Crepe recipe with potatoes and borage – Italian Cuisine

Ingredients For crepes

250 g milk
100 g flour
15 g butter
2 pcs eggs
salt

Ingredients For the filling and seasoning

1 Kg potatoes
700 g borage
150 g milk
25 g butter
3 pcs spring onions
Grana Padano Dop
cornstarch
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

For the recipe of pancakes with potatoes and borage, boil the potatoes, peel them, cut them into pieces and mash them. Peel the borage and blanch it in boiling salted water for 1 minute. Drain it, cool it in ice water, lightly squeeze it and blend it with 70 g of oil; set aside 3-4 tablespoons; mix the rest with the mashed potatoes and season with salt and pepper. Mix the flour with the milk, pouring it a little at a time; use a whisk to avoid lumps. Also incorporate the eggs and a pinch of salt, continuing to stir until you get a fluid and homogeneous mixture. Melt the butter and mix it with the mixture. Spread 1 ladle of mixture in a non-stick pan greased with a thin layer of butter and cook for about 1 minute and 30 seconds; turn the pancake and cook for another minute. Proceed like this until you get 8 crepes. Spread the filling on the crepes; cut them in half and roll them into cones.
FOR THE SEASONING: Clean the onions, cut them into slices and let them dry in melted butter for 3-4 minutes. Add the milk, cook again for 7-8 minutes, then add 1 teaspoon of cornstarch, stir for 2 minutes, then whisk. Put the crepes in a baking pan lined with baking paper; season with oil and grated parmesan and cook in the oven at 190 ° C for about 10 minutes. Serve the crepes with the spring onion sauce and the borage sauce kept aside.

Crispy “Everything” Flatbread – “Everything” and Everything

These crispy “everything” flatbread crackers aren’t just
called “everything” because they’re inspired by the “everything bagel,” but also
because they’re everything you’d want in a flatbread. They’re savory, and
interesting enough to eat by themselves, but also pair perfectly with countless
dips, any cheese plate, and of course, anything you’d schmear on a bagel.

I played it safe with the powders, but I’m tempted to try
this with freshly minced garlic and onions, which would get us even closer to
their round inspiration. I’ll tweet a photo if it works, but even with the
dried stuff, it was really close. By the way, garlic/onion powder, and
granulated garlic/onion is the same thing, just ground to a different fineness,
and they’re interchangeable. Just make sure they’re made with pure garlic and
onion, and not a bunch of salt.

This easy technique will work with pretty much any seeds and
flavorings, so I encourage you to go nuts customizing the recipe. Just don’t
forget to flip your dough over before baking, so that your flatbread edges curl
up the right way. For a more rustic look, you can bake these uncut, and then
once cooled, snap them into irregular shards, which is also a great look.
Either way, I really hope you give these crispy “everything” flatbreads a try
soon. Enjoy!

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Ingredients for about 48 Crispy “Everything” Flatbreads:

3/4 cup spouted spelt or whole wheat flour

3/4 cup all-purpose flour

1 teaspoon kosher salt (or 1/2 teaspoon fine salt)

1/2 teaspoon freshly ground black pepper

pinch cayenne

1/4 teaspoon garlic powder, or to taste

1/4 teaspoon onion powder, or to taste

1 tablespoon olive oil

1/2 cup hot water, or more as needed

poppy seeds and sesame seeds as needed

– Bake at 375F. for about 20 minutes, or until golden-brown
and crispy.

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Recipe Yogurt cake, broad beans and peas – Italian Cuisine

Ingredients

400 g shelled peas
370 g Greek yogurt
300 g flour
150 g fresh shelled broad beans
110 g butter
80 g porro cleansed
30 g natural yogurt
25 g flax seeds
turmeric powder
extra virgin olive oil
seed oil
salt
pepper

Duration: 2 h 15 min

Level: Middle

Dose: 8 people

For the yoghurt cake recipe, fava beans and peas, mix 250 g of flour with flaxseed, chopped butter, 1 teaspoon of turmeric and 60 g of water. Gather the dough into a ball, wrap it in plastic wrap and let it rest in the fridge for about 1 hour. Roll out the dough into a sheet 2-3 mm thick. Coat a cake pan with the pastry (diam 22 cm) and trim the overflowing paste. Prick the bottom, cover it with a sheet of baking paper and place a few handfuls of dried beans on top or the special ceramic spheres for cooking in white. Bake at 180 ° C for 23-25 minutes, remove the beans or the spheres and the paper and continue cooking for another 5-6 minutes.
FOR THE FILLING: Blanch the beans in salted water for about 4 minutes; drain, cool, peel and season with olive oil and salt. Boil the peas in plenty of boiling salted water for 5-6 minutes; drain and cool them; keep 100 g aside and blend the others. Slice the leek into thin slices, flour them and fry them in plenty of seed oil for a couple of minutes, then drain them on kitchen paper. Mix the pea smoothie with the natural yoghurt and season with salt to obtain a creamy sauce. Mix the Greek yoghurt with half the beans and half the peas kept aside and season with olive oil, salt and pepper. Spread a layer of pea sauce on the bottom of the cake and cover with Greek yogurt and other pea sauce. Complete with the beans, the remaining peas, the fried leek slices and, to taste, fresh mint leaves.