As often happens, the old proverbs and gastronomic traditions hide a profound popular wisdom. A Renetta apple, for example, is a typical Italian product with a long history, it is a real concentrate of daily health, and the fact that it is the favorite to use in the kitchen, also has a nutritional reason. Plus it's very good, read here.
A Renetta a day, better cooked
The Renetta apple has an aromatic, pleasantly acidic flavor and a tasty texture that make it particularly good, both raw and cooked. The Renetta apple is in fact the apple that is best suited for use in the kitchen. Compared to other apples and many common fruits, Renetta is much richer in polyphenols, natural antioxidants that help slow down cellular aging, and the Renetta polyphenols do not disperse during cooking while maintaining their beneficial properties. It contains 212mg per 100g, and an apple weighs about double that! An apple a day therefore "keeps the doctor away" because if taken in a correct daily dose, thanks to their free radical inhibition action, antioxidants help to significantly reduce cellular aging and other degenerative phenomena.
PDO since 2003, according to a double disciplinary
The Renetta Canada apple along with other varieties of the Val di Non was the first to obtain in 2003 the brand the D.O.P., Protected Designation of Origin, the highest European body responsible for safeguarding typicality. This means that to boast the brand, the Renetta apple has a tradition and a history, as well as a very specific territory of origin where it can be grown. The Renetta PDO apple therefore offers the guarantee of Italian origin, thirty, and more specifically to be produced only in a limited area, located north-west of the province of Trento, at an altitude between 450 and 1000 meters and characterized by climatic and soil conditions that make it one of the areas most suitable in the world for apple cultivation. For centuries.
The result is a unique product, part of the fruit growing tradition of the Trentino valleys, which can be eaten raw or better still cooked, in typical recipes or in creative inventions like this one – perfect as an appetizer for autumn and winter.
Ingredients for 6 strudels
ready-made rectangular dough
2 rennet apples
lemon juice (about 2 tablespoons)
1 egg or milk for brushing
1 glass of fresh cream
little salt
1 tablespoon of Parmigiano Reggiano
Thyme or rosemary to decorate
For the fondue
100 g fontina
1 yolk
65 ml whole milk
10 gr butter
salt
Method
Peel and dice the apples, sprinkle them with lemon juice.
Prepare the fondue by placing the milk, butter and fontina cheese in a saucepan over very low heat (which can be left to soak a few hours before in milk). When the cheese has melted, add the egg yolk and, stirring, continue cooking for 10/15 minutes.
Cut the pastry into squares and place them in the previously buttered and floured muffin molds.
In these baskets distribute the apples and over a teaspoon of cream, mixed with the Parmigiano Reggiano and a little salt. Bake at 200 ° C for 25 minutes.
Serve these warm strudels with the fondue on top.
