September again. New Year, a new beginning, call it as you prefer, this is for me a new life, again. Yesterday I had the last class of an exciting and busy season. Sure, there will be more classes coming, but just once in a while, crazy days full of good food, a whole seasonal menu, laughter and chats with interesting guests, a whole day, from morning till evening far from my laptop and the internet, plunged in the swirls of good smells and puffs of flour of my kitchen.
This is the reflective and productive season, when I can play more in the kitchen, when I can soothe my tired body with a more balanced diet – I don’t wanna say I don’t like desserts, but having a tiramisu, a trifle and a good handful of almond cookies every week is slightly too much for my shape! There will be more frequent posts, long chats on line with my far good friends who live on the opposite side of the world. I have the longest list od to-do recipes, millions of ideas to share with you and beans to be slowly soaked overnight which will become comforting soups the day after.
There are photos I wanna take, woods to be explored with grandma, friends and a special person to be invited for dinner to enjoy my daily experimentations in the kitchen, books and magazines to be devoured. I am visibly excited, as you can tell!
But before diving into this new season, I want to share with you a few pictures I took during the last classes, when I was able to grab my camera in between a fresh pasta to be rolled out and a beautifully marbled piece of pork sirloin to be tied up. And – to thank you for your patience – I’ll share also the recipe for the apple cake we made a few weeks ago!
– Fresh tagliatelle with porcini mushroom sauce –
– home made pici, to be seasoned with fried breadcrumbs, cheese and pepper or a very garlicky tomato sauce –
– one of my favourite dishes, fried veal cutlets braised in tomato sauce, with a good serving of roasted vegetables –
– zuppa inglese, so simple, so impressive –
Well, so I’m here, I’M BACK! and now one of my favourite apple cakes, made following the pound cake procedure and using mascarpone, to keep it moist for days.
- 3 eggs
- 180 g of raw cane sugar - a few tablespoons to spinkle over the cake
- 180 g of mascarpone cheese
- 1 tablespoon of vanilla essence
- 200 g flour
- 15 g of baking powder
- 3 Golden gala apples
- Heat oven to 180°C.
- Beat the eggs and the sugar until pale and dense. Add the mascarpone and the vanilla essence, mix until smooth.
- Sift the flour with the baking powder and add into the mixture. Stir until perfectly incorporated, then pour into a 24 cm round cake pan, greased and floured.
- Peel and core the apples and arrange them on the cake, as in the first picture. Sprinkle the cake with a few tablespoons of brown sugar.
- Bake the cake for about 45 minutes, until golden and dry.
- Let it cool down and serve warm, or cold.