Tag: savory

Ricotta savory pie recipe – Italian Cuisine

Ricotta savory pie recipe


  • 1 Kg Ready-made shortcrust pastry
  • 300 g Roman ricotta
  • butter
  • 200 g cooked ham
  • 100 g fontina
  • 4 eggs
  • grated Parmesan cheese
  • bread crumbs
  • parsley
  • salt
  • pepper

For the ricotta pie recipe, briefly knead the brisée dough with your hands, then divide it into two parts, one larger than the other, roll out the larger piece and line it with the bottom and edge of a round mold to tarts (diameter cm. 26) buttered and sprinkled with breadcrumbs and let stand for about ten minutes. Meanwhile, cut the ham into strips and thinly slice both the ricotta and the fontina; finely chop a sprig of parsley.

Fill the mold with ham, ricotta and fontina cheese, alternating between them. Beat the eggs in a bowl (keep a spoonful aside), salt them, pepper them then add the chopped Parmesan, mix well and pour the mixture into the mold, distributing it evenly. Roll out the second piece of pasta and place it on the filling, cut away the excess then match the two halves perfectly sealing the edges and forming a single bead.

Roll out the pasta scraps again, then with them, if desired, form decorations as desired and apply them on the surface of the preparation, brush with the egg kept aside then pass the cake in the oven at 180 ° for about 40 ', i.e. until it will turn golden.

Sweet and savory scones for tea time – Italian Cuisine


The scones, originating in the Anglo-Saxon world, are excellent for accompanying tea. They can be sweet or savory. Here is the classic Scottish recipe and some variations

The five o'clock tea has another flavor if there are at the table scones!

What are scones?

They look like small brioche rolls, but in reality the dough and texture are very different. They are sweets of Scottish origin and in the Anglo-Saxon tradition they are served with five o'clock tea. They are generally sweet, but not too sweet, and are stuffed with clotted cream and fragile jam, but there are many variations, even salty. Originally the word scones he was referring to a round, flat and unleavened focaccia made from oatmeal which was cooked on a plate and served cut into triangular wedges, the bannock. In Scotland the words scones and bannock are often interchangeable. Today scones are no longer prepared only with oatmeal.

Scones, shortcakes and cobblers

They are the same thing? Judging from the appearance it would seem so, but in reality the three doughs have different ingredients and origins. The scones are Scottish sweets, although many consider them English, while cobbler is shortcake they are Americans. Cobblers are crumble-like fruit desserts with a crunchy and crumbly surface, while shortcakes are really very similar to scones in appearance, but they have eggs among the ingredients. There is often confusion between shortcake and scones, but we want to give you the classic recipe for Scottish scones.

How are scones prepared?

This is the classic recipe, slightly sweet. The dough is really very simple to prepare and does not require rising times because instant yeast is used. First, work with your hands 60 g of cold butter with 250 g of 00 flour, a spoonful of instant yeast (not beer), a spoonful of sugar and a pinch of salt and form small crumbs. Then add the milk and create the dough which must be soft enough. If necessary, add a little flour to work it better. Spread it on a floured surface using a rolling pin. The thickness of the dough must be 4 cm. Cut it out with a cup-pasta or with a glass and bake the scones inside a baking tray lined with parchment paper after brushing them with a beaten egg. They cook at 200 degrees for 10 minutes. Scones are usually stuffed with strawberry jam and clotted cream.

What is clotted cream?

It is not just whipped cream or spreadable cheese, but it is a delicious and very soft cream that requires long cooking times in the oven. It is also called clotted cream. To prepare it you have to use a little pasteurized and very fat cream. The cream should be poured into a baking dish with a lid and left for 8 hours at 80 °. When a sort of yellow film has formed on the surface, remove it and let the clotted cream cool in the refrigerator. If you do not have time to prepare the clotted cream, you can replace it with fresh semi-whipped cream or with sour cream.

Sweet variants

Scones can be enriched in many ways. First of all you can indulge in the fillings using creams and jams to taste, but you can also add spices or dried fruit in the basic dough. A classic is the raisin scones flavored with cinnamon. Also excellent are those with fresh fruit, generally blueberries or strawberries.

Savory variations

You can also use the basic recipe for salted scones because it is not very sweet. If you prefer, however, eliminate the sugar completely and add a pinch of salt. You can enrich the dough with spices such as curry, paprika, turmeric or with aromatic herbs. If you want to make them tastier and tastier, add diced bacon or sautéed peas. As stuffed instead you can opt for spreadable cheese and salmon or cold cuts of all kinds or even grilled vegetables. In short, unleash your imagination!

Round or wedged?

You can decide which shape to give to your scones. In Scotland there are two variants, the round and the triangular ones, but they are made with the same recipe and only the shape changes.

Pumpkin, taleggio and almond savory pie – Italian Cuisine


The perfect starter of a vegetarian dinner or a single dish to be enjoyed with the family on winter evenings

If the Christmas holidays have not completely canceled your desire to experiment in the kitchen by making you want only detox juices and centrifuges, then arm yourself with a rolling pin, flour and butter and prepare this with us pumpkin, taleggio and almond cake, which will warm up these cold January evenings.

Pumpkin, squash and more squash

It is one of the vegetables for which cold seasons are loved, with its sweet taste, its consistency and that warm color. There pumpkin it is undoubtedly a comfort food, so versatile and perfect for any dish, whether it is a velvety, a risotto or a sauce to accompany meat and cheeses. Or simply eaten in slices, cooked in the oven, enriched only with some fresh rosemary needles. It is rich in vitamins (especially A, C and B), as well as of betacarotene, an antioxidant capable of slowing down cellular aging. It has properties inflammatory, digestive and purifying of the intestine and liver, as well as acting on our body with an effect calming and relaxing, thanks to the amino acids with which it is rich, in particular tryptophan.

The shortcrust pastry

The best compound to contain this savory pie is one pasta brisee, quick and easy to make at home. It is a pasta from neutral flavor, which has French origins and which is the basis of the famous Quiche Lorraine. It is prepared in no time, can be frozen and enriched with spices, aromatic herbs or special flours, for a more characteristic flavor. If you use swallowed or rice flours, it is also perfect for those who do not tolerate this peptide compound.

pumpkin-pie-salt-Taleggio cheese-and-almond
pumpkin pie with taleggio cheese and almonds

The recipe for pumpkin, taleggio and almond savory pie

Ingredients for 6 people

150 g gluten-free flour, 80 g butter, 50 g ice water, 1 pinch of salt, 300 g cooked pumpkin, 150 g taleggio, 80 g sliced ​​almonds, 70 g Parmesan cheese.

Method

Put the flour and butter just removed from the fridge in a food processor and blend everything until flour and butter become a homogeneous mixture. At this point add the water and a pinch of salt. Put the robot back into operation until the ingredients are mixed and then remove the pasta and knead it for a minute on a floured surface. Wrap it in plastic wrap and let it rest in the refrigerator for about an hour. In the meantime, whisk the pumpkin that you previously peeled and cook in the oven, cut the Taleggio into small pieces and mix it with the pumpkin pulp. Mix well, correct with salt and leave aside. Remove the shortcrust pastry from the fridge, spread it on a floured surface and then cover the buttered bottom with a 24 cm cake tin. Pour the pumpkin and taleggio mixture into the cake tin, level, sprinkle with the Parmesan and finish with the sliced ​​almonds. Bake the cake at 175 degrees for 30 minutes and then, once cooked, let it rest for a few minutes before cutting it into slices.

In the tutorial some tips for a perfect cake

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