martedì 1 luglio 2014

Carasau bread and swiss chard roll


  • 4 sheets of carasau bread
  • 1 kg of swiss chard
  • 100 gr. fresh pecorino cheese
  • 50 gr. of grated pecorino
  • garlic
  • 20 gr. butter
  • ev olive oil
  • salt and pepper
  • tomato sauce

Soak the pane carasau in lukewarm water and drain it. In a pan, cook the chard grossly cut with oil and garlic, add salt and pepper. Let itcook for 7-8 minutes, till the chard gets soft.

Lay down the flat bread, place the chard on top as well as the fresh pecorino cheese. Roll each slice of the flat bread and cut in 3-4 cm slices. Place the slices in vertical in a baking tray previously buttered. Cover the small rolls with tomato sauce and finish with a lot of grated pecorino. Bake in preheated oven at 180°C for 15 minutes.

Lemon and rosemary pastries


  • 2 rolls of puff pastry
  • 2 unwaxed organic lemons
  • 60 gr sugar
  • 200 gr ricotta cheese
  • 100 ml double cream (optional)
  • fresh rosemary

Wash, dry and thinly slice the lemons. Place the lemon slices on a plate and sprinkle them with rosemary.
Cut the puff pastry into 13cm diameter disks and place them in small pie dishes, making sure the pastry is well distributed and make small holes with a fork. Let it rest in the fridge for a while.
In a bowl, mix the ricotta with 40 gr. of sugar. Place the mix on the pies, and add above each 2/3 lemon slices. Pour a bit of duble cream on top if you wish, and finish with the remaining sugar.
Bake in hot oven at 220°C for 25 mins.