Tag: Apples

Pistachio Crumble Recipe with Dates and Apples – Italian Cuisine

Ingredients

150 g 00 flour
150 g peeled pistachios
150 g butter
120 g sugar
6 dates
1 orange
3 Annurca or Renetta apples

Duration: 1 h

Level: Middle

Dose: 6 people

whisk the flour with the pistachios, mix it with the sugar, then with the butter. Work the mixture until you get a set of crumbs.
Distribuitene about 2 ⁄3 in a hinged mold (ø 20 cm) buttered and pressed to form a base. Place the remaining dough in the refrigerator.
Bake the base of the cake in the oven at 180 ° C for 15 minutes.
Peel in the meantime, cut the apples into 8 wedges each. Collect them in a saucepan with the juice of 1 orange and cook with the lid for 10 minutes.
Arrange apples on the base of the cake, also add the dates cut into slices and the grated zest of 1/2 orange; partially cover with the remaining dough, crumbling it. Bake again at 180 ° C for another 15-20 minutes.
Accompany the cake to taste with cream ice cream or fiordilatte.

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Fried artichokes with sweetbreads and apples recipe – Italian Cuisine

Ingredients

450 g sweetbreads
4 Sardinian artichokes
4 eggs
1 Granny Smith apple
1 Renetta apple
flour
bread crumbs
White wine vinegar
lemon
peanut oil
salt

Duration: 1 h

Level: Middle

Dose: 4 people

dip sweetbreads in water acidulated with 1 glass of vinegar for 1 hour; blanch them in salted water for 3 minutes, drain them, clean them, removing the cuticles, and cut them into pieces.
Peel the artichokes, divide them into 6 wedges and dip them in water acidulated with the juice of 1/2 lemon. Peel the apples and cut them into cubes. Beat the eggs. Dry the sweetbreads and artichokes well.
Pass sweetbreads, artichokes and apples in flour, then in beaten eggs, finally in breadcrumbs. Fry them separately in plenty of hot oil: first the artichokes for 5-6 minutes, then the sweetbreads for 3 minutes, finally the apples for 2 minutes, draining them gradually on kitchen paper. Salt and serve.

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Recipe Chicken curry with apples and carrots – Italian Cuisine

Ingredients

1 kg chicken breast
300 g Greek yogurt
80 g aromatic mince (celery, carrot, onion)
20 g fresh ginger
8 carrots
2 apples like Stark
Ponti glaze with ginger
sweet curry
fresh coriander
DolceAgro Ponti (or white wine vinegar)
extra virgin olive oil
flour
butter
salt

Duration: 45 min

Level: Middle

Dose: 8 people

Eliminate the little bone in the center of the chicken breast. Cut the chicken meat into 2-3 cm cubes, as uniform as possible, so they will cook perfectly.
Clean carrots and cut into sticks, cook them in a pan with a little oil, butter and salt for 10-12 minutes, add 2 tablespoons of ginger glaze and a little fresh coriander when serving the dish.
Prepare the aromatic mince of celery, carrot, onion and brown it in a pan with the slices of ginger. Cut the apples into cubes with the peel and flour the chicken, then add the apples and chicken to the sauté and brown it firmly, thus forming a crispy crust.
Add 3 tablespoons of curry, mix and blend with 2-3 tablespoons of DolceAgro (or white wine vinegar), pour a couple of ladles of water, cover and in 15 minutes it is ready. To make it creamier and even tastier, add 1 tablespoon of Greek yogurt curry, mix well and add to the chicken towards the end of cooking.

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