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Small fava beans olives

Small Fava beans olives
(serves 6)

1 pound (500 gr.) fresh shelled beans
2 spring onions
2 whole eggs
2 tablespoons breadcrumbs
3 tablespoons of grated Pecorino (or Parmesan) cheese
all purpose flour
1 bunch of thyme
1 bunch of mint
salt
pepper
olive oil for frying

Shell the beans. Blanch in boiling water for a couple of minutes, then cool in cold water and peel them. Put the shelled beans again in boiling salted water for several minutes, until they are soft. Clean the spring onions and chop them. Put the beans and onions in the mixer and blend until you obtain a smooth puree. Season with salt and pepper and add the eggs one at a time. Add the finely chopped herbs, breadcrumbs and grated cheese and if necessary, a little bit of white flour to thicken the mixture. Shape into tiny meatballs (a little bit bigger than an olive), flour them and fry them shortly in a pan with hot plenty olive oil. Serve immediately.

Regina Margherita focaccia dumplings

Regina Margherita focaccia dumplings
(serves 4)

2 ½ cups (300 gr )all purpose flour
0.7 ounce (20 gr.) fresh yeast
12 cherry tomatoes
1 small mozzarella
1 twig of rosemary
1 teaspoon of origano
½ teaspoon of sugar
olive oil
salt

Crumble the yeast in a bowl, add sugar and 0.423 cup (100 ml.) of warm water and let rest for about 15 minutes. Sift the flour on a work surface, make a mound of flour and sprinkle with half tablespoon of salt; pour in the center the yeast mixture and knead until you obtain an elastic dough (if necessary add more water). Cut the dough cross-wise; cover up with a towel and let rest for an hour in room temperature (lukewarm). Clean the tomatoes, dry and cut them in four, remove the seeds and leave them to drain their water. Season them with the oregano and a pinch of salt. Cut the mozzarella into small dices and leave to leave to drain. Knead the dough for a few minutes on a pastry board in order to deflate it, divide in small portions, stretch them with a rolling pin in order to obtain fairly thin disks and place the tomatoes and mozzarella in the middle. Close them up giving them the shape of dumplings and place them into the muffin molds, 2.7 inches (7 cm.) in diameter, covered with greased paper cups. Heat the oven to 400° F. (200°). Grease the bundles with a little bit of oil and let rise for another 20 minutes in a lukewarm place. Sprinkle them with chopped rosemary; place in the middle a piece of tomato and bake for 20 minutes until they appear golden and puffy.

Pumpkin croquettes with plum sauce

Pumpkin croquettes with plum sauce
(serves 5-6)

14 ounces (400 gr). pumpkin pulp
7 ounces (200 gr.) potatoes
2 whole eggs
2.03 teaspoons (10 ml.) heavy cream
5.6 tablespoons (80 gr.) grated Reggiano Parmesan
3 tablespoons of bread crumbs
ground nutmeg
sage and rosemary, fresh
salt
pepper
2 tablespoons of olive oil
1 tablespoon (20 gr.) unsalted butter
bread crumbs to coat the pumpkin balls

For the plum sauce
1.87 cup (250 gr.) pitted plums
1 shot glass of apple vinegar
1 glass of wine Pinot Nero
2 teaspoons of sugar
1 spoon tip of cinnamon
1 spoon tip of nutmeg, grind
2 teaspoons of cornstarch

Peel the pumpkin, cut to pieces and steam until it is softened. Peel the potatoes, cut them to pieces and cook in abundant salty water. Put the vegetables in the masher, adding salt and pepper. Add one by one, the eggs, cream, grated cheese, chopped aromatic spices and finally the nutmeg, stirring thoroughly in order to blend all ingredients. Add finally 3 tablespoons of the breadcrumbs to obtain a fairly dry substance. Form with your hands little balls (nut sized) roll them in the bread crumbs and fry them in a pan with the oil and butter. Keep the pot heated.
Prepare the sauce.
Use the mixer to unify the plums and vinegar. Put it now in a little pot and add the wine, sugar and the spices. When starting to boil, remove from the stove, add the melted cornstarch to a little bit of cold water (apart), stir and put again on low heat for a few minutes, until the sauce starts to become thick. Sift the sauce to obtain a smoothly cream. Serve the pumpkin appetizers very hot, accompanied by the plum sauce.

