Tag: Pan

Ferrarese-style pan pizza with salama da sugo and pear chips – Italian Cuisine

Ingredients for 4 people

Preparation of Ferrarese-style pizza in pan with salama da sugo and pear chips

1) Make the chariot: knead the flour With the'cold water and the yeast to obtain a raw compound. Transfer it to a bowl covered with perforated film and let it rise for 18 hours at 18 ° -20 °.

2) Make the dough: add the biga with the two flours and thewater. Knead the dough by hand or with a mixer for 10 minutes until it is smooth and homogeneous, then add the salt and finally theoil, flush. Let the dough rest for 30/40 minutes wrapped in cling film at about 24 °, then divide it into 4 balls, arrange them in a pan and continue rising protecting them with plastic wrap until they double in volume (2 or 3 hours). With floured hands, roll out each ball into an iron pan with a diameter of 28 cm without letting out the air that has formed. Let them rest for another half hour covered with film.

3) Cut the mozzarella cheese, wash the spinach and sauté them with a drizzle ofoil and a pinch of salt for 5 minutes. Wash the pears without peeling them and cut them into 3 mm slices. Arrange them on the baking sheet with baking paper without overlapping them, sprinkle them with a little sugar and bake at 150 ° ventilated for 30 minutes. Distribute mozzarella cheese is spinach on pizzas and bake for 20/25 minutes at maximum temperature. Complete with the salama sliced, lo squacquerone, the pear chips and a drizzle of icing balsamic.

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Black cabbage in a pan – Italian Cuisine

Clean the black cabbage (just remove the final part of the stem and any damaged parts), wash it well and blanch it for about 15 minutes.

Drain it and, to maintain the beautiful green color, pass it in ice water for a couple of minutes.
Prepare a sauté with garlic, oil and chilli, then season the black cabbage too, after having coarsely chopped and lightly salted it.
Meanwhile, separately, brown some speck in a non-stick pan.

The black cabbage in the pan is ready: serve, decorate with speck and sesame seeds and serve.

Savory pie: ever tried to make it in a pan? – Italian Cuisine

The savory pie in the pan is cooked without having to turn on the oven and you can season it as you like. Here are our tips for preparing it

There savoury cake in the pan is – to all intents and purposes – the perfect recipe! Simple to do, greedy, it makes the whole family agree, and also fights it waste because it is a dish "Empty-fridge" and, last but not least, it doesn't even need the oven, further reducing preparation times.

The savory pie in the pan can be prepared with the puff pastry, the pasta brisee and also, more simply, with a quick pasta made with flour, sparkling water and extra virgin olive oil (la Crazy pasta).

With what can you season there savory pie in a pan? With everything you want of course! Cured meat, cheeses, vegetables: the only precaution to take into consideration is that of do not use too liquid ingredients, to avoid “wetting” the pasta too much and making them lose consistency.

The recipe that we present is with mushrooms, salami and smoked provola but, as mentioned, you can choose the seasoning that you like best.

Coem making savory pie in a pan: the recipe

Ingredients

To prepare this savory pie in a pan you will need: 2 rolls of puff pastry (or brisée), 100 g of savory salami, 150 g of mushrooms, 150 g of smoked provolone, 1 egg, salt, pepper and extra virgin olive oil.

Method

The first thing to do – unless you intend to prepare the dough for the savory pie at home – is to wash and thinly slice the mushrooms (champignon, chiodini, a mixture) and put them to cook in a pan with some extra virgin olive oil for about 10 minutes. Now cut the salami and provolone into cubes and, in a fairly large bowl, mix them with the freshly cooked mushrooms.

Place the puff pastry with parchment paper in a non-stick pan, piercing the bottom with a fork. Then fill the pasta with the mushroom, salami and provolone based mixture and, with the other roll of pasta, cover the quiche, sealing the edges well with a fork. Brush the surface with a beaten egg.

Cover the pan with its lid (to obtain the oven effect) and cook the savory pie for about 15 minutes over low heat. With the help of the lid, turn the savory pie and cook it for another 15 minutes (always on low heat) on the other side and in any case until the dough is golden brown.

The savory pie in the pan can be eaten hot, lukewarm and even cold. It depends on the tastes and ingredients you have decided to use.

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