Tag: Crust

Sarago recipe in bread crust with leeks, olives and capers – Italian Cuisine

Sarago recipe in bread crust with leeks, olives and capers


  • 1 Kg leeks
  • 1 pc gutted bream
  • 200 g bread dough ready
  • 1 pc yolk
  • pitted Taggiasca olives
  • capers in brine
  • thyme
  • rosemary
  • butter
  • salt
  • extra virgin olive oil

For the recipe of the bream in bread crust with leeks, olives and capers, clean the leeks eliminating the green part and the first sheath of the white stem. Cut them in half lengthwise and then in half rounds. Wash them, drain them and brown them in a saucepan with a knob of butter and a pinch of salt. Lower the heat and cook for 10-12 minutes. Scale the fish and remove the fins. Rinse it and salt it inside, inserting a sprig of rosemary and a few sprigs of thyme into the belly. Pour the leeks in a baking dish, mixing them with 2 tablespoons of Taggiasca olives, 1 tablespoon of dripped capers and 2-3 sprigs of thyme. Put the fish on top of the leeks, add salt and grease it with a little oil. Roll out the bread dough to a thickness of 2-3 mm and seal the baking dish and trim it about 1 cm below the top. Add a little water to the remaining beaten yolk and brush the dough over the entire surface. Bake the pan at 200 ° C for 15-18 minutes. Bring freshly baked fish to the table. If you wish, you can accompany it with balsamic vinegar: a few drops on the fish and on the leeks will give vivacity to the flavor with a sweet and sour note.

Sausage in a crust – Recipe Sausage in a crust of – Italian Cuisine

»Sausage in a crust - Recipe Sausage in a crust of Misya


Gently spread the sheets of brisée and brush them with mustard.
Lay the sausage, one piece at a time, on the pasta and close the pastry over it.
Keep it up with all the pieces of sausage.

Place the pieces of sausage in the mold one after the other, rolling them up as if to form a large snail.
Brush the surface with the lightly beaten egg, then cook in a preheated oven at 200 ° C for 25-30 minutes, or until golden brown.

Allow to cool slightly, then serve the sausage in a crust.

Eggs in crust – Recipe Eggs in crust – Italian Cuisine

1 boiled eggs


Boil the eggs for 10 minutes, then shell them.
1 boiled eggs

Cut the roll of puff pastry into four parts.
Put two slices of salami and one egg in each part.
2 stuff the puff pastry

Close the pastry well and place it in a baking tray covered with parchment paper.
Brush the surface with beaten egg yolk and milk, then cover with sesame.
Cook at 180 ° C for 30 minutes, or until golden brown, and let it cool.
4 bake in the oven

Your crusted eggs are ready to be served.
crusted eggs
eggs-in-crust

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