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Paprika Salmon rolls

Paprika Salmon rolls
(serves 4)

8 smoked salmon slices
8 slices of toast bread
½ stick (60 gr.) salted butter, softened
½ lemon juice
1 bunch of parsley
sweet paprika
pepper

Wash, and chop parsley. In a bowl stir butter with parsley adding a few drops of lemon juice. Remove the crust from the toast bread, with a rolling pin gently flatten the bread and scatter the butter. Place the salmon on the slices of bread and season with freshly ground pepper and a few drops of lemon juice. Roll the slices to form cylindrical rolls, wrap tightly in a plastic wrap and refrigerate for about an hour. Before serving, remove the wrap, dust the rolls in the paprika making sure the bread is evenly spread, and cut into chunks.

Friable curry waffles with vegetables and scamorza

Friable curry waffles with vegetables and scamorza
(serves 4)

10.5 ounces (300 gr). puff pastry
3.52 ounces (100 gr.) smoked scamorza
1 small red pepper
2 medium sized zucchini
1 garlic clove
1 egg white
1 generous teaspoon of curry powder
olive oil
salt

Prepare the puff pastry (or use already prepared pastry). Heat the oven to 350°F (180°). Wash, trim and cut the zucchini in 4 pieces length-wise and slice them. Wash and clean the pepper from the seeds inside, cut them in layers, reducing them to small strings and cut them into tiny dices. Cook the vegetables for 10 minutes on medium heat with 3 tablespoons of oil, salt and the grinded garlic, which has to be removed after being cooked. Leave to cool down. In the meantime cut the scamorza cheese in dices and keep them aside. With the help of a pastry ring, 3.34 inches in diameter (8,5 cm.), and punch the pastry approximately 20 circles. Stir the zucchini and the peppers with the cheese, fill the pastry circles with the mixture and cover with another circle. Moisten the edges and seal by pressing them with the tines of a fork. Brush over the waffles with the egg white, apply generously the curry powder and let them bake in the oven for 15 minutes until they appear swollen and golden.

Sunday crispy flatbread

Sunday crispy flatbread
(serves 4)

almost 2 cups (200 gr) soft-wheat flour type “0”
0.42 cup (100 ml.) cold water
0.42 cup (100 ml.) olive oil
1 generous pinch of salt
5.3 ounces (150 gr.) goat cheese + more for seasoning it
2 tablespoons of dry thyme
1 egg white
2 tablespoons water
4-5 fresh thyme twigs to garnish
black peppercorns
coarse salt

In a large bowl sift flour, add the half part of oil, the cold water and a pinch of salt. Blend the dough until you obtain a sturdy and elastic mixture. Form a ball, cover it with plastic wrap and let it rest for about an hour. Meanwhile crumble the goat cheese, add pepper, thyme and olive oil and stir to obtain soft dough. Transfer the dough on a floured work surface; divide it in 8 equally big pieces, forming them into balls. Stretch the balls into a rectangular form with uneven edges (or any other desired shapes) and sprinkle the edges with flour. Emulsify the egg white with two tablespoons of water; pour the cheese filling in the center of 4 rectangles, brush over the edges with the emulsion of water and egg white and cover them with the 4 rectangles left, making sure to seal them well with the fingers so that the filling does spill. Brush over the flatbread with olive oil and let them cook for a few minutes on a well-heated grill or grill pan with the greasy surface facing the hot surface. Brush over the top, turn them over and continue for a few minutes. Turn them over often in order to obtain crispy and golden flatbread. Spread the coarse salt, decorate with the leaves of the fresh thyme and serve immediately.

Carasau Lasagne with Borrage

Carasau Lasagne with Borrage
(serves 2)

2 ounces (60 gr.) Carasau bread (typical bread from Sardinia)
1 kilogram (1 kg.) borage
½ onion
6 tablespoons olive oil
7 ounces (200 gr.) finely mashed tomato pulp
3 tablespoons (40 gr.) unsalted butter
¼ cup (30 gr). all-purpose flour
1 ½ tablespoon (20 gr.) grated Parmesan Cheese + more to bake
½ liter full fat milk
ground nutmeg
salt

Heat the oven to 400° F. (200°) degrees. Wash and clean the borage, keeping only the leaves. Cook them in salted water. Drain, let them cool, wring well and let burnish them in a pan with 4 tablespoons of olive oil. Chop the onion and stew with 2 tablespoons of olive oil for 5 minutes, then add the chopped tomatoes and cook over medium heat for 15 minutes. Melt the butter in a pan, add the flour, salt, ground nutmeg, and gradually add the hot milk, stirring constantly until you obtain a smooth besciamella cream. Cook for another 10 minutes. Turn off the heat and add the grated cheese. Break the Carasau bread into pieces and dip quickly in salted boiling water, just enough to cover the bottom of a small baking tray. Place on top part of the borage, a ladle of tomato pulp and a little bit of besciamella cream. Continue until all the ingredients are used and finally add the remaining cream. Before baking, sprinkle the baking pan with a little Parmesan cheese and bake 20 minutes in hot oven, and grill for another 3 minutes.

