30 September, 2009

How to make crepes



Back in time... I think I was 9 or 10... with a group of friends... home alone, winter holidays... what shall we do? Let's make crepes!!! You get ideas easily at that age. Luckily we didn't burn the kitchen down. And did you know that crepes without eggs can taste... well, not so good :((
That's how everything started. The fun part was flipping them - we practiced a lot, waiting for our turn to flip the real crepe, using a wooden cutting board and a plastic cover or something like that.
At least now I know how to do it :))))

I still prepare my crepes batter in the same way, no mixer or blender. And I still have fun every time I do it.


BASIC CREPE RECIPE
(by Dajana)

Ingredients (for approx. 10-11 regular size crepes):

2 eggs
250 ml milk
150 ml water (or sparkling mineral water)
20 tblspoons flour
2 tblspoons peanut oil or melted butter
1 teaspoon sugar
1/2 teaspoon salt

Break the eggs into a mixing bowl and whisk with oil (or butter), sugar and salt.

Add a couple tablespoons of flour and mix it in.

Add 4 tblsp of milk and 2 tblsp water. Mix.

Proceed in this way until you have incorporated all the dry and liquid ingredients.The batter should be rather thin and liquid in the end.I usually adjust the density after I've made the first crepe. Sometimes it takes a little more liquid, rarely though more flour is needed. You can continue adding flour and liquid to get bigger quantity. If you know you'll be feeding an army and 10 crepes won't be enough, start with more eggs.

Let the mixture rest for half an hour.
Warm up your crepe pan. Add a few drops of oil, pour about 1 ladle and distribute evenly.

When the top is set, flip the crepe

video

and cook for about 10 more seconds.
Proceed in the same way until you have finished all the batter.

I needed a couple big crepes and used my 32 cm nonstick skillet, and made the rest regular size in my crepe pan.

If you are not using the crepes the same day, cover the plate with a piece of plastic wrap and keep them in the fridge.I made these crepes for something special, but can't tell you yet what.This is what my daughter did with the leftover crepes.



(Ita)
RICETTA BASE PER LE CREPES

Questo metodo uso da quando facevo la prima media, non sono avanzata molto, vero?
Anche se oggi potrei usare il mixer o il frullatore, preferisco il mio vecchio metodo. Forse un po' di nostalgia, ma soprattutto l'abitudine. Quindi se non vi va, buttate tutto nel mixer e voilà!

2 uova
250 ml di latte
150 ml di acqua (naturale o gassata)
20 cucchiai di farina
2 cucchiai di olio di arachidi o burro sciolto
1 cucchiaino di zucchero
1/2 cucchiaino di sale

Rompete le uova in una terrina, aggiungete l'olio (o burro), sale e zucchero e sbattete un po'.
Io poi procedo a piccoli passi: aggiungo qualche cucchiaio di farina, mescolo bene, diluisco con latte e acqua. E così finche non ottengo la quantità desiderata.
Con le quantità di ingredienti indicati sopra otterrete circa 10 crepe piccole (14 cm).
Lasciate riposare per mezz'ora.
Riscaldate una padella antiaderente con qualche goccia di olio. Versateci dentro tanto impasto da ricoprire il fondo in uno strato sottilissimo (circa un mestolo o un po' di più).
Quando la superficie si sia rappresa, girate la crepe e lasciate cuocere ancora per qualche secondo.
Procedete come descritto prima fino a finire tutto l'impasto.
Farcitele subito come vi piace, arrotolate, piegate in quattro. Se volete farlo dopo, coprite il piatto con un pezzo di pellicola trasparente e conservatele in frigo anche per qualche giorno.
Poi vi farò vedere cosa ho combinato io.
A quelle che sono avanzate, ha pensato mia figlia - Nutella, naturalmente!!!

