Tag: grated

Saffron risotto with red prawns, asparagus and grated bottarga – Italian cuisine reinvented by Gordon Ramsay

Saffron risotto with red prawns, asparagus and grated bottarga

Embark on a unique and delicious culinary journey with the Saffron risotto with red prawns, asparagus and grated bottarga. This dish will take you into a world of refined and harmonious flavours, where the creaminess of the risotto blends with the sweetness of the shrimp and to the delicacy of asparagusall enriched by the salty and decisive touch of bottarga grated. Get ready to live an unforgettable gastronomic experience!

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


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.


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

Recipe Grated meat cannelloni

  • 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

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.

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