Charlotte Alla Milanese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan.
• Pour in water to cover completely.
• Bring to a boil, then reduce heat and simmer, covered 15 minutes.
• Place raisins in a small bowl and cover with water.
• Let soak 10 minutes, then drain and reserve.
• In a small bowl, cream together butter and remaining sugar until well combined.
• Coat the bottom and sides of a 2-quart baking dish with this butter mixture.
• Line bottom and sides of the baking dish with bread slices, overlapping slightly.
• Drain the apples and combine them with the drained raisins.
• Spoon the fruit mixture into the lined dish.
• Cover the top with the remaining bread.
• Sprinkle with the remaining sugar.
• Bake in the preheated oven 1 hour.
• To serve (warm or cold), pour rum over the warm charlotte and light it with a long match or kitchen torch.

Steps:

• Heat butter in 6 quart stock pot over medium heat. Add onions; cook and stir 6-8 minutes until soft and golden, but not brown.
• Stir in carrots and potato; cook and stir 5 minutes. Add celery, green beans, zucchini, cabbage and garlic; cook and stir 5 minutes.
• Add broth, water and tomatoes to pot. Stir in all spices.
• Bring to a boil over high heat; reduce to low. Cover and simmer 1 1/2 hours, stirring occasionally.
• Rinse and drain cannelini beans; add to pot along with pasta. Uncover and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf.