Tag: grated

Grated apple pie: the recipe – Italian Cuisine

How to prepare grated apple pie, a delicious variant that will make you love this genuine dessert even more

The apple pie is a classic timeless, a sweet that immediately makes you feel at home, the recipe easy to do at any time. When we think of apple pie we are used to imagining its slices placed at the top to decorate it, or the little pieces of apple that hide inside.
But there is an alternative method of preparing this cake, which will make you rediscover it with pleasure: try using le grated apples, a perfect alternative for those who do not like the consistency of chopped apples, but also a method to get more cake wet, thanks to the juice released by the grated apples.

The recipe for grated apple pie

Ingredients

150 g flour
100 g Sugar
50 g Butter
10 g Baking powder
3 eggs
2 Apples
Peel of 1 lemon
Icing sugar q.b.
Powdered cinnamon q.b.

Method

Beat the eggs with the sugar trying to obtain a soft and swollen mixture, preferably with electric whips. Melt the butter and add it to the mixture with the lemon peel, continuing to work the dough.

Add the sifted flour and baking powder, a little at a time. Peel the apples and grate them finely, then add them to the mixture, stirring gently with a spatula. At this stage you can add cinnamon to flavor.

Pour the mixture into a buttered baking dish and cook for about 40 minutes at 180 °. Check the cooking with a toothpick, let it cool off the oven and sprinkle with icing sugar.

Grated apple pie: variations

This cake is as good as it is, simple, but it can be changed creatively. Do you want some ideas? First of all, you can flavor it with the zest of Orange instead of lemon rind, or use the vanilla if you don't like cinnamon.
There are also those who are not satisfied with a dessert until there is chocolate: the cake can be enriched with chocolate chips (but also with raisins), joining them to the dough together with the grated apples, or it can be transformed, replacing a small part of the flour with the bitter cocoa.

Another idea to get an original result is to replace one of the two apples included in the recipe with two carrots, always to be grated. And why not enrich it with some walnuts? Just chop coarsely and add them directly into the dough, or spread them over its surface, for greater crispness.
And if you really can't resist, decorate the cake with the apple slices, placing them on top of the dough as required by the classic recipe.

Recipe Grated meat cannelloni – Italian Cuisine

Ingredients

1 L Milk
650 g Veal shoulder meat
270 g Boiled and squeezed spinach
60 g flour
12 Dried Lasagna 15×21 cm
Onion
Celery
Carrot
Grated Parmesan
Dry white wine
Laurel
Rosemary
Butter
nutmeg
Extra virgin olive oil
salt
pepper

Duration: 1 h 45 min

Level: Middle

Dose: 8 people

Collect 40 g of butter in a saucepan, 4 tablespoons of oil, a sprig of rosemary, 2 bay leaves, an onion, half a carrot and half a chopped stalk of celery and the meat cut into cubes. Cook for 15 ′, until the meat is browned, then add 2 large glasses of wine, salt and pepper; cover, cook for another 20-25 ′, then let it cool in the covered saucepan. At the end, move everything to the mixer, obtaining a fairly fine chop.

Chop the spinach and sauté in a pan for 2-3 ′ with a chopped onion and a knob of butter. Cook 60 g of butter and 2 ′ flour in a casserole, mixing them well, add the milk, all at once and, working continuously with a whisk, cook for 5 ′ from the rising of the boil, seasoning with salt and nutmeg (béchamel) ).

Mix the minced meat, 5 tablespoons of Parmesan, a grating of nutmeg and the spinach with your hands, then soften the mixture with a few tablespoons of bechamel (filling). Boil the lasagne, transfer them to cold water, then, using a pastry bag with a large nozzle, place a strip of filling on the short side; roll the lasagna and cut the obtained cannelloni in half.

Distribute the 24 cannelloni in a baking dish on a base of béchamel, sprinkle with other béchamel, sprinkle with parmesan cheese and season with a few tablespoons of melted butter. Bake the cannelloni at 250 ° C for about 15 minutes.

how to preserve grated cheese – Italian Cuisine

Vices and virtues of cheese at home and in the restaurant. To best preserve the cheese, and eat better products

Yes cheese or not cheese? Behind the "cheese-making dilemma" hides a theme of conservation, of enhancing cheese on the table; but in many restaurants there is also a correspondence between what restaurant owners declare on the menu and what is actually used in the kitchen as an ingredient or brought to the table to enrich the dishes with taste.
The Parmigiano Reggiano Consortium has created a veritable "vademecum of the cheese factory" that can be useful to restaurateurs and families who do not know what the best way to taste and preserve the grated product, and the answer is only one …

The three enemies of grated cheese: air, light, heat

There are three factors that deteriorate the sensory parameters of grated Parmigiano Reggiano: air, light and excessive temperature. For this reason it is essential that the care of Parmigiano Reggiano contained in the cheese is maximum. A grated cheese, even of good quality, which stops too long inside the cheese-making plant will tend to lose its aroma, dry out, oxidize, become rancid and therefore provide a taste experience that is not optimal, if not negative.

The cheese does not enhance the cheese, a word of Slow Food

Eugenio Signoroni, editor of the guide Italian taverns published by Slow Food, has a well-defined position on the subject: «The cheese is certainly a convenient way to bring grated cheese to the table, but it is the worst way if you want to enhance it and if you want to do a customer service. An attentive restaurant that is genuinely interested in offering its customers the best, should bring its guest one piece of cheese at the table with a grater and then he should take care of scratching the cheese directly on the plate or he should find a way to let him do it. Only then can you be sure of what is being served, you are sure of the freshness of the product and you are able to limit waste. This just battle reminds me very much of the one against the presence of refillable oil bottles on the table that, although forbidden by the law, are too often present in Italian restaurants .

One grated at the moment

The grated Parmesan cheese will enrich every dish with taste and flavor, but it is certain that fresh grating currently allows us to fully grasp the whole aromatic range, especially as regards the most volatile scents. The grated "at the moment" also allows and above all to minimize, if not reset, waste since it does not scratch more than is strictly necessary. In economic and temporal terms the adoption of direct grating could therefore prove to be a winning choice, which denotes a quality of service of very high level and which gives the right dignity to Parmesan cheese. Come to think of it, would we accept that a vintage wine already opened and poured into glasses was brought to the table, or that a truffle was served to us already sliced?

Whole is preserved better

Thanks to its structure and low water content, Parmesan cheese is one of the best long-life cheeses. Its ability to last over time is a peculiar characteristic that has contributed to its fame over the centuries. Parmesan cheese (grated or chopped) must be kept in the fridge at one temperature ranging from 4 to 8 degrees. Parmesan cheese maintains its organoleptic characteristics intact if kept at an optimal humidity level (in a ventilated refrigerator the cheese tends to dry) and away from other foods (the fat part of the cheese tends to absorb the other smells in the refrigerator). The use of glass or plastic containers is therefore recommended. Another practical solution is to wrap the Parmesan cheese in food-grade films. In this way the Parmesan can be preserved for a long time, remembering to periodically check that the maintenance conditions are not altered. Never freeze the cheese.