Torta di mele (apple tart)

The weather is cold, rainy, grey and miserable here in Italy, but this tart gave warmth to all that ate it.  I was in such a high spirited mood when I made this, and I think that the good vibe came through in the final result of this cake. The pastry was perfectly soft yet crispy, the filling moist and a little spiced, the height of impressive standards.  There was a sighhhh when I presented this cake to the table, it really looked beautiful.  Italian deserts are generally not made overly sweet and this cake is the perfect example of that. Also the smell of cinnamon reminds me of Christmas and puts me in a merry mood.  Enjoy this cake with a coffee or a liquor.

What you need:

For the pastry

1 3/4 cups (260g) plain flour

1/2 cup (75g) self raising flour

185g unsalted butter, chilled

1/3 cup (75g) sugar

2 eggs

1 tablespoon milk

Sugar to sprinkle

For the filling

15 large apples

Juice and zest of one lemon

45g unsalted butter

1/2 cup sugar

1/2 sultanas (optional)

2 teaspoons fresh cinnamon

How to make:

1: Sift the flours together in a large bowl, add a pinch of salt.  Cube the butter and rub into the flour mixture lightly with your finger tips.  Lift the mixture high above the bowl to incorporate air into the pastry. The mixture should resemble fine breadcrumbs.

2: Lightly beat one egg with one tablespoon of chilled water, add over the flour mixture.  Bring the mixture together using a blunt knife, then start forming the mixture together using your hands to form a ball.  

3: Divide the mixture into two pieces, one slightly lager than the other.  Cover in cling wrap and place in the fridge for thirty minutes.

4: Peel and roughly chop the apples.  Melt the butter in a large saucepan and add the remaining ingredients for the filling.  Cook all together for about ten minutes.

5: Line a round spring form baking tin with baking paper.  

6: Roll the larger piece of pastry on a floured surface, large enough to line the baking tin with a little overhang.  Once rolled to the correct size, roll the pastry around a rolling pin and place in the baking tin. Over lap the pastry around the sides.

7: Place the apple filling inside the tart gently

8: Use egg wash (one egg and a little milk) and paint around the rim of the pastry

8:  Roll the smaller pastry ball to place on top of the tart, press firmly, trim and use your fingers to pinch the pastry together

9: Cut a few small holes in the top of the tart, paint with egg wash, sprinkle with sugar (make designs with left over pastry and place on top (not necessary)

10: Place in an oven at 180 degrees for about 45 minutes, until golden brown

Buon apetito!

Ravioli nudi (naked ravioli)

                            

The soft texture of these delightful little parcels deliver such a delicate flavour. I made these with a friend and they were so much fun to make together as we laughed and made mess whilst assembling.  Ravioli nudi is essentially "ravioli senza pasta" (without pasta).  Not adding pasta to this dish makes for a much lighter course, perfect as a first course.  We opted to serve this with a simple tomato sauce as we have seen in local restaurants in Tuscany, however traditionally they can also be served with a simple butter and sage sauce. I first discovered these moist delights in Florence as was instantly hooked. Ricotta is one of my weaknesses and spinach is so good for you (that`s how I can justify it)! Top with some freshly grated aged parmesan cheese and you have a winner of a plate!

What you need:

Two kilos of fresh spinach

500 fresh cow’s ricotta

Two eggs

150g fresh grated Parmesan cheese

One teaspoon of fresh grated nutmeg

Salt and pepper to taste

Half cup of flour

For a quick tomatoes sauce:

Two cans of Italian tomatoes

One onion

¼ cup Italian extra virgin olive oil

Two garlic cloves

Salt and pepper

How to make:

1: Clean and wash the spinach, then cook for about ten minutes in a saucepan with just a small amount of water and salt.

2: When the spinach has cooled squeeze out all of the excess water and chop finely, set aside

3: In a large bowl combine the ricotta, eggs, Parmesan, two tablespoons of flour, nutmeg and salt and pepper.  The mixture will be sticky but make sure it is possible to form balls, if not add more flour.  Taste mixture and add more nutmeg, salt and pepper if needed

4: Form the mixture into small balls roughly 2-3cm in diameter, then coat the balls in flour and set aside until you have completed all of the ravioli

5:  Boil ravioli in boiling salted water until they are cooked.  They are ready when they rise to the surface of the water, roughly ten minutes

6: Serve with your favourite sauce immediately. 

7: Top with freshly grated Parmesan cheese

How to make the sauce:

1: Cut the onion and garlic finely, and then cook in olive oil on a low heat until soft and translucent.  Add a little salt to the pan to prevent the onion and garlic from over cooking.

