apples Archives - Very EATalian

Pink Winter Salad with Radicchio, Prosciutto, Pink Lady Apple, Asiago Cheese & Roasted Pine nuts

March 6, 2020 By very EATalian Leave a Comment

We’re approaching the end of winter, we’re still in Italy, and today the mountains look more beautiful than ever, covered with a layer of fresh snow. I don’t think I’m ready to put away my beloved yellow wool sweater and my favorite leopard-print scarf…but I’m definitely looking forward to seeing the days get longer and the flowers and leaves come out again. Olivia and I planted a few wild flower seeds and they sprouted just few days ago. She is all into it, checking on her little “piantine” every day. I’m hoping we’ll be here when they turn into full blown flowers (unless we manage to kill them first!). Either way, it’s a wonderful way to learn how to take care of a living thing!

This might be our last month in Italy. SIGH. I’m really trying to savor every moment we have left here, but I’m a bit worried about Olivia’s transition back to the States. She’s been showered with love by the whole family during these past months and she’s got so much going on for her here: a huge yard, pets, chickens, an orchard, the view of the mountains, cousins to play with, a great school and a loving teacher, awesome chocolate gelato and pastry shops everywhere, and so much to explore! It’s really a perfect place for her to thrive in. The idea of starting all over again and the prospect of moving twice (first in a temporary furnished apartment, and then finally into a house) aren’t very appealing.

Stability, one day I will find you, I promise. Meanwhile, in an effort to feel a little less anxious about this transition, I started:

Planning Olivia’s future room. It gave me something to look forward to and the biggest inspiration came from Anna’s IG account @Zenos_room — please do check it out because Anna was able to outfit her son’s room all by herself, with amazing taste! #playroomgoals.
Using more color both during our activities (watercolor, homemade playdough, rainbow rice, etc), and while I cook (Pink Chocolate-dipped Cookies, anyone?). I even bought for the first time ever some edible flowers! Color can really soothe your soul.

You can finally CUE IN my Pink Winter Salad. You may call it my signature mood-booster salad. I promise it works for worried mothers like me, who need a little pink in their daily life. LOL.

A few good reasons to make it:

It’s oh-so-pretty and chic with its ton-sur-ton hues.
It’s a delicious combination of amazing ingredients: pink radicchio, San Daniele prosciutto, Pink Lady apple, Asiago cheese & roasted pine nuts.
It’s light and texturally satisfying.
It’s also super easy to make!
It’s definitely trendy (Have you seen Lady Gaga’s insanely gorgeous pink hair lately?).
Last but not least, it makes you FEEL GOOD.

Just one last note, before I leave you to the recipe. To make this salad I used a particular kind of pink radicchio, called Rosa Del Veneto. If you can’t find it, the more classic red radicchio will work. Remember, you can still get pink from prosciutto & the apple. 😉

I hope this Pink Winter Salad can brighten your day, too. If you make it, please share your photos and tag me with #veryeatalian. Grazie!!

PINK WINTER SALAD WITH RADICCHIO, PROSCIUTTO, PINK LADY APPLE, ASIAGO CHEESE & ROASTED PINE NUTS

Course Salad

Servings 4

Author Very EATalian

Ingredients

1 head Radicchio (Rosa del Veneto Pink Radicchio, or Red Radicchio), torn into bite-size pieces
1 Pink lady apple sliced thinly
1 or 2 thick slices of Prosciutto (better if San Daniele Prosciutto)
a few slices of Asiago Cheese cut into smaller pieces
a handful of Pine nuts roasted
a drizzle of Balsamic vinegar
a drizzle of Extra-virgin Olive Oil
Salt
freshly ground Black Pepper
gourmet seed crackers (optional)

Instructions

COMBINE the first five ingredients in a bowl.
WHISK together the vinegar, oil, salt and pepper in a small bowl, until the dressing is fully emulsified. Pour on the salad and adjust seasoning if needed. Serve with seed crackers, if you like, and enjoy!

Torta Sbriciolata alle Mele: Apple Crumble Cake

September 29, 2016 By very EATalian 3 Comments

Last year, around this time in September, I was in Italy picking apples from my dad’s orchard with mom, my then 2-year old nephew, and my sister-in-law. I remember it as if it was yesterday: the sun setting behind the mountains, the crisp air, and the joyous feeling of being together and reaping the fruits Mother Nature generously gifted us with. Oh, how much I miss sharing those moments with my family! Those apples ended up in a delicious old-fashioned apple strudel.

This time around, I don’t have such a romantic harvest story to share as I got my apples at Wegmans!
Nonetheless, I’m super excited about this post because those delicious organic apples were used by someone very special to make an amazingly delicious apple cake in my kitchen. Who is it??? I’ll give you a couple of hints:…

Old-fashioned Apple Strudel

October 30, 2015 By very EATalian Leave a Comment

I know apples are good for you, you should eat-an-apple-a-day-to-keep-the-doctor-away, yadda yadda yadda…but I gotta confess I’m not a big apple eater. My poor little jaws easily get tired at munching the quintessential healthy fruit. Crunch, cruuunch, cruuuuunch. Can I have a softer, juicier pear instead? [If you read me for the first time, I’d like to specify I’m not 80 years old and I have all my teeth in place.]

