Cooking Foods Italian Recipes – Soft Apple Pie (No Yeast)

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Soft Apple Pie (No Yeast)

More details in my culinary books published by amazon.com

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (1)Ingredients for two pies:

Puff pastry – two rolls (I bought it ready in the market)

Ricotta (or a good cream cheese) – 0ne poud

Flour type “00” – 3.5 oz (100 gr)

Sugar brown – 7 oz (200 gr)

Corn Starch – 3.5 oz (100 gr)

Eggs – 6 (fresh)

Apples – few

Lemon – one fresh

Cinnamon powder

 

 

 

 

 

 

 

 

 

Separate the egg white from yolk, put the yolk aside in a cup. Tortino morbido senza lievito (4)

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (5)Drop the egg white in the blender (or use the whip!).

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (10)Make the white to grown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (12)It has to become firm and solid.

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (13)Put it in to a bowl.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (15)Put the “ricotta” cheese in the blender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (16)Add the sugar.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the six egg yolks.Tortino morbido senza lievito (17)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (20)Blend everything.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (23)Add the corn starch.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (24)Blend.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (26)Add the flour type 00.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Blend.

Tortino morbido senza lievito (28)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (29)Drop the mixture in the bowl, along with the whipped egg white.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (30)Slowly stir to mix all together.

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (33)It will become a yellow cream, put it aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Wash, peel and slice (thin) the apples, put them in a bowl. Tortino morbido senza lievito (36)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (34)Squeeze the juice of a lemon on them, mix.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prepare the puff pastry, set it inside an oven-pan.Tortino morbido senza lievito (37)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (38)Put the cream inside spreading it all around, filling all the space.

Remember the quantity of this recipe is for two pies.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (39)Set all the apple slices on the top.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (40)I love cinnamon, spread cinnamon on top!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (41)Put in hot oven (600 Fahrenheit).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (45)Keep baking until a pleasant smell of cake fill your kitchen…approx. 20 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tortino morbido senza lievito (47)Ready to go!

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Soft Apple Pie (No Yeast)

More details in my culinary books published by amazon.com

 

 

 

 

 

Wildboar Fresh 2 Ribs In Salmi’

On the same day I prepared the Wildboar Steaks I did also a second related preparation, this time using the Wildboar Ribs: do as follows and you will not only have a wonderful main course but also you get an incredible sauce for your “Fetuccine” or “Pappardelle” pasta!

 

 

 

 Ingredients:

three-four pounds of Wildboar Ribs

5-7 ounces of Black Olives

1 liter of Tomato Sauce

one glass of broth of meat

few dried “Porcini” mushroom

a bunch of Pine Cones

Garlic – Sage – Laurel

Extra Virgin Olive Oil – Marine Salt

 

 

 

 

 

 let’s start saying that I already cooked the Wildboar Steaks, (do you remember?) as per my previous recipe, in a “soffritto made with Extra Virgin Olive Oil, Garlic, Sage, Laurel, Pine Cones, Dried “Porcini” mushrooms, and…

 

 

 

 

 

 

 

 

 …White Wine. I take out the Steaks to eat then… in the same succulent “soffritto”…

 

 

 

 

 

 

 

 

 I put the Wildboar Ribs!

starting to cook them and…

 

 

 

 

 

 

 

 

 

 …adding the Black Olives on top

 

 

 

 

 

 

 

 

 

 cooking for four-five minutes and then…

 

 

 

 

 

 

 

 

 

 …adding the Tomato Sauce. You could use fresh tomatoes instead, processed in the blender, if you like.

 

 

 

 

 

 

 

 

 as the sauce start to boil I added part of the water used to “revive” the dried “porcini”

 

 

 

 

 

 

 

 

 

 a pinch of Marine Salt is needed

 

 

 

 

 

 

 

 

 

 Please go back to see my previous preparation: “Testina di Maiale”, there I made the broth of meat which I am going to use, you could use chicken or vegetable broth instead.

