The Briciolo It is almost not a French invention, but it has become very popular in this country, with Apple Crumble at the top of the list of favorites. So, in honor of Valentine’s Day, I offer you this delicious dessert – desserts for sweets and dear readers. The recipe is simple: peeling the apples, chop them, stack them in a pan, add a flower and sugar topping and cook. When the creak comes out of the oven, you will find it Love is all around…
Apple crumble / Apple crumble
The apple arch in the photo here came when a friend came to dinner recently. I had asked him in advance what he would like to cook for him, and surprisingly he provided the menu (most people when he was asked, unnecessarily, “anything”.) Given the winter time, said Joel, we should have have a little seasonal specialties: French onion soup, Burgundio beef And Apple Craftage. Obviously he did not realize how much the first two objects can be. I proposed to replace the duck breast for the beef. His answer? “I love Duck!”
I started a day in advance, preparing the beef broth for onion soup, which takes about four hours. The next morning I prepared the soup (except the seasoning) and then the collapse, which was fast and easy. (The only problem was holding my daughter away from it until dinner.) When Joel arrived, we made a welcoming fire in the fireplace. We warmed the soup, filled our bowls, we covered them with toast and grated cheese and we jumped them in the oven. This went down a surprise. We took a break while I took the duck (with honey and thyme instead of Cassis), and another break to heat the curl, which I served with Crème Fraîche. Joel was so happy with the dinner that he published in this regard!
But return to the French love relationship with The BricioloIt is quite recent – since I don’t remember having seen it crumbled in the bistrot menus when I moved for the first time to Paris in the 70s. At one point he has since skipped the canal from Great Britain, where the curl is seen as a national institution. After adopting the idea, the French have become creative and now crumbled of each variety are on offer in restaurants from simple bistrot to three -star restaurants.
The crasts are also popular with the home chefs here. The Elle magazine, which presents excellent recipes every week, has a long list of crumbs in its archives, starting from Apple-Apple-Hazelnut crumble, Apple-Brape Bruble, Apple-Pear Brumble with Calvados-E going to other fruits (Plum , raspberry, blueberries, pineapple), savory crumbs (zoccini zoccoli, finoccio, sweet potatoes, cauliflower cheese) and even a core of chocolate. A recipe builds a tower of slices of tomato and mozzarella seasoned with a collapse that incorporates powder almonds, black olives and anchovies. Now, it’s creative!
Since I happen to be a big fan of the crumbleds, not least because they are so easy to make, I published various other crumbled recipes on this site – with blueberries, strawberries, rhubarb and a summer crumble with plums, peaches and black rebels . I have not yet arrived at a vegetarian crumble, but I could only add it to the dishes of my list still to come.
Good cuisine.
