Tag: Crumbled

Crumbled apples: the sweet autumn cuddle – Italian Cuisine

Crumbled apples: the sweet autumn cuddle


In autumn they are a must (and woe to those who touch them!): The snack breaks, the slow ones, with a steaming cup of tea and… aaargh, la cake it's over for this afternoon, and you don't have much time to do it again. No problem: you can prepare one crumbled with apples. Fast, easy, soft, in one word very good! And then, the apples they are a fruit that cannot be missing from the table in autumn.
How to do it? Below the step pass recipeor; in the gallery, however, some Advice for an even better crumble.

Crumbled with apples

Ingredients

To prepare the apple crumble, you need these ingredients. For the shortcrust pastry: 300 g of 00 flour, 100 g of sugar, 100 g of butter, 1 pinch of salt, the zest of 1 grated lemon, 1 egg and 1 sachet of baking powder. For the cream: 50 grams of flour or corn starch, 2 eggs, 100 grams of sugar, 500 grams of milk and 1 sachet of vanilla. For the dough: 2 apples, the juice of half a lemon and 1 tablespoon of sugar.

Method

Start with the apples, cut them into small pieces, place them in a bowl, season with the lemon juice and a spoonful of sugar. Leave to macerate on a low heat for about 10 minutes, then let it cool.
Now dedicate yourself to the custard: in a bowl of cold milk add the flour or corn starch, then start whipping with a whisk. Add the eggs, sugar and vanilla and continue to mix, mixing everything. Take a pot and with the help of a tightly woven sieve, pour the mixture, to be cooked later, over low heat, stirring constantly. Bring to a boil, turn off the heat and then transfer the cream into a bowl, taking care to cover it with cling film in contact with the surface of the cream, to avoid the formation of a skin. Let it cool down.
Now devote yourself to the pastry. In a saucepan, melt the butter over low heat. Meanwhile, in a bowl, combine the flour, sugar, sifted yeast, a pinch of salt and the grated lemon peel. Add the melted butter and the egg and knead with your hands, in order to obtain large crumbs.
In a pan lined with parchment paper, place 2/3 of the dough, pressing lightly. Then, proceed with the cream, to be poured in spoonfuls over the pastry base, leaving about 1 cm from the edges. Cover with the apple chunks and then with the last layer of shortcrust pastry. Preheat the oven to 180 degrees and bake for about 30 minutes. Serve it after letting it rest.

Crumbled whole – 's integral crumbled recipe – Italian Cuisine

»Crumbled whole - Misya's integral crumbled recipe


First prepare the shortcrust pastry: put the whole wheat flour in a bowl, the icing cane sugar (if you don't have it, simply chop it with a good mixer of the normal cane sugar), lemon peel, yeast and ecannella and mix.
Add the butter in pieces and start to knead.
Once obtained a sandy compound, add milk and egg and knead until obtaining a homogeneous dough: wrap it with plastic wrap and let it rest in the fridge for at least 30 minutes.

In the meantime, prepare the ricotta cream: if you use coarse ricotta, I advise you to sift it before proceeding.
Simply mix it well with sugar and lemon peel.

Take the pastry loaf again, cut it in half and roll it out on a floured work surface.
Cover the parchment-lined mold with the pastry sheet.
Stuffed with ricotta cream, then add a layer of jam.

Crumble the remaining pastry with your hands and use it to cover the filling.
Cook for about 40 minutes in a preheated static oven at 180 ° C.

The crumbled wholemeal is ready, let it cool, sprinkle with icing sugar and serve.

Crumble of polenta – Crumbled recipe of polenta of – Italian Cuisine

2 cook porridge


In a large pot, bring the water to a boil, salt to taste. Pour the cornmeal to rain, stirring well with a whisk to prevent lumps.
Add butter and Parmesan and cook for about 7-8 minutes.

Transfer the polenta to a baking sheet lined with parchment paper, level the surface and let it cool.
When it is cold, cut it into cubes (or, alternatively, you can crumble the polenta with your fingers).

Meanwhile clean the mushrooms and slice them, then let them flavor in a pan with a sauté of garlic and oil. Season with salt and pepper and cook for a few minutes over medium heat.

When the mushrooms are ready, transfer half of the cubes of polenta to the bottom of the hinged mold covered with parchment paper, lightly compacting.
Add the sautéed mushrooms and the diced cheeses, then cover them evenly with the remaining polenta.

Sprinkle the surface of the crumble with a little grated Parmesan and add a few tufts of butter.
Then cook in a preheated oven at 180 ° C for about 30 minutes, or until the surface is golden and crisp.

Your crumbled polenta is ready, serve immediately to keep the filling warm and stringy.

TAGS: Crumbled recipe of polenta | How to prepare Crumble of polenta | Crumble of polenta recipe

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