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The recipe for the perfect baked apple – Italian Cuisine

The recipe for the perfect baked apple

In the common imagination of gourmands, it is not up to par with other desserts. But perhaps you've never cooked it like this (for example with dried fruit and jams)

The cooked apple is an end to a meal sweet, light, delicate and easily digestible, but not for this no less tasty than many other desserts.
Preparing a good baked apple is very simple, but preparing an extraordinary one requires a little flair and creativity. Here are our tips.

Baked apple, grandmother's remedy

The baked apple is the ideal dessert for those who do not want to get heavy after meals, but still want something tasty. It is a surefire remedy for constipation because the apple has laxative properties, especially once cooked. Keep the peel if you use organic apples because it is rich in fiber. The baked apple is also a cure-all for fighting first symptoms of flu and colds because it is a comfort for the palate that warms, pampers and is easy to digest.

The fundamental ingredients

Apples are obviously the protagonists of this dish and must be not too big, sweet and ripe. Golden are ideal.
They must not be missing cinnamon to give an unmistakable aromatic note to this dessert, a little lemon juice, sugar and if you like raisins and nuts or other dried fruit.
Apples should always be cooked with a trickle of water which will form a delicious syrup with the sugar released by the fruit during cooking that will be used to complete the dish before serving.

In the pan

The cooked apple can be prepared in two ways.
It can be cooked in a pan with a little water or you can put in the oven for a few minutes until it becomes soft.
To cook it in a pan you have to cut it into wedges after having deprived it of the core and flavor it with sugar, cinnamon and cloves if you like them. Then just add a drizzle of water and a little lemon juice and cook while keeping the heat not too high. The flavor of the pan-cooked apple is however less intense than that cooked in the oven that's why we suggest the second cooking method.

Baked apple

The baked apple has nothing to envy to other desserts, especially if you use some organic apples of excellent quality while maintaining the peel.
To prepare it, simply remove the core with the appropriate tool or with a sharp knife, keeping the fruit intact externally. Arrange the apples inside a baking dish and season with lemon juice, sugar (preferably cane), cinnamon sticks or powder and a little water. They are cooked at 200 ° for about 30 minutes.
Alternatively, you can also cut the apples into wedges, but we assure you that the result will not be the same.
The baked apple goes served lukewarm and eaten with a knife and fork.

Here it is now in the tutorial 5 ideas to make your baked apples really delicious

The perfect consommé (based on capon) for Eugenio Boer – Italian Cuisine

The perfect consommé (based on capon) for Eugenio Boer

From one of the best exponents of neo-classicism, the recipe for preparing a great broth that enhances stuffed pasta and is also pleasant in the cup. The secret? Proper clarification

Not everything does broth, rather. One who agrees with us is definitely one Eugenio Boer, chef-patron of the Bu: r restaurant in Milan who has always had a passion for broth comme il faut even in previous experiences. “I was lucky: my grandmother did it carefully even when it wasn't Sunday and it made me happy. Never experienced the sensation of broth as something banal or hospital-like. I have always experienced it as a dish, enriched with pasta or rice. And I carried within the memory of the gesture , says the chef born in Rapallo, but with a Dutch surname. From good family habits to the profession, which he began at a very young age around Europe. With clear ideas when the gelling and deconstruction of the 2000s they seemed to relegate the classic broths – France and the East aside, with their centuries-old traditions – to culinary antiques. Instead, for five years, there has been a return to the topic.

Beware of impurities

«As we go more and more towards a light and natural cuisine, I think there is ample room for broths, as long as they are well prepared, continues the chef. “That's why I want the clear broths, crystalline aesthetically perfect and with a clean taste: makes the difference compared to a normal or poorly prepared preparation. Even during the service in the dining room, all the broths are served at the last to have the right temperature according to the accompaniment ". Boer puts theory into practice, starting with clarified broth, the consommé as the French call it: decidedly tasty and concentrated in aromas and nuances. He gave us the recipe: it is not complicated, but it requires attention ("you must always remove impurities during cooking") and the right time. But it's worth it, thinking about the advantage of stocking up on broth to freeze – ice bags are fine – for later use.

