Caramelized Disks of Castagnaccio Chestnut Flour Cake - Mascarpone and Cinnamon Cream - sauteed Annurca Apples - Maldon Sea Salt
Only olive oil was used for caramelizing disks and sauteing apples as butter would butcher the traditional Tuscan sense of this dish. Annurca apples are not Tuscan but from the Campania region. They hold there shape particularly well when cooked.
The cinnamon mascarpone cream is used to fill tartlets at the Bottega al Cioccolato here in Florence. When I use something from somewhere I always feel that I should at least change something. Contribute at least something new to an idea. Even if it is only changing the spice...
In this case though I liked the Cinnamon.