Yes, I cooked yesterday in Italy. An American dinner – well sort of. It was American food the Italian way.
- Chicken & Dumplings
- Beef Stew
- Apple Crisp
- Lots of wine
I have been here, in Italy, nearly a year now and I never cook. Since “the incident” I have had help from some people here and I wanted to thank them by having them over for an American Dinner.
The chicken & dumplings were amazing! I will make that dish again. Just so you know, in Italy the chicken broth is nothing more than a bouillon cube and water. NASTY. Make your own chicken broth – you’ll thank yourself for it later.
Since I loved the Apple Crisp recipe I decided to share it with everyone. Or just me if no one ever reads this. 🙂
The yummiest apple crisp I've ever made, and if you have dark brown sugar you can make it in Italy!
- 12 tbsp (170 g) unsalted butter melted
- 1½ cups (180 g) flour
- 1½ cups (300 g) dark brown sugar packed
- 1 cup (80 g) old-fashioned rolled oats
- 1 cup (113 g) pecans chopped
- 1 tsp salt
- 3½ pds (1.6 kg) mixed apples such as Granny Smith, Macintosh, and Pink Lady peeled, cored, and cut into 1/2-inch wedges
- 1 tbsp ground cinnamon
- 2 tbsp fresh lemon juice
Heat the oven to 350° F (176° C). Butter a 13x9 inch baking dish. In a medium bowl, combine flour, 1 cup (200 g) of the brown sugar, oats, pecans, and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.
Add the apples to the buttered baking dish and toss with the remaining 1/2 cup (100 g) brown sugar, cinnamon, and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50-60 minutes. Serve warm or at room temperature.