Tag: twist

a Christmas twist on apple pie – Italian Cuisine

The recipe is Swedish, a great classic loved throughout Northern Europe and fragrant with cinnamon. This version meets Trentino apples

THE cinnamon rolls they are typical Swedish sweets, literally "cinnamon rolls": soft and with a spicy aroma they are a classic winter dessert. They are served at breakfast or as a snack and they are very popular all over northern Europe. This is an Italianized version, made with Lucova Pinova Val Venosta apples.

Ingredients for a 20 × 30 cm pan

220 g milk
80 g sugar
15 g fresh brewer's yeast
75 g butter
5 g salt
1 whole egg
1 yolk
560 g “00” flour

For the filling
100 g soft butter
150 g brown sugar
20 g cornstarch
5-10 g cinnamon
a pinch of salt
2 Pinova apples

For the glaze
170 g icing sugar
25 g hot water

Method

Pour warm milk, fresh brewer's yeast and half the sugar (40g) into a bowl, beat with a fork until everything melts and leave to rest for 10 minutes at room temperature covered with plastic wrap.

After the rest time add the melted butter (not hot), the salt, the remaining half of sugar (40g), the whole egg and the yolk. Continue to beat with a fork until everything is homogeneous.

Gradually insert the flour, starting to mix it with a fork and then finishing kneading it on the work surface.

Form a loaf, place it inside a large bowl greased with oil, cover it with cling film or a cloth and let it rise at room temperature for about 60-90 minutes.

In the meantime, pour the very soft butter into a bowl, which must have an "ointment" consistency, brown sugar, cornstarch, cinnamon and salt.

Mix the ingredients together with a spatula until homogeneous and creamy.

Peel the two apples and cut them into very small cubes.

Roll out the dough until it reaches a thickness of about 5-6 mm and a rectangle about 45 × 30 cm.

With the help of a spatula, spread a thin layer of cinnamon flavored butter cream.

With a wheel, cut 6 strips of equal width (about 7 cm each) from the longest side and sprinkle them with apple cubes.

Roll all the strips on themselves, cut each roll in two with a sharp knife resting them on a 20 × 30 cm pan lined with parchment paper, leaving the cut part at the base. Place the swivels side by side keeping them at the same distance from each other.

Leave all the swivels to rise for about 20-30 minutes, covered with a cloth.

Once the leavening time has passed, bake in a static oven at 180 ° for about 35 minutes. Remove from the oven and let cool.

In a bowl, prepare the glaze by mixing the icing sugar with very hot water with a whisk.

Put the glaze in a piping bag, or pour it with a spoon to form many small random strips on the surface of the cake.

Mashed yes, but with a twist: prepare it this way – Italian Cuisine

Just a little imagination and a few extra ingredients to turn the classic mashed potatoes into an even more delicious side dish: here are so many ideas to vary

To do the mashed potato very few ingredients are enough – potatoes, butter, milk and parmesan – and here is a side dish suitable to accompany meat dishes, even if rather elaborate, such as the roast, the stew and the braised, but also of fish, like the steamed salmon or the grilled seabass. But with a bit of imagination we can however invent ourselves puree variants even more delicious and offer it even more than once a week without getting bored.

Mashed with a twist

Such as? Here are some ideas: which one makes you more passionate?

Puree with sage and speck

There sage it has a strong and particular aroma, which goes well with the simplicity of the puree. Sauté the sage with the butter and the bacon cubes and add them to the purée. Don't skimp on the quantities of seasoning!

Mashed with olives and artichokes

The Taggiasca olives make the purée more Mediterranean and tasty. You can cut them into small pieces and add them to the puree, or use the puree as a base and arrange them on the surface together with the artichokes.

Mashed with crunchy onion

Cut one onion white in strips and fry it, then add it to the puree. It will give a crunchy touch to the side!

