Pastiera napoletana

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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 !

pastieraFor 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!

How to filet a turbot (video)

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In this video, Alex Vitali will show you, step by step, how to fillet a Brill.

The same technique is also used for other kinds of flat fishes such as turbot and sole.

sfilettare un rombo

Have you seen the video “How to fillet a Brill”, (same thing if it were a turbot or a sole), now we show it again step by step.

  • After cleaning Brill and eliminated its gills, wash well it under cold water;
  • place the soaso on a cutting board with the part of dark skin upwards;
  • with a sharp knife to cut around the perimeter of the Brill;

sfilettare-un-soaso-1

  • practice a central incision from head to tail;

sfilettare-una sogliola-2

  • continue the cut from the center towards the outside keeping the knife in contact with the fish bone;

sfilettare-un-soaso-3

  • repeat the same operation for both fillets

sfilettare-un-rombo-4

  • rotate the brim and make a cut around the entire perimeter, like the other side

sfilettare-un-soaso-5

  • even on this side from start from the center and going to the outside;

sfilettare-un-pesce-6

  • as well get fillet;

sfilettare-un-soaso-8

  • at this point you will find 4 fillets perfectly intact and without bones

sfilettare-un-rombo-9

If this guide has served to you, help us to grow!

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Salmon and red fruits

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This is a colorful recipe from a friend: Elisa Giannini.
The look is very inviting, taste fresh, different and interesting … a dish to try!
macedonia

Ingredients for 4 people:
480 g of fresh salmon fillet
Seasoning for salmon:
5 g karkadé powder
5 g sugar (a teaspoon)
1/2 lime
salt
4 pink pepper chopped
extra virgin olive oil
For the sauce:
50 g of strawberries
10 ml of balsamic vinegar
8 pink pepper berries
extra virgin olive oil
salt
For the garnish:
a basket of fresh currants
fresh thyme
extra virgin olive oil
15 g honey

After barbed and eliminated the skin of salmon, wrap well with plastic wrap and bring it down for at least 48 hours at a temperature of at least -18˚ C.
Defrost the salmon in the refrigerator.
Cut into cubes not too small.
Wash and dry the strawberries, remove stem and blend them with the balsamic vinegar and pink pepper berries; salt and filtered. Store in refrigerator.
Wash and shell the currants. Season with honey, a little oil and fresh thyme. Store in refrigerator.
Mix together the ingredients for the dressing of the salmon to obtain an emulsion. Season the salmon tartare and divide into 8 cylindrical molds. Arrange the tartare on 4 plates (2 per person).
Garnish the surface with red currants, like in the picture.
Strain the sauce to the coffins of salmon.
Complete with a few drops of oil.

Thank you again Elisa for having proposed this recipe … We are waiting for more recipes !!!

Baccalà tiepido in crema e verdure croccante

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Today a recipe of my friend Giovanni Baroncelli, chef of the nice restaurant Salsedine of  Lido di Savio (Ravenna) .

Codfish in warm cream with crunchy vegetables and tomato fillet Mediterranean.

Baccalà tiepido

ingredients:
desalted cod
lavender oil
fresh oregano
pepper
potato
yellow pepper
vegetables as desired
sugar
tomato
flower caper
olives
fresh mint
process
Put the vacuum slice saved cod, seasoned with olive oil, lavender, oregano and pepper. Cook at low temperature until it reaches 50 ° C at the core with the probe. When cooked, reduce the temperature by immersing the bag cod vacuum, water and ice.
With the scraps of a cod fish cod do with adding a little yellow pepper and roasted potato, boiled, peeled and little.
Blanch the vegetables to taste with salt and sugar in water for one minute and cool.
Blanch the tomatoes for 11-12 seconds, peel, remove seeds and cut to create a fillet tomato classic.
Just before serving, regenerate all the ingredients.
To assemble the dish from the bottom of cod fish, add the fillet of cod, then fillet tomato over, then the flowers of capers, olives and vegetables.
Complete with lavender oil and fresh mint leaves. Dish served warm.

We thank Giovnni Baroncelli, chef at Ristorante Salsedine – Lido di Savio-Ravenna

Bagels recipe

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The bagels are not well known in Italy, but they are very common in America, Canada and the UK.

They are excellent for breakfast, but also for a quick lunch or a snack. Following this recipe you can make your bagels, … then you can freeze them and use them whenever you want!

bagel

Serves 8 bagels:
550 g flour
300 ml water
20 g honey
10 g sugar
12 g yeast
5 g salt
1 egg
30 ml of milk

sesame seeds, poppy, pumpkin, sunflower, caraway …..

Working in the a mixer with the hook, the flour, the yeast, 200 ml of water and honey. Add the water a little at the time. Check the consistency of the dough: if it is too soft, reduce the amount of water, if it’s too hard add a little ‘more than water. Work for 10 minutes and at the end add the salt. Cover and let rise for an hours and a half. Divide the dough into 8 equal portions and form 8 balls. With a finger, make a hole in the center of each ball of dough and make it around on itself. Arrange the bagels on a floured baking sheet, cover and let rise again for 40 minutes.

bagel recipe

Heat a pot of water, add sugar. Bring to a boil. Reduce heat, the water has to simmer. Dip a bagel at a time and cook for one minute on each side. Take them out and let them cool on a clean cloth. Put all 8 bagels on a baking sheet lined with baking paper, brush with beaten egg with the milk. Sprinkle the seeds and a pinch of salt. Bake at 180 ° C for about 25 minutes or until they are puffed and golden . Allow to cool on a wire rack, cut them in half, lightly toast them and stuff them with soft cheese, …..