Red and crunchy. Here is the Kanzi apple, a delight from Val Venosta – Italian Cuisine

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Crunchy and juicy, it is "new" apple, which gives a special sweetness to salads, desserts and sandwiches




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Young and seductive like … an apple. The Kanzi® variety, with the red peel and the crunchy pulp and fresh, more than with sweetness it captures with energy. In short, a young apple, of temperament and in fact. His birth is recent, about twenty years ago, from the lucky one crossroad between the traditional Gala and Braeburn varieties: from one it inherited the slight sugary notes, from the other the acidic and aromatic taste that characterizes it; the name (precisely Nicoter-Kanzi®), derives from the African Swahili language and means "hidden treasure".

An apple all year round
It is on the market all year round because it is very long-lasting but spring is one of the best seasons to enjoy it, with its juiciness and lively taste, also perfect for an invigorating snack. The Kanzi® apple grows in Val Venosta, in the western part of South Tyrol (BZ), which from Passo Resia descends to the gates of Merano. With its dry and breezy climate, it is the land of choice for apple growing: 300 sunny days a year, the fresh and pure air of the mountains that goes down to the valley floor and the strong temperature range make the fruit crunchy and tasty .

Red and compact
The farmers are gathered in the VI.P and VOG Consortia, of which the first includes about 1,700 families: altogether they produce 16 varieties of apples, including organic ones, which fade in different shades of red from the yellow of the Golden Delicious. Kanzi® has a smooth and shiny skin, bright red with yellow shades, the shape is round and regular, the pulp compact. Among its advantages, also the high content of C vitamin: according to Apfelfit research by the Laimburg Experimentation Center in Bolzano, it is one of the 3 varieties that is richer in it.

Delicious sweet and sour taste
Thanks to the balance between sweetness and acidity, the Kanzi® apple has many followers in the kitchen. In the book Apples in the kitchen of the Dolomites (Athesia), the cooks Philip Hafner is Herbert Hintner they offer it in a mountain cheese risotto with fruit puree or in a cold apple soup with Pinot Blanc and mint tea with almond mousse while chef Simone Rugiati suggests fried provola skewers and apple cubes with Lambrusco. Other recipes? For spring the Kanzi® is perfect to add to salads, for example with lettuce, walnuts and cheese or with mixed salad and asparagus; with bresaola and spreadable cheese rolls; with herb risotto; with salmon carpaccio with diced apples or salmon trout tartare. Finally all delicious desserts: from tatin with caramelized apples to cinnamon to strudel, from compote with chocolate mousse to pancakes, up to sandwich toasted brioche bread with apples, raspberry jam and mascarpone cream.

by Marina Cella
on Sale & Pepe of May 2020

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Grilled courgettes, bread and anchovies recipe – Italian Cuisine

Grilled courgettes, bread and anchovies recipe


  • 200 g crusty bread
  • 6 courgettes
  • anchovies in oil
  • pistachios
  • extra virgin olive oil

To prepare grilled courgettes, bread and anchovies, peel the courgettes and cut them in half lengthwise.
Ungetele of oil and cook them on the hot grill for 4-5 minutes in all, turning them on both sides.
Chop the bread and toast it in a pan with a drizzle of oil, for 3-4 minutes, until it becomes crispy and golden.
Arrange courgettes in a tray, sprinkle them with toasted bread and complete with 1-2 anchovy fillets each and a little chopped pistachios.

The top 10 vegan barbecue products – Italian Cuisine


Beetroot burger from Gosh
Fiorentina Muscle of Wheat
Topas vegetable steaks
Sainsbury's vegan cheddar
Marshmallows Freedom
Vegan rolled Topas
Burger tomato and Sojasun olives
Seitan bio Granarolo
Topas vegan sausages

Summer, friends, the grill that goes and the beer bottles that uncork. There are all the ingredients for an unforgettable evening, but perhaps vegan diners will have to settle for peppers, courgettes and grilled eggplants.
But who said that barbecue is exclusive to carnivores?

Password: exaggerate

To dispel every myth, it is good to immediately change your approach. Vegan recipes are not made to give up taste, but to respect a food choice. therefore a vegan burger can be as rich as a classic one or even contain a few more ingredients. Then go ahead with the use of sauces, spices, fried vegetables and tasty creams based on dried fruit. Even recipes that do not include the creation of a sandwich can be enriched with dressing, compotes and accompanying sauces.

Marinate? Yes thanks

If marinating may not be a priority on the traditional grill, it certainly is when we are preparing to put vegan products such as seitan and tofu on the fire. With a very delicate flavor, they do not have the fats necessary to make cooking "exciting" on the embers: therefore they expect extra help from us. We prepare in advance a marinade with asour emulsion such as that with extra virgin olive oil, lime and black pepper, aromatic like the one with extra virgin olive oil, garlic and rosemary or spicy. In the latter case, measure out extra virgin olive oil, chilli pepper and fresh garlic.

Green light for vegetables, but with style

The classic habit of greasing vegetables and burning them on the fire is for those who consider them an unimportant part of the grill. But if you are vegan, and you know their great taste, value them. Clean the courgettes and aubergines by cutting them into regular slices, while leaving the peppers and cobs whole. Cook the first pepperoni that you will remove only when they are cooked with the scorched skin that detaches from the pulp. You will peel them, remove seeds and petioles and season them with extra virgin olive oil, salt and garlic. The courgettes and eggplants, however, after they have been grilled naturally with only a small addition of coarse salt, must be seasoned with two different emulsions. Extra virgin olive oil, black pepper and thyme for aubergines, extra virgin olive oil, garlic and courgette mint. For the paniclesonce well roasted, just a pinch of salt will suffice.

In the gallery below, 10 top products for a vegan barbecue (with a little sweet surprise)

Beetroot burger from Gosh
Fiorentina Muscle of Wheat
Topas vegetable steaks
Sainsbury's vegan cheddar
Marshmallows Freedom
Topas vegan rolled sausage
Burger tomato and Sojasun olives
Seitan bio Granarolo
Topas vegan sausages

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