HOMEMADE FOCACCIA WITH SICILIAN PANELLE, CERVERE LEEKS AND PECORINO ROMANO - Focaccia fatta in casa, con panelle siciliane, porro Cervere e pecorino romano

The fritters are a kind of fried porridge instead of baked. Conceived and developed in Palermo particularly the panella brings the right flavor of a wonderful street food invented by me.

ingredients
for focaccia
400 grams of flour type 1
4 grams of dry yeast
280 grams of water
2 tablespoons extra virgin olive oil
1 teaspoon malt syrup
6 grams of salt

for panelle
500 grams of chickpea flour
1.3 liters of water
salt
frying oil,

1 leek Cervere big enough
Pecorino Romano flakes

Method
First prepare the cake. In a kneader, put inside all the ingredients except salt and oil. Mix at low speed for about 5 minutes, then also add the salt and the oil qunado you obtain a homogeneous mixture, arrange on a baking sheet and let rise for about 1 hour. After that, bake at 230 degrees for about 15/20 minutes. A obtained cooking, the oven and let cool completely.

Prepare fritters. In a saucepan put the water then add the chickpea flour, stirring quickly to avoid lumps. Turn on the heat and cook (stirring constantly) until the dough comes away from the walls.

Pour the mixture on a tray and level it with a spatula pastry. When cooled, cut into many pieces long and 10 cm wide 5. Fry until then will become golden.

Blanch the leeks in hot water for 5 minutes, then cut into slices and keep aside.

then assembled the cake, cutting it in half and put into the fritters, leeks and pecorino flakes.

CAULIFLOWER'S BALLS - Polpette di cavolfiore

A tasty dish, different from usual. Great for a typical dinner "street food"! :-)

Ingredients for 4 people:
1 cauliflower big enough
3 tablespoons breadcrumbs
2 organic eggs
1 tablespoon of Parmesan cheese
1 teaspoon mustard
parsley
frying oil
salt and pepper
frosted balsamic vinegar.

Method
Clean and wash the cabbage. Then put it in a pressure cooker and cook. When it's ready, drain and place in a bowl. With a fork, try to chop it finely enough.

United now the eggs, one at a time and mix well. Then add the parsley, breadcrumbs, mustard, parmesan cheese and mix well again.

Now formed many small balls and mash lightly on top. quickly pass them otherwise breadcrumbs and arrange in a dish.

Fry them and then when they are ready, let them dry with paper for fried Anointed excess.

Serve hot with a dash of balsamic vinegar glazed.

HOMEMADE BREAD WITH FLOUR TYPE 2 - Pane fatto in casa con farina di tipo 2

A simple bread from running but good regarding the healthy discourse.

Ingredients for a loaf of 1 kg
500 grams of flour type 2
7 grams of dry yeast
300 grams of water
1 teaspoon sugar
1 teaspoon malt syrup
8 grams of salt
sesame

Method
Knead all the ingredients except salt. When you obtain a homogenous also add salt.

Then put the mixture into a pastry board and knead for about 5 minutes. Let rise all covered for about 2 hours.

It spent the 2 hours, knead again and then rest for another hour.

Bake at 240 degrees for about 20/25 minutes, then baked, let it cool completely then serve.

PUFF PASTRY WITH MORTADELLA, CACIOCAVALLO AND SPINACHES - Pasta sfoglia con mortadella, caciocavallo e spinaci

How good I do not say either, you must try it! :-)

Ingredients for 4 people
2 rolls of puff pastry
spinach (for the regulator amounts to your taste)
8 slices of mortadella Bologna
2 fairly thick slices of caciocavallo cheese
1 organic egg
1 clove of garlic
Sesame seeds
milk
sael, pepper
extra virgin olive oil

Method
Clean and wash the spinach thoroughly. Then let them cook in a pan where you made an oil and fried garlic. Cook for a few minutes then put them in a bowl after they are well drained.

Roll out the puff pastry and cut it in half. Arrange a slice of cheese, a spinach and finally the mortadella.

Folded in half and sealed well. Brush the surface with beaten egg and milk, add the sesame seeds and bake at 200 degrees for 20/25 minutes.

When they are ready, let them cool and then enjoy.

PURPLE OCTOPUS WITH POTATOES - Polipo con patate viola

A particular dish very tasty and the impact color not indifferent! :-)

Ingredients for 4 people
1 octopus of about 1 kilogram
10 purple potatoes vitelotte
1 organic lemon
cilantro or parsley
extra virgin olive oil
salt, black pepper.

Method
In a pressure cooker, cook the potatoes. When they are cooked, drain, peel and cut into pieces not very large.

In another pressure cooker, cook the octopus. When it is ready, put it in a bowl and add the potatoes cut into small pieces. Season with extra virgin olive oil, the lemon juice over the zest (I recommend ONLY if the lemon is NOT 'treated !! Mix well, add salt and pepper and serve.

