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?

Waffle with spelt and soya

Waffle is great for breakfast (you can prepare in 10 minutes) and is accompanied perfectly with orange juice, coffee and fresh fruit. And of course with the classic Canadian maple syrup, which is 100% natural and has a simple taste and a little sweet. I took the original, as you see in the picture, but also groped with agave syrup, honey or simple powdered sugar will ensure a good result. Another advantage of a breakfast with waffles is given by the scent: in cooking radiates a delightful fragrance that spreads throughout the kitchen which immediately puts in a good mood in the early morning! And because the ingredients, you will have enough energy until lunchtime.

Recipe for two people:

60 grams of spel flour (or white flour)

a teaspoon baking powder

an egg

a tablespoon of sugar (preferably whole cane)

80 ml of soyabean milk (or other milk)

two knobs of butter

a pinch of salt

Method:

Heat waffle machine. Melt the butter in a saucepan. In a shallow dish, beat egg and sugar..Add melted butter. Mix. Stir in milk, flour and baking powder and salt. Mix well to dilute the flour. With a brush pick up the butter stuck to the pan and spread on the hot plate.

With a ladle, take half the batter and distribute it well on the plate to the edges. Close the maker and cook for about 4 minutes or until it is golden brown.

Remove the cooked waffle with a scoop and serve with fruit, powdered sugar, maple syrup or toppings of your choice.

Coniglio alla cacciatora - Rabbit cacciatore

Coniglio alla cacciatora - Rabbit cacciatore

Il coniglio alla cacciatora è una classica ricetta di campagna. Esalta la genuina rusticità della sua carne con un condimento tutto mediterraneo a base di olio extravergine di oliva, capperi e rosmarino. 

The rabbit cacciatore is a classic country recipe. It enhances the genuine rusticity of white flesh with a Mediterranean dressing made by olive oil, capers and rosemary.

Rosmarino e capperi: un'abbinata vincente!  - Rosemary and capers: a winning couple!

Ingredienti per due persone:

un coniglio da 500/600 grammi già tagliato a pezzi;

brodo;

olio di oliva extravergine;

verdure per soffritto (carote, cipolla, sedano) già affettate a piccoli pezzi;

capperi;

rosmarino;

vino bianco (mezzo bicchiere).

Ingredients for two people:

a rabbit of 500/600 grams already cut into pieces;

broth;

extra virgin olive oil;

vegetables for sautéed (carrots, onion, celery) already sliced into small pieces;

capers;

rosemary;

white wine (half a cup).

Procedimento - Procedure:

Scaldare il brodo in un tegame e, se necessario, aggiungere un po' di sale;

Heat the broth in a saucepan and, if necessary, add a little of salt.

Versare tre dita di olio in una pentola capiente, aggiungere le verdure e farle soffriggere a fiamma bassa per 5 minuti.

Pour three fingers of oil in a large pot, add the vegetables and sauté for 5 minutes.

Porre i pezzi di coniglio nella pentola e far rosolare per 5 minuti girandolo più volte.

Place the rabbit pieces in the pot and brown for 5 minutes turning several times.

Bagnare il coniglio con il vino e far evaporare per 3 minuti, rigirandolo. 

Wet the rabbit with the wine and let evaporate for 3 minutes, turning.

Aggiungere il brodo e alzare la fiamma (deve essere una fiamma media).

Add broth and raise the heat (It must be a medium flame).

Distribuire i capperi e il rosmarino.

Distribute the capers and rosemary.

Una volta che la salsa ha preso a bollire, abbassare la fiamma a poco più del minimo (il coniglio deve sobbollire e si deve vedere l'acqua che fa le bollicine sui bordi della pentola):

Once the sauce has taken to boil, reduce heat to just above the minimum (the rabbit must simmer and you should see the water that makes the bubbles on the edges of the pot).

Socchiudere col coperchio; lasciar cuocere per circa 30/40 minuti fino a che il coniglio appaia morbido e rosolato e la salsa sia raffinata (cioè abbia assorbito bene tutti gli ingredienti e appaia cremosa e color oro scuro).

Keep the lid on the pot; cook the rabbit for about 30-40 minutes until it appears soft and browned and the sauce is refined (it means that it has absorbed all the ingredients and it looks creamy and dark gold).

Tenero e gustoso, il coniglio alla cacciatora si può anche preparare il giorno prima, conservarlo in frigo e scaldarlo con un filo d'olio il giorno dopo.
Tender and tasty, you can also prepare rabbit cacciatore the day before, store it in the fridge and heat it with a spoon of oil the next day.