How to Use Apples in Savory Dishes: Tips and Recipes

Apples and savory dishes: types and pairings

From this perspective, dessert preparation comes in handy: a similar assessment must be made, considering the characteristics of apples. They can be sweet and aromatic, pleasantly tart and crisp, with a crunchy and juicy pulp, or more mealy. Some varieties are ideal for cooking because they crumble, while others are best eaten raw to bring out their tartness. Taking a general overview of the most popular and easily found types, you can orient yourself as follows:

• Golden Delicious, Fuji, and Gala are sweet and fragrant apples that are a versatile choice: they can be used raw or cooked, and pair well with salads with walnuts, radicchio, and pomegranate—all ingredients with a predominantly acidic or bitter flavor—delicate white meats like chicken and turkey, and dishes with richly flavored cheeses and cured meats, such as pecorino or blue cheeses, even in a sweet and sour sauce.
• Pink Lady and Granny Smith apples are fresh and crunchy: the former have a good balance between sweetness and tartness, while the latter are green apples prized for their tart flavor. Both have the advantage of being firm and juicy. What does this mean? They're best eaten raw because they add freshness, or sliced ​​or diced in carpaccio and beef tartare, as well as in fish and shellfish dishes, especially paired with amberjack, sea bream, and shrimp. The exception that proves the rule? Risotto: Granny Smith apples reign supreme. Their acidic edge is tamed by the creaminess of starch, butter, and cheeses, lending the dish liveliness without being overbearing.
• Rennet and Golden Delicious are the varieties that best hold up to cooking, achieving a smooth, velvety texture, and heat releases their aromas, making them enveloping. Therefore, they're ideal as a side dish for roasts or slices of meat, especially pork, as they balance the savory flavor of fillets, pork loin, and pork loin, while also adding moisture to dishes that tend to dry out. You can cook them separately in a pan or in the oven, leaving the texture in pieces or blending them into a sauce. They also make great apples for fresh pasta fillings (mixed with ricotta or mascarpone) and for savory pies: try the combination of apples, speck, and mountain cheeses like Asiago, Montasio, or Stelvio. They're also excellent in bread making, creating a soft, fruity loaf.

Some more advice

One detail not to be overlooked is the belief that the natural flavor and aroma of apples are enough to give a recipe an extra kick. In fact, even when using this fruit, keep spices and herbs on hand, which lend truly delicious nuances: for example, baked or pan-fried apples are enhanced with sage, rosemary, and black pepper, which have almost balsamic notes, while for a Granny Smith fish crudité, a few mint leaves and pink peppercorns amplify the freshness. Mustard and honey are great friends of apples: perfect in roasts or pan-fried chicken pieces. And what about cinnamon? Forgo it here, but replace it with other intoxicating spices like ginger, for example when making a chutney to serve as an appetizer, combining brown sugar, vinegar, and onion. If you like, add some hot chili pepper. How much apple should I use? Balance is key: in savory recipes, it doesn't play the main role, but rather serves as a supporting element. Apples are a sort of trick to impart, depending on the case, aroma, sweetness or acidity, crunchiness or creaminess, lending balance and personality to the most varied recipes.

Recipes to try

All you have to do is put theory into practice: below we've selected 10 delicious ideas to try out for any occasion, from a dinner with friends featuring chicken with apples to a Sunday lunch featuring pork loin with apples, not to mention original side dishes like apple caponata.