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Source: Salt and pepper

Ingredients 6 people

300 grams of flour 00
25 g of yeast
12
tomatoes mozzarella
a small sprig of rosemary

teaspoon oregano ½ teaspoon sugar
extra virgin olive oil, salt

Crumble the yeast into a bowl, add sugar and a dl of warm water and let stand for 15m.
Sift the flour form a fountain and sprinkle with half a tablespoon of salt, pour the mixture in the center of yeast and knead until the dough becomes elastic, adding warm water if necessary. Cover and leave to rest for an hour.
Wash tomatoes, dry them, cut them in half and season with oregano and salt. Drain the mozzarella and cut it into cubes.
Knead the dough for a few seconds, divide it into small portions, flatten with the palm of your hand and laid in the center of the tomatoes and mozzarella, close them and place them in muffin molds lined with paper cups. Grease
morsels with a little oil and let rise for 20m.
Sprinkle chopped rosemary and bake in oven at 200 degrees for 20m. They should be puffed and golden.

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morsels of chicken thighs baked

Ingredients

chicken thighs (I have them with bone)

garlic oil

oregano salt and pepper breadcrumbs


Put thighs in tanning for about 2 hours, then pass them in the breadcrumbs, place in pan by adding a little oil, cover with aluminum foil and bake at 150 degrees for an hour.

Anna Miyashita Ichigo

This is a pretty sweet to say the least, the recipe is from my great friend Marilena that thank you very much. Every time I present it is a guaranteed success and became the favorite dessert of my family.

Ingredients - 150 g flour

- 125 g butter

chopped - 2 tablespoons powdered sugar

- 2 teaspoons powdered gelatine

- 80 ml lemon juice (about 1 lemon and a half or two)

- a 395 g tin of sweetened condensed milk

- 40 g prepared custard **

- 220 g fine sugar type Zefiro

- 2 tablespoons milk

- 375 ml water

- 20 g butter

- 2 tablespoons lemon juice

- 80 ml Passion fruit pulp (about 4 fruits)

1) Preheat oven to moderate heat (I cooked in a convection oven to 170 degrees) Grease a rectangular baking pan low sides of 20x30 cm. and lined with a sheet of paper out of the oven by 2 / 3 cm. for the most part in the side 'along the pan.

2) In a food processor put flour, butter and powdered sugar and operate until 'all the ingredients are blended to form a ball. Spread the mixture well into the pan and bake for about 20 minutes (I took only 15) and allow to cool in the pan.

3) In a bowl put the lemon juice, add gelatin and mix well. Then put the bowl inside a saucepan with boiling water and stir well until 'the jelly will not' completely dissolved. In a bowl put the condensed milk and the mixture of lemon juice and gelatine and whisk with electric beaters for 5 / 10 minutes or until 'the mixture becomes firm. Pour the mixture, level on the basis of cold crust by now.

4) *** In a small saucepan bring the mixture to cream, sugar, milk and water. Mix well and cook until 'reaches the right consistency', remove from heat, add butter and let it rest for about 10 minutes in a covered container. Now add the pulp and juice, passion flower and the two extra tablespoons of lemon juice, stir and when it will be 'lukewarm pour over the layer of condensed milk and gelatin, level and refrigerate.

This sweet you can 'prepare even three days in advance and stored covered in refrigerator. According to me it 's just eaten the day after preparation, the tastes blend perfectly. *** I followed verbatim the recipe, so I used the cream prepared for past. but nothing prevents you from making a traditional pastry cream, keeping it dense enough, 'cause by adding the juice and pulp of passion flower and lemon juice would become too runny. Maybe lose 'a little' in lucidity '(jelly effect), but' definitely not in taste. I hope everything is clear, otherwise it ............ ask! You can substitute gelatin powder with tortagel with raspberries and passion flower

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Cake Passionfruit custard slice of anchovies with potatoes

Source: Modern kitchen

Ingredients 350 g anchovies already clean
4 potatoes
2 tomatoes
a handful of olives

1 clove garlic 1 teaspoon capers in salt 1 dl

extra virgin olive oil 1 teaspoon minced marjoram
1 teaspoon chopped parsley 1 tablespoon breadcrumbs


broth ½ cup salt

and pepper Wash the potatoes, boil in their skins until al dente, drain and let them cool, peel and cut into thin slices.
Prepare a mixture washed with capers, olives, marjoram, parsley and garlic. Blanch tomatoes in boiling water for a few seconds, drain, peel, remove seeds and cut the flesh into cubes.
Grease a 22cm baking dish, sprinkle the bottom with the bread crumbs, then cover it with a layer of potatoes, salt and pepper, arrange the anchovies on half, sprinkle with the chopped aromatic and some diced tomato. Drizzle with oil and repeat the layers ending with anchovies, chopped tomatoes and aromatic.
Pour the broth and bake at 220 degrees for 20 minutes.
I've put in MO for 10 minutes

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with Windmills Cake


This recipe I had copied years ago from Coquinaria, were made StefaniaDe.
After so long I've wanted to redo ... I'm very good!



Ingredients 250g of flour rich in gluten

100g milk 10g fresh yeast

5 grams of sugar 100g of mozzarella (if you use one of these mono-bags put all even if it is a bit 'more)
25 g butter 5 grams of salt


spreads : 50 gr of tomato paste, dried oregano and Parmesan cheese to taste


Sift the flour on cutting board and cut the mozzarella into small pieces
begin to mix the mozzarella as if you were kneading the butter and flour for pastry, try to undo good with hands to incorporate Warning unravel the yeast in milk little by little (it might not go the entire quantity prescribed) and finished to mix all remaining ingredients also required. Mix well, pick up a ball and put it in an oiled bowl, cover with plastic wrap and let rise for 20-30 minutes, remove the dough from the bowl and gently roll out a rectangle to a thickness of about 2.5 mm . Spread with tomato sauce, sprinkle with Parmesan cheese and oregano. Roll as close as possible to form a sausage. Put in refrigerator to harden a bit to 'roll so you better be able to cut the logs of 1.5 cm thick, place on wax paper and let rise for about 60 minutes. Bake at 230 degrees for 5 minutes.

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mozzarella with saffron gnocchi with sausage


Source: modern kitchen

Ingredients for 4

300 g arborio rice 200 grams of sausage

a shallot
an apple delight
a saffron thyme

a quart of beef stock (I put the vegetable)
a lemon Treaty

30 g grated Parmesan cheese 30 g butter salt and pepper


Mince the shallot, stufatelo in a saucepan with 20 g of butter and a spoon of water and the Tostat riso.Portatelo to 2 / 3 of the cooking, adding a little broth time and, in half the saffron. Brown the sausage
stripped for 5 minutes with the remaining butter. Add the apple slices, the thyme leaves, salt, pepper, and cook for 10 minutes
Coated mold loaf of 22x10 cm with baking paper, mix the Parmesan risotto and pour half into the mold. United 2 / 3 of the sausage and apple mixture and finish with the risotto.
Let rest for 5 minutes, puddings and garnish with the lemon zest and mix left.