Orecchiette recipe with Mediterranean pesto and chicory – Italian Cuisine

Ingredients

a bunch of chicory
320 g fresh orecchiette
100 g extra virgin olive oil
50 g pitted taggiasche olives
50 g salted capers
50 g dried tomatoes in oil
a lemon
an orange
coarse salt

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of the orecchiette with Mediterranean pesto and chicory, Cut the peel with 15 g of orange peel and 15 g of the lemon, mince them, scald them for a few seconds
and drain. Repeat this operation 2 more times so that the peel loses its bitter taste. For convenience, you can already prepare 3 saucepans on the stove with boiling water. Chop the capers, olives and tomatoes, mix everything in a bowl with
the peeled rinds, 20 g of lemon juice, 20 g of orange juice
and the oil, until obtaining a fragrant sauce of the consistency of pesto. Separate the puntarelle from the head, wash them, cut them at the base, cut them into strips and store them in a bowl of water and ice to make them crisp and curl. Cook the orecchiette in boiling salted water, drain, season with the prepared pesto and complete with the well-drained puntarelle.

Ricotta fava beans recipe – La Cucina Italiana – Italian Cuisine

Ingredients

1 Kg fresh broad beans in pod
250 g a monk's beard
240 g goat vaccines
200 g pecorino cheese
150 g snow peas
4 eggs
fresh chilli
extra virgin olive oil
butter
salt
pepper

Duration: 1 h 20 min

Level: Easy

Dose: 6 people

For the recipe for broad bean pies, clean the monk's beard and blanch it in boiling salted water for 1 minute. Blanch the snow peas in boiling salted water for 3 minutes and cool them in ice water. Shell the broad beans, blanch them in boiling salted water for 3 minutes, then cool and peel them. Blend 160 g of fava beans, goat cheese, 100 g of diced pecorino cheese, eggs, half chopped chilli, a pinch of salt and freshly ground pepper with a hand blender. Grease 6 molds (ø 7 cm, height 5 cm), spread the bean mixture and bake at 150 ° C for about 40 minutes. Season 3 tablespoons of oil with a fresh chopped pepper and a pinch of salt. Take the puddings out of the oven, place them on the plates, season with the flavored oil and garnish them with the peas, the monk beard, the remaining beans and 100 g of sliced pecorino cheese.

Great cheese bread cake recipe – Italian Cuisine

Ingredients

1 Kg of white spelled flour
250 g fresh cream plus a little
250 g fontina
50 g grated cheese
50 g crust of clean grated cheese
40 g fresh brewer's yeast
30 g poppy seeds
30 g sunflower seeds
30 g pumpkin seeds
4 egg yolks
4 eggs
honey
butter
salt
pepper

Duration: 2 h 50 min

Level: Middle

Dose: 16 people

For the grand cheese bread cake recipe, beat the egg yolks and 2 eggs. Mix the cream with 250 g of water and let it cool on the fire, then add 50 g of honey, baking powder and eggs and mix; pour everything into a planetary mixer with the spelled flour and 30 g of salt and knead until you get a soft mixture.
Collect the dough in a ball, place it in a bowl, cover and let rise for 1 hour. Cut the fontina into pieces and blend with 2 eggs, grated cheese and freshly ground pepper.
Cut the cheese crust into tiny cubes and mix with the mixture. Mix poppy, sunflower and pumpkin seeds. Grease a hinged mold (ø 28 cm) and sprinkle the bottom with a handful of seeds. Flour the work surface and roll out the dough with a rolling pin, obtaining a rectangle half a centimeter thick. Brush it with a little cream and spread the cheese mixture along the long side. Roll up the pasta on the cheese and cut it in half lengthwise and then into 15-18 cm loaves. Roll them up creating «swivels and place them in the hinge mold. Wet the top of the «swivels with a little water and cream, sprinkle them with the rest of the seeds and let them rise again for 25-30 minutes. Bake at 180 ° C for 35 minutes.