Tag: Apples

Recipe Liver, onions and apples – Italian Cuisine

Ingrediants

450 g 4 slices of veal liver
3 white onions
2 green Golden apples
Flour
Laurel
dry white wine
extra virgin olive oil
butter
salt
pepper

Duration: 40 min

Level: Easy

Doses: 4 people

For the recipe liver, onions and apples, cut the liver into strips.
Slice finely onions.
Wash apples and, without peeling them, cut them into chunks.
Reheat in a pan a veil of oil, add the apples and onions, season with salt, pepper and 2 bay leaves and cook for about 15 minutes; then blend with white wine and continue until the onion has become transparent and very tender.
Free the pan and in the same bottom melt a knob of butter; add the liver, sprinkled with a little flour, salt and pepper; sprinkle with a splash of white wine and cook it by blowing it up for a couple of minutes.
Serve it immediately accompanying it with a side dish of apples and onions.
To recover: since here the fruit must be reduced to small pieces, you can still take advantage of partially unusable apples (and onions), "saving" the whole parts.

Recipe: Ilenia Di Pietro; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Puff pastry with apples and raisins – Italian Cuisine

Soak the raisins in warm-hot water.
Wash the apples, peel them, remove the central core and cut them into small cubes, then season with cinnamon to taste and the brown sugar.

Unroll the puff pastry, make the circles with an 8-10 cm diameter pastry cutter (you can re-knead the leftovers, roll them out and make other circles), then with a smooth blade create 2 crescents 1-2 cm from the edge, as you can see in photo.

Arrange a few cubes of apples in the center of the rods, cross the 2 crescents by passing them over the filling, then complete with raisins (after having drained and then gently squeezed) and almonds.