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The cake Carla

Wanting to prove absolutely true focaccia Puglia we sought directly to Carla, a co-worker originally from Puglia.

The recipe above is his, are indicated in green our changes. ... More than anything else on quantities, by loving faithfully follow his recipe.

The cake is really soft and tasty. ... In short, just as we were looking for.

Carla has also prepared in other versions, by varying the filling such as cherry tomatoes and oregano.

Ingredients

manitoba 400g flour (180g flour 120g flour manitoba 0 +)

200gr raw potatoes (potato flakes 2 Tbsp)

160ml water (140ml water)

milk 80ml (60ml milk)

2 yellow onions large (1 large yellow onion)

1 cucch.no sugar (2 cucch.ni sugar)

3 Tbsp extra virgin olive oil

Gaeta black olives (70g black olives)

1 package dry yeast

20gr salt

Slice the onions and cook them in a pan with a little oil, salt and water.

Boil the potatoes and mash with the potatoes pass.

Combine water and milk, reheat on the stove and let cool.

Sift flour with salt, add potatoes, yeast and sugar. Slowly add the milk mixture and water to last 3 tablespoons extra virgin olive oil together.

Mix well and spread the mixture into a baking dish about 30cm in diameter, previously oiled.

Let rise for about two hours.

After rising distribute le cipolle e le olive intere, bagnare con altro olio, con particolare attenzione sia ai bordi che alla superficie, salare nuovamente se necessario.

Cuocere in forno statico preriscaldato a 180°-200° per circa 35 minuti, finché non si colora.

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FUSILLI ALLE OLIVE E TONNO

Serves 4

gr. 400 g fusilli

. 150 grams of tuna in oil

. 120 of pitted black olives

8 plum tomatoes

parsley and some basil leaves chopped 1 hot pepper

1 small onion 1 clove garlic

extra virgin olive oil salt and pepper

grated Parmesan cheese (optional)

Mince together the onion and garlic.

Put a pan on the stove with a few tablespoons of extra virgin olive oil, add chopped, add the hot pepper and let fry on low heat.

Add the chopped tomatoes, a pinch of salt and pepper and allow to restrict the sauce for about ten minutes over medium heat. United

black olives, tuna, drained and crumbled by the oil and finally the chopped parsley and basil.

Stir and cook for few minutes.

Boil the fusilli in boiling salted water, drain underdone and thicken in the pan with the sauce.

Serve and please add a good grating of Parmesan cheese.

With this recipe, hope to all a good weekend.

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RAVIOLI FRITTI ALLA CREMA

Recipe by Alessandra Spisni "Try the chef"

Ingredients

* for the pasta

gr. 600 gr flour 00

. 200 gr caster sugar

. 130

butter 4 eggs

grated lemon peel a pinch of salt

una bustina di vanillina

una bustina di lievito per dolci

*per la crema

ml. 500 di latte

gr. 45 di farina

3 uova intere

gr. 100 di zucchero

buccia di limone

Strutto o olio di semi per friggere

zucchero a velo

* Preparate la pasta : mescolate la farina con lo zucchero, lavoratela con il burro ammorbidito a pezzetti fino a ridurre l'impasto in briciole. Fate la fontana, al centro mettete le uova, la buccia di limone grattugiata, un pizzico di sale, la vanillina con il lievito e impastate velocemente fino ad ottenere un impasto bello liscio e morbido. Fate una palla, avvolgetela nella pellicola e lasciate riposare in frigorifero per circa mezz'ora.

*Nel frattempo preparate la crema : fate scaldare il latte con la buccia di limone (un pezzo intero). In una terrina sbattete con una frusta le uova intere con lo zucchero, unite la farina, mescolate bene affinchè non si formino grumi e poi, aggiungete il latte caldo (senza la buccia del limone). Mettete sul fuoco e, sempre mescolando fate addensare la crema che deve risultare piuttosto soda. Spegnete il fuoco e lasciatela raffreddare (deve essere ben fredda).

Con l'impasto, stendete una sfoglia su una spianatoia ben infarinata.

Tagliate dei tondini con un coppapasta di circa 6 cm. di diametro e sopra ciascuno mettete una nocetta di crema.