(Cro)
OSNOVNI RECEPT ZA PALAČINKE

2 jaja
250 ml mlijeka
150 ml vode
20 žlica brašna
2 žlice ulja ili istopljenog maslaca (ohlađenog)
1 žličica šećera
1/2 žličice soli

Stavite jaja u zdjelu, dodajte ulje (ili maslac), sol i šećer. Razmutite ručnom žicom, pa dodajte nekoliko žlica brašna. Dobro izmiješajte, dodajte 4 žlice mlijeka i 2 žlice vode. Promiješajte. Nastavite tako dodavati naizmjenično brašno i tekućine dok ne dobijete željenu količinu. Od navedenih količina sastojaka dobije se 10-ak palačinki.
Ostavite smjesu da odstoji pola sata (lakše će se peći i neće se lomiti).
Zagrijte dobro tavu s malo ulja, sipajte toliko smjese da u tankom sloju pokrije dno tave. Pecite 15-20 sekundi, okrenite, pecite još 5-10 sekundi.
Namažite po želji i savijte ili preklopite.
Ako ih ne želite puniti isti dan, pokrijte tanjur prozirnom folijom i ostavite u hladnjaku, i do nekoliko dana.
U sljedećem postu ćete vidjeti što sam napravila s mojima.
One što su ostale, moja je kći namazala Nutellom, a čime drugim?

29 September, 2009

Sunday lunch # 3



With this Sunday food postcard, I want to introduce you to my Sunday Lunch series of post.
This is my third and probably the richest and tastiest one so far.
A traditionally composed meal (in Italy):
Primo piatto - Porcini, Asparagus and Sausage Risotto
Secondo (main dish) - Chicken and Zucchini Meatballs + salad
Dessert - Orange and Yogurt Tiramisù

In America you would probably serve the risotto as a side dish, in Italy it's a warm starter or first dish served (so are the pasta dishes and soups/minestrone). The quantities per person are 60 g of rice or 80 g of pasta.
This risotto is so rich, that on any other day, I would have served it as a main dish, but on Sunday, I feel a little extravagant and exaggarate.

It all started on Thursday, when I found some fresh porcini mushrooms at my supermarket. It's such a rare occasion for me, that regardless the price (Phew!!!), I decided to buy them.

My dilemma was to make a risotto or tagliatelle. My husband voted for risotto, and then to my surprise I also found some fresh asparagus on Saturday (I hadn't seen any for months), and from that point the decision was easy.
Our favourite risotto that we discovered at a local restaurant, and that I tried to recreate several times already(I'm sure they wouln't have given me the recipe even I asked for it).
I love both the creaminess and flavour of this risotto.
I was a bit afraid the asparagus would be too hard if not precooked, but they were very thin and tender, so they had just the right consistency in risotto.

I didn't use all of the mushrooms, I froze half, and probably will be using them for something else.
The rest of my Sunday dishes will follow soon.



PORCINI, ASPARAGUS AND SAUSAGE RISOTTO

240 g Arborio or Carnaroli rice
100 g lean pork sausage
10 asparagus
2-3 fresh porcini mushrooms (or frozen or dry equivalent)
1 litre vegetable stock (you may need less)
1 small onion or shallot
100 ml white wine
grated Parmigiano Reggiano
50 g Caciotta cheese
1/2 tblspoon butter
salt, pepper

Chop finely the sausage meat.

Wash and dry the asparagus, cut off the soft tips (3-4 cm) and slice the rest.

Clean, wash and dry the mushrooms. Slice them into rather big pieces.

Chop finely the onion and saute with a couple tablespoons of oil at low heat.

When the onion is translucent, add the sausage and stirfry until the meat is no longer red.

Add the sliced asparagus (leave the tips for later) and mushrooms. Stirfry again for a couple minutes. Add salt and pepper to your taste (don't exaggarate with salt, as the stock and cheeses will add to saltiness already).

Add rice.

Cook all together shortly and then add the wine. Wait for the wine to evaporate.

Start adding the stock, 2-3 ladles at a time.

Stir occasionaly and let cook on medium heat.
I left the asparagus tips in hot stock until about 5-7 minutes to the end and then added those to the risotto as well.


When the rice is al dente, turn the heat off, add the butter, chopped Caciotta cheese (if you have any, it's an optional, just add a bit more Parmigiano if you don't have any), grated Parmigiano (2-3 tblspoons).


