Apple Strudel

Ingredients

300g of flour
200g of sugar
100g of butter, softened and cut
in small pieces
2 eggs
1kg of apples
6 chopped walnuts
200g of white raisins
50g of pine nuts
peel of 1 lemon, grated
cinnamon
whole milk
Grappa
salt
confectioner’s sugar

Procedure

Mix the flour with one of the eggs, sugar, a pinch of salt, the butter, a little bit of water or milk and a drop of Grappa (a strong Italian spirit).
Kneed this dough for a good while until smooth and elastic, then leave it sit for half an hour.
Meanwhile peel the apples, cut them into slices, add the chopped walnuts, white raisins, the pine nuts, the sugar, the lemon peel and a pinch of cinnamon.
Let these ingredients macerate for 20 minutes in a terrine.
Roll out the dough thinly into a rectangle.
Spread the filling in the middle of the rectangle, leaving a 5 cm border , and then roll the dough into a cylindrical form.
Place the strudel on a buttered and floured baking sheet.
Mix the beaten yolk of the remaining egg with some melted butter, coating the strudel with a brush.
Sprinkle with confectioners sugar.
Place in a 200°C oven for 40 minutes.

Recommended wine

Sauvignon > I Feudi

Friulan bread pudding

Ingredients

300g of stale bread
1/2 litre of whole milk
4 eggs
200g of sugar
200g of raisins
120g of butter
20g of bread crumbs
1 shot glass of Grappa
peel of 1 lemon, peeled

Procedure

Soften the bread in the milk. Soak the raisins in the grappa.
Beat the egg with the sugar and the lemon peel until stiff.
Mush the “soupy” bread with a fork, then add the beaten eggs, raisins, grappa and 100 grams of softened butter.
Blend with a wooden spoon until these ingredients are well-mixed and of a uniform consistency.
Butter a cake pan coated with bread crumbs, pouring in the batter.
Bake in a hot oven (180°-200°C) for approximately 1 hour.
Remove from the oven and let cool before serving.
Sprinkle with powdered sugar if you like.

Recommended wine

Tocai

Crostui - Sweet, paper

Ingredients

500 grams of extra fine
flour
100 grams of butter
3 eggs
4 tablespoons of sugar
1/2 shot glass of “Grappa”
1/2 glass of white wine
peel of 1 lemon, grated
extra virgin olive oil
salt

Procedure

Sift the flour and form a well; add a pinch of salt, the whole eggs, lemon peel, sugar, Grappa, wine, melted butter and enough tepid water to knead a soft dough, which should be worked for a long while on a wood board or marble slab, then rolled out thin.
Cut into irregular strips, then fry in the hot oil.
Place them on absorbent paper to cool, then sprinkle abundantly with powdered sugar and serve at room temperature.

Recommended wine

Chardonnay

Apple Pocket Pastries

Ingredients

150 grams of thin pastry
dough
30 grams of yellow raisins
10 walnuts
4 amaretti biscuits
1 large apple
1 egg
grated peel of a half lemon
1 tablespoon of marmalade
powdered cinnamon
butter
extra fine white flour

Procedure

Soak the raisins in tepid water until softened, afterwards draining then wringing them.
Peel and core the apple then finely dice it into a deep mixing bowl adding the smashed amaretto biscuits, a bit of cinnamon, lemon peel, finely chopped walnuts, the marmalade as well as the raisins.
Mix all of these ingredients well.
Roll out the pastry dough into a thin sheet over which nine 10 centimetre disks of the above mixture should be separated equally over the pastry surface with plenty of border.
Around each mound brush a little beaten egg onto the pastry (cut into squares equidistantly between the mounds); fold the pastry square around the filling mounds in a half-moon shape pressing the pastry shut with your fingertips so that the filling won’t escape while baking.
Brush more beaten egg over the pastry pockets arranged on a buttered and floured baking sheet, then bake in a preheated 200° Centigrade oven for approximately 15 minutes.

Recommended wine

Pinot Bianco

Carrot Almond Cake

Ingredients

150 grams of grated carrots
150 grams of chopped
almonds, finely chopped
150 grams of sugar
60 grams of potato flour
3 egg yolks
3 egg whites
1 teaspoon of dry yeast
the peel of 1 lemon, grated

Procedure

Beat the egg yolks with the sugar in a bowl, mixing in the carrot and the almonds, then the potato flour and the lemon peel. At the end add the yeast and egg whites beaten into an extremely firm meringue. Cook for approximately 30 minutes in the oven.

Recommended wine

Wild berry compote

Ingredients

500 grams of berries (blueberries, red and black currants, raspberries, blackberries, gooseberries)
lemon juice
sugar

Procedure

Wash and dry the fruit, place in a deep bowl, coat with the lemon juice and then sprinkle over the sugar.
Leave in the refrigerator for at least an hour, then serve chilled.

Recommended wine:

Ribolla Gialla

Recommended wine

Sauvignon > I Feudi

Peach cake

Ingredients

100 g melted butter
100 g sugar
3 eggs
1/2 sachet baking powder
1 grated lemon rind
60 g plain flour
60 g potato flour
peaches (ripe or tinned)
salt

Procedure

Whip the egg yolks with the sugar until creamy. Sift the flour into the mixture, add the salt, butter, baking powder, grated lemon rind and the stiff egg whited.
Pour 2/3 of the mixture into a floured cake tin, arrange the sliced peaches over this portion and then cover with the remaining mixture.
Place in the oven and bake at moderate heat for 30 minutes. Remove and turn out immediately.

Recommended wine

Pinot Bianco

Pumpkin fritters

Ingredients

1 kg. pumpkin
200g. plain flour
150g. sugar
2 eggs
1 grated lemon rind
1/2 bar plain chocolate
1 spoon raisins, soaked in wine
1 spoon pine seeds
1 teaspoon powdered cinnamon
icing sugar
extra virgin olive oil
salt

Procedure

Cut the pumpkin into pieces, bake in the oven covered with foil, and then mash. Add all the ingredients and a pinch of salt.
Form round pancakes and fry in boiling oil.
Remove and drain on absorbent kitchen paper.
Serve with a dredge of icing sugar.

Recommended wine

Pinot Bianco