Sardinian pizzette (special recipe from Italy)

I sometime give in to the charm (and nostalgia) of Cagliari's small pizzas. They are small pizzas, made of puff pastry, stuffed tomato, olive oil and capers. Usually, oddly enough, they are consumed at breakfast ...! In every Cagliari's bars you can find them warm and fragrant accompanied by juice or cappuccino. They are a must for young people returning from the clubs in the early hours of the morning. When I was younger I used to do it with my friends as well; it's easy to find bakeries and bars that sell pastries and hot pizza at 2 a.m., a very nice occasion, shared with friends, sitting on a bench, under the blue Sardinian skies, to close the cheerful evenings. Ooooh how many memories I have in my mind now!!!

Ingredients for two / three people

two rolls of puff pasttry
a bowl with: tomato sauce, olive oil, salt, oregano, two tablespoons of tomato concentrate; well mixed all together
an egg: open it and separate the yellow from the white and put them in two separate bowls
capers
Method
Open the puff pastry and make some squares and cut. Make sure that the measures are aligned on the two rolls. Prick the pastry with a fork. Now put a tablespoon of sauce in the center of the squares of the first roll. Add the capers. Add a pinch of salt. With a pastry brush, pass the egg white on the edges of every small pizza. Now close well with the second roll. Lightly beat the egg yellow; brush on the surface of the pizza.

Pass in cooking for 10-15 minutes, in a pre-heated oven for 10-15 minutes at 180 °. They will come fragrant, with a delicious and light filling. Just be careful: inside they are very hot, blow some air inside before!

Small pizza (Pizzette) comes from Cagliari, a city in the south of Sardinia (Italy)

 

Zucchini cake with ricotta (italian recipe)

This cake is perfect for a take-away lunch but it's also great as finger food for parties, pic-nic and friendly moments of leisure.


Ingredients for 4 people:

For the base (brisée pastry)

125 grams of wheat flour
125 grams of white flour 00
50 grams of extra virgin olive oil
a small packet of yeast for savory (about 7 grams of yeast)
100 ml of warm water
two pinches of salt

For the stuffing:

300/400 grams zucchini
30 grams of grated cheese (I put parmesan cheese, you can put what you prefer)
130/150 grams of cottage cheese (I put ricotta)
nutmeg, a pinch
chopped basil, a teaspoon
2 tablespoons extra virgin olive oil
two tablespoons of chopped onion
three eggs
salt
pepper

Method:

Start by preparing the base. In a bowl mix the two flours, make a hole in the center. Place all other ingredients and work first with a wooden spoon and then with your hands for a few minutes. It must be a soft and elastic dough. Make a ball and let stand.

Prepare the filling. Wash and slice zucchini into rounds and let them fry in oil and onion for about ten minutes; They should shrink and become soft. Remove from the heat and remove the excess oil with paper towels. In another bowl mix the cheese, nutmeg, basil, pepper, eggs, salt. Make a cream working vigorously with a wooden spoon or a whisk.

Now we assemble the parts: browse the dough with a rolling pin and place it over a mold tart. Add the zucchini and press well. Finally, cover with salted cream. Bake in preheated oven at 180 degrees for 25-30 minutes.

This cake is good both hot and cold, thinly sliced ​​and accompanied by cold cuts and snacks.

What do you think? Do you like ricotta or you prefer a different stuffing?

Pizza with barley flour: savoury and easy to digest

In my home we really love barley pizza!. I tried it by chance one evening and since then my husband and I have eaten only this one. I think pizza with barley flour is much lighter and easier to digest than that one made with classic wheat flour. Even the taste is better: it is delicate and enhances better all the other ingredients such as a good mozzarella and a smell nice tomato. Finally, I noticed that it does not swell my belly, a problem that often happens to me with white flour. So try this unsual pizza and let me know what you think! Good pizza to everybody!

Ingredients for 2 people:

250 grams of barley flour;

a teaspoon of dry yeast (if you use fresh yeast it's enough a quarter of it)

two tablespoons of olive oil;

120 grams of warm water;

a teaspoon of salt;

toppings for pizza (chopped tomatoes, tomato sauce, oregano, mozzarella, and whatever you prefer).

Preparation:

Pour the flour in a large bowl and make a hole in the middle.

Add yeast, oil, salt and water.

Start stirring with a wooden spoon.

When the mixture begins to thicken, work it with your hands for 5 minutes at least (or with mixer robot if you have it). 

Flatten with your hands, lift it, fold it, and mash again. Every now and then peel it off and let it slam hard on the bowl (it makes a more fragrant pizza).

Make a ball wrapped in flour and cover with a damp tea towel. Let rise for three hours in the oven off.

Take your ball again (now it's risen). Pour olive oil on a large baking tray and place the dough and roll it out here. Spread a pinch of salt.

Season with pieces of tomato, oregano (I also put the capers).

Bake at 220 ° for 15/20 minutes in pre-heated oven.

When pizza is nearly cooked, you should remove it from the oven and add mozzarella cut into pieces. Put your pizza in the oven again for 3-4 minutes to melt the cheese.

Pizza is ready!

As seen from the photos, barley flour makes this pizza high and soft but with delicious crispy edges.

How was it yours?

Savoury pie with vegetable, speck and pecorino cheese

This savoury pie is perfect for eating out because you can warm it in the microwave and it's even delicious cold during summertime.

Ingredients:

a roll of puff pastry

200ml of double cream

an egg

50 grams of grated pecorino cheese

150 grams of thinly sliced vegetables (I chose broccoli, peppers and carrots)

80 grams of speck, cut into cubes (or if you prefer bacon)

olive oil

a few slices of thin sliced onion

salt

pepper

Method:

Boil the vegetables in salted water(or steam) for 10 minutes. Meanwhile, roll out the puff pastry roll on a mold and prick with a fork.

In a saucepan, fry the onion in little oil and add the vegetables and bacon until they are slightly golden.

In a shallow dish prepared a mixture consisting of: egg, double cream, pecorino cheese, salt and pepper.

Now everything is ready to be assembled: put the vegetables and bacon on puff pastry; pour over the liquid mixture and leveled with a spoon.

Bake in oven pre-heated to 200 ° for 30 minutes.