Tag: Pie

Renetta apple pie with amaretti and biscuits – Italian Cuisine

Renetta apple pie with amaretti and biscuits

Each family has its own recipe. Transcribed on faded sheets, on old cookbooks or even handed down only by word of mouth.

It is that of the queen of home desserts, the mel cakeis. There is no one like the other and each carries a story. What to do with ingredients and doses, but above all with affections and memories that have just that scent, the scent of freshly baked apple pie.

High and soft, covered with powdered sugar, or lower, almost toasted. Apple pie recipes are as many as there are houses! And the first difference makes it right there selected apple quality.

Our advice? The Apple Renetta Melinda, which releases an unmistakable sweetness both raw and cooked, without losing that touch of acidity that makes it perfectly balanced. Not only that: the Renetta apple is a real concentrate of polyphenols, essential for well-being thanks to their antioxidant function.

That's why we recommend the Renetta apple for the apple pie, with a delicious variant: a crunchy dough made of Amaretti biscuits is biscuits. To begin a new tradition to pass on.


4 rennet apples
125 g of Saiwa Gold bucket biscuits
50/60 g of butter at room temperature
125 g of amaretti di Saranno
5 spoons of sugar


Turn on the oven at 180 degrees. Take a 24 cm diameter pan and line it with parchment paper. Wash the apples, remove the core and peel them, then cut them into slices about 1 centimeter high.

Chop the biscuits together with the amaretti biscuits and put the mixture in a bowl together with the sugar, mixing everything carefully.

Start composing the cake by covering the base of the cake pan with the slices of apples, arranged side by side.

Fill the holes in the center of the apples and the spaces between the slices of apples with the chopped biscuits and amaretti and sprinkle the surface with flakes of butter.

Make another layer of apples and continue with the same procedure as before going on with the layers until all the ingredients are used up (three should come). The last layer must be that of biscuits / amaretti / sugar, completed with flakes of butter.

Bake in a hot oven for about 1 hour and serve.

Ricotta savory pie recipe – Italian Cuisine

Ricotta savory pie recipe

  • 1 Kg Ready-made shortcrust pastry
  • 300 g Roman ricotta
  • butter
  • 200 g cooked ham
  • 100 g fontina
  • 4 eggs
  • grated Parmesan cheese
  • bread crumbs
  • parsley
  • salt
  • pepper

For the ricotta pie recipe, briefly knead the brisée dough with your hands, then divide it into two parts, one larger than the other, roll out the larger piece and line it with the bottom and edge of a round mold to tarts (diameter cm. 26) buttered and sprinkled with breadcrumbs and let stand for about ten minutes. Meanwhile, cut the ham into strips and thinly slice both the ricotta and the fontina; finely chop a sprig of parsley.

Fill the mold with ham, ricotta and fontina cheese, alternating between them. Beat the eggs in a bowl (keep a spoonful aside), salt them, pepper them then add the chopped Parmesan, mix well and pour the mixture into the mold, distributing it evenly. Roll out the second piece of pasta and place it on the filling, cut away the excess then match the two halves perfectly sealing the edges and forming a single bead.

Roll out the pasta scraps again, then with them, if desired, form decorations as desired and apply them on the surface of the preparation, brush with the egg kept aside then pass the cake in the oven at 180 ° for about 40 ', i.e. until it will turn golden.

Chocolate pie with spicy sauce (with cheese) – Italian Cuisine

Chocolate pie with spicy sauce (with cheese)

A dark chocolate and almond cake to be served with an unexpected sauce … made with Edelpilz, a spicy blue cheese

Warm tart with a soft heart? Chocolate version with almonds and rum, accompanied by an innovative sauce with a slightly spicy taste … with blue cheese. No joke, theEdelpilz, historical Bergader blue cheese made in the 20s by the founder Basil Weixler is pleasantly spicy and goes perfectly with chocolate and almonds.

Ingredients for 6 cupcakes

100 g toasted almonds
90 g sugar
80 g butter
70 g chocolate
30 g dry biscuits
4 eggs
20 g fresh ginger (or ½ teaspoon powder)
2 spoons of rum
1 grated orange zest
100 g cream
50 g Edelpilz
6 disposable aluminum molds


Work the butter with the sugar until you get a frothy mixture, add the egg yolks, the rum, the ginger, the finely chopped almonds, the melted chocolate in a bain-marie, the orange zest and the chopped biscuits; mix the ingredients and gently incorporate the beaten egg whites. Pour the mixture into the greased aluminum molds and bake in a bain-marie oven at 120 ° for 15-20 minutes.

For the sauce, heat the cream with Edelpilz, melt it completely and pour a spoon over the patties. You can add diced pears to the sauce.

Turn the cakes over the individual plates and serve them warm, accompanying them as you like with Edelpilz sauce.

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