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)

 

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.