Tag: feta

Galette with spinach and feta – Italian Cuisine

Peel and wash the spinach, then steam them for about 3 minutes (or blanch them for 1-2 minutes, then drain them very well), then toss them in a pan with butter and garlic to flavor them and evaporate any residual water.

Chop the spinach, wash the tomato and cut it into 1-2 cm slices.
Add the spinach to the diced feta and Parmesan cheese and mix.

With a 10-12 cm coppasta, make circles in the puff pastry (knead the leftovers and roll them out, so as to obtain other circles).
Arrange them on the baking sheet lined with parchment paper, distribute a little of the spinach mixture in the center (leaving 1 cm of free edge, place a slice of tomato in the center of the spinach and season with pepper to taste.
Brush the edges of the pastry with a little milk, then bake for about 15 minutes or until golden brown in a preheated convection oven at 200 ° C.

The spinach and feta galettes are ready.

Pizza recipe with pea cream, spring onion, feta cheese and hard boiled egg – Italian Cuisine

Ingredients

300 g shelled peas
80 g feta cheese
20 g sliced almonds
10 spring onions
3 hard-boiled eggs
black olives
salt
extra virgin olive oil

Ingredients for Dough

500 g type 1 flour
10 g salt
4 g fresh brewer's yeast

Duration: 24 h 40 min

Level: Medium

Doses: 2 people

For the pizza recipe with pea cream, spring onion, feta cheese and hard boiled egg, start with the dough. Dissolve the yeast in 350 g of water at room temperature and add half of the flour; knead quickly, cover with a damp cloth and let it rest for 30 minutes. Then add the rest of the flour and work the dough vigorously for at least 10 minutes, finally add the salt and knead again. Shape into a ball, collect it in a bowl, cover with plastic wrap and let it rest in the fridge for 24 hours. Remove the pasta from the fridge and let it rest at room temperature for 2 hours. Then roll it out in a 34 × 40 cm pan or in two round molds (25 cm diameter), cover it and let it rest for another 30 minutes before seasoning and cooking it in the oven.
Peel the spring onions, cut them in half lengthwise and arrange them on a plate lined with baking paper. Season with salt and oil and bake at 180 ° C for 10-12 minutes. Boil the peas briefly in boiling salted water and cool them in water and ice. Drain and blend them with a drizzle of oil and a pinch of salt. If you want to get a perfectly smooth consistency, pass the cream through a sieve.
Season the 2 pizzas with the pea cream and a drizzle of oil. Bake at 240 ° C by placing the pan on the bottom of the oven for the first 5 minutes; move it halfway up and finish cooking in another 7 minutes. Briefly toast the almonds and slices in a hot, fat-free pan. Divide the hard-boiled eggs in half. Remove the pizzas from the oven and top them with the crumbled feta cheese, spring onions, hard-boiled eggs, olives, toasted almonds and a drizzle of raw oil.
Recipe by Matteo Aloe

Donuts with feta – Recipe Donuts with feta from – Italian Cuisine

First of all put flour, sugar, salt, yeast, oil and water in a bowl and start kneading.
work quickly, until you get a homogeneous dough, then brush with oil and let it rest at room temperature for 20-30 minutes.

Meanwhile, take the feta, let it drain and cut it into small pieces.

After resting, take the dough back and divide it into 4 equal parts.
Divide each piece in half and roll it out with a narrow and long shape, like a flattened cord (if you want you can do this: create some cords and then roll them out with a rolling pin).

Put some crumbled feta cheese in the center of each flattened string and close the dough around the cheese.
Then intertwine the stuffed cords 2 by 2 (2 cords for each dough), then close them to form elongated donuts, as you can see in the picture (there must be 4 total donuts).

Arrange the donuts on a baking sheet lined with parchment paper, slightly spaced apart, brush them with honey, decorate with sesame seeds and bake for about 20 minutes in a preheated ventilated oven at 200 ° C.

The donuts with feta are ready, let them at least cool before serving.