Annurca apple risolio seasoned with 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
- 70g of Grana Padano, grated
7
Garnish with the crispy capers and a good sprinkling of the caper powder
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