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Milan, DaVinci and a Recipe for Charlotte Alla Milanese

Posted in Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, desserts, entertaining, Facts, La Dolce Vita, recipes, slow food, the Mediterranean diet, Travel & customs, and Uncategorized

From  the elegant city of Milan comes this elegant, yet simple dessert..Charlotte Alla Milanese…. it’s a great way to make use of day old crusty bread and an elegantly simple dessert…

This recipe comes from my upcoming release The Basic Art of Italian Cooking: DaVinci Style

It includes recipes that were influenced by DaVinci’s life and travels.  Leonardo was a foodie of his time and used dishes from his favorite cookbook of his day to paint the meal for the Last Supper and other famous masterpieces. The royal Sforza family of Milan were one of his many patrons  so he lived in and worked in Milan for some time. This recipe is an old, traditonal Milanese dish, still great today!

 

Charlotte alla Milanese

from The Basic Art of Italian Cooking: DaVinci Style (release date 09/11)

2 lbs (1 kilo) Granny Smith apples

1 cup (200 gr) granulated sugar

1/3 cup (80 gr) raisins

3 tblsps (45 grams) pinoli nuts

1 lemon

¾ cup (150 gr) dry white wine

3 tblsps butter (left out at room temperature)

day old baguettte or crusty bread

dry white wine

½ cup rum

Place raisins in warm water. Let soak for 20 minutes. Then drain and squeeze out water. Let dry on paper towels. Cut bread into thin slices. Set aside.

Peel, core, slice apples. Place in saucepan with ¾ cup sugar (150 gr), ¾ cup (150 gr)dry white wine, lemon peel, enough water to cover. Cook till apples are al dente. Drain and let apples dry on paper towels.

In a bowl, place 3 tblsps butter, remaining sugar. Blend till softened into a soft creamy texture.

Using a pastry brush, brush butter cream onto the sides of an angel food cake or charlotte pan. Then place bread slices on top of butter. Then fill in alternating apple slices with raisins and pinoli nuts. Pour a spritz of rum on each layer of fruits and nuts. Finish by topping with a layer of bread slices, Brush remaining butter cream on top of bread slices and bake in preheated oven at 350 degrees F (180 degrees C) for 1hour. Remove from oven and let cool.

For more great recipe also get your  copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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Designed by Brian Hanshaw

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