And yet another pizza with buffalo mozzarella and guanciale!!!

Pizza pizza....oh I cant’t live without it.....I love it to much!!!! I could easily eat it every day...then I’ll be the size of a ballon but at least i’ll be happy!!!! I posted already this great recipe from Maestro Adriano, but I cooked this one in a different way this time. I follow the suggestions of one of my italian colleagues (Gianni)...and the result was really good!!!

I just cooked the pizza base in a non-stick pan for a few minutes, then just put the tomato sauce and mozzarella and straight in a hot oven, grill mode for a few minutes until the mozzarella is all melted.

The result it’s very good... a bit dry the base but almost perfect!!! The first time I cooked the pizza in this way, but with a different recipe, I made a mistake...I didn’t understand I had to cook only the pizza base at first so I actually put the pizza on the pan with the tomato sauce and still was quite good....actually maybe better because the base was not dry at all....

INGREDIENTS:

270 gr. plain flour(type 0 or bread flour)

80 gr. of durum wheat

500 gr. of manitoba flour( i used to buy the canadian flour in Waitrose)

3 gr. of fresh yeast( you can use also the dry one)

1 spoon of barley malt

25 gr. of salt

30 gr. of olive oil

500 gr. of water

The evening before mix the canadian flour(500g) with the water,the yeast and the barley malt.This is called “poolish”... t’s quite liquid dough. Cover the bowl with cling film and leave it to rest over night.

In the morning add the rest of the ingredients, salt oil and the rest of the flour slowly because at the beginning it will be difficult to incorporate it, knead well. The result is a quite elastic, soft and smooth dough. Let it rest for 30 mins and then divide into small balls, put each one in a plastic container in the fridge for the all day. Take them out 2 hours before cooking the pizza.

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Ciabatta bread!!!!

Bread again...yeahhhh!!!!! But last time I tried to make the same one I promised I will try again, as it was perfect for my burger but wasn't really a Ciabatta. So here I am again with the same recipe but with a better result this time!!!! Without a mixer it is not so easy to knead by hand, it's a very sticky dough but when I get a good result I get really excited and happy. Of course as everything I make, still is not perfect...but I can assure you that with some nutella for breakfast is just perfect...and really the day could not start in a better way!!!!

INGREDIENTS:

For the starter (biga) 16-18 hours fermentation at 18ºC:

250 gr. durum flour (semolina)

250 gr. of strong flour W320 (I used manitoba flour)

250 gr. of water

5 gr. fresh yeast

Dough:

50 gr. of durum flour

1 gr. fresh yeast

11 gr. of salt

1 tsp of barley malt

135 gr. of water

For the biga mix well the two types of flour with the yeast and water until all the ingredients are blended well. Put the biga or starter in a bowl,cover it with cling film and let it rest for about 16/18 hours at room temperature( it should be around 18ºC).

Mix the starter with the rest of the ingredients, but leaving till the end a 20% of the water and the salt. After kneading for about 10 minutes, not an easy task as the dough it’s quite sticky,put the dough in an oiled bowl and let it rest for 40 mins.

Cut the dough in 4 pieces(or as many as you want) let it rest again 40 minutes and then move each piece into a baking tray and bake in a hot oven at 230º for about 20 minutes.

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Macarons....Felder recipe!!!!

For the Italian version click here!!!!

Here I'm again with some macarons!!!!! They are not really perfect but I'm so happy for the result!!! The first time I tried them they were (you can see them on my Italian blog)a bit of a disaster, they were quite dry. I tried once more with the same recipe...and that was a complete disaster...I could not manage to put the oven at the right temperature! I even went to paris for a visit to the Gerard Mulot workshop (you can see some pictures here)....and the obsession to make perfect macarons grew even more!! But since last week I didn't get the chance to try again. I researched a bit on the internet and apparently the easiest way it's to try with the Italian meringue and I found the Christophe Felder recipe and decided to try this one.

I have to say that I felt in love with this recipe...and I wont leave it anymore! Unfortunately my thermometer didn't work properly and the syrup was to hot...so the result was a quite liquid meringue. I was actually going to throw everything away...don't know why I didn't and I continued to make the macarons....but I'm so glad I did. They may not be perfect but I assure you there were really delicious like the originals....and I can't wait to try them again!!!

In brackets are the quantity I used.

INGREDIENTS:

200 gr. of almond flour (106,66)

200 gr. of icing sugar (106,66)

150 gr. of eggs white aged 48 hours (I used 2 eggs about 80gr.)

200 gr. of caster sugar (106,66)

50 ml of water (26,6 ml)

Place the sugar and water in a small saucepan and leave to stand.

Divide the total egg white into two equal amounts, placing one half in a small bowl or glass and the other half in the bowl which you will use for making the meringue. It is preferable to weigh the amounts, not do it by volume or eye.

Process the almond meal and icing sugar at high speed to achieve a fine powder. Sift to break up any lumps of powder and place in a large bowl.

