Tag: Sweet

Piadina stuffed with sweet potato, figs and rocket – Italian Cuisine

Piadina stuffed with sweet potato, figs and rocket

Servings: 8

Total time: 105

Cooking time: 105

Ingredients description: 500 g flour plus a little – 500 g sweet potatoes – 250 g 8 firm figs – 100 g lard – 3 bunches of hulled rocket Ò garlic – tarragon Ò vegetable stock Ò butter – extra virgin olive oil Ò salt Ò pepper

Preparation: 1 Form a fountain with the flour, add 5 g of salt and lard; Start kneading by adding 250 g of water, a little at a time. 2 Work long: the dough will be quite tough, but rightly so. Collect it in a bowl, seal it with plastic wrap and let it sit for 30 in the fridge. 3 Peel the sweet potatoes and cut them into touches. 4 Collect in a casserole a clove of garlic, 2 tablespoons of oil, add the touches of potato, brown them for a few minutes, then begin to wet with the vegetable stock until they are covered. Reduce the heat and cook uncovered for 10; remove garlic, add 5 g of tarragon leaves and cook for another 30 more. 5 Make dough balls of about 100 g each, place them on a lightly floured tray, cover them again with plastic wrap and let them rest in the fridge for others 30. 6 Mix the potatoes in cream and season with salt and pepper. 7 Peel the figs, cut them into touches and brown them in a pan with a knob of butter and a pinch of salt for a couple of minutes. Salt and pepper. 8 spread each ball of dough into a fairly thin disk. 9 heat up a non-stick frying pan without fat and cook the tortillas for less than 1 per side. 10 spread the cream on the piadinas, and complete with the figs and the rocket.

Photo: / 2014 / 2014_09 / 09201412901

Step: 1 Form a fountain with the flour, add 5 g of salt and lard; start kneading by adding 250 g of water, a little at a time. | 2 Work for a long time: the dough will be quite tough, but rightly so. Collect it in a bowl, seal it with plastic wrap and leave it to rest in the fridge for 30 minutes. brown them for a few minutes, then begin to wet with the vegetable stock until they are covered. Reduce the heat and cook uncovered for 10; remove garlic, add 5 g of tarragon leaves and cook for another 30 more. | 5 Make dough balls of about 100 g each, place them on a lightly floured tray, cover them again with plastic wrap and let them rest in the fridge for others 30. | 6 Blend the potatoes in the cream and season with salt and pepper. | 7 Peel the figs, cut them into touches and brown them in a pan with a knob of butter and a pinch of salt for a couple of minutes. Add salt and pepper. | 8 roll each ball of dough into a fairly thin disk. | 9 heat up a non-stick frying pan without frying and cook the tortillas for less than 1 per side. | 10 spread the cream on the wraps, and complete with the figs and the rocket.

Photo step: / 2014 / 2014_09 / 09201412901a | / 2014 / 2014_09 / 09201412901b | / 2014 / 2014_09 / 09201412901c | / 2014 / 2014_09 / 09201412901d | / 2014 / 2014_09 / 09201412901e | / 2014 / 2014_09 / 09201412901f / / 2014 / 2014_09 / 09201412901g | / 2014 / 2014_09 / 09201412901h | / 2014 / 2014_09 / 09,201,412,901th | / 2014 / 2014_09 / 09201412901l

Sweet (simple) with figs: the clafoutis – Italian Cuisine

The French dessert that makes a great impression with minimal effort. Try it with these beloved seasonal fruits for late summer dinners

In the French dialect "clafir" means "fill", "garnish" and indeed the clafoutis this is how it was born, from the idea of filling a very poor sweet base made of milk, eggs, sugar and flour with fruit.

A "French" pudding

Many think that the clafoutis is a pudding, but in reality, apart from the consistency, these two desserts have little in common.
The basic compound is made with milk, sugar, eggs and flour and it comes baked in the oven unlike the pudding which is instead hardened in the refrigerator.
It is more like perhaps a creme caramel, but more compact due to the flour.
You just have to try it to understand. The recipe is very easy!

Clafoutis with cherries

The original clafoutis recipe includes cherries, large and juicy, but the dessert has become so famous that over time it has been revisited in many ways.
You can prepare it, according to the seasons, with the fruit you prefer.
It is excellent with crunchy fruits that soften in cooking, such as prunes, apricots, peaches, apples and pears, grapes, but also with soft ones such as figs as long as they are sugary to the right point.

Elegant mini cocotte

This cake looks very good because it is simple and elegant at the same time.
You can serve it in one large baking dish if you have more guests, or in mono-portion cocotte, an idea that is always very practical and nice to see.
Do not overdo it with it icing sugar because being a very moist cake it will have a very short duration and will be immediately absorbed.

The fig clafoutis recipe

Preparing this dessert is really very simple and you will only need a hand whisk.
Grease a baking dish and settle down 500 g of figs cut into four parts, peeled or even peeled.
Separately, mix 60 g of flour with 50 g of white sugar and 50 g of cane sugar.
Jumbled up 300 ml of milk with three eggs and a spoonful of vanilla extract and add everything to the flour with the sugar.
Pour the mixture on the figs and inform at 180 ° for 40 minutes.
Add some sugar at the end of cooking to caramelize the surface of the cake.

Browse the tutorial for more tips on clafoutis preparation

Recipe Octopus roasted with sweet and sour dressing – Italian Cuisine

Ingredients

800 g octopus
200 g cherries
100 g white vinegar
1 pc cucumber
laurel
marjoram
thyme
balsamic vinegar
sugar
butter
extra virgin olive oil
salt
butter

Duration: 1 h 20 min

Level: Easy

Dose: 4 people

For the recipe of roasted octopus with sweet and sour dressing, clean the octopus and boil it (starting from cold water) with a bay leaf, for about 20 minutes from boiling. Then turn off the heat and let it cool in its water. Peel the cucumber, remove the seeds, cut it into very small cubes and collect them in a bowl. Add salt and let them drain for 30 minutes, then squeeze them. Bring the white vinegar to the boil and pour over the cucumbers. Let them flavor for 10-15 minutes. Melt 50 g of butter with 1 tablespoon of sugar and a pinch of salt for 2 minutes. Add the cherries and brown them, stirring for 30 seconds, add 3 tablespoons of balsamic vinegar, 1 ladle of water and cook for 1 minute. Remove half of the cherries, which you will keep whole, and cook the others for another 1 minute. Turn off, pitted the most cooked cherries and blend them with the cooking sauce, obtaining the dressing. Cut the octopus tentacles and roast them over a high heat with a film of oil, for 3-4 minutes, with marjoram and thyme. Serve them with the sour cucumber, the cherry dressing, the fruits kept aside. Complete to taste with fresh cherries and a few leaves of salad.