Subscribe via RSS

Overturned apple cake – Italian Cuisine

First of all, prepare the caramel: put water and sugar in a non-stick pan and cook over medium heat until you reach a burnished color.

Peel the apples, cut them into thin slices and sprinkle with lemon juice.

Whip the eggs with the sugar to get a frothy mixture.
Add flour, baking powder and lemon peel and mix.
Finally, add the melted butter. You should get a fairly thick mixture.

Cover the mold with parchment paper and cover the bottom with the caramel.
Arrange the apples on top of the caramel, after having drained them from the lemon juice, and gently pour the mixture over it.
Cook for about 30 minutes in a preheated oven at 180 ° C.

The inverted apple pie is ready: let it cool before serving.

How to prepare apple mustard to serve with boiled meat and cheese – Italian Cuisine

A fruit of this period and a sweet and spicy preparation together to give more flavor to boiled meats and cheeses

Mustard is a typical product of the Northern Italy, based on caramelized fruit with sugar and essence of mustard. Excellent to accompany roasts, boiled meats and cheeses, the mustard the most famous is that of Cremona. But at home you can try different variations. For example the apple mustard. Here's how to prepare it.

How to prepare a boiled meat perfect

Browse the gallery

The recipe for apple mustard


1 kg of apples not too ripe
3 lemons
2 ½ and a half
10 drops of mustard essence (found in the pharmacy)

mustard apples


Peel the apples, peel and cut them in wedges. Wash a lemon at its best – prefer, if possible, the untreated ones – and cut into slices. On the other hand, squeeze out the other two lemons. Put the apples in a bowl and pour over the sugar, lemon juice and the slices of the fruit. Cover with the film and leave the apples to soak in the syrup for at least 24 hours.

The next day, remove the juice from apples and put it in a saucepan. Bring it to a boil and let it cook for about a quarter of an hour. Pour it at this point over the apples, still boiling. The same procedure must be repeated at least 4 times within a further 24 hours.

It's time for now caramelize apple mustardPut the apples and the syrup in a non-stick pan and boil. Then turn off the heat, let it cool, add theessence of mustard.

At this point, transfer the apple mustard to a clean, dry glass jar and keep it cool.


You knew that they existed beyond 20 thousand apple variety? And that in one hypermarket find one around twenty of different types? Not to mention the markets and the farmer's market. From the classic ones (like the renetta and the Braeburn) to the younger ones (like the Rubens and the Kanzi), passing through the traditional ones (like theAnnurca and the pink apple of the Sibillini) and for those with surprising colors (the Pink Lady and Yellow) there is a world of flavors, aromas and consistencies to be discovered. And not just for the pleasure of doing it. As the famous saying "Una apple a day takes away the doctor of return ", or at least contributes to take it off, because it brings a nice mix of nutrients (sugars, vitamins, mineral salts, organic acids and fiber) and different antioxidants which, however, are absorbed quickly and then the more should be introduced often possible. Use the apple also in the kitchen and in table, trying to exploit every possible chance of consumption, is a smart and tasty way to eat more. Besides this fruit is really versatile, both raw and cooked, and is a ingredient that goes well with many alimony, give her meat to vegetables. As long as you choose the apple right. Gerhard Dichgans, director of the consortium South Tyrol VOG that produces apples Marlene, known for their quality and variety, helps us to identify the apple perfect, for every moment e typology of consumption, from snack to cakes.

166830 SALAD
Lettuce, dried fruit, oil extra virgin of olive and apples: here is composed, in four and four, one dish from ten and praise, which agrees palate and line, light but complete and with an effect protective on the system cardiovascular. Because it is delicious too is a must to choose a variety of apples Crisp and juicy, like the Fuji or as the Jonagold, which oxidizes little and therefore does not darkens immediately. If you love the notes sour focus on the green Granny Smith. If they come in the salad too cured meat or cheeses tip on Royal Gala. Looking for a recipe for a salad gourmet? Try Chinese cabbage, caprine, speck and apple Pink Lady cut into slices.

There is a good one reason to eat the apple at the end meal: does not cause fermentations intestinal, even if consumed after food rich in starch, like pasta or le potatoes. So it is also suitable for those suffering from colon irritable or of swelling abs. The ideal is to consume one apple alone or in one fruit salad simple, with grapes or fruits red. The most suitable varieties are the Golden Delicious, juicy and crunchy (and which oxidizes slightly), the sweet Rubens, the sweet and sour Stayman is the Annurca, fragrant and acidulous.

166881 SNACK
The apple is the snack perfect (especially when you are on a diet) because satiated a lot, and therefore helps keep you in check the appetite. So you do not get to the table hungry and we eat less and more slowly. Enough to increase the satiety effect to choose a substantial apple e Crisp, which latches under the teeth and that commitments chewing, like the Rubens, the Pinova, Modì or Royal Gala. A study conducted in the USA awarded the green apple, the Granny Smith, because, being the richest in non-compounds digestible, is the one with the greatest effect Anti-hunger. Children will certainly like it Red Delicious, which with its color red intense and characteristic shape elongated (but also the sweet and floury pulp) is the apple par excellence, that of snow-white.

166884 BAKED
There Fuji, with a consistent pulp e sweet, it adapts well to all cooking and is the most used to accompany roasts. The Emperor apple,sweet-sour and aromatic, it is delicious cooked al oven and prolonged cooking is also good. Also there Braeburn and it is good cooked as well as the Stark Delicious, also recommended in cooking pan. The pastry based on is worthy of mention apples. If the classic renetta is unsurpassed when you want to cook one strudel (but also for the pancakes and bundles of apple) also the Kanzi, Pinova, Red Delicius and la Morgenduft they are a great choice. For the tarts the best is the Fuji, for a not too sweet apple pie try it Stayman.

The way more speedy to taste cooked apples? Cook them al microwave, choosing one Granny Smith, to be cooked whole and with the peel. Alternatively, one can be used Red Delicious (excellent also cooked under vacuum) or a Stark Delicious. Choosing the option grill of the microwave, the advice is to focus on Golden Delicious or on the Delicious Stark, cut into slicesbecause they caramelize naturally.

166893 JAMS
There Queen jams and compotes of apples is the Elstar, from the thick skin and from the pulp crunchy, slightly sour. But the Golden Delicious and the Gala, ideal for compound.

Manuela Soressi
December 2018