Tag: unexpected

Christmas focaccia with apples, the unexpected aperitif – Italian Cuisine


A simple and delicious recipe to make a simple and particular Christmas aperitif at the same time. Long live the apple focaccia!

The Christmas buns have now become one of our favorite Christmas preparations. To differentiate them from classic focaccia, the choice of ingredients traditionally not used in the preparation of classic focaccias such as Locatelli, Recco focaccia, Bari and onion focaccia.
This time to star in this delicious recipe for a different Christmas aperitif, an apple and rosemary focaccia prepared with Pink Lady®, an apple characterized by a unique balance between sugary and sour and with a great variety of scents such as honey, vanilla, spices, rose. These characteristics make it perfect for daring savory recipes like this one, perhaps to accompany a rich cheese platter!

The recipe for focaccia with apples and rosemary

Ingredients: 1 Pink Lady® apple, 470 g of flour, half a teaspoon of salt, half a teaspoon of sugar, fleur de sel, a teaspoon of instant baking powder, 250 ml of warm water, 4 tablespoons extra virgin olive oil soup, a soup spoon of chopped rosemary, 60 g of Gruyere cheese

Method: Add the yeast, sugar, salt and warm water to the mixer or food processor. Add 50g of flour and leave to rest for 5 minutes in a warm place. Incorporate the remaining flour and mix gently until a homogeneous ball of dough is obtained. Put the pasta in a previously oiled bowl, cover with cling film and let it rest for about 1h30.

Line the baking sheet with baking paper and brush it with olive oil. Roll out the dough in the pan giving it the shape of a rectangle. Cover again with cling film and let it rest for another 30 minutes.

Preheat the oven to 220 °. Make small holes in the dough with your fingers. Pour 2 tablespoons of olive oil over the pasta and sprinkle with half the chopped rosemary. Wash and cut the apple into slices and arrange on the focaccia. Pour a last spoonful of extra virgin olive oil over the slices of apple and the remaining rosemary.

Bake for 20-25 minutes until the edges of the focaccia are golden. Sprinkle with grated Gruyere cheese and bake for another 2 minutes. Allow the focaccia to cool slightly and sprinkle with fleur de sel.

Chickpeas: legumes with unexpected benefits – Italian Cuisine

Chickpeas: legumes with unexpected benefits


Always called the meat of the poor, the chickpeas hide unexpected healthy properties: they help lower bad cholesterol, prevent hypertension, as well as promote protein and lipid metabolism. In short, we should never let them miss our tables

Chickpeas have a high protein content and energy properties that make them the most common legumes after beans. Present in the traditional kitchens of many regions, they are rich in fiber, carbohydrates and unsaturated fats that help the functionality of the cardiovascular system. They supply magnesium, iron, calcium, phosphorus and folic acid and are a good source of B and C vitamins.

They are available all year, both in dry and in box versions and can be black, green and brown. They lend themselves to many preparations: in the south they are mainly used in soups, soups or to season pasta. In Liguria, the use of chickpea flour is widespread, for the preparation of the famous farinata.
Here are some of our suggestions for preparing them.

Teasing little glass

This is the recipe for an Apulian dish that can become a tasty appetizer. It is a preparation that requires some time, but the result is assured.
You have to mix about 60 g of durum wheat flour with the same quantity of whole wheat flour, water, and then wrap the dough in a sheet of transparent paper and let it rest for 30 minutes in the refrigerator.

Meanwhile wash and cut into cubes a heart of celery, a ripe tomato to which you have removed the seeds and the skin, 2 onions and fresh chilli. Separately whisk 300 g of boiled chickpeas, season with oil, salt and freshly ground white pepper. If you want to obtain a more homogeneous result, pass the cream through a sieve.

At this point, roll out the previously prepared pasta and cut it into strips as wide as noodles and a finger long. Fry in plenty of peanut oil and then dry with absorbent paper.

Prepare the glasses: on the bottom place the tomato, celery and spring onion salad seasoned with a drizzle of extra virgin olive oil, wine vinegar and a pinch of salt. Pour the chickpea cream over it and garnish with the freshly fried dough sticks and a few parsley leaves.

