Tag: apple

THE RIGHT APPLE? IT DEPENDS ON YOU – Italian Cuisine

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.

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.

FRUIT SALAD
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.

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.

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.

MICROWAVE
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.

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

DISCOVER SALE & PEPE COOKING COURSES

Recipe Apple and cod fritters on a salad of chanterelles and porcini mushrooms – Italian Cuisine

Ingredients

200 g Desalted cod
200 g Flour
120 g Clean chanterelles
120 g Clean porcini
10 g Brewer's yeast
1 pc Apple Braeburn
1 pcs Egg
Lemon
thyme
Peanut oil
sugar
Extra virgin olive oil
salt

Duration: 45 min

Level: Easy

Dose: 4 people

Stem the yeast in 80 g of lukewarm water, add the flour, a pinch of salt, one of sugar and the egg and mix well. Let the batter rest for 15-20 'above or near a heater.

If the batter is too thick, you can stretch it adding another 10-15 g of water. Slice porcini mushrooms and chanterelles very finely, pick them up in a bowl and toss them with a drizzle of extra virgin olive oil, a few drops of lemon juice and a tuft of thyme leaves. Divide the cod into pieces of about 15 g each.

Cut the apple into chunks of 15-20 g. Combine the chunks of apple and cod, place them on the prongs of the fork, dip them in the batter and let them drip a little to remove the excess batter.

Fry the pairs of pieces of apple and cod in plenty of hot peanut oil until completely browned. Drain on kitchen paper and sprinkle with salt. Distribute the mushrooms into slices, complete with the pancakes, decorated to taste and serve immediately.

Appiola, the little-known colorful winter apple – Italian Cuisine

The apple apple, from the ancient Greek origin, is a colorful and delicious winter fruit, but not widespread in Italy

The apricot, unusual and little known winter apple, is famous above all for the beauty of its colors, which oscillate between bright red on one side and green and yellow on the other, and even more to be one of the oldest European apples. This apple, today at risk of extinction, it is not easy to find, but it deserves to be known, not only for its characteristics but also, precisely, for its fascinating history.

The small sweet apple appiola

The apple tree appio (or appiolo) is the tree that produces the àppio (or apio), the name of some varieties of apples, also called bees, which includes the apples appiole (in French) bee pomme) as well as the characteristics and even more rare starry appellations, of a similar but distinct cultivar. THE'appiola, also called casolana, is a small fruit (5-6 cm in diameter), with a typical rounded shape and a bit 'flattened. The white pulp has a refreshing scent reminiscent of that of quince, a sweet taste and a juicy, crunchy and fragrant consistency.
This apple is particularly widespread in France and, in French, his name recurs in the famous nursery rhyme Pomme de reinette and pomme d'api, whose refrain, due to a wrong oral transmission, has been transformed into Italian Ponte ponente bridge pì that we all know. In Italy it is possible to find it only in some regions, where it is known with different names, ie in Sicily (milappiu), Calabria (milu lappiu), Basilicata (melaciola) and Sardinia (apiu and melapiu).
It has also been widespread for a long time in the Senio Valley, in Emilia Romagna, as Antonio Morri testified in his 1840 Romagna-Italian vocabulary in which méla apia is defined as "apple appiola or casolana", or in a Casolana chronicle of 1559 where he appears among the gifts that that year were sent to the president of Romagna.

From the apiar it is possible to derive the melàppio, a julep (drink made with fruit juice boiled with sugar, diluted and clarified, from the definition of Treccani) of apple apples, used as a popular remedy against colds. Beyond this curative use, the apple can be used in the kitchen for preserves, jams, sauces, cakes but also for savory dishes such as soups and main courses of meat.

The origins of apple appiola

The first written mention of apple appiola dates back to 1600, when the French agronomist Olivier de Serres told his story from ancient Greece, and in particular from the Peloponnese area, starting from 300 BC, which makes it exactly one of the oldest varieties in Europe. The agronomist cited in his writing a passage from Pliny the Elder, according to which the name derives from the poet and scholar Appius Claudius the Blind, notoriously fond of Greek culture, since he was the first to import the apple cultivation in Italy.
On the name and on the origins there are different theories, such as that of the Dictionnaire de pomologie by André Leroy of 1873 which places its origin in the Apis forest in Brittany, but that of Ancient Greece is considered the most accredited.

Foto: Apple peel (elma tepkisi Yeni Akit)
Photo: Apple appiola (Wikipedia)