Category: recipes of Italian cuisine

Inverted apple cake – Salt & Pepper – Italian Cuisine

The inverted apple pie is perfect for a rustic and tasty breakfast but is also ideal as a snack or a tasty snack. Served after dinner, perhaps with a scoop of vanilla ice cream it becomes an excellent dessert.
Its realization is very elementary and following our advice even those who are not very familiar in the kitchen can do it with their eyes closed.
It will surely become your workhorse because it is done in a very short time and above all you don't have to pay much attention to the shape. Once done the dough is poured on the apples and voila the game is done.
A cake of other times, simple and genuine of those that never go out of fashion!
Try the spilled apple pie recipe, and you will see that satisfaction!

For the base:

Preparation

When you want to make the inverted apple pie recipe, preheat the oven to 180 ° C. Butter a 26 cm round cake pan.
Peel the apples, cut them into wedges and sprinkle them with lemon juice.
Heat the butter in a saucepan. Add 100g of sugar and cook until the mixture turns golden brown. Pour the mixture into the prepared cake pan, do not worry if it is not distributed evenly it will melt during cooking.
Arrange the apple slices in a radial pattern overlapping them if necessary. Sprinkle with 2 tablespoons of sugar and add a few flakes of butter on the apples.
Put in the oven.
Meanwhile prepare the cake dough. Separate the egg whites from the yolks. mix the flour and baking powder together in a small bowl and set aside. In a large bowl, mix with whips, including electric, butter and sugar until they bind well, add the beaten egg yolks, sour cream, lemon zest and vanilla extract.
Mix and add the flour mix, prepared previously and mix until the mixture is homogeneous.
Still with electric whips, whisk the egg whites until stiff and add them to the dough with movements from the bottom upwards, using a pan.
Remove the apples from the oven and sprinkle them with cinnamon. Pour the mixture over the apples, level and cook for 25-30 minutes until it is golden and a toothpick inserted in the center of the cake will be dry.
Remove the cake from the oven and let it rest for about 5 minutes, then turn a knife around the edges of the cake to loosen it from the sides of the mold and turn the cake upside down on a suitable serving dish.

The time has come to prepare the goulash (and eat it slowly) – Italian Cuisine

All the secrets of the traditional Hungarian dish and the recipe to prepare a state-of-the-art goulash and fall in love with it

A good plate of steaming meat is what it takes to restore us from the first colds of autumn that, even from a climatic point of view, will arrive sooner or later. With a wise touch of paprika, then, the situation becomes more intriguing: to taste to believe.
The dish that is making our hearts beat is the traditional Hungarian goulash which in the original language would be called gulyás. The name comes from gulya which means cattle herd. The meat usually used to prepare it is in fact the beef, preferably with the part of the anterior front, neck or shoulder.

In all Central and Eastern Europe, however, one can find interesting variations based on fish, white meat and sheep. The classic recipe was born from the Hungarian herdsmen who they cooked the meat in a big pot put on the fire, flavoring it with lard, onions and paprika. Potatoes cut into wedges or coarse nuts and shredded carrots are also often used at home. The recipe, born in the Middle Ages and consumed until the XVIII century only by the farmers of the prairies, spread also in the bourgeois houses and beyond the borders of the nation. Among all Hungarian meat stews, including the pörkölt and paprikás (which also contains sour cream), the gulasch has emerged, becoming a symbol of Hungarian gastronomic culture. But it is not a case. During the political conflict with Austria in the late 1700s, Hungary had a need to prove itself culturally independent and to differentiate itself from Austrian customs. The goulash was chosen as one of the symbols of Hungary and soon became famous throughout Europe and the world.

In the gallery below you will find a more contemporary version of the traditional Hungarian dish where the butter has been replaced with lard. The addition of tomato, not present in the traditional recipe, will make it possible to "lighten" the seasonings necessary to prevent the meat from drying out.

Browse the gallery

Apple-flavored Bavarian cream – Salt & Pepper – Italian Cuisine

Do you want to impress your guests with special effects? Then the apple herbalist Bavarian is for you. The saying says that pears and cheese are delicious together, but have you ever done the test with apples? Well believe it, the end result is very surprising! A sensational combination of those that displace but surprise. The strong and pungent taste of herbalist cheese blends perfectly with the sweetness of the apples and together they create a mix of very particular flavors.
You can serve this Bavarian herbalist with apples in small single-portion cocottines or small glasses, the wow effect is guaranteed!
A must try!

Preparation

To make the Bavarian cream with apples first soak the gelatine in cold water and set aside. Heat the cream in a small pan on the stove, add the diced gorgonzola and melt. Then add the sugar, stir until it is all uniform and set aside. Add the isinglass to the warmed milk stirred to dissolve the previously soaked isinglass, using a ladle to help.
Fill the glass jars. Put in the fridge and let it harden for about 8 hours.
When it's time to serve, dice the apple and put it on the cake, together with a slice of gorgonzola.
You can prepare this cake the day before and assemble it just before serving, the result is perfect anyway.