Almonds crumble pears pie

Almonds crumble pears pie
(serves 6)

8.8 ounces (250 gr.) short pastry
3 pears, medium size
3.5 tablespoons (50 gr.) raisins
3 tablespoons of rhum
6 tablespoons (80 gr.) unsalted butter
4.2 ounces (120 gr.) Amaretti
1 lemon
1 ½ teaspoons ground cinnamon
more than ¼ cup (50 gr.) powdered sugar
2 tablespoons (30 gr.) almonds, blanched
salt
unsalted utter and flour for the baking pan

Prepare the short pastry (or use already prepared pastry). Peel the pears and cut them into thin slices. Wash and dry the lemon and grate its peel. Soften the raisins in the rhum, melt the butter in a double boiler over simmering water and crumble the amaretti. In a bowl, combine the pears, drained raisins, amaretti, 2/3 of the melted butter, half of the grated lemon peel and a teaspoon of ground cinnamon. Mix everything thoroughly to season and put aside. Use the mixer to chop finely the almonds and put them in a bowl, along with the other half of the melted butter, ¼ cup (25 gr). of powdered sugar, a pinch of salt and the rest of the grated lemon peel. Amalgamate thoroughly and leave to rest in the fridge for at least 30 minutes. Heat the oven to 350°F. (180°), butter and flour (or use baking sheet) a pie plate or tart pan, 9.8 inches (25 cm.) in diameter, place the dough in the pan, leaving a border all around. Prick the crust all over with a fork and spread with pears the top. Level the filling and fold the edges of the dough inwards pinching them with your fingers in order to form a string all around. Crumble the almond mixture and spread on the cake. Bake for 35-40 minutes, then let it cool down and deform on the serving platter. When the cake is cold, sprinkle with cinnamon and the remaining powdered sugar and serve.

Zucchini and eggplant flan with Tandoori sauce

Zucchini and eggplant flan with Tandoori sauce
(serves 6-8)

2 zucchini, medium size
1 eggplant, medium sixe
1 onion
1 whole gg
1 egg Yolk
3 tablespoons of grated Parmesan Cheese
0.63 cup (150 ml.) heavy cream
2 tablespoons olive oil
1 handful of taggiasca olives, pitted
salt
dry oregano
For the sauce
1 teaspoon Tandoori powder
3.3 tablespoon (50 ml.) heavy cream
¼ teaspoon of cornstarch

Heat the oven to 275° F. (140°). Slice the onion to thin slices and let them brown in a pan; add the diced eggplant and zucchini; add salt and cook for 15-20 minutes. Mill the vegetables with the heavy cream, egg, Parmesan cheese and the olives until you obtain a smooth and creamy mixture. Divide the cream in 6-8 little baking pans, slightly greased, bake in a double boiler over simmering water for about an hour. Meanwhile prepare the Tandoori sauce. Dissolve the cornstarch with the cream and Tandoori powder until you obtain a well-blended cream. Place the mixture in a little pot and heat until the cream is slightly thick. Unmold the flan and decorate with the sauce. Before serving, sprinkle the flan with the dry oregano.

Cupcake with vanilla and cocoa frosting

Cupcake with vanilla and cocoa frosting
(about 15 cupcakes)

1 ¼ cup (150 gr.) all purpose flour
2 teaspoons of baking powder
salt
½ cup (125 gr.) unsalted butter
½ cup (100 gr.) granulated sugar
2 tablespoons of Passito
2 big whole eggs
5 tablespoons of full fat milk

Frosting ingedients
½ cup (110 gr.) unsalted butter, softened
1 teaspoon powdered vanilla
less than 2 cups (200 gr.) powdered sugar
1/6 cup (35 gr.) heavy cream
3 teaspoons of sifted bitter cocoa powder

