Katrina Pizzini is the great women behind the good man! She is no doubt the backbone of the Pizzini family and the business. Katrina's passions are her family, the business and cooking fantastic meals for those lucky enough to enjoy her hospitality.
Katrina's main roles within the business are to run the office and oversee marketing activities, though it is her catering abilities that receive the most kudos. Katrina prepares all of the gnocchi for our Gnocchi Fiesta in November, prepares and co-ordinates the menus for both the Sangiovese e Salsiccie Festive long lunch and Petanque weekends and when asked will cater for small functions at cellar door.
In the kitchen with Katrina
Katrina has many favoured recipes this is one she is constantly asked for.
Nonna Rosa's Apple Strudel
I was taught this recipe by Rosa Pizzini, who was in turn taught to make it by an Austrian chef while she worked as a waitress at a little guest house in Bolzano, in Italy's north. Every family celebration sees Rosa making her delicious strudels. They are eaten cold, warm or piping hot, unaccompanied or with cream or ice cream. My personal favourite is straight out of the oven with a smidgen of rich cream and a glass or two of Verduzzo Dolce.
2 cups self raising flour
1/2 cup milk
125 g butter
2 tbsp sugar
1/2 cup apricot jam
10 granny smith apples
40 g butter
2 tbsp sugar
1/4 cup currants
1/4 cup sultanas
1/2 tsp cloves
1/2 tsp cinnamon
Warm the milk. Add the butter and sugar, and when the butter is melted and sugar dissolved take off the heat and allow to cool. Place the flour in a bowl and make a well in centre. Break in the eggs plus most of the cooled milk mixture. Stir to make pliable dough. Knead for a few minutes then rest it in the fridge until apples have been prepared.
Peel, core and slice the apples thinly.
Halve the pastry and roll one half out to 1/2 cm thickness - or as thin as you can, taking care as the pastry needs to stay intact while rolling into the strudel. Spread the pastry generously with apricot jam. Place a thick layer of apples on the pastry, leaving the edges free. Dot the layer of apples with the extra butter then sprinkle with half the sugar, currants, sultanas, cloves and cinnamon. Fold in the edges over the apples then roll the pastry over the apples gently so all of the apple is rolled up under the pastry. Place on tray then baste with the remainder of the milk mixture. Cook in a moderate oven for fifty minutes, basting twice with juices from the dish.