The first recipe I shared from Italy's Great Chefs and their Secrets (White Star Publishers, 2010) was Tender Horse Cheeks Braised in Red Wine and it might not have pleased everyone's palate.
The Schmarren with Caramelized Apples and Ice-Cream recipe I offer today should win 99% of your votes.
It was created by Chef Herbert Hintner of Restaurant Zur Rose in San Michele Appiano (province of Bolzano) in Trentino-Alto Adige.
His food is described as a conversation between Central Europe and the Mediterranean.
Herbert Hintner was born in the Dolomites (Germany) yet found his culinary footing at Hotel Klosterbrau in Seefeld (Austria).
Schmarren with Caramelized Apples and Ice-Cream recipe:
Ingredients for 4 people
Preparation time: 40’
Ingredients
Ice-cream
2 cups (500 g) sour cream
3⁄4 cup (100 g) confectioners’ sugar
2 tablespoons (15 g) powdered milk
3 tablespoons (50 g) lemon juice
Schmarren
1 1⁄4 cups (300 g) milk
2 tablespoons (30 g) butter
1⁄4 cup (70 g) Ricotta cheese
2 egg yolks
1 1⁄2 tablespoons (20 g) vanilla sugar
3⁄4 cup (100 g) flour
1⁄2 lb. (200 g) apples
5 1⁄2 tablespoons (70 g) sugar
1 tablespoon (15 g) butter
1 tablespoon (10 g) golden raisins
3 egg whites
pinch salt
Method
Ice-cream
Mix all the ingredients together in a bowl. Churn in an ice-cream maker according to the manufacturer’s instructions.
Schmarren
Bring the milk to a boil with the butter. Transfer to a food processor, gradually adding the Ricotta, egg yolks, vanilla sugar, and flour.
Continue blending for 5 minutes (if necessary, strain the mixture through a fine-mesh sieve); refrigerate.
Peel the apples and slice them thinly. Mix them with the sugar and cook in the butter in a pan over medium heat for 4 minutes. Remove from the heat and add the raisins.
Beat the egg whites with the salt until stiff peaks form. Fold one-third into the batter (prepared in the food processor), mixing well. Add the remaining two-thirds, folding them in carefully.
Arrange the apples and sultanas evenly in a nonstick pan. Pour the batter over the top. Bake in a preheated oven at 300–325°F (150–160°C) for 10–15 minutes.
Wine pairing
“Anthos” 2005, Passito DOC – Dessert wine
Winery: Erste & Neue – Prima & Nuova Cantina Sociale di Caldano – Caldaro (BZ)
(* Recipe and photo from Italy's Great Chefs and their Secrets (2010), reproduced courtesy of White Star Publishers, all rights reserved)