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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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Chicken stir-fried with holy basil and chilli

Zuppa frantoiana


This soup, named after an olive variety, is traditionally made with the first press of olive oil from the harvest and the best vegetables in season. If using fresh borlotti beans, you'll need to reduce the cooking time. You can add a little salt to the cooking water, but don't do this with dried beans because it makes the skins tough. You'll need to begin this recipe a day ahead.

You'll need

400 gm dried (or fresh) borlotti beans, dried ones soaked overnight in cold water, drained 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 1 onion, diced 5 garlic cloves, finely chopped 320 gm butternut pumpkin, cut into 2cm pieces 1 celeriac, cut into 2cm pieces 1 Desiree potato, cut into 2cm pieces 1 fennel bulb, cut into 2cm pieces 1 each fresh bay leaf, thyme sprig and rosemary sprig 2 litres (8 cups) chicken stock 1 bunch cavolo nero, coarsely chopped 1 bunch chicory, coarsely chopped 8-10 thick slices crusty sourdough or white loaf, to serve To serve: finely grated Parmigiano-Reggiano

Method

  • 01
  • Place beans in a large saucepan, cover completely with cold water and bring to the boil over medium heat, then reduce heat to low-medium and cook until beans are tender (35-40 minutes). Drain and set aside.
  • 02
  • Heat oil in a large saucepan over high heat, add onion and garlic and sauté until just coloured and tender (10 minutes). Add vegetables and herbs and sauté for 2 minutes, then add stock and beans, season to taste and cook until vegetables and beans are very tender and starting to break down (20-30 minutes). Add cavolo nero and chicory and cook until both are very tender (10-15 minutes), then check seasoning, adjust if necessary, and keep warm.
  • 03
  • Meanwhile, preheat a grill over high heat. Place bread slices on an oven tray and grill, turning once, until golden (1-2 minutes each side). Divide among shallow serving bowls, ladle with soup, scatter generously with Parmigiano-Reggiano, drizzle with olive oil and serve hot.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Full-bodied Friulian white.

Featured in

May 2010

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