Chiudete a mezzaluna, metteteli su un vassoio e, una volta pronti, lasciateli riposare in frigorifero per circa mezz'ora.

Trascorso questo tempo, friggeteli in abbondante olio per friggere o strutto (io ho usato questo) e, appena dorati, scolateli su un foglio di carta assorbente.

La ricetta di Alessandra Spisni, prevede di passarli ancora caldi nell'Alkermes e cospargerli di zucchero semolato.

Io li ho semplicemente spolverati con zucchero a velo e sono ugualmente buonissimi.

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sprouts in casserole with bechamel

Tra le mille ricette provate questo inverno per preparare i cavolini, siamo sicure che non sia mancato l’abbinamento con gli agrumi.

Noi l’abbiamo provarlo in una versione più cremosa e delicata, ci siamo infatti inventate questa besciamella aromatizzata all’arancia dal gusto fresco e leggero, che ha mantenuto morbide le verdure.

Un’insolita nota diversa è stata data dall’aggiunte dei pistacchi, salati e croccanti si sposano perfettamente con arancia e cavolini utilizzati.

Infine, il modo miglior per servirli e gustarli ci sono sembrate delle cocottine monoporzione.

Ingredienti per 4 persone:

740g cavolini di bruxelles

1 orange bio

chopped salted pistachios

300ml milk

40g margarine 40g flour 00

2 Tbsp plain yogurt creamy

20g diced fontina

breadcrumbs

3 Tbsp extra virgin olive oil

salt, black pepper

Boil sprouts .

Grate the orange rind, taking some strands longer be used for decoration. Squeeze the juice.

Prepare the sauce by melting margarine in a saucepan with the flour, then add milk, orange juice and salt, stirring with a whisk until the mixture thickens. A fire extinguished incorporate yogurt.

Cut the sprouts and mix with 2 / 3 of pistachio nuts, orange peel and fontina cheese, season with olive oil, salt and pepper.

In casserole spread a layer of white sauce (about half) then filled with sprouts and finish with remaining sauce. Look with a mix of bread crumbs and candied pistachios and kept aside.

Bake in convection oven at 180 degrees for about 35 minutes.

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CASERECCE IN SALSA DI LIMONE E ZAFFERANO E...PREMIO !

Serves 4

gr. 350 pulp form "homemade"

4 cloves of garlic

peel and juice of one lemon

a saffron

chili powder

chopped parsley extra virgin olive oil salt and pepper

Prepare the sauce for the sauce: In a rigalimoni, produced in small slices of lemon in a pan heat a few tablespoons of extra virgin olive oil and let dry the cloves of garlic cut into thin slices. When they are transparent but not golden, add the strips of lemon juice, filtered juice of lemon and saffron, salt lightly and mix with a whisk. Cook the sauce for a couple of minutes.

Boil the pasta and place in a bowl, pour over the dressing of lemon, a pinch of chilli and pepper, stir well and sprinkle with coarsely chopped parsley.

Serve and serve.

thank Catherine's Blog "The kitchen Tatin" for giving me this award

The very glad you all around who daily make me company!!

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TORTA FIORITA

recipe comes from pastry chefs Italian Academy Volume 1 "The great pastry"

Ingredients

gr. 400 flour 00

1 packet active dry yeast

gr. 100 of sugar cane

gr. 100

butter 2 eggs + 1 yolk

ml. 50 grams of milk

. 250 of applesauce (I made 350 gr.)

gr. 20 of candied fruit (I put gr. 30 of candied orange)

butter and flour for the mold

icing sugar for decoration

a mound the flour, add to the center yeast, sugar, butter softened at room temperature, whole eggs, egg yolk and milk at room temperature. Mix all ingredients quickly, take a ball and let rise for about an hour in a warm place.

Butter and flour a mold about 24 cm. in diameter and wrap it with a thin layer of dough (about one-eighth of the total).

Pour the applesauce into a bowl, add the candied fruit and mix well.

Pull the dough rest on floured pastry sheet into a rather thin, then cut into 15 rectangles sprinkle with plenty of apple compote and candied fruit.

