Tag: cheeses

Focaccia recipe with vegetables and cheeses – Italian Cuisine

Ingredients

500 g flour 00
280 g first salt cheese
200 g zucchini
120 g ricotta
100 g cherry tomatoes
marjoram
extra virgin olive oil
salt

Duration: 1 h 50 min

Level: Medium

Doses: 6 people

For the recipe for focaccia with vegetables and cheeses, sift the flour and mix it with 200 g of water, 100 g of oil and 12 g of salt, previously dissolved in a little water, until a homogeneous mixture is obtained. Let the dough rest at room temperature for at least 1 hour. Clean the courgettes and grate them; grate the first salt and add everything to the ricotta, stirring with a whisk (stuffing).

Cut the cherry tomatoes in half lengthwise. Prepare an emulsion with 50 g of water, 50 g of oil and a pinch of salt. Divide the dough into two equal parts and roll them out with a rolling pin until you get a 2 mm thick sheet. Heat the oven, grease an aluminum pan and lay a pastry on it.

Distribute the filling in small piles close together and place half a tomato on each one, cover with the second sheet, cutting out the excess of dough on the edges. Fold the edges, pierce the top sheet with a fork in correspondence with the piles of filling and sprinkle the surface of the focaccia with the emulsion of water, oil and salt. Bake in the oven at 190 ° C for 15 ', then decorate the focaccia with a few sprigs of marjoram and continue cooking for 5'.

Tropea onion jam to accompany cheeses – Italian Cuisine

Sweet and slightly sour, this jam will add an extra touch to your favorite cheeses

There red onion from Tropea it is a variety of onion whose origins go as far as the Phoenicians and which is grown along the Tyrrhenian coast that goes from Vibo Valentia to Cosenza. With a sweet flavor and crunchy texture, this product has achieved the IGP denomination in 2008. Its taste and sweetness are perfect for preparing a marmalade, with an intense and defined flavor, perfect for accompany cheeses both cow and goat, seasoned or fresher and more delicate. It can be spread over cheese slices or served alongside a variegated plateau of dairy products. Once tried, you will no longer be able to give up this combination!

Tropea-red-onion-jam

Tropea onions, a panacea for health

Do not turn up your nose you detractors of onions: the present here red from Tropea boasts a long list of health benefits, which even the most rebellious of consumers will have to capitulate! Diuretic, laxative, highly digestible and rich in vitamins. These the properties of red onion of Tropea IGP. But there is more! It is also antiseptic, anesthetic, diuretic, emollient, anti-asthmatic, curative against rheumatism, headache, abscesses. Promotes bile secretion, fights colds and flu, regulates the level of cholesterol in the blood and removes the risk of tumors. In addition, being composed of 90% water, 1% of proteins and important minerals as well as very little fat, it is a perfect food even for those who follow a low-calorie diet.

The Tropea onion jam recipe

Here's how to prepare a jam with Tropea onions.

Ingredients

600 g Tropea red onions, 100 g cane sugar, the filtered juice of one lemon, 1 bay leaf, two juniper berries, a pinch of salt, 100 g of pine nuts.

Method

Peel the onions, slice them and put them in a saucepan with the sugar, lemon juice and salt. Cook over low heat for an hour. Halfway through cooking add the bay leaf, juniper berries and pine nuts. Mix well so that the jam does not stick. Once ready, remove the bay leaves and immediately pour it into the previously sterilized jars, close with the cap and put them upside down until they have cooled. Then check that the vacuum has formed: the corks must not make the classic “click clack”.

In the tutorial some more tips for preparing Tropea onion jam

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Meatloaf, alternative fillings! Vegetables, cold cuts, eggs, cheeses … lots of ideas! – Italian Cuisine

From eggs to salami, from vegetables to cheese, here are all the ways to fill one of the most imaginative second courses of Italian cuisine

The best way to make the Meatloaf even more greedy is to enrich the basic dough with one rich filling. The mix of minced meat, eggs and bread softened in milk is spread on a sheet of parchment paper, forming a rectangle and then stuffed: the classics are hard-boiled eggs, spinach, cheese and salami, but the fillings for meatloaf are many , one more good (and colorful) than the other. All that remains is to close it, give it the classic tapered shape and cook it.

Meatloaf … with whole vegetables

The vegetables I'm ideal in fillings for meatloaf: light and colorful, they do not weigh down an already very rich dish. The spinach they are a great classic: they are blanched, squeezed and then mixed, often with ricotta. This mixture is spread on the meatloaf mixture before cooking. Alternatively you can whisk the spinach directly with part of the meat, as in the two color meatloaf. To add a touch of red and yellow to your meatloaf, fill it with some flakes of roasted pepper; if you prefer a rainbow meatloaf, blanch the green beans and carrots in strips and sauté the peppers. Season all the vegetables with fresh thyme and a drizzle of oil and the filling is ready. Who loves the green can stuff meatloaf with sautéed courgettes, fresh peas is asparagus in small pieces sautéed in a pan.

Rich fillings for meatloaf

There are occasions when the latter must be very substantial: in these cases the meatloaf can be stuffed with hard-boiled eggs, thus getting when you cut it sliced concentric circles that go from dark tones of flesh to the pure white of the egg white and the yellow of the yolk. To make it even more delicious, spread on the meat of the slices of ham, cheese, grilled vegetables. Alternatively there is the Neapolitan meatloaf: a riot of bread, yolks, raisins, pine nuts and spices. If you just don't have enough, roll out the dough for the meatloaf and lay us in addition to cold cuts and courgettes, a omelette and pieces of cheese.

Stringy fillings

Among all the fillings for meatloaf, however, the greediest is the racy one: a wrapping of well-flavored meat that contains a cheese heart creamy, as in chicken and rabbit meatloaf with toma heart. Other cheeses that perform well in cooking are scamorza, caciotta, caciocavallo, asiago, fontina. Better to avoid mozzarella, which risks releasing too much moisture and making your meatloaf soft.

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