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Rustic pie with basil, cherry tomatoes and PGI Felino Salami – Italian Cuisine


A savory cake with a summer flavor, flavored by the presence of Salame Felino PGI, excellence of the Emilia region!

Felino is a town in the province of Parma, which has given birth to one of the finest cold cuts of the Italian culinary tradition: Salame Felino PGI. Although the first discoveries of this salami date back to the first century AD, we must wait until 1905 to see the definition of "Salume Felino" for the first time in the Italian dictionary and 1927 for "Salame Felino", to identify a salami. produced in the province of Parma, a land that has managed to keep intact and then pass on the tradition of production of this sausage.

This cylindrical sausage uses only cuts of meat from highly selected pigs, then minced with the meat grinder and kneaded with salt, pepper in grains and / or chopped, crushed garlic, wine and sugar. With a sweet and delicate taste, it is advisable to keep it in cool and dry places, or in the lower shelves of the refrigerator, and consume it in a short time, to enjoy it at its best.

It can be served sliced, cut into "flute's beak", oblique to the axis of the salami and about half a cent thick, to taste it alone with a good glass of red wine, or used as the main ingredient of a savory cake like this , in which the sweet and delicate taste of Salame Felino PGI goes well with the versatility of tofu and the taste of vegetables.

Ingredients

350 g browse
1 red onion from Tropea Calabria
1 zucchini
1 aubergine
10 cherry tomatoes of various shapes and colors
6/8 slices of Salami Felino IGP
1 bunch of fresh basil
100 gr tofu

Method

Cook for a few minutes the red Tropea Calabria onion cut into slices in a saucepan with a little oil.
Repeat the operation for the zucchini and the aubergines cut quite fine.
Roll out the dough on a lightly floured surface and shape it into a round shape. Sprinkle with the sautéed vegetables and add the tomatoes of various colors cut in half leaving the petiole attached.
Add the slices of Salami Felino PGI, a drop of oil and inform at 180 ° for 20/30 minutes.
Just before removing the cake from the fire, quickly cook the basil in a pan with a little oil until it is crispy.
Remove the cake and finish with the basil leaves, a drop of oil and sea salt.

Tomato, mozzarella and basil salad

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This traditional Italian salad – notice how the green, white and red colours of this salad are, patriotically, the same as the colours of the Italian national flag – is so simple to put together. But it looks fab and tastes even better, with the sensational flavours of the Mediterranean. Just the thing to enjoy with a pal on a hot summer’s day…

  • Serves: 2

  • Prep time: 10 mins

  • Total time: 10 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you put a finger over the top of the bottles of balsamic vinegar and olive oil you can “dot the plate” to give it that professional look!

Ingredients

  • 6 small tomatoes
  • 125g pkt of mozzarella pearls, drained
  • A handful of fresh basil leaves
  • Sea salt and freshly ground black pepper
  • Balsamic vinegar, to serve
  • Extra virgin olive oil, to serve

Method

  1. Cut the tomatoes in half, and arrange on two plates with the mozzarella pearls and basil leaves.
  2. Season with sea salt and freshly ground black pepper.
  3. Drizzle with a little extra virgin olive oil and a splash of balsamic vinegar.

By Lucy Knox

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Tomato, basil, wheat, hot pepper and eggs. The notes of the journey of the chef Davide Oldani in the name of transparency and quality


How are good things done? This was a question that prompted chef Davide Oldani to leave on a journey to the origins of Goodness. The series produced by Barilla awaits us on Saturday on Rai 1 at 11.30

The journey in Italy of chef Davide Oldani to discover the tomato continues and this time it will be the turn of the basil. An aromatic herb, a symbol of Italian cuisine and narrated in first person by who this raw material cultivates and works it. The same people protagonists of the series "Alle Origini della Bontà" a journey into the world of growers and producers who make the ingredients that arrive every day on our tables special.

The meetings of chef Davide Oldani

To characterize every episode of the series, the stories of the characters involved and ready to tell with enthusiasm and emotion their activities. There are those who get up early in the morning to go to the fields to work, who became a cook thanks to the passion transmitted by their mother and those who left a theatrical career to cultivate the land as did his parents.
"There is a great passion on the part of young people on what is the earth. I have seen girls and boys return to their roots facing many challenges for the sake of tradition. Like Marianna Masselli, the agricultural entrepreneur who after a long period in Rome where she worked as a theater critic, returned to Puglia, a land that was not easy, to become a peasant woman. It's a beautiful thing, almost unique. Passion, intensity of work and hard work give a triple value to his choice, also because the final result of his work is to nurture people », chef Davide Oldani told us.
And speaking of young people, he told us something more about the project of the Olmo school in Cornaredo where he is a mentor and teacher for about a year and a half: "For me it is very satisfying that the guys follow the vein of my kitchen, specifically the passage of a recipe from tradition to innovation as you will see at the end of all episodes of Origins of Goodness ».

The next episode, the basil

In this regard, in the episode dedicated to the basil that will air the November 17 at 11:30 am on Rai 1, we will see the starred chef struggling with the pasta and basil. His motto in the kitchen and the guideline that characterizes his recipes is "less is more", an idea that will explain carefully to us and to the young students of the Olmo di Cornaredo school, with a flat balanced between tradition and innovation. But before arriving here, immense green fields will welcome chef Davide Oldani, ready to meet Giuseppe Bonati. The basil grower for Barilla will talk about the challenge at km 0 launched by the company, but also the best time to collect the green leaves that he cares with dedication in the countryside of Parma.

Browse the gallery

The chili

The third episode of the project Alle Origini della Bontà Barilla will instead focus on the chili pepper. Emblem of the south and of many regional recipes, it is anything but an ingredient devoid of culture. To confirm it the Professor Enzo Monaco, the Director of the Museo del Peperoncino that will tell us its history and origins. To know all the potential in the kitchen instead, we can count on the guidance of Michelangelo Citino, chef of the Michelangelo restaurant in Milan. A chef with a Milanese accent and the Calabrian blood that as a young man joined the hotel school to follow a friend's dream. The man who inspired his dream today no longer makes the cook, while Michele, as he calls his friends yes. The episode will air on November 24 at 11.30 on Rai 1.

The egg

To close the series Alle Origini della Bontà, the journey of chef Davide Oldani to the discovery of the egg, one of the basic ingredients of the traditional pastry. The December 1st, again at 11.30 on Rai 1, we will discover all the secrets thanks to the Antichi Sapori trattoria. Since 1995 Davide Censi, patron of the restaurant, carries on the family tradition preparing the same pastry and cappelletti in broth of Mother Teresa who inspired it. But there will also be space to talk about nutritional values, animal welfare and correct nutrition.

See for yourself

The journey At the Origins of Goodness has led us to look closely at some of the most important raw materials for Barilla. But also for us. As they are all those told in the site Look Tu Same, a project created by the company to let us know his world in more depth. Ingredients, stories, but also answers to the most frequently asked questions and the possibility to visit the fields of Barilla and its establishments thanks to Google Street View. Also on the site, we will be able to view the videos, the insights taken from the series At the origins of Bounty. The protagonists of the site for this year are the recipes created by chef Davide Oldani and all the chefs who, by episode, have accompanied him on this journey.