AMERICAN APPLE PIE WITH QUINCES - Apple pie con mele cotogne

The classic sweet to American-made apple but with quince and other small additions. Just beautiful to look at but very good to eat!

ingredients
For the dough
300 grams of flour type 1
150 grams of butter
30 grams of demerara sugar
60 ml of cold water

For the stuffing
5 large enough quince
80 grams of brown sugar
1 teaspoon cinnamon Satin
1 heaping tablespoon toasted pine nuts
1 tablespoon of grape passes
1 small organic lemon

Method
In a mixer, put all the ingredients needed to make the dough. knead quickly then wrap the mixture in a plastic wrap and let rest in refrigerator for about 30 minutes.

Meanwhile, in a bowl, prepare the filling. Peel the apples and cut them in pieces not very large. Drizzle with lemon juice and stir quickly. Then add the rest of ingredients.

Now take the dough from the refrigerator, roll it not very subtle, divide it into 2 parts and then place the first layer in a greased baking sheet coming to the edges of the pan. Inserted into the mixture and then cover with the last layer of dough. Pitted surface lightly and then brush all with egg and milk. Bake at 200 degrees for about 10 minutes, then at 180 degrees for 40 minutes. When it's ready, the oven, let cool then served with a mascarpone cream or even whipped cream.

PARMIVIOLA . Parmiviola

A delicacy. Read the recipe!

Ingredients for 4 people
1 fairly large purple eggplant
200 grams of smoked cheese
200 grams of tomato sauce prepared before
18 dried tomatoes
4 tablespoons pecorino romano
vegetable broth
fresh thyme
salt and pepper
peanut oil or specific for fried

Method
Cut the eggplant into slices not too thin. Let him lose the vegetation water by putting them in salt. When they are ready, carefully clean them from salt, then fry them in a deep fryer. A obtained cooking, dry them by opting for one for fried card.

Take the tomatoes and put them in a blender. Add half a ladle of broth, the leaves of 2 sprigs of thyme and blend thoroughly.

Cut the smoked cheese into thin slices.

In a baking dish, place on top of the parchment paper. Compose domes parmigiana putting first a slice of eggplant, then a smoked cheese,  a tablespoon of tomato sauce and a dried tomato sauce. Complete scratching the top with pecorino cheese.

Bake at 170 degrees for 40 minutes, then baked and served hot.

SALAD OF CANNELLINI BEANS, CERVERE'S LEEK AND TUNA - Insalata di cannellini con porro Cervere e tonno

A plate with a very pleasant taste. Healthy and quick to do.

Ingredients for 4 people
250 grams of tuna in olive oil of high quality tin
230 grams of beans boiled cannellini pre
1 leek Cervere
Apple cider vinegar
extra virgin olive oil
saòe, black pepper

Method
Peel the root and the top of the leek then sbollentatelo in boiling water for about 5 minutes.

then cut into slices or strips (whichever you prefer) and place in a bowl. Add the chopped tuna and cannellini beans. Add oil, vinegar, salt and pepper, mix well and then serve immediately.

RISOTTO WITH GHEE, CERVERE'S LEEK AND PORCINI MUSHROOMS - Risotto ghee, porro Cervere e porcini.

Let's try using ghee in risotto, so to lighten the leek Cervere.

Ingredients for 4 people
320 grams of Carnaroli rice
2 porcini mushrooms
1 leek large enough Cervere
half a glass of white wine
1.5 liters of vegetable broth
1 clove of garlic
2 tablespoons grated Parmesan cheese
parsley
extra virgin olive oil
1 shallot
salt

For ghee
500 grams of butter

Method
Blanch the leeks in a pan of hot water.

Clean the mushrooms carefully, cut them into slices and cook them in a pan with 10 grams of butter, garlic and a bit of parsley.

Prepare immediately ghee. uin in saucepan, melt the butter on very low heat, being careful not "fry". Continue to cook until the surface will be not formed an almost solid substance and foam. Remove them both. When the remaining liquid will be colored yellow gold and will not form more gallegianti substances then it will be ready.

Take a fried with oil and shallots.

Toast the rice in a nonstick saucepan. Pour the white wine and let evaporate all the alcohol and then add a couple of ladles of broth, leeks and cook for about 15 minutes.

United now the mushrooms and finish cooking. When the risotto will be ready, stir in 2 teaspoons of ghee and Parmesan. Serve hot.

CAULIFLOWER AU GRATIN WITH RASCHERA CHEESE, CERVERE'S LEEK AND RAW PARMA HAM. - Cavolfiore gratinato con formaggio Raschera, porro Cervere e prosciutto crudo di Parma

A dish full of flavors unique taste. Fast enough to do, scented, absolutely fantastic.

Ingredients
1 very large white cauliflower
200 grams of Raschera
150 grams of Parma ham
400 ml of sauce prepared before
2 Cervere's leeks
grated Parmesan cheese, bread crumbs
salt and pepper

Method
Blanch the leeks for 10 minutes in hot water.

Peel the cauliflower, wash it and put it to cook in a pressure cooker. When it is ready, cut it into pieces not very large and place in a greased ovenproof dish.

Arrange over the leeks cut into strips, then Raschera cheese cut into slices and white sauce. Sprinkle with breadcrumbs and bake parmigano and at 220 degrees for about 20 minutes. Serve hot with Parma ham.