Tag: Crumble

Treviso radicchio rolls, lentils and walnut crumble – Italian Cuisine

Ingredients for 4 people

1) Rinse the lentils and boil them in boiling water with l'laurel for 20 minutes; when cooked, add salt and then drain. Blanch the leaves of radicchio with white wine and 1.5 dl of water, drain and let them dry.

2) In a pan, brown the onion and minced garlic with 2 spoons of oil, add the lentils, cook them for 10 minutes, turn off and add 1/2 tablespoon of honey, 1/2 teaspoon of chilli, salt and pepper. Chop i kernels, transfer them to a small pan, mix them with 1 spoon of honey, the chili pepper remained and a pinch of salt; bake in the oven at 200 ° for 5 minutes and then remove from the oven and set aside.

3) Arrange the leaves of radicchio on the work surface, put 1 tablespoon of lentils at the end of each, add 1 stick of toma and roll the leaves on themselves. Fix the rolls on the plate, brush them with the remaining honey and bake at 180 ° for 5 minutes. Serve with the walnut crumble and thyme leaves.

Recipe Apple tart with hazelnut crumble – Italian Cuisine

Ingredients

3 pcs Renette Apples
350 g Flour
200 g Butter plus a little
120 g Granulated sugar
115 g Peeled roasted hazelnuts
15 pcs Dry biscuits
3 pcs Yolks
Lemon peel
Sugar cane
salt

Duration: 1 h 20 min

Level: Medium

Doses: 12 people

Mix the flour with the softened butter and a pinch of salt. Chop the hazelnuts into fine flour and add 100 g to the dough. Then add the granulated sugar and the egg yolks and mix to obtain a smooth dough. Let it rest covered in the refrigerator for at least 1 hour (shortcrust pastry). Roll out the pastry keeping a quarter aside; roll it with a rolling pin to about 5 mm thick and line the bottom and the edge of a greased springform pan (Ø 26 cm).

Trim the edge about 1 cm below the edge. Peel and core the apples, cut them into small pieces and collect them in a bowl; perfume them with a little grated lemon zest and mix with 2 tablespoons of brown sugar. Sprinkle the bottom of the cake with the remaining hazelnuts, mix with the crumbled biscuits. Then fill with apples and cover the surface with the pastry kept aside, crumbled or grated with a grater with large holes (crumble).

Bake the tart at 180 ° C for about 30 'in the static oven, then for another 15' in a ventilated oven. Take the tart out of the oven and let it cool before turning it out. For a super refreshing and exquisite snack, serve it with hot chocolate and whipped cream.

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Zucchini Crumble – Zucchini Crumble Recipe – Italian Cuisine

First wash the courgettes, dry them, clean them, cut them into cubes and sauté them in a pan with salt and oil until golden brown.

In the meantime, prepare the pastry for the crumble: put the 2 flours, the cold butter of the fridge and the Parmesan in a bowl and work with your fingers until you obtain a very crumbly mixture.

Pour the courgettes into a baking dish, creating a homogeneous layer, then cover evenly with the crumbly mixture.
Bake for about 30 minutes or until golden brown in a preheated convection oven at 180 ° C.

The courgette crumble is ready: let it cool slightly before serving.