For the dough
- 500g of whole wheat flour
- 1 teaspoon of baking powder / 1 packet of yeast
- salt, oil extravervine , water
For the filling
- a bottle of 33 cl of fresh salsa / past
- 200 g porcini mushrooms fresh / frozen
- 2-3 tablespoons of grated cheese
- salt and pepper, basil / oregano
Knead the flour with the yeast , water and salt, by adding at the end a little 'oil , and let rise for about half an hour. This operation can also do it with the mixer . Clean the mushrooms , brush and cut the mushrooms into cubes. use
a good tomato sauce and add salt, oil and a few leaves of basil / oregano.
After the time of the rising flattened pizza on a sheet of parchment paper and place them in a baking dish , place the mushrooms on the pizza and the tomato sauce and bake . The oven must be at a temperature of 200° - 220° .
A word of advice, at first used only half of the mushrooms, so halfway through cooking the pizza you can add the other half of the mushrooms while enjoying their texture better when the pizza is cooked. And bon appetit !
- 200gr (0.87cup - 7oz) ricotta cheese
- 100gr (0.44cup - 3.5oz) mozzarella
- 2 tomatoes
- 1 garlic clove
In a bowl crumble dry ricotta cheese, then add oregano, garlic clove chopped or squeezed, and mix well. Skin, deseed and chop tomatoes. Slice mozzarella and cut slices into very small pieces. Mix tomatoes, mozzarella and dry ricotta cheese together and stir well. Spoon the mixture into four small oven-proof bowls.
Cooking with microwave: cook at 650W+grill for 5 minutes, then continue cooking with grill only for 5-7 minutes.
Cooking with traditional oven: cook at 200°C (400°F - gas mark 6) for 15 minutes then continue cooking with grill only for 10 minutes.
- 250gr (1.1cup - 8.8 oz) maize flour, fine-grained
- 250gr (1.1cup - 8.8 oz) Manitoba flour
- 2 eggs
- 2 egg yolks
- 120gr (0.5cup - 4oz) butter
- 50gr (0.2cup-1.7oz) sugar
- 200gr (0.9cup-7.2oz) dates
- 150gr (0.7cup - 5.6oz) nuts
- 15gr (3.2tsp) brewer's yeast
- 125ml (4.3oz)milk
- 2tbs rum
- zest of 1 lemon
- icing sugar
Mix together 100gr (½cup-3.5oz) Manitoba flour, yeast and milk. Leave to rise for 30 minutes. Reel off dates' stones, chop them and leave them in a bowl with rum to soften. Grind nuts. After rising, knead the mixture with the remaining flour, eggs lightly beaten, melted butter, sugar, lemon zest and a pinch of salt. Knead for ten minutes and add dates and nuts only at the end. Leave the dough to rise for two hours. After this time, take the dough and divide it into small balls the size of a lemon. You should place them in a round tin with a diameter of 30cm (12inch) or also on a baking sheet. Either case, use parchment paper. Start from the centre with one ball, proceed forming the first circle with five balls, then use the remaining balls to form the second circle. Leave again to rise for 45 minutes, then bake at 180°C (350° F) for 35 minutes. Cool down, then dust with icing sugar. When you want to eat it, just grab a brioche with your hands, you don't need to use a knife.
INGREDIENTS (2 serves)
- 125g (0.6cup - 4.5oz) ricotta
- 80gr (0.35cup - 2.8oz) flour
- 3tbs caciocavallo cheese
- 1 small egg
- 300gr (1.3cup-10.5oz) pumpkin (weight without the skin)
- ½tbs almond flour
- 1tbs sour cream
For the gnocchi:
Mix together ricotta, flour, 2tbs parmesan and the egg. You'll obtain a firm dough (eventually add some more flour if needed) then refrigerate for 30 minutes. Take a small quantity and, on a floured surface, form a stick thick as a finger, and cut it into pieces of 2cm (0.8inch). Place them on a floured tray and continue till you finish the dough.
For the cream:
Steam pumpkin, then smash it with a fork and add parmesan left, almond flour and sour cream. Mix well and stew it in a pan for 5 minutes. Now cook the gnocchi, bringing a large pan of water to a simmer, then add salt and drop the gnocchi. When they will start to float to the surface they're ready. Remove them with a draining spoon and transfer them directly into the dishes where you have poured some pumpkin cream. Serve immediately and sparkle over with caciocavallo if you like.
- 100gr (0.4cup -3.5oz) rye flour
- 150gr (0.7cup - 5.6oz) emmer flour
- 150gr (0.7cup - 5.6oz) whole wheat flour
- 100gr (0.4cup -3.5oz) Manitoba flour
- 300gr (1.3cup - 10.5oz) water
- 3tbs sunflower seeds
- 1tbs extravirgin olive oil
- 2tsp salt
- 1tsp barley malt
- 4gr (0.9tsp) fresh yeast
With a kneader or a bread machine:
Put all ingredients into the kneader or the bread machine, water with salt, then all flours, barley malt, oil and yeasts, select kneading program (the basic one), for bread machine. At the beep add sunflower seeds. Leave the dough to rise for three hours.
Without a kneader or a bread machine:
Mix flours with salt, add by degrees warm water and yeast - melted in a bit of water, and then barley malt. Knead until you'll obtain a soft and elastic dough, then add oil and sunflower seeds. Leave the dough to rise for three hours and a half.
Take the dough and, on a floured surface (use whole wheat flour), divide it into five or even six parts (it depends on how big you want your rolls). Now form with them streaks, flatten them with your hands and then roll them up. Transfer on a baking sheet, floured or covered with parchment, and leave to rise for another 40 minutes. Bake at 230°C (450F - gas mark 8) for 15 minutes, then turn the rolls and cook again for other 5 minutes.
- 200gr lentils (0.87cup - 7oz)
- ½ red pepper
- ½tbs parsley, finely chopped
- juice of half, small lemon
- extra virgin olive oil
Boil lentils for 30 minutes (or follow instruction on the package), drain them and cool down. Now slice pepper lenghtwise in three, then cut these three pieces in thin slices. In a small bowl whisk oil and lemon for a minute, then add parsley and whisk again for few seconds. Place lentils in a bowl, add peppers and oil+lemon dressing. Stir and serve.