Puree with vegetables

Cut mixed vegetables into cubes – such as carrots, courgettes, aubergines – and stew everything in a pan with extra virgin olive oil. Season with salt and pepper, place them in a pan as a base and cover with mashed potatoes. Sprinkle with Parmesan and bake. The result? The effect will resemble a Nordic meat pie, but in a veg version.

Mashed with basil

Strips of basil – cut with a ceramic knife to prevent them from blackening – and an excellent extra virgin olive oil to season the purée: the scent will be irresistible!

Puree with cheese and ham

Children will love the puree with cubes of ham and stringy cheese, a simple dish with a winter flavor.

Puree with garlic and paprika

Lovers of strong flavors will appreciate the addition of garlic minced and a sprinkling of paprika with puree, which will thus obtain character.

Puree with gorgonzola and walnuts

The gorgonzola, dissolved in a pan with a little milk, is deliciously added to the puree. Crunchiness is given by walnuts, or hazelnuts, in grains or pieces.

Discover now in the tutorial some other ideas to "play" with mashed potatoes!

Twist on classic: how to reinvent a cocktail – Italian Cuisine

From the homonymous children's book of the Jerry Thomas Project in Rome, a manual to reinterpret the great classics of mixing in a modern way

Suffice it to say "those of Jerry" in Rome (but also Oltretevere) and everyone understands who it is. They are Leonardo Leuci, Roberto Artusio, Antonio Parlapiano and Alessandro Procoli: or the four of the Jerry Thomas Project, who have just published the book that will be the new sacred text of the bartenders: Twist on classic – The great Jerry Thomas Project cocktails (Giunti). Their friendship and professional collaboration began with a project on the rediscovery of mixing from the time of American pre-prohibition (1800-1920) to today, studying the evolution of the classics starting from The Bar-Tender's Guide, The bible of mixology, written by that very Jerry Thomas to whom they dedicated their efforts.

The next step, in 2010, was the opening of Italy's most famous speakeasy, which entered the World’s 50 Best Bars list five times. While waiting for the celebrations of the tenth anniversary, the four boys have ventured into their own text. In just over two hundred pages, they trace the history, theory and technique of mixing that over the years have studied and disseminated, forming many of the best bartenders in the capital and beyond. Disseminators born, therefore, who until now had not yet written down the results of their studies, made even more compelling by the splendid images of Alberto Blasetti, one of the best food & beverage photographers, who signs his first solo book with the Jerry guys.

There is no lack of the best Jerry Thomas recipes, which arise from the reinterpretation of a classic: they are all Twist on classic, as the title suggests. But how do you tweet a cocktail, as the bartenders say? The four boys explain it in a paragraph entitled Concept and theory of twist on classic – How to create original recipes starting from the classics: "The twist is a variation of the original recipe in which one ingredient is replaced by another, or a different (and often innovative) technique is used compared to the classic one". Everything, for the Jerry kids, is summed up with what they call "three-dimensional rule", that is, the twists can be horizontal, vertical or diagonal.

Horizontal Twist

It is the simplest solution: take the structure of the classic recipe and replace one or more elements with others that follow a consistency: distillate by distillate, sweetener for sweetener, acidifier for acidifier and so on. It will seem a little courageous choice, but surely it is the one that distorts the balance of the original recipe less, that if you have had luck there will be a reason.

Vertical Twist

"It consists in adding, to a previously defined recipe, an ingredient whose composition does not fall into any of the types of ingredients contained". It is the loose splinter that is added to give sparkle to the composition, but beware of the risk of imbalance, so much so that often the vertical twists are also horizontal, because it may be necessary to modify some other element to rebalance the compound.

Diagonal Twist

This is the slightly more complex one to understand, so we must rely on the words of the book: «It occurs when an ingredient of the basic recipe is replaced by another of a different type but which pursues the same purpose as the original ingredient (alcoholic sweetener in place of non-alcoholic sweetener, solutions and acid preparations instead of citrus juice etc.) . An example? Try making a Whiskey Sour by replacing the sugar syrup with a sweet liqueur.

The images of the photo gallery are by Alberto Blasetti.