Stir till they all melt and mantecate.

Let the risotto rest a minute or two, sprinkle with some finely chopped parsley leaves and serve.



(Cro)
RIŽOTO S VRGANJIMA, ŠPAROGAMA I KOBASICOM

Sastojci (za 4 osobe);

240 g riže
100 g svježe svinjske kobasice
10-ak šparoga
2-3 svježa vrganja
1 litra temeljca (juhe) od povrća
1 mala glavica crvenog luka
100 ml bijelog vina
ribani parmezan
50 g polutvrdog sira
1/2 žlice maslaca
sol, papar

Sitno narežite (ili namrvite) meso od kobasice (bez ovitka).
Šparoge operite, odrežite vrhove (3-4 cm), a ostatak narežite na komadiće.
Vrganje očistite, operite, posušite i narežite na krupnije komadiće.
Sitno narežite luk pa popržite na laganoj vatri s 2 žlice maslinovog ulja.
Dodajte kobasicu i kuhajte miješajući nekoliko minuta.
Dodajte šparoge (osim vrhova) i vrganje. Posolite i popaprite. Nakon nekoliko minuta dodajte i rižu i kuhajte sve skupa miješajući dok riža nije staklasta.
Dodajte vino i pustite da ispari. Dodajite malo po malo vruću juhu.
Rižoto se ne smije osušiti, ali ne treba ni dodati previše juhe odjedanput. Stoga često provjeravajte, promiješajte i dodajite po potrebi još juhe.
U međuvremenu ostavite vrhove šparoga u vrućoj juhi, i dodajte ih 5-7 minuta prije kraja.
Kad je riža kuhana, skinite s vatre. Umiješajte maslac, narezani sir, i 2-3 žlice naribanog parmezana. Miješajte dok se sve ne istopi i rižoto postane kremast. Sačekajte par minuta i poslužite.



(Ita)
RISOTO CON PORCINI, ASPARAGI E SALSICCIA

Ingredienti per 4 persone:

240 g di riso Arborio o Carnaroli
100 g di salsiccia magra (ho usato Luganega)
10 asparagi
2-3 porcini freschi
1 litro di brodo di verdure
1 cipolla piccola o scalogno
100 ml di vino bianco
Parmigiano grattugiato
50 g circa di Caciotta
1/2 cucchiaio di burro
sale e pepe

Sbriciolate la salsiccia.
Lavate e asciugate gli asparagi. Tagliate le punte (3-4 cm) e riducete il resto a pezzetti.
Pulite bene i funghi, eliminate la parte terrosa del gambo e tagliateli a pezzi o fettine.
Pulite e tritate finemente la cipolla. Fattela appassire con 2 cucchiai di olio EVO a fiamma bassa.
Aggiungete la salsiccia e fattela rosolare. Unite anche i funghi e gli asparagi (tranne le punte).
Salate (poco) e pepate a piacere. Dopo un minuto o due aggiungete il riso e fattelo insaporire a fuoco vivace mescolando continuamente. Bagnate con il vino bianco e lasciatelo evaporare.
Aggiungete poco alla volta il brodo bollente mescolando di tanto in tanto e lasciate cuocere per 15-18 minuti.
Nel frattempo, ho lasciato le punte di asparagi nel brodo bollente e li ho aggiunto 5 minuti dalla fine cottura.
Quando il riso è al dente, spegnete il fuoco e mantecate il riso con il burro, la caciotta tagliata a dadini piccoli e 2-3 cucchiai di Parmigiano grattugiato. Servite ben caldo.

