5 savoury Italian recipes combined with fruit

When savoury meets sweet, what a combination!

It should not come as a surprise that opposite tastes can meet and create original and delicious dishes. In particular, savoury courses and fruit can be mixed in various combinations. And we are not talking about pizza hawaii!

From the most known Italian combos like walnuts, pear and gorgonzola, or orange and fennel salad, or ham with melon or figs, or apples, feta and green salad, we can push the limit a bit further and get to know even more combinations. Hereafter some of these dishes are suggested, and eventually the complete recipe for an unforgettable rice with strawberries is given. If you feel like being bold when cooking, dare! The final result might amaze you.


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1. Rabbit with cherries and porto

The ingredients for this unique recipe are rabbit meat cut in pieces, cherries, porto wine, broth, laurel leaves and chilli. The preparation might be long, but the final result makes it worth every minute! Immerge the rabbit meat in water with two laurel leaves for half an hour and then let it dry. Wash the cherries and put them in a pan with the wine porto. Cook them for 10 minutes, cool them down and then pit them. Put them back in the pan and let them cook again. Brown the rabbit meat with some olive oil: remember to turn it often. Add some broth once the rabbit meat is browned. Cover the pan with a lid and let it cook for one hour. Add salt, pepper and, as optional, cherries sirup. Surprisingly good, is it not?


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Un post condiviso da Julie Pearl Libao (@lraep_julie)

2. Chicken stuffed with fruit

After having cleaned and washed the chicken, season it with salt and pepper both inside and outside. Wash and cut the fruit that will be served as stuffing. We suggest oranges, plums, pomegranates and chestnuts. Put the chicken in the oven at 200°C. This recipe is perfect in autumn and it could be an original idea for a special dinner!


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Un post condiviso da Dahab Restaurant&Cafe (@dahabamman)

3. Roasted tomino with fruit and vegetables

The fruit we suggest that accompanies tomino, a kind of Italian cheese, is apples and pears, but of course the choice depends on your taste: originality has no limits! The perfect combination is with carrots and celery as vegetables. As seasoning, we suggest not only oil, but also mustard.


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4. Shrimps, orange and pineapple salad

Tasty – and not watery! – fruit with an intense taste can easily and accurately accompany shrimps. Perfect as appetizer or side dish, this recipe definitely deserves a try. After having seared the shrimps, lay them down on the slices of fruit. To make this dish even more interesting, besides oil and pepper, try to add also cinnamon or lemon.


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Un post condiviso da Ozan Özbay (@ozanozbay)

5. A surprising combination: strawberries risotto

This recipe might come as surprising as it deals with a combination between sweet and salty taste, but what a mix! Strawberries, fresh and sweet, meet the strong taste of risotto creating a dish that doesn’t come from any tradition, but that must be tried even by the more reluctants. It is a colourful dish, easy to prepare and different from what it is usually served at the table.

We suggest to eat the risotto when it is still warm and not to store in the fridge or in the freezer. Instead of pecorino, you can use caprino or stracchino. Moreover, instead of white wine you could use sparkling wine. Enjoy!


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    • 350 g of rice
    • 300 g of strawberries
    • 80 g of butter
    • Grated parmigiano reggiano
    • Pecorino
    • Olive oil
    • Butter
    • White wine
    • Onion
    • Vegetable broth
    • Salt
    • Pepper

Prepare the vegetable broth by cooking for more or less one hour the vegetables (carrots, celeries, tomatoes and onions) in salty water, then filter the broth trough a sieve.

Brown the onion cut finely with some oil and butter, add the rice and let it toast for 2-3 minutes, mix often. When it changes the colour, add one glass of white wine and let it evaporate. Add the broth you have already prepared a little at a time: let it absorb before adding more. Mix often and don’t let it attach to the pan or the pot! Let it cook for around 15-20 minutes, according to the time written on the rice package. Add the parmigiano reggiano, salt and pepper.

While the rice is cooking, wash the strawberries, take the leaves out and cut the fruit in little pieces.

Once the rice is ready, turn off the flame and add butter and pecorino. Mix until they are melted and then add the strawberries. Stir and serve the risotto when still warm. For the final touch, add some fresh strawberries at the top!


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Un post condiviso da Giovanni Leo (@gil_eo)

Cover photo from Youtube