Tag: strudel

Strudel with berries – Italian Cuisine

First of all, wash the fruit, remove the core from the apple and cut it into very thin slices (I left the peel because I like the slightly rustic touch it gives, but you can remove it if you prefer) with a mandolin or a sharp blade. ; then mix the apples with the lemon juice and half of the sugar, and then the berries with the remaining sugar.

Roll out the puff pastry roll, spread the apples on the central third (leaving a little edge above and below), then cover the apples with the berries, then cut the 2 thirds side of the pastry into strips about 1 finger high.

Fold the edges above and below over the fruit, then fold the strips of pastry also on the fruit, intertwining them (it will be enough to slightly overlap one from the right and then one from the left and so on).
Sprinkle with brown sugar and cook for about 30 minutes at 200 ° C in a preheated convection oven.

The strudel with berries is ready: once taken out of the oven, let it cool down (better yet cool) before serving.

Ricotta strudel with fig jam and muscat pistachios – Italian Cuisine

Ingredients for 8 people

Preparation of ricotta strudel with fig jam and muscat pistachios

Preparation of the jam

Wash i figs and cut them into wedges. Mix them in a bowl with the sugar and the lemon juice and let it rest in the fridge for 12 hours. Coarsely chop i pistachios. Transfer i figs it's theirs juice in a saucepan, add the pistachios and the Moscato, bring to a boil and cook the jam for 20 minutes. Pour it into 4 sterilized 2.5 dl jars, close them and let them cool upside down (those you don't use immediately last 6 months in the pantry).

Preparation of the strudel

1) Knead 300 g of flour With the'egg, a pinch of salt, L'oil and about 1.2 dl of water lukewarm to obtain a smooth paste. Wrap in cling film and let it rest for 1 hour at room temperature. Mix in a bowl the ricotta cheese, the cheese and it sugar. Incorporate the yolk, the lemon zest grated and the flour remained. In a pan, brown the bread crumbs with 30 g of butter.

2) Divide the pasta into 2 loaves, spread them on the floured surface into 2 rectangles about 1 mm thick and transfer them to 2 clean tea towels. Sprinkle them with the bread crumbs leaving a 4 cm margin free, spread them with the mixture of ricotta cheese and cover with i pistachios, coarsely chopped, and the jam.

3) Fold the short sides of the dough over the filling and, with the help of the tea towels, roll up the strudel. Slide them onto a baking sheet lined with parchment paper and cook at 220 ° for about 25 minutes. Remove them from the oven, spread them with butter remained, sprinkle them with powdered sugar and let it cool before serving.

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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