 

 

 

 

 

 

 

 

add one glass only.

 

 

 

 

 

 

 

 

 

 place the lid on the pot but…

 

 

 

 

 

 

 

 

 

 

 …let it cook open, helping with a wooden tool.

The lid is needed to not spray around your kitchen the sauce.

cook it at moderate fire, for about 40-45 minutes, stir every 10 minutes but again the fire very slowly and nice, or you could burn everything.

 

 

 

 

 

 if you choose to use an earthenware pot this preparation will become easier to do…

 

 

 

 

 

 

 

 

 

 …you have to imagine the wonderful smell of this sauce….i did another shoot because I simply love it!

 

 

 

 

 

 

 

 

 Ok, it is done…. I miss already this one!

use this sauce with any type of pasta…it is so good….

 

 

 

 

 

 

Wildboar Fresh 1 Rumpsteak

Wildboar is my favourite meat, I simply love it! 

When you work wild animals you should do some tricks to get rid of the strong taste. Usually the meat from wild animals has to be drown in to wine and spices for at least 12 hours. But these steaks were so delicate that I didn’t want to make them too wet due to marinade, so I did the following: I made a mixture of simple spices using leaves of sage, rosemarythyme and laurel and few cloves of garlic: all of them chopped big. I dressed the steaks surfaces with the mix, then I put the steaks in to a big bowl (without adding any wine or juice), one night in to the fridge and the trick was done!

Ingredients: (at least one steak for each person)

a bunch of dried “porcini” mushroom

a bunch of pine-cones

garlicsage – laurel

extra virgin olive oilmarine salt

 

 

First of all I cut the bones to keep the ribs apart for another preparation, then I slice the meat with a big butcher knife…

 

 

 

 

 

 

 

 …making six steaks of 500 grams 1 pound each or more

 

 

 

 

 

 

 

 

Revive the dried “porcini” in fresh water

 

 

 

 

 

 

 

 

prepare the spices: as usual I am giving to you the recipe with the minimum of spices necessary; this is because I want to make my recipes easy to do for everyone and everywhere, I don’t want to make you mad to find the ingredients in the market!For example in this recipe you could add “juniper berries”, may you find these juniper berries at your market? Regarding the pine-cones if you don’t find you can replace with walnuts, but pine-cones are more delicate and tasty.

 

 

Start frying sage and garlic in two spoons of extra virgin olive oil.

 

 

 

 

 

 

 

 Squeeze the water out the “porcini”.

 

 

 

 

 

 

 

 

 

 Chop the “porcini” small.

 

 

 

 

 

 

 

 

 

Drop them in to the pan to make the “soffritto” with the sage and the garlic.

 

 

 

 

 

 

 

 

As the “soffritto” fades add white wine (1/4 of glass is enough). Add the pine-cones too!

 Let the wine dry…

 

 

 

 

 

 

 

 As the wine vanished and the “soffritto” restarts to fry, raise the fire high, then put the steaks with one side touching well the “soffritto” do this operation for each steak.

 

 

 

 

 

 

Spread a pinch of marine salt.

 

 

 

 

 

 

 

 

 

After two-three minutes turn the steaks upside down always paying attention that each one has to touch the “soffritto”

 

 

 

 

 

 

 

Let cook for two-three minutes.

 

 

 

 

 

 

 

 

 

Add the laurel

 

 

 

 

 

 

 

 

 

Use a wooden tool to move the steaks in such way to get the “soffritto” going all over.

 

 

 

 

 

 

 

Spread half-glass of white wine and as the wine vanish…the game is over!

 

Buon Appetito !!!

 

 

 

 

Aldente Pasta: How to make “Gnocchi” (with Gongorzola Cheese)

Gnocchi di Patate is a special kind of pasta made with flour and potatoes. Never my family used eggs to make gnocchi.