26 September, 2009

BakeSpace Test Kitchen: Recipe Swap



This month's challenge in BakeSpace Test Kitchen was trying out a recipe from another BS member (only among the challenge participants), decided in a round robin fashion. In this way Karen got to chose a recipe from my Kitchen, I got to try a recipe from Michele's, etc.
We thought the idea was quite interesting, the recipes are plenty and they come from different backgrounds and origins.
My excitement sank a little, I have to say, becuase, you see, Michele comes from a family of Italian origin. Even the name of her blog says it clearly, My Italian Grandmother. But knowing that Michele cooks a lot of different things not only Italian food I went to check her Kitchen box. [Michele, Michele] I found not so many recipes and most of them I have cooked many times, so they wouldn't be that challenging. And some recipes included the ingredients that I could not find here. The whole point of this challenge is to make something you have never made before or change the recipe in a way that it is something totally new.
I couldn't do any of the recipes from her blog, so I knew soon that the recipe I would be trying was her mom's Banana Bread.
Strange as it may sound to you, I had never made Banana Bread before. The idea got me going and I waited for my bananas to get ripe enough.
The moment finally arrived. Considering this is the first time ever I made and ate one, I can't judge, but I can only say that I LOVED IT. I had to hide the plate or I would have eaten it all in one afternoon.
This is the RECIPE I started from, but I did a few changes (don't ask me why, it just happened). One reason being that I had only 2 bananas (the recipe called for 3). So I decided to add a little mascarpone. The rest just came along the way. I had some ground pecans at hand, and so on. And yes, I thought 1/2 tblsp of butter was too little, unless she wanted to write 1/2 C.
In the end I was about to dust it with some powdered sugar, to hide the cracks, when my daughter entered the kitchen asking for some sweets. As I opened the cabinet where I keep the sweets, my eye caught the sight of mini Mars chocolates and in a flash I decided I wanted to glaze my cake with them. I soon realized that would be hard and added some chocolate drops, butter and milk. It was quite dense, and the flavour is right from Heaven.
I was a little bit in a hurry and didn't take a picture for every step, but I don't think that's a problem, right?



Michele's BANANA BREAD (with Dajana's twist)

180 g brown sugar (1 C)
50 g butter (1/3 C, instead of 1/2 tblsp)
2 eggs
2 ripe bananas mashed (instead of 3)
180 g flour (1 1/4 C)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
50 g (2 tblspoons) mascarpone cheese
2 tablespoons ground pecans
1 tablespoon chocolate drops
1 teaspoon vanilla extract

Glaze:
5 mini Mars chocolates
a handfull chocolate drops
1/2 tblspoon butter
1 tablespoon milk

Cream the butter and sugar,

add eggs, one at a time, beating well after each addition.

Add the mashed bananas,

mascarpone and vanilla extract.
Sift together the flour, the baking soda, the baking powder and the salt and add to the batter.
Add the nuts and/or chocolate drops (if desired).

I baked it in my silicone Gugelhopf mould and therefore there was no need to grease it (otherwise bake in a greased and floured loaf pan) in an oven preheated to 180°C (350F) until the toothpick comes out clean.
Cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.

Serve dusted with powdered sugar or prepare this delicious, gooey glaze:
Melt the chocolates, the butter and milk in a small pan over a bigger pan with boiling water.
When completely melted and liquid, drizzle over the cake. The glaze will remain soft even when cold, so be careful if you need to carry the cake somewhere. Difficult to imagine, because mine disappered in less than 24 h.




(Ita)
BANANA BREAD

Banana Bread è un dolce soffice, morbidissimo e profumato. Non preocupatevi nel caso non vi piacciano le banane, perché il loro sapore davvero non prevale. Potete omettere completamente il cioccolato e le noci, oppure aggiungere di più, tutto secondo i vostri gusti.
A me è piaciuto tantissimo. Non vedo l'ora di avere di nuovo qualche banana troppo matura (che nessuno vuole mangiare) per rifarlo. L'ho fatto soltanto ieri pomeriggio, ed è già sparito.

