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Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.

Posted on 22 October 2017

Servings

6

Ingredients

10 oz sheep's ricotta
10 oz cow's ricotta ( 20 oz cow's ricotta if you can't find sheep, if so use 2 eggs and not 1).
17 oz fresh or frozen spinach
2 oz all purpose flour (plus some for coating)
1 big egg
2 oz grated Parmesan
1 pinch grated nutmeg
1 pinch salt
2 oz butter
6 leaves sage

Servings

6

Ingredients

10 oz sheep's ricotta
10 oz cow's ricotta ( 20 oz cow's ricotta if you can't find sheep, if so use 2 eggs and not 1).
17 oz fresh or frozen spinach
2 oz all purpose flour (plus some for coating)
1 big egg
2 oz grated Parmesan
1 pinch grated nutmeg
1 pinch salt
2 oz butter
6 leaves sage

Instructions

Wash, rinse and cook spinach for few minutes in a pan. Drain them very well and chop roughly.
In a bowl mix ricotta, flour, salt, nutmeg and egg(s), add spinach and mix well.
With slightly wet hands take a small amount of dough, roll it into the shape of a small sausage. Do it with all the dough then roll the gnudi into the flour.
Bring a big pan of water with salt to the boiling point, put in some gnudi at time, when they float drain them and put into a baking tray.
When you have all your gnudi on the baking tray melt butter with sage and cover gnudi with it and grated parmesan, bake at 360°F for 25-30 minutes or until Parmesan is gold and crispy. Serve hot.

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Walnut country cake.

Posted on 6 October 2017

Walnut country cake.

Servings

8

Ingredients

200 gr unsalted butter
150 gr caster sugar
2 large eggs
200 gr all purpose flour
15 gr baking powder
1/4 tsp vanilla extract
50 gr chopped walnuts plus some to decorate the cake
80 gr unsalted butter
160 gr icing sugar
1/4 tsp vanilla extract
2 tsp milk

Servings

8

Ingredients

200 gr unsalted butter
150 gr caster sugar
2 large eggs
200 gr all purpose flour
15 gr baking powder
1/4 tsp vanilla extract
50 gr chopped walnuts plus some to decorate the cake
80 gr unsalted butter
160 gr icing sugar
1/4 tsp vanilla extract
2 tsp milk

Instructions

Heat the oven to 180°C ( 360°F), grease the tin.
Beat butter and sugar untill fluffy, beat in eggs one at time adding a tablespoon of flour with the last one to avoid lumps then add vanilla.
Sift the rest of the flour and fold the mixture gently; at last add chopped walnuts.
Pour the dough into the tin and level the Surface. Bake for 20- 25 minutes until risen and Golden brown. Let the cake rest for 5 minutes in the tin then let it cold on a wire rack.
To make the buttercream beat the butter until very soft, add the icing sugar and beat again. Beat in the vanilla extract and enough milk to make it spreadable.
Spread the icing on top of the cooled cake and decorate with extra walnuts.

Recipe Notes

For a 20 cm square tin ( 8 inches).

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Flatbread Romagna style.

Posted on 23 March 2017

Flatbread Romagna style.

Servings

6

Ingredients

17,60 oz all purpose flour
1/2 tabsp. fine salt
3,50 oz. lard or a light oil
1 cup milk or water maybe a little bit more but less than 1 and 1/4
1 teasp. honey or sugar
1 pinch baking soda
5.3 sourdough excess OR a sachet instant yeast

Servings

6

Ingredients

17,60 oz all purpose flour
1/2 tabsp. fine salt
3,50 oz. lard or a light oil
1 cup milk or water maybe a little bit more but less than 1 and 1/4
1 teasp. honey or sugar
1 pinch baking soda
5.3 sourdough excess OR a sachet instant yeast

Instructions

If you use sourdough melt it in water/milk and honey/ sugar very well (I use a blender but you can also use a fork).
If you use yeast just sift it with flour.
Knead all the ingredients untill you have a smooth loaf, cover it with plastic wrap and let it rest in the fridge for about 4 hours.
Form small balls (about 5,3 oz.) with dough, cover them and let them rest outside the fridge for half an hour then spread each with a rollpin (the rounder the better).
Cook one piadina at time on an already hot skillet, 2-3 minutes each side.
Keep an eye on it because they burn in a second!

Recipe Notes

Eat hot with ham, salami, cottage cheese, vegetables or chocolate cream 🙂

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Soft cheese, lemon and basil salty tart.

Posted on 13 March 2017

Soft cheese, lemon and basil salty tart.

A refreshing and tasty summer salty tart.

Servings

4

Ingredients

7 oz all purpose flour
3.5 0z cold butter
1.7 oz cold water
1 pinch salt
9 oz ricotta cheese
7 oz squacquerone or another kind of soft cheese

Servings

4

Ingredients

7 oz all purpose flour
3.5 0z cold butter
1.7 oz cold water
1 pinch salt
9 oz ricotta cheese
7 oz squacquerone or another kind of soft cheese

Instructions

Mix flour and butter with salt untill you have a crumbly dough. Add water and knead untill you have a ball of dough, cover it with cling film and let it rest for 30 minutes.
In a bowl mix ricotta and soft cheese, zest from half lemon, chopped basil leaves, egg and a generous pinch of black pepper and salt. If your soft cheese is too thick add few spoons of milk. Line a baking pan with brisèe and pour the filling, you can decor the top of the tart with brisèe leftovers.
Bake for about 30 minutes at 356°F, let it cool completely before serving. Filling enough for a rectangular pan of 10X4 inches or a round pan of 8 inches diameter.

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