WELCOME

 

I am passionate about cooking, and through this blog I intend to communicate with other 'amateur cooks' to exchange recipes, tips, and why not, friendship.

In a time when journalists without newspapers, television hosts with no transmissions are recycled as gastronomic writers without knowing how you grab a frying pan or a knife and that, despite what scale the peaks of the rankings in the sales of books, you can hear a small voice like mine and / or yours!

On the home will get a monthly recipe or tips for a recipe: something that I communicate impressions, criticisms and recommendations above. Of course, every recipe has been tested by me!

Since my English is at school, I invite you to correct linguistic errors you find.

 

N.B.: recipes with @ are my wife Emi.

                                cucchiaio

 

  

When we have more good food in the world, we will not have good literature, nor high intellect, nor friendly meetings, or social harmony.

Marie-Antoine Careme

 


 

 

 

 

Piadina sausage and squacquerone cheese

 

For the piadina. Knead the flour, with lard (softened at room temperature) and water (if you want you can replace the water with warm milk), salt and baking powder for pies (you can replace it with bicarbonate). Work the dough until it is nice smooth. Form a ball and rest under a tea towel (preferably in the oven with the light on) for 30-40 minutes.

Make 8 balls and let stand again for 15 minutes.

Pull the balls until you get 8 discs (piadine) of the preferred thickness.

Heat the plate well, put the piadinas one at a time on the plate; cook until the bubbles are formed. Pour the bubbles with a fork, then turn it over and cook it on the other side.

The stuffing. On a hot plate, brown the sausage in pieces and remove the skin, crushing it a little while cooking.

Clean the onions and cut them finely. Put the onions in a pan with extra virgin olive oil, a sprig of rosemary, the grated rind of half a lemon, salt and pepper. Once cooked, remove the rosemary and add the sausage.

Heat the piadina individually and place them each time in the dish, fill a piadina half with squacquerone, then with the sausage and onion, fold the empty half on the filling; heat one minute per side and warm servings.

For 8 piadinas

 

WHEAT FLOUR OR MANITOBA gr. 500 Piadina
LARD (or EXTRAVIRGIN OLIVE OIL) gr. 80 "
WARER ml. 200 "
SALT pinch 1 "
BAKED POWDER  teaspoon 1 "
FRESH SAUSAGE  gr. 300 Farcia
RED ONIONS n. 2 "
ROSEMARY sprig 1 "
LEMON n. 1 "
SALT, PEPPER, EXTRAVIRGIN OLIVE OIL q.b.   "