Tag: Pan

Savory pie in a pan – Italian Cuisine

»Pasta with philadelphia and zucchini


First wash the courgettes, dry them, clean them and grate them julienne with a grater with large holes, then season with salt and pepper.

Put the first roll of puff pastry in the pan, covered with parchment paper, and prick with a fork.
Add the courgettes after gently squeezing them, then cover them with salmon with the cheese (I used scamorza cheese) cut into very thin slices.

Close with the second disc of puff pastry, seal the edges well and brush with the lightly beaten egg.
Cover with a lid, then cook over low heat for about 15 minutes or until the base is well browned.
Place a second sheet of parchment paper on top of the cake, then turn it upside down on the lid and finally move it back, so upside down and with all the parchment paper, into the pan.
Remove the first sheet of parchment paper (which will now be on top), then also cook the second side, always for about 15 minutes or until golden brown.

The savory pie in the pan is ready, you can serve it hot, warm, or even cold if you don't want stringy cheese.

Recipe Baked brioche pan with ricotta and raspberries – Italian Cuisine

Recipe Baked brioche pan with ricotta and raspberries


  • 500 g flour 0
  • 60 g sugar
  • 60 g butter
  • 50 g honey
  • 18 g fresh brewer's yeast
  • 10 g salt
  • 1 pc egg
  • 1 pc yolk
  • 200 g cow's milk ricotta
  • 150 g milk
  • 120 g raspberries
  • 20 g shelled pistachios
  • 4 pcs eggs
  • thyme lemon
  • butter
  • icing sugar
  • caster sugar

For the recipe of baked brioche with ricotta and raspberries, dissolve the yeast in 165 g of warm water, then pour it over the flour mixed with the sugar; knead a little and add the egg, egg yolk, honey and butter, soft. Knead the dough and finally add the salt; keep kneading for 5-6 minutes, until you get a smooth and elastic mixture. Let the dough rise for about 1 hour and 30 minutes, until the volume
will not be doubled. Flour the work surface and shape the loaf-shaped dough, the same size as the mold (30 × 8 cm, h 8 cm). Butter the mold, lay the loaf of dough and let it rise for at least 1 hour, until the volume is doubled. Bake in the oven at 180 ° C for about 45 minutes; take out the brioche bread, let it cool, remove it from the mold and cut it in half; let one part dry for 1 day (consume immediately the rest, accompanying it as you like with fruit compotes or cold cuts). Cut the "dried" brioche into 1 cm thick slices and divide each into 2 triangles.
For the sauce: Beat the eggs with the milk and 1 tablespoon of granulated sugar. Grease a baking dish (30 × 23 cm). Dip the triangles of brioche in the beaten eggs and arrange them, overlapping them slightly,
in the baking dish. Mix the remaining beaten eggs with a whisk, mix 120 g of ricotta and spread the mixture on the brioche pan. Complete with the ricotta remained in flakes, the raspberries, the chopped pistachios, a few sprigs of lemon thyme and plenty of icing sugar. Cover the pan with aluminum foil and bake at 180 ° C for 10 minutes; remove the aluminum and continue to cook for another 10-15 minutes.

Lettuce sautéed in a pan – Italian Cuisine

»Lettuce sautéed in a pan


Clean the onion and cut it into thin slices, wash the tomatoes and cut them in half (or 4 if they are more hail), then wash the lettuce well, drain it and chop it roughly into pieces that are not too small.

Brown the onion in the oil, then add the pitted olives and the desalted capers.
Let it cook, then add the lettuce and cook over high heat for a few minutes.
Finally add the tomatoes and cook them for a few minutes.

Season with salt and pepper, then add a drizzle of raw oil and serve the sautéed lettuce.

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