Tag: Grandma

Grandma Klugmann's apple pie – Italian Cuisine

The apple pie is our all-Italian madeleine. It takes us back to childhood and comforts us as soon as the cold begins … chef Antonia Klugmann also has her very good apple pie. It is her family's recipe that she gave us in this special month in which the chef was the editor of our magazine for a month.

Apple pie

Ingredients for 10 people

1.5 kg apples

400 g flour 00

300 sugar

150 butter

150 cans

150 rum

4 eggs

1 sachet of baking powder, vanilla, lemon, ground cinnamon

Beat the eggs with the sugar until they are foamy.

Sift the flour with the baking powder.

Gradually add the soft butter to the eggs, alternating with the flour and liquids (milk and rum), being careful not to dismantle the mixture.

Peel the apples and cut them into slices and add a third to the dough.

Then pour it into a greased mold (ø 28 cm).

Season the remaining apple slices with cinnamon powder, the seeds of 1/2 vanilla pod and the grated zest of 1 lemon, then arrange them on the surface of the cake, covering it all.

Bake at 180 ° C for 50-60 minutes, checking the cooking with a toothpick inserted in the center, which must be dry.

Grandma Carmela's focaccia recipe from Bari – Italian Cuisine

Grandma's Bari focaccia recipe: a delicious gift to be together even from afar (in the days of the coronavirus)

Grandmother Carmela stay home, a Mola di Bari. To keep us company and allow us to spend a few hours engaging in a fun and useful activity, he gave us the recipe of his Bari focaccia.

Mrs. Carmela has 97 years old and still today it is the heart of the family, always attentive and on the piece, think that these days he has forbidden his niece to access the home by the hairdresser, explaining that "it is not safe" (good grandmother)!

And we have tried to carry out his recipe in Milan these days, naturally at home.

Bari focaccia: Nonna Carmela's recipe

Nonna Carmela claims that the cook's scales are the hands, that's why we tried to transform "her hands" into doses so that you can replicate her wonderful focaccia. These are the doses for 2 focaccias.

Ingredients
1 kg type 0 ancient wheat flour
750 ml of warm water
1 cube of brewer's yeast
1 tablespoon of sugar
2 large tablespoons of salt
1 red onion from Acquaviva delle Fonti
15 cherry tomatoes
oil, salt and oregano to taste

Method

Dissolve the yeast in a little warm water with the sugar.
Pour all the flour and the mixture of water, yeast and sugar into a large bowl. Start to knead slowly incorporating all the flour and adding the remaining water, little by little. Finally add the salt and knead the dough vigorously until it is soft to the touch.
Cover with plastic wrap and let rise for about 3 hours at room temperature.

Once leavened, divide the dough into two portions and roll it out, strictly with your hands, into two well-oiled trays with extra virgin olive oil. In one you will put cherry tomatoes, oil, oregano from Murgia and leccine olives, in the other the onion cut into slices and seasoned with oil, salt and pepper.

Meanwhile, heat the oven to 250 degrees, bake and cook for about 20 minutes making sure that the base of the focaccia is well cooked.

We prefer it crunchy, if it is the same for you, keep it in the oven a few more minutes.

Text by Romina Ciferni

October 2: Grandparents Day. Let's celebrate them with 50 cakes that Grandma Duck would like – Italian Cuisine

At Nonna Papera's Disney farm, one thing that never fails is the cake. Certainly the lazy nephew Ciccio often finishes it even before it cools, but taking some precautions against the throat of the most hungry at home, you should be able to offer a slice to everyone. IS to amplify the traditional effect of the preparations, place the pan on a checkered cloth, small flowers or a simple folded cloth.

Turn on the oven and cook the preparations: tiger tart with almonds, cake Martin sec, cake apple brioche, cake with chestnuts, sweet cardamom rice cake, cake of rice all'emiliana, tarte tatin, sfoglia with figs with tobacco, tart of frangipane and fruit, shortbread, pomegranate jelly and meringue burned, cake of Saracen flour, soft cake to coconut, lattementa and chocolate cake, soft cake with red fruits, cake of bread and chocolate, blueberry pie, tart apples with hazelnut crumble, tart to chocolate with meringue, Praluline cake, cake of maize with Nashi pear and quince apple, soft and crunchy cake, cake of chocolate and almonds, the cake of Princess Mirtilla, soft cake of zucchini, cocoa and pistachios, Saracen cake of apples and macaroons, hazelnut cake of the Langhe with Moscato zabaione, Greek cake with almonds, soft cake with sour cherries in friable shell, carrot chiffon cake, tart with soft filling of cream and Savoyard, meringata com lemon curd and berries, cake of chestnuts and chocolate, cake of chestnuts and pears, paradise cake with Fragolino sauce, great meringue chocolate and pomegranate, ricotta cheesecake with currant jelly, tart with orange curd and golden meringue, peeled with marzipan, walnuts, almonds, haunted cake, torta di hazelnut, cake of shortbread and biscuit with chocolate and pears, crostata with plums, ricotta cake and semolina, sacher from Calabria, soft chocolate cake, cake ginger, cake of pesach with lemon, tapple orta with jam, cake of bread and apples is gâette of renette.