Roll each rectangle on himself to form a cylinder.

Arrange the rolls in the pan leaving them slightly apart vertically to allow the necessary space to rise.

Bake in preheated oven at 18th degrees for 25-30 minutes.

Let the cake cool, place it on a serving platter and sprinkle with powdered sugar

.

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Zebra cake with orange pumpkin and radicchio pesto

We have designed and built this cake to participate in the contest "Venice in the Pot" : proposed by Saffron Yellow to collect, in recipes that use traditional Venetian products , a hint of the majestic essence of Venice.

Venice, especially in this period, the capital of carnival, with its beautiful nineteenth-century masks, gaudy colors and delicious scents of sweets.

Just colors inspire realizing we made our first zebra cake, strictly savory. We chose, among the ingredients on offer, which had two contrasting colors and different flavors: a more aromatic and the other sweeter.

To allow a better distribution between the two compounds with the same consistency, we decided to turn the radicchio in a pesto sauce creamier and therefore better able to respond to the needs of our form.

Per lo stampo abbiamo utilizzato un girasole della Pavoni Spa .

Ingredienti:

Per il pesto di radicchio:

1 cespo radicchio rosso di Chioggia

olio evo

mandorle

1 spicchio aglio

formaggio parmigiano reggiano

sale

Per il cake:

pesto di radicchio di Chioggia

15g zucca marina di Chioggia

160 g farina 0

60g farina auto lievitante Molino Rossetto

2 cucch zucchero

1 cucch mostarda veneta

100ml olio di semi

2 uova

rosmarino

15g lievito per torte salate

sale

Preparare il pesto: mondare il radicchio e frullarlo, a crudo nel frullatore, con gli altri ingredienti; deve risultare molto morbido e ben triturato.

Setacciare le farine con il lievito e dividere a metà in due ciotole distinte: in una aggiungere il pesto con lo zucchero, nell’altra la zucca lessata e schiacciata, la mostarda ed il rosmarino.

Sbattere le uova con l’olio ed il sale, e distribuire il liquido tra le due ciotole.

Mescolare i due composti separatamente in modo omogeneo, aggiungendo acqua per farli risultare abbastanza liquidi.

Versare nello stampo in silicone, sempre al centro, alternando un cucchiaio per ognuno e lasciando che si amalghino da soli.

Cuocere in forno ventilato a 180° per circa 35/40 minuti.

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PANINI AL LIMONE E ROSMARINO

Ingredients

gr. 250 grams of flour manitoba

. 250 kamut flour

ml. 280

of warm water 1 cube of yeast

a teaspoon of sugar 2 tablespoons extra virgin

gr. 15

salt grated rind of one lemon

a small glass of limoncello cream

a heaping tablespoon of chopped rosemary

Put in bread machine mix the two flours and the yeast dissolved in ' warm water with the teaspoon of sugar and two tablespoons of oil.

Start the dough and after a few minutes, add salt, small glass of limoncello, the lemon zest and chopped rosemary.

(The dough can also be done by hand).

Once you have a nice soft but firm dough, put it to rise in a bowl covered with foil for about 2 hours.

After this time, a plate lined with baking paper, resume knead the dough gently and let the rolls of the shape you want. Brush them with a mixture of water and oil and let rest for about half an hour.

Place in preheated oven at 200 degrees for about 25 minutes.

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MEZZI ZITI ALLA CATALOGNA

Serves 4

gr. 350 Media ziti

gr. 700 of Catalonia

2 cloves of garlic 5 ripe tomatoes

pecorino cheese extra virgin olive oil salt and pepper

Wash the chicory and scatter it coarsely. Put it in a pot with cold water, bring to a boil, salted water and boil for 10 minutes.

Meanwhile, in a large frying pan, heat a few tablespoons of extra virgin olive oil, add the garlic cloves and when they are golden brown, add the diced tomatoes. Cook for 5 minutes over high heat. Season with salt and pepper and remove from the heat.

Break the ziti in three parts, add them to the pot with Catalonia, bring to a boil and boil pasta.

When the pasta is ready, pour into the pan with the tomato, add plenty of pecorino, fatela saltare per qualche minuto, impiattate e servite.