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Savory pie with carasau bread – Italian Cuisine

»Savory pie with carasau bread

Line a mold with parchment paper soaked under water and squeeze (so that it does not burn during cooking), leaving it a little long beyond the edges, so that it is easier to take out the quiche after cooking.
For each layer, first moisten the carasau bread in the broth.

Start creating your layers: carasau bread (moistened in broth), ham, smoked cheese, cherry tomatoes, basil and parmesan.

Continue with the layers, finishing on top with carasau and scamorza bread, then season with pepper and oil.
Bake for about 20 minutes at 180 ° C, in a preheated convection oven.

The savory pie with carasau bread is ready, you just have to gently pull it out of the mold, remove the parchment paper and serve.

Baked delica pumpkin – Italian Cuisine

»Baked delica pumpkin

First of all, wash the pumpkin well and remove the seeds and internal filaments with a spoon, then cut the pumpkin into slices that are not too thick (but, above all, fairly equal to each other, so that they cook evenly)

Arrange the slices on a baking sheet lined with parchment paper (without overlapping each other), season with salt, oil, honey and thyme, then cook for about 40 minutes (but it depends on the size of the slices: check the skin with the tines of a fork: if come in and out easily, as with potatoes, the pumpkin is done) in a convection oven preheated to 180 ° C.

The pumpkin delica in the oven is ready: serve it hot, lukewarm or even cold.

Favette Trieste – Recipe Favette Trieste di – Italian Cuisine

»Favette Trieste - Recipe Favette Trieste di Misya

The Trieste broad beans are a typical recipe of the months of October and November in Friuli and Veneto (although the Venetian version tends to be made with pine nuts instead of almonds) These are small sweets made with egg whites, almonds and sugar that after being processed,

it is divided and colored differently, before cooking, usually using cocoa and pink dye to obtain the balls in the typical colors, ie neutral, brown and pink.
Their origin is ancient: these sweets symbolize the commemoration of the dead (in fact they are also called beans of the dead) to replace the beans eaten in Roman times on the graves of loved ones and at funeral banquets. Sometimes, in fact, the fava dei morti instead of balls are also shaped into chunks, so as to remember even more the legume. The only annoying part are the waiting times, because it takes 12 hours both to let the dough rest and to cool down: that's why I am publishing the recipe a little in advance of the day of the dead: so that you can organize yourself for weather 😉

Put the flour, sugar and vanilla in a bowl and mix, then stir in the alcohol

Divide the dough into 3 equal parts, leave one aside and add to the other 2 (separately) cocoa and dye (and, if you like, the alchermes), to create a pink and a brown dough.
Wrap each dough with cling film and let it rest for about 12 hours at room temperature.

Take back the loaves and, with the help of a little icing sugar, start creating balls of about 1-2 cm in diameter (like a large hazelnut), trying to make them all the same size (so that they cook evenly ).
As they are ready, arrange them on the baking sheet lined with parchment paper and bake for about 10 minutes at 130 ° C, in a preheated convection oven: you will find that they are ready because they will begin to crack on the surface.

The Trieste broad beans are ready: let them cool for at least 12 hours before serving.

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