"Sicilian cream of rice and asparagus soup." A soup of rice and asparagus simmered in chicken stock with garlic, pancetta and onions and served with grated Parmesan cheese.
A dish made by mashing or blending fruit pulp, mixing it with cream or milk or water, and then freezing it, stirring it from time to time like ice cream. The fruit is not strained and may still have some fibres running through it, resulting in a slightly coarser texture than classic ice cream. By judging the timing, the resulting sorbet-like cream will still have a slightly crystalline texture. It is described as being half way between a sorbet and a granita. Posh restuarants produce savoury versions as accompaniments to main dishes.
Strawberry cremolata. A dish made by mashing or blending the pulp of strawberries, mixing it with cream or milk or water, and then freezing it, stirring it from time to time like ice cream. The fruit is not strained and may still have some fibres running through it, resulting in a slightly coarser texture than classic ice cream. By judging the timing, the resulting sorbet-like cream will still have a slightly crystalline texture. It is described as being half way between a sorbet and a granita.
Peach cremolata. A dish made by mashing or blending the pulp of peaches, mixing it with cream or milk or water, and then freezing it, stirring it from time to time like ice cream. The fruit is not strained and may still have some fibres running through it, resulting in a slightly coarser texture than classic ice cream. By judging the timing, the resulting sorbet-like cream will still have a slightly crystalline texture. It is described as being half way between a sorbet and a granita.