Quinoa, chickpea and ginger salad

Fresh salad, fast and very nutritious. Boil the quinoa in salted water. When it is ready, drain it and place it in a bowl, adding a pinch of olive oil. Add 200 g of boiled chickpeas, a few halved cherry tomatoes, stoned taggiasche olives, minced mint, an untreated lemon rind and fresh grated ginger. Season with salt and oil and serve.

Chickpea cold cream with fried vegetables

For this recipe you can use canned chickpeas. Blend them after draining them with oil, salt, pepper and enough water so that the result is a velvety cream but not too thick. Apart from cleaning a carrot, an eggplant and an onion, red or white does not matter. Reduce the vegetables in sticks and dip them in a batter that you have obtained by mixing 100 g of rice flour with 140 g of water. Plunge the vegetables in plenty of boiling peanut oil, brown them and then drain them when the batter becomes crisp. Dry them on kitchen paper. Serve the chickpea cream with the vegetables still warm and crunchy.

A more delicate version requires the addition of flambéed scampi and some rosemary needles to the cream.

Codfish pie in chickpea sauce

For this dish you will need small baking molds. Start with the preparation of the confit tomatoes: cut 20 small tomatoes in half and arrange them with the cut side up, in an oven dish. Sprinkle with a pinch of salt and sugar and cook in the oven at 100 ° for an hour and a half.

Meanwhile, boil 100 g of chickpeas which you will then blend. In the meantime work for a few minutes with a fork 300 g of cow's milk ricotta, roll out a small amount in each well-oiled mold and at the bottom you will have minced some fennel leaves. Put the molds in the oven at 200 ° for 10 minutes.

Boil the cod, drain it, dry it and make small pieces seasoned with extra virgin olive oil.
Decorate the dishes with the chickpea sauce, the ricotta pie and above the cod garnished with tomato confit and untreated lemon zest.

Sautéed chickpeas, garlic crumble, walnuts and raw porcini mushrooms

Excellent autumn appetizer. Fry about 300g of boiled chickpeas with a drizzle of oil and two or three cloves of garlic. Cook until the chickpeas have a soft consistency, add salt and pepper and add chopped parsley. When the cream is lukewarm, shake it and pour the mixture into small bowls that you will keep warm. Meanwhile crumble 2 slices of homemade bread without crust and toast them in a pan with a drizzle of oil, poached garlic and 100 g of chopped walnuts.

Garnish the chickpea cream with this mixture of bread and nuts, and add small slices of fresh porcini mushrooms.
For those who do not like them, they can be replaced with parmesan flakes, ham or speck cubes.

perfect for an unexpected dinner invitation – Italian Cuisine


Oil, citrus fruits, exotic fruit: these ingredients are all it takes to make a salmon tartare a tasty dish that saves dinner

There Salmon Tartare is the summer dish: fresh, light, which is prepared in no time and without the need to light the fires. What else to wish with temperatures still hot of these last days of August? Topped with fresh fruit, citrus juice and various seeds, the salmon tartare is the dish that solves you a last-minute dinner invitation in style. For a safe result it is essential to have available fresh exotic fruit, a pepper or a tomato and soy sauce. Enjoy your meal!

The importance of cutting fish

Everyone knows by now that the fish, to be eaten raw, must be cut down. This operation can be done by the fishmonger who sells the fillet or, if he has not done it, you can keep it in your home freezer for 96 hours at -20 ° (in the freezer of hours it would be enough 24). Only in this way will you be certain that you have killed possible bacteria and parasites, among all theanisakis, the most feared and the most dangerous.

Browse the gallery

The recipe for salmon tartare

Take a fresh salmon fillet of about 600 g, peel it and spin it, then wash it and dry it with a sheet of absorbent paper. Cut it with a sharp knife in strips and then in squares. Separately, mix three tablespoons in a bowl extra virgin olive oil, the juice of a lime and a spoonful of soy sauce. Mix well and then pour over the tartare. Combine a bunch of chives finely chopped, a avocado very ripe peeled and diced and let stand for at least thirty minutes in the refrigerator before serving. To serve, use a pastry cutter of the size you prefer: pour the salmon cubes into it with a spoon, press well and then decorate with some fresh shoots or strips of cucumber.

Browse the tutorial now for some more ideas for your tartare!

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