Ingredienti:

180 g di zucchero di canna
50 g di burro a temperatura ambiente
2 uova
2 banane mature
180 g di farina
1 cucchiaino di bicarbonato
1 cucchiaino di lievito per i dolci
1/2 cucchiaino di sale
50 g di mascarpone
2 cucchiai di noci pecan grattugiate
1 cucchiaio di gocce di cioccolato
1 cucchiaino di aroma di vaniglia

Glassa:

5 mini Mars cioccolatini
1 manciata di gocce di cioccolato fondente
1/2 cucchiaio di burro
1 cucchiaio di latte

Mescolate bene il burro con lo zucchero. Unite le uova uno alla volta mescolando bene con le fruste elettriche. Aggiungete le banane schiacciate, l'estratto di vaniglia e il mascarpone.
Unite la farina, il bicarbonato, il lievito e il sale setacciati insieme.
Alla fine, a piacere, aggiungete anche le noci grattugiate e/o le gocce di cioccolato (io ho messo tutti e due.)
Versate il composto in uno stampo da cake, imburrato e infarinato (io ho usato lo stampo in silicone per il Gugelhopf).
Cuocete nel forno già caldo a 180°C finché lo stuzzicadenti inserito al centro non risulta asciutto (il tempo dipenderà dallo stampo).
Lasciate raffreddare nello stampo per 10 minuti, poi togliete e lasciate raffreddare completamente.
Cospargete con un po' di zucchero a velo oppure preparate questa glassa:
Sciogliete i Mars, le gocce di cioccolato, il burro e il latte a bagnomaria e versate sul dolce. La glassa è molto densa e rimane morbida anche dopo che si è raffreddata.



(Cro)
KOLAČ OD BANANA (BANANA BREAD)

Trebalo mi je dugo da isprobam ovaj recept, ali doista se isplatilo. Tako je mek i sočan, a okus banana nije pretjerano jak.
Važno je da koristite jako zrele banane (znate one kad malo pocrne izvana i nitko ih ne želi jesti?). Ostali su sastojci manje više promjenjivi. Ja sam npr. imala samo dvije banane, a u receptu je pisalo 3, tako da sam dodala dvije žlice mascarponea, i ispalo je savršeno. Isto važi za čokoladu i orahe.

Sastojci:
180 g smeđeg šećera
50 g maslaca sobne temperature
2 jaja
2 jako zrele banane
180 g brašna
1 žličica sode bikarbone
1 žličica praška za pecivo
1/2 žličice soli
50 g sira mascarpone (može i kiselo vrhnje)
2 žlice mljevenih oraha (ja sam koristila pecan)
1 žlica čokoladnih kapljica ili čokolade nasjeckane na komadiće
1 žličica ekstrakta vanilije

Glazura:

5 mini Mars čokoladica (ili 1 velika)
2 žlice nascjeckane čokolade za kuhanje
1/2 žlice maslaca
1 žlica mlijeka

Umutite pjenasto maslac i šećer. Dodajte jedno po jedno jaje.
Umiješajte zgnječene banane, mascarpone i ekstrakt vanilije. Umiješajte brašno koje ste prosijali skupa sa sodom bikarbonom, praškom za pecivo i solju.
Na kraju po želji umiješajte mljevene orahe i komadiće čokolade, ja sam stavila oboje, ali nisu obavezni.
Istresite sve u namašten i pobrašnjen duguljasti kalup (ja sam kako vidite, pekla u silikonskom kalupu za kuglof) i pecite u pećnici zagrijanoj na 180°C dok čačkalica umetnuta u sredinu ne izađe suha. Vrijeme će ovisiti puno o obliku kalupa.
Ostavite da se hladi 10 minuta u kalupu, a onda izvadite i ostavite da se ohladi do kraja na rešetki.
Možete ga posuti samo šećerom u prahu ili napraviti ovu "moju" glazuru izmišljenu u trenu:
Rastopite na pari Mars čokoladu, čokoladu za kuhanje, maslac i mlijeko pa ukrasite kolač sipajući glazuru u tankom mlazu. Glazura je prilično gusta i ostane mekana i nakon što se potpuno ohladi.




25 September, 2009

Friends, food and wine



I finally pulled this recipe back from my collection of unfinished posts. It was almost completly written waiting among drafts since JUNE!

Better late than never.

I guess it was one of those posts you simply get stuck with. And the new ones keep coming, and so on.

