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Salty Befana stocking – Italian Cuisine

Peel and wash the escarole, then let it dry for a couple of minutes in the pot with a little water and the lid.

Drain it well and cut it into pieces.
Prepare a sauté with garlic, oil and chopped anchovies. When the anchovies have melted in the oil, add the escarole.
Let the escarole flavor for about ten minutes, then add the olives cut in half and the capers and let the water dry well.
Finally, season with salt and pepper and let cool.

Overlap the 2 sheets of pastry brisée keeping them separated with a sheet of parchment paper so that they do not stick together, then draw your sock with a sharp blade.
Put aside the scraps of dough, separate the two sheets of brisée and stuffed one of the two stockings, leaving 1-2 cm free along the edges: arrange over the escarole, then add the cheese into pieces.

Gently, take the second sheet of dough and cover the filling, pressing lightly to let the air out.
Then seal the edges well with the prongs of a fork.
Beat the egg in a small bowl and brush the stocking. Use the advanced dough to decorate the stocking, brush the decorations and add the poppy seeds to taste.
Bake in preheated oven at 200 ° C for 30 minutes or until it is golden brown.

Once ready, let your Befana stocking warm up before serving.

TAGS: Salted Befana Stocking Recipe | How to prepare stocking of the Befana salata | Stocking of the Befana salata recipe

The pastry brioches are good both salty and sweet – Italian Cuisine

For a snack among children or for a super tasty finger food, the puff pastry brioches are a masterpiece of taste.

Fresh, crumbly, super delicious: le puff pastry brioches bring a touch of French atmosphere in our menu, are perfect to serve as a snack for children, filled with fruit jams or chocolate creams, or finger food if stuffed with meats, cheeses or savory pates. They are prepared in no time, you can do in many versions, always like everyone!

Puff pastry ready: you can!

If you are not a fan of "homemade" and, above all, if you do not have a lot of time available, get yourself guilt-free from the ready-made dough: on the market you will find several types, even gluten free for intolerant people. Better if rectangular, easier to cut and without waste! If instead you want to get your hands in the flour, try this version of puff pastry.


Let's get to work!

Take a rectangle of puff pastry, spread it well on the floured table and divide it in half lengthwise, using a sharp knife. Brush one with a little water, then overlap the two rectangles and divide them into many triangles with base of 8 cm. At this point you are ready for fill your puff pastry brioches, with both sweet and savory fillings. The important thing is not to overdo the filling, because otherwise it would escape. Then remember to arrange the ingredients at the base of the triangle. Once this operation is done, roll the dough to the tip of the triangle and place all the brioches on a baking sheet covered with baking paper. Brush with a beaten egg yolk and cook at 180 degrees for 25 minutes, then let it cool a few minutes before serving.

Jams, chocolate, vegetables, meats and creams

To fill the brioches you can really go crazy. For the sweet version you can opt for jams of all tastes or for the classic custard, hazelnut or chocolate. In the case of jam, the filling can be done before cooking, for chocolate, hazelnut or custard creams it is better to stuff the croissants once cooked. If instead you prefer salty taste, the filling should be done after cooking. You can choose from Ham Mousse, of shrimp, of salmon, or cream of cream and champignon, but also avocado and shrimp. All the cold cuts, thinly sliced ​​and accompanied by sauces like mayonnaise, rose sauce or mustard. For those who love cheese, prepare robiola cream with chives or fennel, ricotta and turmeric, or mascarpone and ginger. Vegetables in oil or on the grill complete the chances.

In the tutorial some ideas for your brioches!

a comfort food a little sweet and a little salty – Italian Cuisine

Who knows what the famous farmer of these baked pears would say, stuffed with cheese, to be served with chopped hazelnuts and chestnut honey?

This is a very simple but effective recipe. Bring baked pears to the table as an appetizer, as a second course or even after a meal and you will leave everyone speechless because it is a nice dish to serve and delicious to taste.
The contrast between the sweetness and crunchiness of the pears and the creaminess of the intense and blue-veined taste of the gorgonzola it makes extraordinary a dish in itself poor and not too elaborate.
It is obvious to say, but obviously the quality of raw materials makes the difference when the ingredients are few.
Our advice, therefore, to prepare this dish is starting from an accurate expense.

Recipe of baked stuffed pears

Cut the pears in half in the sense of length without peeling and with a knife excavate the central part which contains cored and seeds.
Season with honey and pepper and bake for about 15 minutes at 180 degrees.
Take the pears out of the oven and put them in each a teaspoon of gorgonzola.
Bake for a few minutes and then serve with chestnut honey and hazelnut grains.


Which pear to choose

The pears williams and the Kaiser they are the best to prepare this dish because they keep cooking well without losing consistency. Do not choose them too ripe or bruised otherwise you risk to undo or blacken them during cooking.
The peel that is the fibrous part of the fruit remains and must be eaten along with everything else.

10 sweet recipes with pears

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Which cheese to choose

We suggested you use a sweet gorgonzola, but if you love the flavors you can also opt for one roquefort, a French sheep's cheese particularly blue-veined and with an intense flavor.
To give more creaminess to the filling you can add a part of mascarpone cheese.
If you want to make it light and delicate, use instead of gorgonzola ricotta and parmesan.
If you want a greater "untiement", instead, chopped with a knife taleggio and fontina.
In practice, you can fill the pear with your favorite cheeses, even if the gorgonzola and all the blue cheeses are the ideal match.

First courses with gorgonzola

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The importance of honey

In addition to the sweetness of pears it is necessary to add a little honey to counteract the taste of cheese.
Honey candy slightly the pears penetrating into the pulp and making them more tasty.
Put some on raw pears before cooking and more before serving.
We have proposed a chestnut honey because it has a particularly aromatic and decided aftertaste that goes well with cheeses, but if you use a delicate filling you opt for a Acacia's honey.

A bit 'of crunchiness

The effect crunchy it should never be lacking when a dish is too soft or creamy like this.
The hazelnuts they are fine with pears and cheese, but also walnuts and almonds.
You can use a mix of dried fruit and we recommend to toast it before chopping it coarsely and sprinkle it on the pears, in this way it will release all its scent.