Anyways, I’m sure you figured I wouldn’t present you with a recipe I wouldn’t eat myself. That’s right – because I DO enjoy eating apples when they’re cooked and I love them in pretty much anything – filled pasta, meats (remember my Cjalsons and Pancetta-wrapped Pork Tenderloin with Apples?)… and, of course, desserts! …

Pancetta-wrapped Pork Tenderloin with Apples + Pan-roasted Apples and Potatoes

April 9, 2015 By very EATalian 2 Comments

I’m spending a few weeks in Alabama: it’s not exactly a vacation, it’s more like a temporary relocation. I knew cooking would be a challenge as I’m staying in a stove-less hotel room. I love to eat out and experience different cuisines but, after a while, it gets old and expensive. Also, my already-wavering self-control can last only for so long and, before I know it, I end up ordering delicious meals that aren’t exactly light!

While I’m longing for a full kitchen again and I’m enjoying southern food (in moderation), I’m going to share a few recipes I prepared and photographed a few days ago, from the comfort of my home.

I tried this delicate pork tenderloin recipe for the first time on Thanksgiving last year. Cooking a whole turkey seemed a little bit too much for just me and my husband! While searching for an appropriate meat substitute, I stumbled upon this pork recipe on an Italian cooking blog. We tried it and we loved it so much it quickly became a staple for special occasions all year round…and even for weekend dinners! If you scroll down, you’ll also find the recipe for the pan-roasted apples and potatoes you see featured in the pictures.

Did I mention the house will smell fantastic while you’re cooking this delicious dish? I love the aroma of roasted meat: it’s comforting and inviting, and it brings back memories of my Sundays’ endless Italian lunches…Writing about nice, home-cooked food from my stove-less room is becoming really painful. Somebody lend me a real kitchen, please!

PANCETTA-WRAPPED PORK TENDERLOIN WITH APPLES
Source: adapted from Siciliani Creativi in Cucina
Servings: 2-3 |Prep Time: 20 min | Cook Time: 40 min | Rest time: 5 min | Total time: 1 h 5 min

INGREDIENTS
450 g (1 lb) pork tenderloin
kosher salt
freshly ground black pepper
3 thick slices of pancetta
2 small sprigs of rosemary
1 1/2 Tbsp butter
a drizzle of extra-virgin olive oil
3/4 cup dry white wine
1 onion, cut in big sections
1 carrot, cut in chunks
1/2 celery stalk, cut in chunks
1 or 2 apples, peeled and sliced in wedges, then halved
2 leaves of sage

INSTRUCTIONS
1. Cut excess fat from pork tenderloin. Rub meat with salt and pepper and arrange pancetta around it. Tie it with cooking twine (here‘s a good tutorial). Insert a couple of rosemary sprigs between the meat and the twine.
2. Heat 1 1/2 tablespoons of butter and a splash of extra-virgin olive oil in a cast-iron dutch oven. Place pork tenderloin in the casserole, turn heat to medium-high and sear the meat on all sides until you obtain a golden brown crust all around. [Do not poke the meat with a fork or it will release its juice. Use two spoons to roll it on each side.] This step may take about 10-12 minutes.
3. Pour in wine and add celery, onion, carrots, and sage. Cook meat and vegetables over medium-high heat, until liquid is reduced to one-third.
4. Add apple pieces, turn heat to low and cover. Cook for 20-25 min.
5. Remove pot from heat and transfer tenderloin to cutting board. Tent with aluminum foil and let rest for about 5 min.
6. Remove all veggies and apples from dutch oven. Transfer cooked apple chunks to serving platter and discard other veggies. Place dutch oven containing cooking juices back on the stove and turn heat to medium-high. Deglaze with wine or water and cook until you obtain a shiny and dense gravy. Remove dutch oven from heat and filter gravy.
7. Remove twine from the tenderloin (keeping the pancetta in place). Slice the meat and place it on a serving platter, arranging cooked apple pieces around it. Pour a bit of the gravy on top of the meat.

….While the meat is cooking….

PAN-ROASTED POTATOES AND APPLES
Servings: 2-3 | Prep time: 5 min | Cook Time: 20 min | Total time: 25 mi

INGREDIENTS
400 g (14 oz) baby potatoes, washed and halved, skin-on
1 1/2 Tbsp butter
a couple of leaves of sage
1 apple, sliced in wedges, skin-on
salt & pepper to taste
a pinch of cinnamon

INSTRUCTIONS
1. Half-cook small potatoes halves by boiling them for about 8 minutes. Drain potatoes and set aside.
2. Heat butter on a skillet over medium-heat. Add potatoes and sage. Stir often.
3. Cut apple wedges in half. Once potatoes have reached a light brown color (but aren’t cooked through yet), add in apple pieces. Keep stirring to prevent burning. Add a pinch of cinnamon and a bit of water, if necessary, to avoid burning.
4. Once cooked through, add salt and pepper to taste. Serve with sliced pork tenderloin.

Buon appetito!

-Lisa