Tag: apple

Apple Strudel recipe, the original recipe – Italian Cuisine

Apple Strudel recipe, the original recipe

  • 250 g 00 flour
  • 140 g pine nuts
  • 100 g raisins
  • 100 g brown sugar
  • 90 g breadcrumbs
  • 60 g grappa
  • 25 g seed oil (better than grape seeds)
  • 4 g ground cinnamon
  • 2 Granny Smith apples
  • 2 lemons
  • 1 Pink Lady apple
  • 1 Renetta apple
  • butter
  • potato starch
  • icing sugar
  • salt

You do cool 125 g of water. Pour the flour into the mixer, 2 pinches of salt and 2⁄3 of the lukewarm water and begin to knead. As soon as the mixture "takes rope", that is, it acquires structure, add the seed oil flush and work first with the machine at idle speed, then at a faster speed.
work until the dough is homogeneous and elastic: beating it on the table will not have to "tear", otherwise work it again.
Pick it up ball, grease it with other seed oil and put it under an inverted bell-shaped pot. Let it rest for 30 minutes, heating the pan again, if needed.

place soak the raisins.
Peel and slice the apples into very thin slices and collect them in a large bowl. Add the well-squeezed raisins, 60 g of brown sugar, a pinch of salt, the grappa and the grated zest of 2 lemons and mix everything.
saute in the meantime 50 g of breadcrumbs with 40 g of brown sugar, 60 g of butter and 4 g of cinnamon in a pan for 2-3 minutes, then add the rest of the breadcrumbs, not toasted.
toast pine nuts in the same pan, with a knob of butter, for 4-5 minutes (in this way they do not dehydrate too much and their aroma is fixed in the butter); mix butter and pine nuts with apples.

Roll out the dough, which must be very elastic, working on a clean cloth sprinkled with potato starch, first with the help of a rolling pin greased with oil, then with your hands, always abundantly greased with oil.
pull slowly and patiently, until it is so thin that it is almost transparent.
trimmed the dough at the edges, creating a large rectangle, then arrange the breadcrumbs in a strip, on the shorter side, remaining at least three fingers inside. Flatten it with a spatula.
squeeze well the apples, drain them and place them on the breadcrumbs. Compact them well with your hands.
only the apple sauce and mix it with 100 g of melted butter.
You do a small thickness with the dough, at the edge where you have placed the filling, then close it again, and then roll up the strudel with the help of the cloth, compacting it gradually with your hands, in a regular shape, with salami.
Cut the strudel according to the size of your pan (we have divided it into three 25 cm long loaves), sealing the dough in correspondence with the cuts.
Brush abundantly strudel with melted butter mixed with apple sauce. Brush again with more melted butter, then bake at 220 ° C.
bake continuing to sprinkle them with butter every time you see that the surface is no longer shiny, for about 20-25 minutes. Then sprinkle the strudel with icing sugar and cook for another 20 minutes.
Sfornateli and let them cool: only in this way will you be able to cut them without crumbling the dough, which has become, thanks to the repeatedly brushed butter, very crumbly and crunchy, like a sheet of pastry.

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


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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Recipe Soft-crisp egg with apple and bacon – Italian Cuisine

Recipe Soft-crisp egg with apple and bacon

Have you ever tried making poached egg? Prepare it by following our steps helping you with the photos in the gallery

  • 8 slices of bacon
  • 4 eggs
  • 2 slices of homemade bread
  • 1 red apple
  • thyme
  • cider
  • extra virgin olive oil
  • peanut oil
  • salt

Cut the slices of toasted bread and brown them in a pan with 2 tablespoons of olive oil for 3 minutes, blend with a splash of cider (do not overdo it, otherwise the bread will soak), let it evaporate for a few seconds and turn off.
Cut the sliced ​​apple; toast them in the same pan as the bread with a drizzle of extra virgin olive oil for 1 minute per side.
Keep aside the apple slices and in the same pan brown the bacon for 1-2 minutes per side.
Heat abundant peanut oil in a saucepan. When it is hot, gently dip one egg at a time and fry it (as seen below); drain it on kitchen paper.
Arrange in the plates the pieces of bread, the apple slices and the bacon, lay the fried egg on top, complete with thyme leaves, salt and serve.

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