250 g./ 9 oz. semolina - 250 g./9 oz. sugar - 1 egg - 250 g./9 oz. peeled and chopped walnuts - 5 peeled sliced apples - 4 tablespoons extra virgin olive oil - 1 cup bitter coffee - 6 tablespoons full fat milk - 1 packet yeast for cakes - salt
to decorate the surface: 100 g./3 ½ oz. dark chocolate - icing sugar.
Stir the semolina, sugar, oil, coffee, round walnuts, milk and pinch of salt. Make an even mixture and add the yeast and apples. Pour the mixture into a rectangular oven-proof dish lined with butter and flour and cook in a heated oven for ¾ hour.
Separately melt chocolate bain marie, and when the pie is cold decorate the surface with alternating strips of chocolate and icing sugar.
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Prosecco Extra Dry - Valdobbiadene DOC
Santa Margherita
Spumante with smooth, lively taste, aromatic bouquet of rennet apple and peach blossom, ideal for those who are not fond of overly dry sparkling wines.
Serve at:
8° - 10° C.
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lassical peasants' dish is this week's Slovenian recipe, in which the sweet taste of baked apples blends with the sharper taste of walnuts. Similar desserts based on fruit commonly found in mountainous regions in all the northern valleys - eastern Italy from Natisone to Carso. The addition of coffee to the mixture is a throwback to the Turkish invasion of the 16th century which reached the walls of Vienna. This addition emphasizes without covering or confusing the similar yet different flavor of the walnuts.
