Yield: 4 servings
|4 tablespoons||Cold unsalted butter; divided|
|4 mediums||Apples; (Granny Smith, or Macintosh), peeled, cored,|
|\N \N||And quartered|
|1 pinch||Freshly-grated nutmeg|
|6 ounces||Amarone wine or other full bodied wine|
|\N \N||From Veneto|
|½ pounds||Fresh Asiago cheese; the youngest possible|
Heat a large 12- to 14-inch saute pan over medium-high heat and add 2 tablespoons of the butter. The butter should sputter and begin to brown immediately. When the butter stops sputtering, but before it turns very dark brown, add the apples. Continue to cook 3 to 4 minutes until softened yet still retaining their shape. Add sugar, nutmeg and wine and cook 1 minute. Add 2 tablespoons cold butter and shake the pan to completely blend the butter into the wine mixture, forming a creamy emulsion. Spoon the apples into a shallow serving dish. Shave the Asiago cheese into paper thin shards over the apple mixture using a peeler or a shovel nose cheese knife.
Serve warm. This recipe yields 4 servings as dessert or cheese course.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5623 broadcast 01-31-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.