Please note also that there is not any precise weight to make the Gnocchi dough: you start boiling the potatoes, set them to cool down, smash them and add the flour:  the quantity of flour is that you need to make a consistent kneading which will not glue on your fingers but still remains soft enough to be molded.

 

 

 

 

Gnocchi ingredients (4 portions):

Two Potatoes (may be 1 pound / half kilo)

Wheat flour (type is 00) may be 1 pound or more, the quantity is that you need to make with the smashed potatoes a consistent kneading which will not glues your fingers but still remains soft enough to be mold;

 

 

 

 

 

 

Gongorzola dressing ingredients: 

Gongorzola Cheese almost 1 pound /half kilo (gongorzola is a creamy, spicy and tasty cheese coming from the town of Gongorzola in Lombardia on the Northern Italy, it is one of my favourite cheese; it’s taste is like the Blue Cheese or the Roquefort Cheese but Gongorzola Cheese is more delicate and not aggressive. There are two kind of  Gongorzola Cheese “Gongorzola Dolce” is sweet and “Gongorzola Piccante” is spicy; you must discover both of them spread on the bread  to have in that very moment the sensation to be in the Heaven!!!

Milk almost a quarter of liter, may be less;depending how solid you like the sauce, so this is up to your taste…

Let’s go to start now!

 

Peel the Potatoes skin (or you can do this operation after the potatoes are boiled).

 

 

 

 

 

 

 

 

 

then put in boiling water (without salt)

 

 

 

 

 

 

 

 

 

 

 

 

 

after 8-10 minutes check if the potatoes are ready, to do it use a fork, as soon the fork runs easy through a potato these are ready.

 

 

 

 

 

 

 

 

 

 

 

Using a mash potato machine (or a fork).

 

 

 

 

 

 

 

 

 

 

 

smash the potatoes inside a bowl.

 

 

 

 

 

 

 

 

 

 

 

 

 

To make the dough I prefer to use a steel bowl: the “Bastardella” in Italian;

otherwise you can use a wooden or teflon table dropping the mash Potatoes in to the Flour

 

 

 

 

 

 

 

 

 

but I believe my way is easier… mix the potatoes with the flour

 

 

 

 

 

 

 

 

 

 

 

Please use your hands to make the mixture uniform, doing a soft dough which is not sticky, to make it well you have to add a small quantity of flour at time and mix, then add again flour until you get a dough which not glue your fingers, maintaining softness at meantime…..

if your “Gnocchi” become too hard to cook and to bite it means that you added too much Flour;

if your Gnocchi melt and dissolve in the boiling water or become too much soft it means that you did not added an appropriate quantity of Flour, or you used a quality of Potatoes which are not good to make Gnocchi; the best quality of potatoes for Gnocchi are those yellow inside.

I want to remind again: to achieve the best result you add flour until your dough it is not sticky anymore, you have to work the dough at least 10 minutes from the beginning…

 

 

 

 

As the dough is ready you put some flour on the working table starting to roll the dough without break it (you should cut small parts from the dough and works them to make your job easier).

 

 

 

 

 

 

 

 

 

when the roll become small enough (the size of your small finger)….

 

 

 

 

 

 

 

 

 

you start to cut in pieces, the size of small cubes

 

 

 

 

 

 

 

 

 

 

 

Thus, using your index finger (or a fork) push making almost an hole  in each of the small cubes (do not pass throughout it).

 

 

 

 

 

 

 

 

as soon some “gnocchi” are ready

 

 

 

 

 

 

 

 

 

 

 

 

you spread some flour on top and in between (to avoid they glue together).

 

 

 

 

 

 

 

 

 

 

 

 

now it is time to salt the boiling water (in which we will cook “Gnocchi”) usually i put 50-60 grams ofmarine  salt in 3-4 liters of water, the taste of the water should match that of the sea water

 

 

 

 

 

 

 

 

 

as the water restart to boil drop down “Gnocchi” all together!