Heat the oven to 325° F. (170°) and place 15 paper candy cups in a mini-muffin pan 2 inches (5 cm.) in diameter. Sift the flour, baking powder and a pinch of salt. Cream the butter, sugar and the Passito with an electric whisk on medium speed until the cream is pale and smooth, and finally add one egg at a time. Switch to low speed and blend the dry ingredients with the milk. Pour the mixture to ¾ into the paper cups. Bake them for 20 – 25 minutes until they become golden and let them cool down. Prepare the frosting. Mix the butter, powdered sugar, powdered vanilla and the cream with a whisk until you end up with a smooth cream (for at least 10 minutes, allowing the powdered sugar to entirely dissolve). Divide the frosting in 2 bowls: add to one of the bowls the sifted cocoa. Place the frosting in a pastry bag with star nozzle. Decorate the cupcakes with a spiral of the frosting. One advice: if you use vanilla powdered sugar, do not add powdered vanilla during the preparation.

Petites quiches Flamande

Petites quiches Flamande
(serves 6)

3.8 ounces (110 gr.) tart pastry
5 leeks, medium size
1.2 ounce (35 gr.) bacon
1 tablespoon (15 gr.) unsalted butter
0.42 cup (100 ml.) heavy cream
1 whole egg
thyme
1.17 cup (270 gr). dark beer
salt
pepper
ground nutmeg
unsalted butter and flour for the molds

Prepare the tart pastry (or use the ready one). Heat the oven to 375° F. (190°). Wash and clean the leeks, cut in tiny rings (white part only) and brown them over medium heat with butter. Cover with beer and let simmer for 15 minutes, or until they are soft. Once cooked, drain the leeks and let them cool. Meanwhile, grease and flour 6 fluted tarts molds about 3.9 inches (10 cm.) in diameter and roll out the pastry inside the molds. Prick crust all over with a fork. Scatter the leeks on the tarts, cut the bacon into thin strips and place them on the leeks. Whisk the egg with heavy cream, season with salt, pepper, nutmeg and thyme. Pour the mixture over leeks, distributing it evenly. Bake the mini quiches in the oven about 15-20 minutes. Let rest for 5 minutes before serving.

Shortcrust pastry tarts with chocolate ganache

Shortcrust pastry tarts with chocolate ganache
(about 10 small tarts 3.5 inches – 3.9 inches 9 or 10 cm. in diameter )

8.8 ounces (250 gr.) shortcrust pastry
For the ganache:
5.3 ounces (150 gr.) dark chocolate, chopped
½ generous cup (150 gr.) heavy cream

Prepare the pastry (or use the already prepared pastry). Meanwhile, butter and flour the molds of the tarts. Heat the oven to 350° F. (180°). Roll out the dough with a rolling pin until you get a few millimeters high layer. Place the dough in the molds so that they adhere to the walls precisely with light pressure of your fingers, being careful not to break it. Remove the excess dough from the edges of the molds with a rolling pin.
Prick crust all over with a fork, fill with dried beans, in order to avoid swelling during the baking. Bake in the preheated oven for about 15 to 20 minutes. Allow to cool. Prepare the ganache. Boil the heavy cream on low heat, remove from the stove, add chopped dark chocolate and stir to obtain a smooth and light cream. Allow the ganache to cool before filling the tarts.

Zucchini cake

Zucchini cake
(serves 4)

½ kilogram (500 gr.) zucchini
5 ounces (140 gr.) tomato sauce
3 shallots
3 tablespoons (40 gr.) unsalted butter
1/3 cup (40 gr.) all-purpose flour
0.423 cup (100 ml.) full fat milk
4 whole eggs
parmesan cheese
1 bunch of lemon thyme
1 small bunch of basil
salt
pepper
butter to grease

Trim the zucchini, wash and dry them well and cut into thin slices. Finely chop the shallots. In a pan, heat butter and soften shallots, then add the zucchini, add salt and cook for a few minutes, stirring well to season the vegetable. Add flour and stir, then pour the milk, add pepper and continue cooking for 8-10 minutes, then remove from heat and allow to cool. In a bowl beat eggs with salt and pepper, add to the zucchini mixture, stirring well, add a sprinkle of Parmesan cheese, and then flavor with the chopped thyme. Slightly grease and line with baking paper a plum-cake mold and pour the mixture in, levelling the surface. Bake in oven at 350°F. (180 °) for 60 minutes or until the flan appears stiff and well browned. Serve the flan cut into slices and serve with warmed tomato sauce and some fresh basil leaves.