la ricetta in italiano qui
We are visiting Luxembourg in these days with the Culinary ABC of the European Community and our host is Heather from Girlichef.
I have never been there and don't know much about this land, just the basic information you get in school. But at Heather's invitation you will find enough to have an idea of this little nation in the middle of Europe.
And did not know much about local cuisine till I bumped into this funny site:
The cuisine of Luxembourg has been influenced over the years by neighboring France and Germany. More recently, it has had influence from its many Italian and Portuguese immigrants. Luxembourg has many delicacies: pastries, Luxembourg Cheese, the fresh fish from local rivers (brown trout, pike, and crayfish), Ardennes ham smoked in saltpeter, game during hunting season (such as hare and wild boar), small plum tarts in September (Quetsch), smoked neck of pork with broad beans (Judd mat Gaardebounen), fried small river fish (such as bream, chub, gudgeon, roach, and rudd), liver dumplings (quenelles) with sauerkraut and boiled potatoes, black pudding (Träipen) and sausages with mashed potatoes and horseradish, and green bean soup (Bouneschlupp).
We are reaching a festive time for Luxembourg: at the end of next week, on June 23rd, it will be great holiday time to celebrate official Grand Duke's birthday.
So what better than start with an easy and quick appetizer? That might also be a fast lunch or an unusual afternoon snack.
The original recipe here.
4 apples, cored and halved
1 cup crème fraîche
50 g pine nuts *
80 g grated cheese
(parmesan oe any hard cheese)
2 or 3 spring onions, chopped
* can be lightly toasted in a nonstick frying pan over low heat for a few minutes
(be careful they won't get too golden brown, as it happened to me :-)
Place apples in an oven dish.
Mix crème fraîche with onion, pine nuts and halve of the grated cheese.
Spread the mixture over the apples.
Sprinkle with the remaining cheese.
Bake at 180° for about 20 minutes.