Sono quasi sicura che una volta provati il burro di mele e la salsa o purea di mele, difficilmente potrete farne a meno!
Io li ho scoperti tre anni fa grazie al libro (che vi consiglio) di DELICIOUSLY ELLA. Sono subito diventati due must have nella mia cucina e uso uno o l’altra in dipendenza di cosa devo fare. Aurora, la mia seconda figlia, aveva all’epoca appena compiuto un anno e la purea di mele è diventata subito uno dei suoi dessert preferiti!
Ma purea/salsa di mele e burro di mele sono effettivamente la stessa cosa?
La risposta è no! Ecco perché!
QUAL’E’ LA DIFFERENZA TRA BURRO DI MELE E SALSA DI MELE?
- La principale differenza tra il burro di mele e la purea/salsa di mele dipende dal tempo di cottura delle mele stesse, come spiega benissimo Raffaella sul suo blog !
- La purea/salsa di mele puó essere cotta anche solo fino a quando le mele sono abbastanza morbide da essere frullate mentre il burro di mele o Apple Butter, deve essere cotto fino a quando le mele diventano quasi marroni e si addensano caramellandosi e donando una consistenza finale molto più densa e compatta.
- Come risultato del suo lungo tempo di cottura, il burro di mele ha infatti un caratteristico color caramello, mentre la purea di mele ha solitamente un colore più chiaro e dorato.
- La purea di mele ha una consistenza semi-liquida mentre mentre il burro di mele è più denso e spalmabile.
Il burro di mele non è un grasso ma solitamente si usa per sostituire il burro o le uova nei dolci! Il termine burro quindi è da associare all’aspetto denso, consistente e naturalmente dolce.
E’ un “burro” molto popolare negli Stati Uniti, nei quali viene venduto anche al dettaglio, ma si tratta, in realtà, di una ricetta diffusa anche in Europa, soprattutto in Belgio, Olanda e Germania, e che si prepara seguendo metodi diversi. C’è chi aggiunge sidro o spezie, persino zucchero integrale di canna o sciroppo d’acero, vaniglia o scorza di limone.
Io amo la versione classica e naturale al 100% scoperta sul libro di Deliciously Ella, che è fatta esclusivamente con le mele cotte per quasi un’ora a bassa temperatura. Non aggiungo nient’altro e lo uso per ricette diverse o così al naturale! È buonissimo!!!
RICETTA DEL BURRO DI MELE :
Puoi prepararlo con un semplice tegame in acciaio con fondo alto o con la Crock-Pot come fanno negli USA. Io ho ricevuto questa Slow-Cooker in regalo lo scorso anno ed effettivamente devo ammettere che mi trovo benissimo ma posso confermare che anche con una pentola viene perfetto.
[recipe servings=”4-6″ time=”50mins” difficulty=”Super Easy” description=”Vivamus sit amet pulvinar urna, ut vehicula sapien. Non beatae earum saepe est impedit. Id aliquam omnis quibusdam.”]
10 mele (con o senza buccia)
mezzo di bicchiere d’acqua circa ma regolati tu. Deve essere completamente assorbita.
Spesso per la salsa/purea di mele, che cuocio quando ho poco tempo solo 15 minuti, non aggiungo neanche l’acqua ma copro con il coperchio, mescolo e faccio andare a fuoco basso!
Succo e scorza di limone ( da aggiungere intera e da rimuovere una volta cotto il burro prima di frullare).
Sciroppo di riso o sciroppo d’acero.
Vaniglia biologica in polvere.
- Lava bene le mele biologiche e non trattate mi raccomando. Tagliale a piccoli pezzi senza sbucciarle e mettile in un tegame.
- Aggiungi pochissima acqua, copri con il coperchio e fai cuocere a fuoco lento per 40 – 50 minuti.
- Riduci in purea le mele cotte con un passaverdure o un frullatore molto potente che non lasci alcun residuo di buccia.
- Lascia raffreddare e surgela o riponi in un vasetto di vetro a chiusura ermetica sterilizzato conservandolo in frigorifero fino a 2 mesi. La purea di mele un massimo di 5 giorni invece!
In alternativa al burro di mele, puoi fare quindi la purea di mele come versione più veloce, come accennato con o senza bucce e cuocerla poco!
COME SI USA IL BURRO DI MELE?
- Puoi mangiarlo puro.
- Puoi spalmarlo su pane tostato, pancakes, dolci secchi o fette biscottate.
- Puoi usarlo come sostituto di uova o burro nella preparazione di dolci come il famoso Banana Bread o qualsiasi altro dolce, anche i biscotti ma devi fare delle prove!
- E’ ottimo per dare una nota di dolcezza a yogurt vegetali e granola!
RICETTA CON IL BURRO DI MELE:
BANANA BREAD CLASSICO
Tempo di preparazione 15 minuti e si può fare facilmente con i bimbi!
100 g farina di riso integrale
100 g farina di saraceno
3 banane mature
70 g zucchero di canna
60 g purea di mele
50 g mandorle tritate a mano
Una manciata di granella di cacao crudo
1 1/2 cucchiaino di lievito per dolci
1/2 cucchiaino di vaniglia bio in polvere
2 uova .
Scalda il forno ventilato a 180 gradi.
Frulla banane, uova, zucchero.
Mescola in una ciotola purea di mele, mandorle tritate e il composto di banana frullata. Aggiungi al setaccio farine, lievito e vaniglia. Mescola con una frusta. Versa in uno stampo da plumcake foderato di carta forno. Decora a piacere. Cuoci per 30 minuti statico più 15-20 ventilato solo sotto!
RICETTA CON LA PUREA DI MELE
LEMON CRINKLE COOKIES!
150 g farina di farro integrale
55 g purea di mele o 40g di olio
1 uovo piccolo
40 g zucchero di canna fine
1/2 cucchiaino di lievito per dolci
Un pizzico di curcuma ( opzionale )
Scorza grattugiata di un limone
Succo di mezzo limone
Zucchero a velo quanto basta
Sbatti con una frusta purea di mele e zucchero in una ciotola capiente fino a ottenere un composto omogeneo. Unisci scorza grattugiata, uovo e succo di mezzo limone. Sbatti ancora con la frutta o a mano quindi aggiungi al setaccio farina, lievito, il pizzico di curcuma e mescola ancora. Impasta con le mani fino a ottenere un panetto morbido. Metti a riposare in frigorifero. Accendi il forno. Modella 12 palline con le mani, passale nello zucchero di canna prima e nello zucchero a velo poi. Adagiale su una teglia piana foderata di carta da forno distanti tra loro. 10
minuti in forno caldo statico a 180 gradi! Sforna e lascia raffreddare su una griglia!
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