2: Add the canned tomatoes, salt and pepper to taste and simmer for about twenty minutes

3: Use a blender to puree the mixture to desired consistency

Buon apetito

Torta con cioccolata e arancia (chocalate ad orange cake)

            

I have been debating with myself wheter I should add this recipe on my blog, as it is not Italian as such.  The final argument that tipped me over was the pure pleasure received by every person that ate a slice of this cake.  I felt that it had to be shared with you, especially in the lead up to Christmas and the opportunity you might have to make a loved one a cake.  I baked this cake for a special friend and went through so many recipes to try a cake that I thought exampled a sense of occasion.  Also as I walk through the winter markets here in Italy and down the streets there are oranges everywhere as they are now in season. The vibrant colour of the oranges is a total contrast to the dark streets and overcast skies.  This cake is rich, moist and dense, and the combination of the dark chocolate against the sweet zesty orange is a sophisticated sensation.

               

What you need:

380g dark chocolate

235g butter

100ml freshly squeezed orange juice

Five eggs

105g sugar

100g self raising flour

One tablespoon vanilla extract

Zest of two oranges

For the icing:

250g unsalted butter at room temperature

Three cups of icing sugar

One tablespoon of milk

             

How to make:

1: Place a metal bowl over a bowl of boiling water.  Add the chocolate to the bowl and melt, than add the orange juice, butter and zest.  Take of heat and set aside

2: Whisk the eggs together with the sugar until light and fluffy and almost double in size.  Add the vanilla

3:  Lightly stir in the chocolate mixer to the egg mixture, keeping it light

4: Sift in the flour and combine

5: Pour the batter into a round spring form baking dish (line with cooking paper).  Place in a pre-heated at 160 degrees oven for about 40-50 minutes

6: Remove and cool on a cooling tray

To make the icing:

1: Whisk the butter until light and fluffy then add 1/2 cup of sugar at a time until completely combined.  Add a little milk to create a spreadable consistency (keep covered in the fridge until ready to use

Spread on a well cooled cake.  I spread the icing on a slightly warm cake and wrote "Italia" on top but of course the icing melted and the cake turned into a big mess.  None the less, the cake was still delicious

                              

Buon apetito

Tortellini in Brodo (broth with tortellini)

Ok, admittedly I did not make the tortellini in this recipe. However I do not feel guilty as I purchased these little delicacies from one of the oldest pasta houses in Bologna, the origin of "tortellini in brodo".  Italians enjoy eating this around Christmas time, normally for Christmas dinner or boxing day. To eat something somewhat lighter than the previous heavy meals consumed during the festive season.  One of the only rules for making this celebratory soup is that you must make it using home made stock (refer to chicken stock recipe).  Traditionally in Italy the tastiest way to make the stock is by using "capon" (a male chicken).  The traditonal filling and the ones that I purchased in Bologna are filled with pork, mortadella and parmigiano.  As it is now winter in Italy, sitting around the table enjoying a hot bowl of "tortellini in brodo" warms your soul, even when it is cold outside!

How to make (to serve six people):

Bring two litres of stock to the boil, then add about 250 grams of tortellini.  Boil the tortellini in the broth for the amount of time according to the instructions (about ten minutes). Serve in warm bowls and top with freshly grated parmesan cheese.  Some of my Italian friends from the South of Italy also add some freshly squeezed lemon juice and chilli flakes!

Buon Apetito
#pasta #tortellini #brodo #broth #soup #stock 

Brodo di pollo (chicken broth)

There is nothing that compares to making your own homemade stocks(whether it be meat, chicken or vegetable).  The flavour is unlike the powdered supermarket variety and so much more rewarding in making and flavour (not to mention healthier).  It is also a more economical way as you can reserve and use the bones from leftover chicken and meat carcases.  If you do not need to use the stock immediately just freeze.  Use the stock to add flavour to soups, roasts and risotto etc.  One of the most common uses for broth in Italy is "tortellini in brodo", one of my favourite comfort foods. I always find it amazing that the stock always starts clear, then results in a rich yellow hue. Today I felt a little luxurious and made my stock from a fresh organic chicken, resulting in a remarkable flavour.

What you need (use whatever herbs are available):
carcass of one chicken (add everything, bones, fat, skin etc)
two carrots quartered
two celery sticks cut
two onions quartered
two sprigs of fresh rosemary
two garlic cloves
a few sprigs of thyme

handful of fresh sage

handful of black peppercorns
pinch of sea salt
How to make:

Simply add all of the ingredients together with about two litres of water, bring to the boil than simmer for about one hour.  Skim any fat that sits at the top of the broth, then strain the broth through a fine sieve.

bowl of tortellini in brodo