your table. Remember: it is the style that makes the difference, either at the table or not.

Recipe. FOR 4 SERVINGS

2 ripe pineapples + 100 g (3.5 oz) blueberries + 100 g (3.5 oz) raspberries + juice of one lime + mint + 1 teaspoon of brown sugar (optional).

Cut the pineapple in half and remove the flesh.Then cut the flesh into cubes and place in a bowl with blueberries, raspberries, mint leaves, lime juice and a teaspoon of brown sugar (optional). Stir and let stand for five minutes. Put the fruit inside the pineapple skin and serve. You can serve it for breakfast, after lunch, as a snack or as a refreshing dish after dinner, adding a touch of Grand Marnier to make it even more fascinating.Ananas-frutta-img-post-2 Ananas-frutta-img-post-3

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