I guess I wanted to write a nice post about a beautiful evening back in June when our friend Josè and his girlfriend came to visit (they live in Pisa and unfortunately we don't see each other so often any more). But Josè is a wonderful host and every time we go back to Pisa, we stay at his house (we used to live there until 4 years ago) - he lives only 100 m from the Miracle Square and the Leaning Tower. Isn't that just cool?
My daughter Francesca loves him, too. We have to take an "update" picture of the two of them every time we get together.

This dinner started with these delicious Pesto Pinwheels, that we actually kept eating instead of bread later, continued with Turkey breast roast al Marsala with Stuffed zucchini as a side (another recipe waiting to be posted), and ended up with Chock-apple pies. Good Italian wine flowing all the time, of course.

To make these Pinwheels, I used the emmer flour for the first time, because I've seen many bloggers talking about it and using it a lot. I was curious to see what it tasted like and, of course, wanted to add a little touch of healty food to my meal.
I didn't know much about this type of grain (and I'm still learning) so I actually did a little research. This is just a very short extract, you can read the whole article HERE.
"Farro is a strictly ethnobotanical concept deeply rooted in Italian tradition. The term is reserved for three cultivated hulled wheat species. This means that the berry or kernel retains its hull or husk during harvest and are also called wheats with non-threshable grain. The term farro includes three species: Triticum monococcum (einkorn), T. dicoccon (emmer) and T. spelta (spelt).
In Italy they are also differentiated by calling them “farro piccolo”, “farro medio” and “farro grande” respectively.
Emmer contains high levels of fibre and it is cultivated traditionally, without
the use of synthetic pesticides or fertilizers."

It's a pleasure to have friends like this and even a greater pleasure to cook for them. I think this was Josè's 6th or 7th piece :)))

Cheers to good friends, good food and good old times!




PINWHEELS WITH RICOTTA, PESTO AND SPECK

Dough:
250 g flour ( I used 125 g white bread flour and 125 g
emmer flour)
15 g fresh yeast
2 tablespoons EVOO
1 teaspoon salt
200 ml water

Filling:
300 g ricotta cheese
1 egg
2,5 tablespoons Parmigiano Reggiano
4 teaspoons Pesto alla Genovese
50 g
Speck

Sift the flours into a bowl, make a well in the middle. Put the yeast, and start adding water little by little, mixing with a fork or wooden spoon, till yeast melts, taking in little flour as well. Add oil and salt. Add all the water and mix in all the flour. Turn onto a floured kneading board, and knead firmly until you have the dough that looks like bread or pizza dough. Cover and let it rest in a warm place for 1 1/2 to 2 hours. I usually put the dough into a cold oven.

For the filling, mix ricotta with the egg, add Pesto alla Genovese (I added 1 teaspoon at a time, until I reached the taste I liked)

and speck cut into stripes. Speck is like prosciutto, but smoked and saltier. I didn't add any salt to the filling, because pesto, parmigiano and speck are already salty enough.

Roll out the dough, trim to get a rectangle, brush with little oil and spread the ricotta mixture.

Roll it up and then cut into 1,5 cm (1/2" approx.) thick slices. Place them on a baking tin lined with baking paper, cover and let rise for 1/2 hour again.

Drizzle with little oil and sprinkle with grated Parmigiano.

Bake in an oven preheated to 220°C for about 20 minutes or until golden.

Serve warm as an appetizer or instead of bread.
You can also freeze any leftovers.
If you prefer, you can substitute the pesto with 200 g of spinac or Swiss chard (boiled and finely choped).


(Cro)
RUŽICE SA SVJEŽIM SIROM I PESTOM OD BOSILJKA

Poslužite tople, mlake ili hladne. Kao predjelo ili umjesto kruha.
Umjesto pesta od bosiljka možete koristiti kuhani špinat ili blitvu (200 g).
Ostane li vam koja nepojedena (teško :)), možete ih i zamrznuti.