The Morozzo Capon

A broth that goes very well with stuffed pasta. We mention two, above average. The first, historical, behind the name (coincidentally) of Capon of Morozzo hides a miscellany of cappelletti in broth, which brings together the whole bird (for the record, the first Slow Food Presidium) and its ideal preparations under sheets of pasta. There are four fillings: the breast at low temperature, the thigh with the skin dried in cooking oil, the wings stewed with mushrooms and the Tuscan giblets with red wine, capers and anchovies. While the bones end up in a flavored broth (with anise, cognac and flavorings), clarified with the meat and beaded with extra virgin, which is poured from a teapot. Pure enjoyment.

An author's reinterpretation

Instead, the Boiled in its own broth: five cappelletti, each with a different filling of a specific cut of the boiled meat (biancostat, tongue, head, cotechino and hen) and covered with green pasta obtained with a cold extract of parsley. The cappelletti – dipped in capon broth – are seasoned with parsley oil, capers and anchovies, aimed at recalling the classic green sauce. Boer added a red ravioli made with tomato flour and peppers, with Cremona mustard inside. A greedy reinterpretation of the Italian tradition, which requires a high level hand like that of Boer. But the his broth is also the perfect companion to meat tortellini: this is proved by the success of the dish that is part of the (successful) delivery managed by the chef with his partner Carlotta Perilli. It must be said that in every city there are excellent pasta factories as in homes there is no shortage of Italians (or Italians) who know how to prepare stuffed pasta. The problem is the broth: so study the recipe.


For the broth
1 Morozzo capon, 3 carrots, 3 celery sticks, 3 onions, 8 Sawarak black peppercorns, 2 cloves, 5 juniper berries.

For clarification
500 g minced beef, 4 egg whites, 5 black Sawarak peppercorns, 2 cloves, 5 juniper berries, 4 cl of dried marsala, 4 cl of brandy, 100 g of carrot cut into mirepoix, 100 g of celery cut into mirepoix, 100 g of copper onion cut into mirepoix.

The recipe told by Boer

«After having washed all the vegetables well, cut the onions in half and roast them in a non-stick pan until they are toasted only on one side. Then the other vegetables provided for the broth are coarsely cut and the breasts of the capon are taken and set aside. The vegetables and the capon are placed cold in a large pot, covered with about 5 liters of water and ignited over a moderate flame. When it comes to a boil, the impurities are removed with a skimmer and the heat is reduced. After four hours of cooking, filter everything and cool it (preferably in a blast chiller) to eliminate any fat. In the meantime, the clarification is being prepared by combining all the ingredients required plus the minced capon breasts with a knife in a meatloaf. Once this is done, put the cooled broth and the mixture into a saucepan: light it over moderate heat, making sure to always mix so that the meatloaf does not stick to the bottom of the pot. When the broth is about to come to a boil and the mixture has hardened on the surface (it must never break) with a ladle make a hole in the center so that it can simmer, slowly venting and taking an intense amber color. Turn off the heat, waiting for the solid mixture to settle on the bottom and filter gently, always without breaking the meatloaf. Remember to adjust each liter of clarified broth with 8 g of salt and that when it is heated – after defrosting it – it must never come to a boil .

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Recipe Milanese cutlet, the perfect recipe – Italian Cuisine

Recipe Milanese cutlet, the perfect recipe

  • 920 g 4 veal cutlets
  • 400 g of bread
  • 4 eggs
  • clarified butter
  • peanut oil
  • flour
  • salt

Free the bread from the crust, cut it into strips and whisk it coarsely in the mixer, then spread it on a baking sheet and toast it for 20 minutes at 125 ° C, turning it from time to time so that it dries evenly. Let it cool down.
Free the rib bone by depriving it of fat and cartilage and giving the meat a round shape.
Season it with a pinch of salt and massage it, then let it rest for 15 minutes.
Breaded the cutlets first in the flour, then in the beaten egg whites and finally in the toasted bread. Sprinkle each cutlet with 1 tablespoon of melted clarified butter, place it between two sheets of parchment paper in a vacuum bag and cook in the roner at 58 ° C for 2 hours. Then let it rest in the fridge for 24 hours.
Alternatively cook the ribs in a pan over very low heat for 1 minute on each side. Let them cool and then place them in the fridge for 2 hours, then pierce them with a toothpick on the long side, being careful that the breading does not come off: this will help not to curl the meat during frying.
Pull out of the fridge the cutlets (cooked with roner or in a pan) and fry them in peanut oil at 170 ° C for 30 seconds to 1 and a half minutes per side.
To know: instead of toasted bread, you can try ready-made panko bread: typical of Japanese cuisine, it gives a very crunchy breading.

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