Tag: rustic

Recipe Rustic cake with "Romanesque" courgettes and robiola – Italian Cuisine

Ingredients FOR BRISÉE PASTA

130 g butter
100 g spelled or wholemeal flour
80 g 00 flour
salt

Ingredients FOR THE FILLING

6 small light courgettes with flower
1 robiola type Roccaverano
1 white spring onion
aromatic herbs to taste
extra virgin olive oil
salt
pepper

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

FOR PASTA BRISÉE
Jumbled up the flours, the diced butter and a pinch of salt; knead the crumbs with 5 tablespoons of water to obtain a ball; wrap it in plastic wrap and put it to rest in the fridge for 1 hour.

FOR THE STUFFING
Slice the spring onion and stew it on low heat for 15 minutes.
separate the flowers from the zucchini and cut the latter into thin slices; stir-fry them with a little oil, salt and herbs. At the end add the flowers, keeping a couple of them aside, and turn off.
Roll out the dough 3 mm thick and lined with it a baking tray (ø 26 cm) lined with parchment paper. Spread a thin layer of robiola on the bottom, mixed with the stewed spring onion. Add a large part of the courgettes and bake at 180 ° C for about 30 minutes.
serve completing with the remaining courgettes and robiola and a minced pepper.

Recipe Rustic meatballs of beef and Bra sausage – Italian Cuisine

Ingredients

650 g choice ground beef pulp
350 g Bra sausage
30 g Parmigiano Reggiano Dop
1 egg
rosemary
flour 00
White wine
salt
pepper
extra virgin olive oil

Duration: 35 min

Level: Easy

Dose: 20 pieces

To prepare the rustic meatballs of beef and Bra sausage, worked in a bowl, with your hands, the beef pulp and Bra sausage until they are well mixed.
United the egg, the leaves of a sprig of finely chopped rosemary, the grated Parmesan cheese, salt and pepper.
keep work the mixture with your hands until you get an almost creamy consistency.
formed round meatballs of 50-60 g, passing them several times from one palm to another to make them firm and compact. Pass them in the flour.
cook them in a pan with 4-5 tablespoons of oil, a few at a time, browning them well on each side; add the white wine and continue to cook for another 5-8 minutes: the heart of the meatballs must remain pink.

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Pesto bread, for a rustic aperitif that tastes like home – Italian Cuisine

Because (surprise!) Pesto doesn't just go to pasta. Here is an easy preparation that reveals all the good things about simple things

Imagine the intense scent of a tuft of basil mixed with Pine nuts, seasoned with a drizzle of fragrant oil and accompanied by a crunchy slice of bread just out of the oven: Can you resist this wonder of flavors? The pesto bread it is an easy but really tasty aperitif that you can prepare this season of the year with the leaves of your fresh and fragrant basil.

How to make a pesto rule of art

The pesto of basil is one of the most popular sauces in all of Italy. There are many types on the market, but no one can match the flavor of a homemade pesto, just made. Extra virgin olive oil of the riviera, pine nuts, basil (the Genoese one, with small leaves, grown mainly in the Prà district), grated pecorino and parmesan cheese, a pinch of salt, a clove of garlic and you're done. Pounded everything together in a mortar if you want to be a purist, or mixed with a food processor if you are practical.

The recipe for pesto bread

Now imagine this fragrant sauce, instead of dressing the pasta, inside a freshly baked loaf. Here's how to make pesto bread.

Ingredients

1 loaf of whole wheat bread, about 400 g, 150 g emmental, 150 Tuscan pecorino cheese, 150 g homemade pesto, extra virgin olive oil.

Method

First cut the bread long, without separating the two halves: remove the crumb from the inside and in half of it add the grated emmental, the pecorino (keep some slices aside, which you will then put on each piece of bread) and the pesto. Add a drizzle of extra virgin olive oil if the mixture is too thick. Mix well and then fill the bread with this filling. Close and put in the oven at 200 ° for 10 minutes. Once removed from the oven, slice the bread and arrange the slices on a serving plate. Complete with a drizzle of oil and the pecorino flakes.

In the tutorial you will find some other tips for making pesto bread

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