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the amazing apple pie!

Claudia, Ischia, cinnamon, apple pie, candied orange peel, walnuts,
pine nuts, raisins, rum, muscovado, tobacco, licorice, Christmas, Erna , Advent time, Apfelbrot
... These are the keywords for this recipe!

memories of people, tastes, smells, atmosphere all in a simple apple pie taste special re-born by chance one afternoon in late October when Claudia arrives in the kitchen with recipe aunt! In truth I
starvolto this recipe by changing the cutting of the apples, adding walnuts and replacing sugar cane with Muscovado that with the scent of tobacco and licorice makes this cake just amazing!

muscovado sugar

dose for a mold of 26cm:

300g flour 120g butter 200g muscovado


Rum 3 eggs 1 teaspoon
coffee filled with ground cinnamon 1 tablespoon baking

5 apples
the peel of a lemon, not too thin
grated 1 / 2 teaspoon salt
2 heaping tablespoons of raisins
2 heaping tablespoons pine nuts 2 tablespoons
of candied orange peel walnuts
10
orange blossom honey to taste

Cut the apples into cubes and season with lemon juice.
In a bowl put to soak in at least half a glass of rum, raisins, pine nuts, walnuts and orange peel.
Fit the whole eggs with sugar, and salt.
Add flour, baking powder, butter at room temperature, cinnamon, lemon zest, half the total number of raisins, pine nuts, walnuts and of orange peel, rum marinade and half the apples.
Pour the batter into a springform pan has been buttered and floured 26cm, cover with the rest of raisins, pine nuts, walnuts and of orange and top with apples.
Bake at 160 degrees for one hour. After
checked the area with a toothpick, put on a plate and sprinkle with orange blossom honey.
This cake can be eaten for breakfast but also as an aperitif, accompanied by a semi-seasoned cheese and a glass of red wine, or served as dessert with the whipped or sour cream.
If you wish to serve the cake accompanied by sour cream, fitted with a whisk 250ml of cream, a jar of hand-built white yogurt and finished with honey and fresh tangerine peels.

happy christmas Merry Christmas _ _ _ joyeux noël francesco

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Parmigiana and Mulignana '

Parmigiana and Mulignana '

Ingredients for 4 / 5 persons:
4 large eggplants,
300 grams of mozzarella left in the fridge 24 hours, 700 grams of chopped fresh or canned tomatoes, 2 cloves of garlic
,
4 basil leaves, 100 g
grated Parmesan cheese,
5 tablespoons olive oil,
1 cup vegetable oil for frying,
2 tablespoons salt.


Preparation: Tick
eggplants and, without peeling them, cut them into slices about half a centimeter thick.
are cut in length but generally, if you're not very skilled with the knife, cut into rounds safely,
is a bit 'easier, although it is traditionally correct.
Arrange the eggplants in a large bowl, salting each layer.
should be around a heaping tablespoon of salt: it is better not to overdo it.
Lay eggplant on a plate and it weighs about 2 kg.
to accelerate the process of vegetation detritus of the bitter liquid.
After about an hour, squeeze the slices of eggplant in her hands to eliminate much liquid as possible,
rinse quickly in cold water and pat dry with a clean cloth. Grease a large pan with vegetable oil,
bring high temperature and fry the eggplant slices until they are golden on both sides.
Pour a few tablespoons of olive oil in a pan and let fry the cloves of garlic, peeled and chopped,
without taking a lot of color. Add the tomatoes and, after 10 minutes when the sauce is more watery, turn off the flame.
United basil, salt lightly, and if you want a little thick, pass the sauce through a food mill.
Grease a baking dish and arrange a first layer of eggplant, placing side by side without overlapping.
not need salt as the eggplant always retain a bit 'of salt used previously.
Pour 2 tablespoons of sauce over the eggplant and spread it evenly with back of spoon.
Sprinkle with a little Parmesan, without going beyond.
Cut the mozzarella into thin slices and deal some sauce over. Leave them a little 'distance between them. They are good
all types of mozzarella, it's important to keep in the refrigerator for 24 hours
to dry and does not release liquid when cut.
the same method to availability of ingredients.
The last layer should be sauce, a slightly more abundant in this case,
and pass the Parmesan over the surface or in a preheated oven at 200 degrees for about 35 minutes, or (and this is what I recommend)
on fire, taking care to keep the flame low so that the Parmesan simmering gently;
in this case, the firing must not exceed 20 minutes, otherwise the risk that the Parmesan becomes soft. Serve cold
parmigiana and rested.

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Potato

Potato

Ingredients for 4 people: 4 whole eggs

bells Potatoes 200 gr. Provolone
100 gr.
grated Parmesan cheese 25 gr.
butter, 25 gr. Oil

extra virgin olive oil Salt, pepper, fresh thyme leaves

taste Preparation: Peel and dice the potatoes making them download the starch in cold water.
Wipe dry and let them fry in a pan with oil and butter. Just levarle gold by fire and salt slightly.
Beat eggs and add the potatoes, let cool, diced provolone, Parmesan, thyme, pepper.
Add salt if necessary.
make a frittata is golden brown to serve again when the provolone is melted.

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Beans with endives
Ingredients: 250 gr
.
or pinto beans 2 cloves garlic
Extra virgin Olevano
500 gr.
escarole salt and pepper to taste

Preparation: Wash the vegetables well, and boil it
colarla completely. Fry the garlic and chilli
(you can choose to add some chopped tomatoes), add the cooked beans
and using a bit 'of the cooking water Cook on low heat. Finally
join endives and cook for another ten minutes.

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PACCHERI THE BEANS WITH SALT COD

Clean the cod to remove the skin and bones, cut into small pieces and saute with garlic, green and black olives cut above and washers, capers and then some white wine, We add cherry tomatoes and cook for 30 munuti agiungere and pepper to taste and season salare.scaldate paccheri Buon Appetito.

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PACCHERI

(Pancetta-Cipolla-Ricotta.)
Sauté onion in bacon, then add the beans and cook, mix the ricotta with some milk until it becomes a cream, in the meantime and just ready to cook paccheri drizzle with the cream of onion bacon and beans.