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Cakes and baking
Knife skills
Pickling
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Annurca apple risolio seasoned with caper powder

by Ilario Vinciguerra
  1. Risolio, Annurca apples and caper powder
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Ilario Vinciguerra serves up an elegant apple risolio recipe, dusted with a fine coating of fragrant caper powder. Annurca apples are native to Southern Italy, possessing a gorgeous flavour and rosy red skin. Ilario calls his dish risolio instead of risotto because he uses oil, olio, instead of the usual butter.

First published in 2017
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Ingredients

Metric

Imperial

Caper powder

  • 50g of salted capers, pantelleria

Apple risolio

  • 50g of onion, finely chopped
  • 200g of carnaroli risotto rice
  • white wine, 1 glasses
  • 1l vegetable stock
  • 1 apple, preferably Annurca, or you can use Fuji as a replacement
  • 70g of Grana Padano, grated
  • extra virgin olive oil
SAVE RECIPE

Equipment

  • Spice grinder

Method

1
Preheat the oven to 90°C
2
To begin, make the caper powder. Wash the capers in cold running water, then place on a baking tray lined with greaseproof paper and bake in the oven for about 2 hours, until dried and crunchy
  • 50g of salted capers, pantelleria
3
Remove from the oven, reserve 4 capers for garnish and blend the rest in a small blender or spice grinder to a fine powder
4
To make the risolio, sauté the onion in a saucepan in a dash of olive oil. Once translucent, add the rice, toast for a few minutes, then deglaze with a glass of white wine. Continue to cook, adding a ladle of vegetable stock once each addition has been absorbed and stirring with a wooden spoon
  • 200g of carnaroli risotto rice
  • 50g of onion, finely chopped
  • white wine, 1 glasses
  • 1l vegetable stock
  • extra virgin olive oil
5
Meanwhile, peel, core and slice the apple and blanch in boiling water. Drain and blend to a smooth purée, then season with salt and pepper
  • 1 apple, preferably Annurca, or you can use Fuji as a replacement
6
Once the rice is cooked, remove from the heat and stir through 2 spoonfuls of the apple purée, the Grana Padano and extra virgin olive oil. Stir until creamy
7
Garnish with the crispy capers and a good sprinkling of the caper powder
First published in 2017
Ilario Vinciguerra

After cooking in Belgium, France, Germany and Switzerland, Ilario Vinciguerra returned to Italy in 2011 to open his eponymous restaurant in Lombardy. His food is a unique expression of his inimitable cooking style, which combines both traditional and modern interpretations of iconic Mediterranean ingredients.

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