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Cherry Crumble – Cherry Crumble Recipe – Italian Cuisine

First of all, prepare the "shortcrust": add the two flours, sugar, salt, lemon peel and butter, chunks, very cold in the fridge, in a bowl.
Mix quickly with your fingers, until a crumbly mixture is obtained, then leave to rest in the fridge for at least 20 minutes.

While you wait, you can dedicate yourself to cleaning the cherries: wash them, then remove the stalk and leaves and proceed to pitting them all.
Then arrange them in a bowl and mix them with sugar and cinnamon to taste.

Grease the mold well, then cover the bottom with the cherries.
Take the pastry from the fridge and create a layer of crumbs on top of the cherries, so as to completely cover them, without compacting the crumbs too much.
Bake for about 30 minutes in a static preheated oven at 180 ° C.

Once baked, at least let your cherry crumble cool before serving.

Salmon in potato crust – Italian Cuisine

First peel the potatoes, cut them into very thin slices (you can use a mandolin or a well-sharpened smooth blade knife) and leave them in a bowl, well covered with cold water, for at least 30 minutes (in this way they will lose a little starch and they will be more crunchy after cooking).

Wash the cherry tomatoes and cut these into thin slices.

Make up the dish: create a bed of cherry tomatoes, then cover it with the salmon, then complete with the potato slices (obviously after draining and drying with a clean cloth).

Season with salt and a little oil and cook for about 20 minutes in a preheated convection oven at 180 ° C.
The potato crusted salmon is ready: decorate with a little fresh sage and serve.

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Sfincione Potatoes – Sfincione Potatoes Recipe – Italian Cuisine

First wash the potatoes and boil them for about 35 minutes: they must be soft without breaking.
Peel them immediately and cut them into 1 cm thick slices.

Peel the onion and slice it thinly.

Pour a little oil, add the onion and fry over low heat: when it is golden brown, add the anchovies too.
Also add the tomatoes, season with salt, pepper and oregano, cover with a lid and cook over low heat for 15-20 minutes, until the sauce is very tight.

At this point compose the dish: line a 24 cm mold with parchment paper, grease with a little oil, then create a layer with the potato slices, cover with the grated caciocavallo julienne (or cut into thin slices), then cover with the sauce, creating a uniform layer.
Finish with more grated provolone and a little breadcrumbs, then cook for 15-20 minutes in a preheated convection oven at 200 ° C.

The sfincione potatoes are ready: let them cool for at least 5 minutes before serving.