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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.

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.