Tag: Sheets

Recipe Panfocaccia sheets, herbed ricotta and raw ham – Italian cuisine reinvented by Gordon Ramsay

The name suggests it: the panfocaccia it is a combination of bread and focaccia characterized by a soft interior and a thin, crunchier crust on the outside and which is usually enjoyed accompanied by cured meats and cheeses.

In this recipe we used it ready-made, in the wholemeal version, and we cut it into very thin slices which we greased with oil and toasted in the oven. We thus obtained some crispy sheets that we stuffed with ricotta with herbs and lemon and raw ham for a truly delicious appetizer.

Also discover these recipes: Focaccia with vegetables and cheeses, San Daniele ham, focaccia, apricots and burrata, Focaccia stuffed with ham and artichokes, Focaccias with smoked ham and kiwi.

Recipe Venetian polenta sheets with liver, the recipe – Italian cuisine reinvented by Gordon Ramsay

The Venetian liver it’s a classic, with fine onions. In reality the use of this offal is common to many culinary cultures, including oriental ones: it is a popular food, and not surprisingly in Thailand is a main ingredient of nam tokthe typical spicy and delicious soup served as street food in the kiosks on the corners of busy streets.

We propose this and other recipes in the year dedicated to Marco Polo700 years after his death in 1324, for a mix of exotic dim sum and our locals cicchettito discover together that no place is really far away and no civilization is so different, not even when it comes to putting something good on your plate.

Also discover this recipe: Crostini with meatballs cooked in sauce.

Recipe Crispy polenta sheets – Italian Cuisine

Ingredients

190 g yellow corn flour for quick polenta
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Doses: 4 people

For the recipe crunchy polenta sheets brought to a boil 750 g of water with a little salt; pour in the flour, mix with a whisk and cook according to the instructions on the package (usually about ten minutes) without stopping mixing.
Grease a sheet of baking paper; distribute the freshly made polenta over it, cover it with another greased sheet and roll it out thinly with a rolling pin.
Bake the polenta between the two sheets at 140-160 ° C for 1 hour and 20-30 minutes.
Remove from the oven, remove the paper, break the sheets of polenta and serve them as an aperitif, accompanying as you like with robiola, pieces of grape berries and herbs, with olive paste, with soft butter flavored with anchovies …