Za tijesto:
250 g krušnog brašna
15 g svježeg kvasca
2 žlice maslinovog ulja
1 žličica soli
oko 200 ml mlake vode

Za punjenje
300 g svježeg sira
1 jaje
2 žlice ribanog parmezana (Parmigiano Reggiano)
4 žličice pesta od bosiljka (Pesto alla Genovese)
50 g specka ili pršuta

Prosijte brašno u zdjelu, napravite udubinu u sredini, namrvite svježi kvasac, pa polako dodajite mlaku vodu miješajući vilicom da se kvasac otopi. I dalje miješajući dodajte postepeno ostatak vode i ulje dodajući malo pomalo i okolno brašno. Dodajte sol otprilike kad ste umiješali polovicu brašna. Kad ste umiješali svo brašno, istresite na pobrašnjenu radnu površinu i čvrsto mijesite, po potrebi dodajući još brašna, dok ne dobijete čvrsto i elastično tijesto kao za kruh. Pokrijte i ostavite da se diže na toplom oko 1,5 - 2 sata.
Za nadjev pomiješajte dobro ocijeđen svježi sir s jajetom i parmezanom. Dodajte jednu po jednu žličicu pesta od bosiljka dok ne dobijete okus koji vam se sviđa (ja sam se zaustavila na 4, možete staviti manje ili više prema osobnom ukusu), i na kraju speck ili pršut narezan prvo na tanke ploške, a potom na trakice.
Razvaljajte tijesto na debljinu od oko 0,5-1 cm, premažite uljem ili rastopljenim maslacem, pa namažite nadjevom od sira. Ostavite prazne rubove, oko 2 cm. Savijte tijesto u rolnu, pa narežite na kriške debljine oko 1,5 cm. Slažite ih u tepsiju obloženu papirom za pečenje s prerezanim dijelom prema dolje (odnosno gore). Ostavite da se dižu još oko pola sata. Premažite površinu kotačića uljem, pospite naribanim parmezanom i pecite oko 20 minuta na 220°C dok ne porumene.



(Ita)
GIRELLE CON RICOTTA, PESTO E SPECK

Potete servirle come antipasto, o al posto del pane.
Se preferite, sostituite il pesto con spinaci o bietole (200 g)
Sono ottime calde o tiepide. Se avanzano potete anche surgelarle.

Per la pasta lievitata:
250 g di farina (ho usato 125 g di farina bianca "0" e 125 g di farina di farro)
15 g di lievito fresco
2 cucchiai di olio extravergine d'oliva
1 cucchiaino di sale
200 ml di acqua tiepida (circa)

Per il ripieno:
300 g di ricotta
1 uovo
2 cucchiai di parmigiano grattugiato
4 cucchiaini di Pesto alla Genovese
50 g di speck

Setacciate la farina e formate la fontana al centro. Sbriciolate il lievito nella fontana, aggiungete un po' di acqua mescolando con una forcetta per scioglierlo. Aggiungete l'olio e continuate ad aggiungere l'acqua mescolando e cominciate a incorporare la farina, aggiungete anche il sale. Versate l'impasto su una spianatoia infarinata e impastate, aggiungendo altra farina se necessario fino a ottenere la pasta non troppo morbida (come per il pane o pizza). Coprite con un canovaccio e lasciate riposare per un ora e mezzo o due.
Per il ripieno, mescolate la ricotta con l'uovo intero leggermente sbattuto, pesto (ho aggiunto un cucchiaino alla volta finché non ho raggiunto il sapore che mi piaceva) e lo speck tagliato a striscioline. Io non ho aggiunto altro sale perché il pesto e lo speck sono già abbastanza salati.
Stendete la pasta con un mattarello (0,5-1 cm di spessore). Spennellate con un po' di olio e poi spalmate il ripieno su tutta la superficie lasciando vuoti solo i bordi (circa 2 cm). Arrotolate e poi tagliate le girelle larghe circa 1,5 cm.
Adagiate su una teglia foderata con la carta da forno e leggermente unta di olio.
Lasciate lievitare di nuovo per 1/2 ora.
Spennellate con l'olio, cospargete con un po' di Parmigiano grattugiato e infornate per circa 20 minuti nel forno preriscaldato a 220°C.