 

 

 

 

 

 

 

 

 

 

 

Immediately stir, so your  “Gnocchi” will not glue each other, do it just for few seconds every 3-4 minutes until they are ready.

 

 

 

 

 

 

 

 

 

 

(they should be ready after 5-8 minutes you’ll see “gnocchi” pop-up from the bottom and float…this is the time to check!).

How to check? You just eat one to see if it is OK! A proper cooked Gnocchi must have a uniform color inside.

 

 

 

 

 

 

 

 

 

Now prepare the “Gongorzola Cheese Souce”: put the “Gongorzola” (or any other creamy cheese you like) and the Milk in a bowl on top of the boiling water: this is the “bagnomaria”.

 

 

 

 

 

 

 

 

 

Use a fork to stir the mix while it is warming up and the cheese melting….

 

 

 

 

 

 

 

 

 

….until the sauce becomes hot and consistent.

 

 

 

 

 

 

 

 

 

 

 

As soon as the “Gnocchi” are ready simply dripping one “Gnocco” in the Gongorzola souce and eat it! yummy !!! You should notice when the “Gnocco” it is cooked “Aldente” you will smash it with your teeth finding it neither soft nor hard but pleasant to bite!  Dry the “Gnocchi” using the special holed-pan “scolapasta” (colander).

 

 

 

 

 

 

 

 

Drop “Gnocchi” in the Gongorzola sauce

 

 

 

 

 

 

 

 

 

 

mix with a wood-stirrer and drop in the serving plate

 

 

 

 

 

 

 

 

 

you’ll need a big spoon to go!!!

 

Buon Appetito!!!

 

 

 

 

 

 

 

Brasato Di Manzo

May be you want to make ragu’ di carne or a good stuffing for ravioli or agnolotti: in this case you should follow this simple way to prepare the meat. Also when your brasato di manzo is ready just adding tomato sauce and leaving cook on moderate fire for one-two hours you will obtain a meat sauce where the beef will be really tender & tasty.

 

 

two-three pounds of beef

extra virgin olive oil

white wine

onion & carrot mix (see category “preparations”

sage and laurel leaves

few garlic cloves

marine salt

 

 

 

start frying two spoons of onion & parsley mix in extra virgin olive oil (two-three spoons

 

 

 

 

 

 

 

 as the “soffritto” starts to fade add the sage leaves (chopped small)

 

 

 

 

 

 

 

 

 add the laurel leaves, too.

 

 

 

 

 

 

 

 

 

 with kindness, put the beef to cook

 

 

 

 

 

 

 

 

 

 let cook for five minutes on one side…

 

 

 

 

 

 

 

 

 

 …then turn the beef upside down…

 

 

 

 

 

 

 

 

 

 just like that!

 

 

 

 

 

 

 

 

 

 let cook this side for five minutes, too.

 

 

 

 

 

 

 

 

 

 after that add few garlic cloves

 

 

 

 

 

 

 

 

 

 also you will add a  pinch of marine salt on the top.

let cook for two-three minutes

 

 

 

 

 

 

 

 

 …then turn the beef upside down again

 

 

 

 

 

 

 

 

 

after this add another  pinch of marine salt on top of the other side…

 

 

 

 

 

 

 

 

 let the beef cook for two-three minutes then add half glass of white wine and…

 

 

 

 

 

 

 

 

 

 …cover with a lid.

let cook closed four-five minutes

 

 

 

 

 

 

 

 

 then open the pot

 

 

 

 

 

 

 

 

 

 you can just turn the beef upside down and take out from the fire, it is ready!

You could cut and eat the beef like that with his own sauce.

Usually the brasato di manzo is used for further preparations like meat sauce, ragu’ of beef, ravioli, agnolotti or…cappelletti di brasato!

 

 

 

 auguri

 

 

 

 

 

 

 

 

 

 

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