Tag: Renetta

Renetta apple strudel with fondue – Italian Cuisine

A savory appetizer that enhances the properties of Renetta PDO Apples Val di Non, rich in antioxidants and with all the guarantee of the Melinda brand

As often happens, the old proverbs and gastronomic traditions hide a profound popular wisdom. A Renetta apple, for example, is a typical Italian product with a long history, it is a real concentrate of daily health, and the fact that it is the favorite to use in the kitchen, also has a nutritional reason. Plus it's very good, read here.

A Renetta a day, better cooked
The Renetta apple has an aromatic, pleasantly acidic flavor and a tasty texture that make it particularly good, both raw and cooked. The Renetta apple is in fact the apple that is best suited for use in the kitchen. Compared to other apples and many common fruits, Renetta is much richer in polyphenols, natural antioxidants that help slow down cellular aging, and the Renetta polyphenols do not disperse during cooking while maintaining their beneficial properties. It contains 212mg per 100g, and an apple weighs about double that! An apple a day therefore "keeps the doctor away" because if taken in a correct daily dose, thanks to their free radical inhibition action, antioxidants help to significantly reduce cellular aging and other degenerative phenomena.

PDO since 2003, according to a double disciplinary
The Renetta Canada apple along with other varieties of the Val di Non was the first to obtain in 2003 the brand the D.O.P., Protected Designation of Origin, the highest European body responsible for safeguarding typicality. This means that to boast the brand, the Renetta apple has a tradition and a history, as well as a very specific territory of origin where it can be grown. The Renetta PDO apple therefore offers the guarantee of Italian origin, thirty, and more specifically to be produced only in a limited area, located north-west of the province of Trento, at an altitude between 450 and 1000 meters and characterized by climatic and soil conditions that make it one of the areas most suitable in the world for apple cultivation. For centuries.
The result is a unique product, part of the fruit growing tradition of the Trentino valleys, which can be eaten raw or better still cooked, in typical recipes or in creative inventions like this one – perfect as an appetizer for autumn and winter.

Ingredients for 6 strudels
ready-made rectangular dough
2 rennet apples
lemon juice (about 2 tablespoons)
1 egg or milk for brushing
1 glass of fresh cream
little salt
1 tablespoon of Parmigiano Reggiano
Thyme or rosemary to decorate

For the fondue
100 g fontina
1 yolk
65 ml whole milk
10 gr butter
salt

Method

Peel and dice the apples, sprinkle them with lemon juice.
Prepare the fondue by placing the milk, butter and fontina cheese in a saucepan over very low heat (which can be left to soak a few hours before in milk). When the cheese has melted, add the egg yolk and, stirring, continue cooking for 10/15 minutes.

Cut the pastry into squares and place them in the previously buttered and floured muffin molds.

In these baskets distribute the apples and over a teaspoon of cream, mixed with the Parmigiano Reggiano and a little salt. Bake at 200 ° C for 25 minutes.

Serve these warm strudels with the fondue on top.

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Carbonara with Renetta apples: recipe – Italian Cuisine

So loved that a day of celebration was also dedicated to her. Carbonara Day is celebrated on April 6, and variations of all kinds are added to the traditional recipe

As with any dish of our culinary tradition, the bacon and egg it is often at the center of real diatribes on the choice of ingredients. Bacon or bacon? Just pecorino or a mix with parmesan? Only yolks or even whole eggs?

So, while fans of the first Roman dish are confronted with the "perfect recipe", the passion for carbonara has given birth to dozens of variants. From fish to vegetarian ones, passing through versions that add new ingredients to give them an original touch.

An example? The Apple. Not an apple by chance, but the Renetta apple. With its sweet and welcoming flavor and that bitter tip that gives new personality to one of the most loved first courses in Italy.

And why not, also a precious help for the health. The Renetta apple, in fact, is the richest fruit in polyphenols, which are precious natural anti-aging substances. And the good news is that the precious anti-oxidants remain unchanged even during cooking. Even in a nice carbonara pasta dish!

Carbonara with Renetta apples: the recipe

Here are the ingredients and the procedure to prepare the carbonara with Renetta apples.

Ingredients for 4 people
400 g of rigatoni
4 yolks
1 whole egg
100 g of grated pecorino cheese
100 g of bacon or bacon
1 Renetta apple
butter to taste
Salt to taste. pepper as needed.

Method

To prepare the carbonara with Renetta apples, start by boiling the water for the pasta. Meanwhile, cut the bacon into cubes (or bacon if you do not find the bacon) and brown it in a saucepan without adding any other fat. When the bacon is well browned (taking care not to burn it) remove it from the saucepan and put it aside in a saucer.

Cut the apple into small cubes and brown it in the pan of the bacon for a few minutes. When it is well flavored add the bacon and sauté for a few seconds. Put out the fire.

Salt the boiling water and toss the pasta.

In a large bowl (must contain the pasta) mix the yolks with the fork with the whole egg, the pecorino cheese, the salt and the pepper.

Drain the pasta al dente and pour it into the bowl with the egg and pecorino cream. Mix well and add the apples and the bacon.

Finish the dish with a minced pepper and serve hot.

Renetta apple pie with amaretti and biscuits – Italian Cuisine

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.

Ingredients

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

Method

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.

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