Tag: apple

Apple vinegar, what's new – Italian Cuisine

Apple vinegar, what's new

Until a few years ago it was a product "Confined" in a few parts of Italy, in areas where it was traditionally produced by the acetic fermentation of the cider. Today, however, apple vinegar is consumed throughout Beautiful country, from Aosta to Bari, from Trento to Palermo. He Italian they buy more and more: now that of apples has come to represent 10% of all vinegar sold in modern distribution in Italy (source IRI). And he broke a record: he just exceeded, in sold quantities, a great and undisputed classic of the Italian tradition, namely vinegar balsamic. How to explain this recent success?

"Soft" and beneficial
Involved in the rediscovery of the fermented foods and considered a "nervino" product for its stimulating action on the nervous system, the apple vinegar also likes for its taste delicate (actually it contains only the minimum 5% of acetic acid against the minimum 6% of wine vinegar), on the other it is appreciated for its health value. The vulgata wants it to have an effect detox and anti-inflammatory, which helps to reduce tiredness and muscle fatigue due to its remineralizing action (mainly due to the high potassium content), and to give a nice lash to the metabolism lazy. Surely it is a concentrate of substances with a tonic and invigorating action (vitamins, minerals, tannins, organic vinegars), with a balanced relationship between amino acids, vitamin and minerals, so much so that centuries was considered a real medicine. But all these nutrients represent only 20% of the weight. The remaining 80% is made of water. Therefore, to obtain a measurable effect it should be consumed in consistent quantities and in a regular way: the advice is to consume 30-40 ml of vinegar a day, in part from drinking diluted in water and partly for season. Moreover, despite being a fermented food, theapple vinegar cannot be considered a probiotic, because its microorganisms are not able to overcome the defense ofintestinal ecosystem. This does not mean that apple vinegar is very useful in a diet aimed at losing weight since it allows to season many dishes and to enhance the flavors, thus replacingolive oil. And then, on the table, he is a "healthy carrier" of freshness. Golden and pleasantly sour, the apple vinegar brings out the bitter taste ofendive Belgian and radicchio, enriches soups and pastas and gives a touch of freshness with salads and grilled vegetables, white meats and fish. It is perfect in sauces, in sauces and in brines when you want the touch aromatic of vinegar but without its harshness.

It is good, but how good is it?
First good news: like all “simple” vinegars, even apple vinegar has a caloric intake really bass (17-20 calories per 100 ml) and provides negligible quantities of fat, saturated fatty acids, carbohydrates, sugars, proteins and salt. Therefore, it is useful when you need to reduce other more "fat" condiments, such as oil, but do not want to give up the flavor. Not only: using apple vinegar is also a way to reduce (or avoid altogether) the addition of salt with salads and vegetables. A spoon a day contributes to the general well-being because it brings derivatives of the phenols that stabilize the antioxidants taken with food, and in particular the vitamins C and E. Thanks to its mineral content, vinegar slows digestion but does not induce a sense of heaviness. An effect that, together with the contribution of acetic acid, would also help to keep post-prandial blood sugar under control. However, due to the presence of acetic acid, it is not recommended in case of gastritis or reflux.

How to choose
THE'offer of apple vinegar is very grown. And quickly. How to orientate, then, in the purchase? To answer, let's start with the production process. Apple vinegar is born thanks to a very simple process: we start from juice of apples and turns it into cider. Then the bacteria naturally contained in the air are left to take care of the process fermentation acetic, that is, they convert the slight percentage alcoholic in acetic acid. After maturation (which can last up to six months) and filtration is ready for consumption. Therefore, since it is an absolutely “natural” product, it is important that the raw materials are of quality and the list of ingredients is not “weighed down” by other components, such as the sulfites (Antioxidants). An important indication, not mandatory in label but highlighted by the most virtuous producers, is the type of apples used: better a vinegar obtained from whole fruits since we can also use processing by-products. Even better if the apples come from cultivation biological. A good apple vinegar must have a light color and a delicate flavor. The tendency to prefer unfiltered and unpasteurized foods has also landed in the world of apple vinegars. In fact, the vinegars that hold the vine are also in the supermarket "mother", that is the gelatinous and filamentous part, formed by layers of cellulose, which forms naturally during acetification. Unfiltered and / or unpasteurized are presented as more healthy because they maintain all the principles nutrients of apple vinegar.

Better alone. But also well accompanied
The success of the apple vinegar among the Italians has pushed the producers to propose it also in previously unpublished versions. Calvè used it as a base for a new line of condiments spray, to be sprayed to give an unusual and tasty touch to many recipes, of vegetables, meats or fish. In these spray dressings, apple vinegar is accompanied by other valuable ingredients, such as ginger and lime, turmeric and grapes. Instead De Nigris launched the apple vinegar to drink MelaMadre, which combines the virtues of vinegar-mother with those of Italian apple juice. Biological, unfiltered nor pasteurized, now it is also offered in versions enriched with superfood (such as ginger, turmeric or honey) and packaged in a practical 30 ml single-dose pack. You can drink it natural or diluted in a glass of water, to tone up and fill up with minerals and vitamins, or use it as a healthy condiment. Or still use it as a base for cocktail and drinks (especially with dry white wines, such as Prosecco or Champagne), following their inspiration for mixability. The historic company Ponti has created one BBQ sauce enriched with 100% Italian apple vinegar and has "invented" a high density vinegar, perfect on the ice cream and ideal to accompany cheese and salami: it's called Apples Hd, is made with apple vinegar and 100% Italian apple juice and is matured Wood.

Manuela Soressi
August 2019


Apple and yogurt cake – Italian Cuisine

»Apple and yogurt cake

First peel and clean the apples and cut 2 into cubes and 1 into thin slices, then sprinkle both, in separate cups, with the lemon juice and set aside.

In a bowl, beat the eggs with the sugar, the vanilla and the grated lemon peel until the mixture becomes light and fluffy.
Then add the sifted and blended flour and baking powder, then add the yogurt.

Finally, add the apples and the diced apples with their steeping liquid.

Pour the mixture into the buttered and floured mold, decorate with the apple slices, sprinkle with brown sugar and bake: cook for about 45 minutes in a preheated static oven at 180 ° C.

The apple and yogurt cake is ready: let it cool before serving.

Apple and caramel cheesecake – Italian Cuisine

»Apple and caramel cheesecake

Chop the biscuits in a mixer then place them in a bowl and mix them with the melted butter
Pour the mixture on the base of a hinge mold and compact all together to create the base, then put in the fridge to harden for 30 minutes.

Now prepare the cream cheese.
Put the eggs, sugar, vanilla essence, lemon juice, grated lemon peel, mascarpone and fresh cream in a bowl.
Whisk until whisked until smooth and homogeneous

Take the base from the fridge and pour the cream on its surface. Cook the cheesecake in a preheated oven at 160 degrees for an hour. Once cooked, take it out of the oven and let it cool.

Switch to apple preparation now. Peel and slice the apples, then cook them in a saucepan adding the lemon juice, sugar, butter and cinnamon and cook for about 5 minutes.

Now prepare the caramel:

Put the sugar in a saucepan and melt it until it turns brown without turning it. Then add the hot cream and stir making it blend well. Remove the caramel from the heat, then add the butter cut into small pieces and stir until a smooth and homogeneous cream is obtained. Then let it cool.

Go now to assemble your cheesecake. Put the apple slices on the cheesecake arranging them radially over the entire surface of the cake.

Cover the apple cheesecake with caramel. Then put the apple and caramel cheesecake in the fridge for at least an hour before serving.

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