the classic recipe and the fast one – Italian Cuisine

In Liguria it is called "Fugassa co cheese" and is a specialty now famous all over the world. Recipe? Only three ingredients

There "Fugassa co cheese" (as they call it in Recco, a town in Liguria that made it its specialty) many years ago it was a typical recipe of the Day of the dead. Now, however, it is easy to find it all year round in the bakeries and inns.
It is a very particular focaccia, thinner compared to the classical one because the yeast is not put and because it is filled with soft cheese.
A fresh Ligurian local cheese should be used, but now almost everyone prepares it with the growth.
For its particular consistency and for the creaminess of the filling, this recipe appeals to everyone, adults and children.

Recco focaccia recipe

Preparing the Recco focaccia at home is very simple.
The cooking should be done at a minimum of 270 °, but you will hardly find an electric oven that arrives at those temperatures, so 250 ° will be fine anyway.
First pour into a bowl 250 gr of 00 flour or sieved manitoba with salt and mix well. Make a hole in the center and add 125 grams of water and 25 grams of extra virgin olive oil.
Knead until all the flour is absorbed and form a homogeneous and soft mixture.
Divide the dough into two equal parts and let them rest for 40 minutes at room temperature covered with a cloth.
Coat a round baking tray with baking paper and spread the first dough thinly.
Distributed on the base 250 gr of growth and settle down the second sheet spread out.
Seal the edges well and brush the surface with extra virgin olive oil.
Practice gods small cuts on the surface and season everything with a pinch of salt.
Cook the focaccia in a preheated oven for 12 minutes at 250 ° or even more if you can.
It is ready when the surface becomes golden and crunchy.
serve warm or warm.

Very easy variant with a touch of Sardinia

A version of focaccia similar to Recco's can be made with this faster recipe that involves the use of a Sardinian ingredient. Just fix up carasau bread sheets inside a well-oiled mold, wet them with vegetable broth, stuff them with the crescenza or stracchino (yes, this variant is allowed!) and then cover them with other sheets, always wet with the broth.
Bake at 230 ° until the focaccia is well browned.
The result will not be exactly the same and the consistency will be less crunchy, but the taste is delicious.

Sausage meatballs – Recipe sausage meatballs – Italian Cuisine

First coarsely chop the onion and brown it with a little oil in a non-stick pan along with the finely chopped rosemary, then drain from the oil and let it cool.

Remove the sausage from the gut and place it in a bowl with the sponged milk and squeezed bread, the cheese, the paprika and the onion.
Mix well.

With wet hands, form the meatballs, not too big so that they don't take too long to cook.
Take back the onion pan and use it for cooking meatballs.
Sauté over high heat, then close with a lid and continue cooking over medium-low heat.

Your sausage patties are ready, serve them immediately and enjoy!

Monstrous apples to play with Friday 13! – Italian Cuisine

To exorcise Friday 13th, here is a fun and tasty way. For young and old!

FRIDAY 13. Let's exorcise it at the table, for the joy and fun of adults and children.

Simple ideas to do even with children

You don't need to be a skilled cook or cake designer to prepare these sweets. The secret is only to make room for the fantasy and al fun! Great helpers for these funny recipes are the children, let yourself be helped by the little ones to invent even more monstrous "disguises" and give life to new scary monsters.

apples, marshmallows and donuts

Which kind of apple to choose?

Green, yellow or red, all the most common apple varieties, readily available in the market or in hypermarkets, are fine. We prefer not dented and not too ripe fruits, in this case the carvings and decorations may not be easy to do.
Perfect are the fuji apples (reddish, sweet and very juicy), the Red Apple that recalls the poisoned apple par excellence, that of Snow White (such as the royal gala that can be enjoyed both raw and cooked and has a very sweet taste) and the green apple or granny smith, shiny and crunchy, perfect to carve.

Here 5 monstrous ideas to turn apples into little monsters, sweet snacks perfect for a Friday 13!

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