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(Italiano) Zuppa di farro con manfettini
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Category Archives: Friend’s Recipes
Pagnotta di Pasqua
La Pasqua si avvicina, così ho pensato di giocare d’anticipo e vi pubblico la ricetta della Pagnotta di Pasqua. Questa è un’altra ricetta di Gregorio Grippo, chef del ristorante La Buca (Stella Michelin) di Cesenatico.
La pagnotta pasquale è un dolce tipico della tradizione Romagna, più precisamente della zona di Sarsina, nelle colline dell’entroterra cesenate.
Era abitudine iniziare a mangiarla la mattina di Pasqua con l’uovo benedetto e si continuava anche i giorni successivi.
La Pagnotta era un mangiare dei poveri e per questo si prepara con prodotti semplici.
Dopo le chiacchere ecco la ricetta.
Ingredienti:
1,5 kg farina 00
200 g zucchero
200 g uova
625 ml acqua a 25˚C
200 g burro temperatura ambiente
20 g lievito di birra
aroma arancia
uvetta qb
Impastare e lasciare lievitare a 30˚C per 12 ore
Formare delle pagnotte da 300 g e lasciare lievitare altre 4/5 ore
Cuocere a 190˚C per 30 minuti.
Grazie Grippo, ci vediamo presto!
Eggplant Parmigiana Gluten Free
Mattia Tesei, a friend of mine and former colleague, has recently moved to Australia where he now works as a chef. Here he presents his Eggplant Parmigiana, a recipe suitable for celiac disease sufferers because it is Gluten Free.
Serves 6:
2 large eggplants
850 g crushed tomatoes
1 clove garlic
1 fresh basil
250 g Corn Flour
250 g Mozzarella
150 g Parmigiano Reggiano
Salt and Pepper q.s.
To prepare the eggplant parmigiana started from the tomato sauce: in a pan, pour a little olive oil and add the chopped garlic. Fry for a few minutes, then add the crushed tomatoes. Add salt and pepper to taste and cook gently until the sauce to thickened.
When add the basil leaves and turn off the heat. Thinly sliced mozzarella.
Take the eggplant and cut into slices about 1 inch thick for the direction of the width.
Arrange the eggplant in a colander and sprinkle each layer with very little salt. Let leave there for at least 20 minutes, so that they can expel a good part of the bitter liquid that characterizes them. After this time, you pass the eggplant in flour corn.
In a large pan pour abundant seed oil, then fry the eggplant, a few at a time so as not to lower the oil temperature too; turn them on both sides then drain on a paper towel. Dab with other paper towels; then grease a baking dish with oil 15×20 helping with a kitchen brush and sprinkle the bottom with a little ‘sauce.
Lay three slices of eggplant, a little ‘sauce and Parmesan cheese and a layer of sliced mozzarella. Place another layer of eggplant and one of sauce, then again Parmesan, mozzarella slices and start over with a layer of eggplant.
Continue until all ingredients are used, ending with the eggplant. Cover with the remaining sauce and Parmesan cheese. Bake in oven preheated to 200°C for 40 minutes (if ventilated at 180°C for 30-35 minutes). Once cooked, leave the parmigiana in oven off so that resting congeals better. Then sfornatela and serve hot.
We thank Mattia Tesei for this recipe: Eggplant Parmigiana gluten free!
Expect your recipes and other news from Australia!
Tris Turrets Eggplants
This recipe is from our friend Elisa Giannini who already collaborated with pescenudo.it proposing another recipe: Salmon Salad with Red Fruits.
His idea was to create three different “turrets” using as a main element the eggplant, sliced and grilled or pan combining to each, fish and flavorings.
The result is looks delicious and very tasty!
Let’s see how you do!
Tower of the Swordfish and Eggplant Borage
Ingredients:
round eggplants
stracciatella or squacquerone
swordfish
Extra Virgin Olive Oil
purple basil
peppermint
borage flowers
thyme cedrino
salt
Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Smear them with olive oil and grilled pass.
The swordfish has to be pasteurized, then cut into thin slices and marinated for a couple of hours in an emulsion of extra virgin olive oil, black basil and peppermint
Starting with the first layer by placing a slice of eggplant, then the stracciatella or squaquerone, then the sword. Alternating with the swordfish carpaccio. Create multiple layers. Finish with borage flowers and sprigs of thyme cedrino.
Tower Eggplant, Burrata, pepper and Creole Flowers.
Ingredients:
round eggplants
burrata
Extra Virgin Olive Oil
Creole pepper
edible flowers
maple syrup
mint
salt
Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Anoint them and pass them on the grill.
Put on the base of the pot a few sprigs of mint to scent.
Alternate slices of eggplant with burrata and a little pepper and Creole complete with maple syrup poured over before putting the flowers.
Turret of eggplants, Salmon, Dates, and Pane Carasau
Ingredients:
round eggplants
smoked salmon
dates
lime
acacia honey
mint
sugar cane
carasau
salt
pepper
Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Anoint them and pass them on the grill.
Mix the salmon, cut into small squares, to small pieces of dates marinated in lime, acacia honey, brown sugar, salt and pepper. Place the first slice of grilled eggplant on a slice of bread carasau.
Then Alternate the salmon with other eggplant slices and a sprig of mint.
Complete with a little grating of lime .
Thank you again for your time Elisa!
Vegan figs tart
Ornella, Lorenzo’s sister (Pappafico Cervia) surprised us once again with this beautiful figs tart, so we asked her all the secrets how to prepare it.
This recipe is perfect for that gluttons, even for vegans, since the pastry is made without butter and no eggs.
We start from figs:
Wash the figs and remove the maximum possible amount of skin, to avoid that releases the flavor of grass.
Cut the figs into pieces, put them in a pan, cover with sugar, (1/5 of the weight of the fruit), add half a vanilla bean and a few drops of lemon.
Cook for about 30 minutes.
For the pastry vegan: mix flour, a little bit of sugar, baking powder with oil Corn, sweet white wine or fruit juice.
Let stand, then roll out with a rolling pin.
Obtain the round base for covering the pan and the strips to be used later.
Cover the base of the tart with a uniform layer of fig jam and form a grid on the surface with strips of pastry. Enter some almonds on the jam.
Bake the tart in a preheated oven at 170 ° C for about 20 minutes. Let cool and unmold.
May be you are interested in this article: Butter and substitutes
Ornella Thanks for this super vegan tart !!!
Pastiera napoletana
Pastiera, or Pastiera napoletana, is the most popolar cake of the Campania region. Today we offer a slightly modified version of the presentation, but the recipe is the original !
For the pastry:
1 kg flour
400g sugar
400g softened butter
10 g salt
lemon
5 eggs
Mix all ingredients very quickly and leave the pastry in the refrigerator.
To cook the wheat :
1 kg raw hulled wheat
1 l water
salt
A spoon of butter
Boil until the wheat is not opened. Close the pan and allow to dry. The next day, add 1.5 liters of milk, then boil.
For the filling:
900 g sieved ricotta
400 g sugar
1 kg cooked wheat
12 eggs
Grated lemon
Orange water
Candied pumpkin and orange
If the dough is hard to add a little bit of milk
Optional 1/2 kg custard.
Procedure:
Taking a part of pastry and line the bottom of a mold. Pour the filling into the pan. Pull the other pastry and cut the strips with the appropriate pastry cutter and create a grid on the pastiera. Brush it with an egg. Bake at 180 ° C for 1 hour and 30 minutes. Allow to cool.
Sprinkle with powdered sugar, slice and serve.
Recipe created by Chef Gregory Grippo at La Buca (one Michelin star) Cesenatico.
Thanks Greg!