Place the saucepan for the syrup over low heat and bring to a simmer. Start to measure the syrup temperature after it has been simmering for a minute or two.

If you are using an electric hand beater rather than a kitchen machine, beat the egg white until it makes soft peaks. If you are using a kitchen machine you can start the machine when the syrup is a few degrees below the final temperature (see below).

The final temperature you want the syrup to reach is 118C (no drama if you overshoot slightly). Beat the egg whites to firm peaks just before the final temperature is attained.

Set the beater/machine to slow speed and slowly pour the hot syrup into the bowl of beaten egg whites in a thin stream. The syrup may splash a little. If you are too slow to do this, the syrup might harden in the saucepan… there is always some wastage.

As soon as all the syrup is in the egg whites, increase the beating speed to maximum and beat for several minutes until the meringue is just warm to the touch. Add the colouring at this stage. The final product should be a stiff, compact meringue with a lovely satiny consistency.

Pour the unused amount of egg white onto the dry ingredients and mix well, until is all incorporated. Then scoop the meringue on top of that. Mix the ingredients with a spatula using a circular motion around the bowl and under the batter. It’s important to mix the ingredients quickly to avoid over mixing.

Spoon the batter into a sac a poche with a 8-10 mm nozzle and pipe evenly onto the baking paper. Leave them to dry for about 30 minutes.

Bake the macarons at 145º for about 15 mins.

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"Sa Panada" with Lamb and green peas!!!!!

For the Italian version click here!!!!

Wow two posts in a day!!! I’m really enjoying myself on my days off!!! I’m cooking a lot and my diet seems to be forgotten.... :-( !!!

But in the next few day I’ll have to cook more simple dishes and lighter!!!

This pie is typical from Sardinia island, exactly from the village I’m from!!!

My grandma used to be the queen of “Sa Panada” in my family, but even my mum make a very good one!!! The idea of making this dish again came from watching the italian version of ready steady cook, where one of the teachers/tv presenter cook this dish...not really following the original recipe, and actually making horrible ones. But I assure this one is the real version and delicious!!! I’m sure,as it’s similar to the british pies, that you will love it!!!

INGREDIENTS:

For the Pastry:

200 gr. of plain flour

100 gr. of semolina flour

30 gr. of lard

salted water

For the Filling:

300 gr. of chopped lamb

green peas

chopped parsley, garlic and dried tomatoes

2 tbs of extra virgin olive oil

salt

To make the pastry, crumble the flour and lard until they are completely combined, then add the salted water to make a oft dough. Knead the pastry then leave to rest in the fridge for at least 30 minutes.

In the mean time put the lamb and peas in a bowl with chopped parsley,garlic and dried tomatoes and mix well with some olive oil.

Roll out 1/3 of the pastry not too thick. Cover the pie dish ( I used 2 small ones about 14 cm diameter) with oven paper, line the tin with the pastry.

Add the lamb and the peas and some more olive oil. Roll out some more pastry to a very thin round to cover the dish and cover with the lid. Trim the edges and then roll the edged to make a decoration. It’s quite difficult to explain, but just look this video where it’s shown very well!

Make a few slits in the centre of the pie, baked in a warm oven at 220ºC until golden brown, then cover with kitchen foil, turn the oven down to 150º and bake for about 1 hour and 30 minutes to 2 hours if quite big.

With this recipe I'm participating to this contents about colors organized by Stefania Profumi e Sapori!!

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Falafel and scotch eggs!!!!

For the Italian version click here!!!!

Hello everyone!!!! whooo I have to say I'm quite slow to translate the recipes from my italian blog to this one!!!! But usually it takes me a while to write a post in Italian, and of course it takes me even longer to write in English.... As you can read is not my language...and I need to read a few times before posting something....and even doing this a make so many mistakes....But I really hope you can forgive me for this and my recipes put a smile on your face(not just for my English).

Today I'm back with two new recipes, very far form my origins but really delicious!!!

With them I participate again to the "Atmosfera Italiana" contest on facebook ( actually if you like my recipes and if you fancy voting me you can click "i like" on this link , and this one too).

I made the Falafel last saturday, it was an interactive experiment on the cooking forum I follow quite often....It's really funny to cook on the same time as the other girls and to see all the results. It was the first time for me to try Falafel,so I didn't even know how they tasted...

FALAFEL INGREDIENTS:

200 gr of dry chick peas

200 gr of dry broad beans (I didn't use them because I'm allergic)

1 onion

1 tsp of coriander seed

1 tsp of cumin seed

2 garlic cloves

2 tbs of parsley

salt and pepper

1/2 tsp of bicarbonate of soda

Soak overnight the chickpeas, then drain, rinse and dry them. Try to remove as much as possible the skin.

Put the chickpeas in a food processor, and process until they are roughly chopped. Then add all the spices, garlic, parsley and the bicarbonate. Blend everything and let i rest on the fridge for at lest 30 minutes.

