A simple rustic Italian apple pie recipe. I like this one mainly because it is mostly about the apple, without any other overwhelming flavors from other stuff, along with a crunchy crust you can’t go wrong. So over all an over a basic practical every day apple pie recipe.
Every part of Europe seems to have a version of the Crostoli pastry each with their own name, also called called “Angel wings”. I guess because of a strong influence from Italian immigrants in Australia we simply go by the Italian Crostoli.
Sometimes only Crostoli hits the spot. Light, sugary crunchy add a Cafe Late – perfection.
“Biscotti” simply means cooked twice, which, no surprises, is exactly how biscotti are cooked. These are a traditional Italian cookie that, according to wikipedia, goes back to roman times as the second baking would allow them to have a much longer shelf life. These days biscotti just make a great cookie to dunk in your coffee.
I hope that the Chicken Parmigiana video is fairly self explanatory. Chicken Parmigiana or “Parma” is is a bit of a traditional pub meal in Australia. The idea for using avocado on the chicken parmigiana came from taste.com.au.
Making fresh pasta from scratch is great fun and comes with the added gadget appeal of requiring a pasta machine. Here I am making Fettuccine as an example. The basic rule of thumb is one egg (70g) to 1cup (100grams) of flour. In this example I have used 400 grams of flour so 4 eggs needed. As eggs vary in size the dough may need a little more flour or a little water. When I am making fresh pasta I prefer the dough to be a little on the dry side.