Small golden potato tarts

Small golden potatoes tarts
(serves 4)

2 big potatoes
7.05 ounces (200 gr). fresh goat cheese
5 thyme twigs
3 weak tablespoons (40 gr.) unsalted butter
salt

Heat the oven to 400 ° F. (200°). Wash the potatoes under running water, peel them with a slicer, cut into thin slices, putting them one after another in cold water. Drain and dry them. Butter the bottom and sides of each muffin mold 2 inches (5 cm.) in diameter, sprinkle a few leaves of thyme, cover with a slice of potato, add a pinch of salt and a teaspoon of goat cheese, place on top a second slice of potato by pressing lightly. Repeat the process until have 6 layers of potatoes. Place a stripe of butter on the potato slice on the very top, cover the pan with a sheet of parchment paper and place a baking tin of the same diameter of the potato slices filling it with dried beans. Cook the potatoes in the preheated oven for 20 minutes. Remove the baking tins and paper, and bake for another 20 minutes, being careful not to burn yourself. Remove the potatoes tarts from the sides with a thin scoop, flip them, put them on a baking sheet covered with parchment paper and place on the grill for 5-7 minutes. Serve immediately.

Fava beans soup in puff pastry crust

Fava beans soup in puff pastry crust
(serves 4)

15.8 ounces (450 gr.) puff pastry
1 pound (500 gr.) fresh shelled beans
2 tablespoons (30 gr.) unsalted butter
1,05 tablespoon (15 gr.) cornstarch
2 shallots
1 egg yolk
salt
pepper
curry powder

Prepare the puff pastry (or use already prepared pastry). Heat the oven to 375°F. (190°).
Shell and peel the beans, let them cook in abundant salty water for approximately 15 minutes. Drain and blend them in the mixer and keep the water utilized aside. In the meantime, let the finely chopped shallots simmer in butter. Add the cornstarch and add slowly 1.69 cup (400 ml.) of the boiling water that was kept aside, cook the mixture on moderated heat and stir continuously until it becomes of a dense nature. Add the bean cream, salt, pepper and curry powder and, if necessary, the before utilized water in order to obtain a cream of medium density. Put the obtained cream in 4 cocottes (little bowls) 3.5 – 4 inches (9 -10 cm.) in diameter. With a pastry ring punch 4 circles larger in diameter than the one of little bowls. Moisten the edges of the bowls with water to obtain good adherence to the pastry leaving enough overhang to avoid that it touches the bean cream. Brush the surface of the dough with the beaten egg yolk and bake in the oven for about 10-15 minutes until the surface turns gold and appears crispy. Serve immediately and invite your guests to crush the surface with the tablespoon in order to obtain the tasty croutons.

Yogurt crispy flatbread

Yogurt crispy flatbread
(serves 4)

1 ¼ cup (150 gr.) whole-wheat flour
1 1/5 cup (150) gr. all-purpose flour
2 whole eggs
0.8 cup (185 gr). plain whole-milk yogurt
1 generous pinch of salt
unsalted butter for the baking pan

Sift both types of flour on work surface, add salt, make a mound of flour, pour the eggs in the center and start beating with a fork. Start to add the ingredients, then add yogurt, mix everything and knead for a long time until you obtain a smooth and compact dough. Cover and leave to rest for ten minutes. Turn the oven to 400° F. (200°). Divide the dough into 8 equally sized loaves. Roll out with rolling pin to turn them into disks of 4.7 inches (12 cm.) in diameter approximately. Place them on a baking tray lined with buttered baking paper, bake for 20 minutes, flipping them after 10 minutes baking time. Remove them from the oven and serve them warm.

Genoese meatloaf

Genoese meatloaf
(serves 4)

1 kg. potatoes
1 pound (500 gr.) green beans
1 whole egg
1 egg yolk
3.5 tablespoons (50 gr.) Grated Parmesan cheese
0.7 ounce (20 gr.) dried mushrooms
1 garlic clove
breadcrumbs
a few leaves of fresh marjoram
3 generous tablespoons (50 gr.) unsalted butter
olive oil
pepper
salt

Soak the dried mushrooms in warm water for about an hour. Drain them and keep the soaking water and chop the mushrooms. Trim and wash beans, then blanch them in boiling salted water for another 5 minutes. Drain and cut into 1 to 2 cm long pieces. Wither in pan a little olive oil and chopped garlic, without letting the garlic brown. Add the mushrooms and cook for 10 minutes, sprinkle with a little water that was kept aside, filtering it through a strainer lined with a damp towel. Add beans and cook everything for 5 minutes and let the remaining liquid vaporize completely. Boil the potatoes, placing them in cold and salty water. When they are warm, peel and mash with potato masher. Combine the mashed potatoes, green beans with mushrooms, Parmesan and butter in a bowl. Blend well and let cool. Add the egg, egg yolk and marjoram. Stir again, add salt and pepper. Turn the oven to 350°F – 400° F. (180° – 200°).
Grease a baking pan with oil and sprinkle it all with breadcrumbs, flip to remove excess crumbs. Pour the mixture into the pan and spread it carefully. The height should be about 1.18 inches (3 cm.) Sprinkle the surface with bread crumbs, prick it lengthwise with a fork and cover with a little bit of oil. Bake for about 30 minutes.

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.