Tag: hard

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

Hard Polenta Recipe – Italian Cuisine – Italian Cuisine

Ingredients

250 g yellow corn flour
8 rooms
Parmigiano Reggiano DOP

Duration: 1 h

Level: Easy

Doses: 8 people

Pour the flour in 1 liter of salted boiling water and mix with a whisk until the mixture has boiled again.
Lower the flame to low and cook with a lid for 40 minutes.
Pour the polenta in a plum cake mold lined with plastic wrap and let it cool.
Cut slice the polenta, toast it on the grill and serve with pieces of Parmesan cheese.

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Recipe Zucchini pesto risotto, hard sheep ricotta and cherry tomatoes – Italian Cuisine

Ingredients

350 g 2 courgettes
300 g Carnaroli rice
120 g hard sheep ricotta
50 g grated pecorino
40 g cold butter
30 g pine nuts
8 cherry tomatoes or cherry tomatoes
1 shallot
marjoram
dry white wine
extra virgin olive oil
salt
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

To prepare the risotto with courgette "pesto", hard sheep's ricotta and cherry tomatoes, chop the shallot, let it dry in a saucepan with a drizzle of oil, then add the rice, toast it for 1 minute, blend it with a splash of white wine and continue cooking for 15-18 minutes with lightly salted boiling water or with vegetable broth.
Private the courgettes of the central part with the seeds and blend 200 g with a little marjoram, pine nuts, 50 g of oil, salt and pepper: you will need to obtain a creamy pesto.
stir finally the risotto with half the zucchini pesto, butter and pecorino cheese; add salt if necessary.
serve with cherry tomatoes cut into wedges, the remaining pesto, ricotta shavings and marjoram leaves to taste.