Success is guaranteed with these simple recipes prepared with natural ingredients from “Cucinare nelle Dolomiti. Le migliori ricette dal cuore delle Alpi” (Helmut Bachmann, Heinrich Gasteiger and Gerhard Wieser, ed. Athesia).
APPLE SPAGHETTI ON MARLENE® APPLE MOUSSE
Ingredients for 4 persons:
8 Golden Delicious Marlene® apples • 40g sugar • 250g apple juice • 4 slices of dried of apple • 40g currants • 40g pine nuts
To make the apple mousse, peel 4 apples and cut into wedges; place these in a pot with the sugar and apple juice and cook for about 10 minutes. Blend in a mixer until smooth.
To make the spaghetti, peel the remaining apples, cut away a disc at the top and bottom then feed them through a Japanese noodle machine to make long, thin strands of apple.
To serve: spoon the warm mousse into the centre of a plate, lay the spaghetti strands over the top and decorate with the crumbled slices of dried apple, raisins and pine nuts.