Form the mixture into small balls, fatten them a bit (if they are to thick they want cook properly inside). Dip fry them in hot oil until they are golden brown.

I simply serve them with a sesame sauce!! mmmmm delicious!!!

SCOTCH EGGS INGREDIENTS:

6 small eggs ( +2 more beaten)

350 gr of good quality sausage meat

chopped garlic and parsley

a bit of flour

breadcrumbs

vegetable oil for frying

Place the eggs, still in their shells, in a pan of cold water.

Place over a high heat and bring to the boil, then reduce the heat to simmer for about nine minutes.

Drain and cool the eggs, then peel.

Mix the sausage meat with parsley and garlic and season well with salt and pepper. Season the flour with salt and pepper,place it onto a plate, then dredge each boiled egg in the flour.

Place each onto a sausage meat piece, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.

Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.

Heat the oil in a deep pan. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.

Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

Serve cool.

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Tartlets with parma ham and robiola cheese

For the italian version click here!!!!

Hi everyone!!!!! what a beautiful day today!!!!! Sunny...a nice temperature...and in Italy we celebrate Mothers day.

With todays recipe I'm participating to a nice game on facebook, organized by an italian company "Atmosfera Italiana" leader in Italy on finger food accessories.

This recipe is very easy and delicious, I got the idea from my favorite italian cooking program "la prova del cuoco", the italian version of "ready, steady, cook".

INGREDIENTS:

For the pastry:

150 gr. of plain flour

25 gr. of butter

25 gr. of cold water

1 small egg( I didn't use the whole egg)

a pinch of salt

For the filling:

40 gr of robiola cheese ( soft cheese like philadelphia)

4 or 5 thin slices of parma ham

To make the pastry place the flour and the salt in a mixing bowl.

Break in the butter in small pieces and rub into the flour until the mixture resembles fine breadcrumbs.Make a well incorporate the egg and water until the

pastry is almost bound together.

Finish by kneading together with your fingertips. Do not overwork the pastry.

Let it rest in the fridge for at least 20 minutes.Roll out the pastry and cut into rounds large enough to line the tartlet cases.Pierce the pastry with a fork and bake for about 10 mins at 180C.

Chop finely the parma ham and mix it with the soft cheese, fill the pastry cases and buon appetito!!!!!

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Some home made junk food!!! Scotch beef hamburger with mushrooms and gorgonzola picante cheese!!!!

For the Italian version click here!!!!

Here I am again....I’ve been a bit busy recently and I had no much time to update the blog and to cook something interesting. Since I moved back to Italy from the UK I really miss a proper scotch beef steak,a nice t-bone steak or even just a simple rump steak. I do believe the scotch beef is one of the best in the world. In Italy I can only find good beef meat from my butcher, even tough it is still quite rare to find dry aged meat, actually is something that Italians will never eat or buy. Oh they don’t really know what they are missing....

So every time I’m in London, before boarding for my flight back home I have to stop to M&S and buy some scotch beef sirloin stakes (that unfortunately are always very small) and burgers.... You maybe surprised...but yeah I even buy burgers because in Italy they are so thin and full of fat!

I tried for the first time this burger a few years ago in a pub in England, the original version was with stilton and bacon, but I’ve been on a diet for ages so I decided not to push too far with the calories so I had to say no to the bacon....and I think it’s pretty good with gorgonzola picante cheese.

Of course the rolls are home made with my little hands,but they were a bit of a disaster, they were supposed to be like small ciabatta bread but the result was not quite right but perfect for the burger.

Here is the bread recipe, I definitely have to try this again...I’m still looking for the perfect ciabatta recipe!

INGREDIENTS:

For the starter (biga) 16-18 hours fermentation at 18ºC:

250 gr. durum flour (semolina)

250 gr. of strong flour W320 (I used manitoba flour)

250 gr. of water

5 gr. fresh yeast

Dough:

50 gr. of durum flour

1 gr. fresh yeast

11 gr. of salt

1 tsp of barley malt

135 gr. of water

For the biga mix well the two types of flour with the yeast and water until all the ingredients are blended well. Put the biga or starter in a bowl,cover it with cling film and let it rest for about 16/18 hours at room temperature( it should be around 18ºC).

Mix the starter with the rest of the ingredients, but leaving till the end a 20% of the water and the salt. After kneading for about 10 minutes, not an easy task as the dough it’s quite sticky,put the dough in an oiled bowl and let it rest for 40 mins.

Cut the dough in 4 pieces(or as many as you want) let it rest again 40 minutes and then move each piece into a baking tray and bake in a hot oven at 230º for about 20 minutes.

The sandwich then it’s really easy to make, I just cooked the sliced mushrooms with some olive oil and salt. Cooked the hamburger in the oven and when it was almost ready I just melted the gorgonzola cheese on top of the burger.

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