Tag: Apples

Recipe Frangipane tart with pecan nuts and caramelized apples – Italian Cuisine

Recipe Frangipane tart with pecan nuts and caramelized apples


  • 125 g flour 00
  • 60 g butter
  • 35 g caster sugar
  • 15 g almond flour
  • 1 pc yolk
  • 75 g pecan nuts
  • 75 g butter
  • 45 g cane sugar
  • 15 g maple syrup
  • 1 pc big egg
  • salt
  • 200 g caster sugar
  • 3 pcs small untreated red apples
  • 2 pcs lemons
  • 1 pc green apple
  • Maple syrup
  • pecan nuts

For the recipe of the frangipane tart with pecans and caramelized apples, mix the flour with butter
and sugar obtaining a sandy compound; knead it with the yolk. Shape the dough into a ball, cover it
and let it rest in the fridge for 2 hours. Roll it out into a sheet 3 mm thick and with it cover the bottom and the edge of a round hinged mold (ø 18 cm, height 2.5 cm), cutting out the excess dough. Prick the bottom of the dough with a fork, cover it with baking paper and place the special spheres on it for white cooking (you can replace them with dried beans). Bake the tart at 170 ° C for 20 minutes; discard the paper and balls and cook for another 5 minutes.
FOR THE FRANGIPANE: Whisk the pecans with the cane sugar reducing them into flour; add the butter, soft, the maple syrup, the egg and a pinch of salt; mix everything while continuing to blend. Spread the mixture in the pastry and bake at 180 ° C for 12-15 minutes.
FOR THE DECORATION: Peel the green apple and cut it into small pieces. Cook in a saucepan with the juice of 1 lemon for 10 minutes, then add 1 tablespoon of maple syrup and continue cooking for another 2 minutes. Let it cool and distribute it on the cake. Brush the edge of the cake with a little maple syrup and adhere a handful of chopped pecans. Prepare a syrup, dissolving 200 g of sugar on the fire with 200 g of water and the juice of 1 lemon. Bring to a boil and turn off. Divide the apples into thin wedges, removing the seeds, but without peeling them; dip the cloves in the syrup, drain and distribute them in a spiral on the surface of the tart.

Risotto with rennet apples, crispy pancetta and rosemary – Italian Cuisine

risotto with rennet apple ingredients


The usual risotto? No thanks! With a bit of imagination we can find new and tasty combinations. Like the apple and the pancetta, an unusual and very tasty couple.

The broth slowly simmering, the grains of rice sizzling in the pot. Of course, for the risotto it takes patience, it is a dish that you start to enjoy just listening to the sounds of cooking and the scents that slowly spread in the kitchen.

And the beauty is that every seasoning is the right one, from vegetables to cheese, from meat to fruit! Passwords: fantasy and experimentation. And here is the perfect pair of apples and bacon in risotto. She, the rennet apple Melinda, is the sweet and soft part, with that consistency that blends perfectly with the soft waves of risotto. And with that bit of acidity that takes pancetta, crunchy and very tasty, by the hand.

Not forgetting that the Melinda rennet apple is a real superfood: rich in polyphenols, while we taste it in risotto, in a salad or in a cake, it helps us fight against cell aging.

How to prepare risotto with rennet apples, crispy pancetta and rosemary

risotto with rennet apple ingredients

Ingredients

300 g of carnaroli rice

2 small Melinda apples or 1 large Melinda apple

100 g of sweet pancetta

half a glass of white wine

a shallot

40 g of butter

some rosemary needle

vegetable broth q.b.

Salt and Pepper To Taste.

Method

Put half of the butter in a risotto dish, let it melt gently and sauté the finely chopped shallot.

Wash a rennet apple Melinda, peel it, deprive it of the core and cut it into cubes.

Once the shallot is wilted, pour the diced apple together with half of the diced bacon and a few needles of rosemary in the risotto dish: let it flavor until the pancetta becomes crispy.

Put half of the cooked apples and pancetta aside and pour the rice into the risotto dish: let it cook for a few minutes and add the white wine.

Let it evaporate and start adding the vegetable stock.

Continue cooking, stirring and gradually adding the broth.

Meanwhile cook the remaining bacon in the microwave to make it crunchy for a couple of minutes, turning it every 30 seconds (alternatively, cook it in a non-stick pan with no added fat).

Cut the second Melinda rennet apple into slices after washing it thoroughly and removing the core.

Cook the slices in the pan with the remaining butter, a few needles of rosemary, salt and pepper for a couple of minutes per side.

Once the rice is cooked, add the apples and pancetta, kept aside at the beginning of cooking, and serve with the apple slices alternating with the crispy bacon.

Perfume with fresh ground pepper and serve immediately.

Plum cake recipe with carrots, apples and coconut – Italian Cuisine

Plum cake recipe with carrots, apples and coconut


  • 110 g flour
  • 80 g carrot
  • 80 g seed oil plus a little
  • 75 g apple
  • 75 g sugar
  • 20 g grated coconut plus a little
  • 6 g baking powder for cakes
  • an egg
  • vanilla
  • lemon
  • honey

For the recipe for plum cake with carrots, apples and coconut, peel the carrot and apple and whisk them coarsely in the mixer. Mix them with flour, sugar, grated coconut, baking powder, the seeds of a vanilla pod, the grated rind of half a lemon, the egg and the oil.
Oil a half-liter plum cake mold and pour the mixture, filling it no more than three-quarters of the way. Bake at 175 ° C for about 40 minutes.
Remove from the oven and let the plum cake cool, then remove it from the mold and polish it with a little honey melted in a saucepan. Sprinkle with more grated coconut and serve with a cup of tea.

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