23 February, 2012

The softest sweet Crescent Rolls

Crescent Rolls

Spring's knocking hard on the door. The air outside is so beautifully warm and it's such a pleasant sight to see the plants and trees in bloom.
Not even a sight of clouds.
Except those I'm offering you on a plate. The lightest and flufiest rolls I've ever made.
I filled some of them with Concord grape jam, some with apricot jam and the rest with Nutella. The home made grape jam proved to be the best for this kind of filling, at least in my opinion (the storebought apricot jam was too thin and leaked out), while the rest of my family was checking them all just to find the nutella filled ones.
I must admit these have been gone long ago, even those I managed to freeze, and I can't wait to make them again.


Crescent Rolls

Sweet Crescent Rolls with Potatoes

* 350 g starchy potatoes
* 300 ml milk
* 400-450 g flour
* 150 g butter
* 120 g sugar
* 2 eggs
* 25 g fresh yeast or 7 g package of dry yeast
* a little salt
* jam or nutella for filling
* powdered sugar for sprinkling

Peel and wash the potatoes. Cut them into smalle pieces. Mix the milk with 300 ml of water in a casserole and bring to a boil. Add the potatoes and cook them for about 10 minutes or until soft. Drain the potatoes saving 2 TBspoons of cooking liquid.
Dissolve the yeast in the lukewarm liquid you left apart.
Melt the butter and let it cool.
Using a potato ricer, mash the potatoes into a mixing bowl, add the flour, the yeast, the butter, the eggs and the sugar. Work the dough by hand or using a mixer with a dough hook, until smooth and elastic.
Knead it shortly on a kneading board, and then transfer into a clean, lightly floured bowl. Cover with a cotton cloth and place in a cold, closed oven (or microwave oven) for 1 hour.

                      Crescent Rolls                   Crescent Rolls

Punch the dough down and knead it quickly and shortly.
Roll it out with a rolling pin to about 5 mm thick. Cut the rolled out dough into 8x8 cm squares or triangles.
Put a little jam or nutella at the center of each square or at the bottom of the triangle and roll them up into crescents.

Crescent Rolls  Crescent Rolls  Crescent Rolls
Crescent Rolls

Crescent Rolls    Crescent Rolls  

Place them on a baking sheet lined with parchment paper. Cover them with a cotton cloth and let rest for 30 minutes.

Crescent Rolls  Crescent Rolls  Crescent Rolls 

Heat the oven to 180°C. Bake the crescents for about 15 minutes and then transfer to a wire rack to cool.
Serve them sprinkled with powdered sugar.




Crescent Rolls

Chifelini alle patate


* 350 g patate farinose
* 300 ml latte
* 400-450 g farina
* 150 g burro
* 120 g zucchero
* 2 uova
* 25 g lievito di birra fresco
* un po' di sale
* confettura o nutella
* zucchero a velo


Sbucciate le patate, lavatele e tagliatele a pezzetti. In una casseruola fate bollire il latte con altrettanta acqua e un pizzico di sale. Cuocete le patate per circa 10 minuti o finché morbide. Scolatele.
Sbriciolate il lievito e stemperatelo in 2 cucchiai di liquido di cottura delle patate, intiepidito.
Sciogliete il burro in una piccola casseruola o nel forno a microonde.
Schiacciate le patate e unitele alla farina, il lievito, il burro fuso, le uova e lo zucchero. Lavorate la pasta per alcuni minuti finché liscia ed elastica. Ponetela in una ciotola infarinata e lasciatela riposare per almeno 1 ora nel forno (tradizionale o a microonde) spento e chiuso.
Riprendete la pasta, sgonfiatela lavorandola rapidamente per qualche secondo e stendetela con il mattarello allo spessore di circa 5 mm.
Ritagliate dei quadrati  di circa 8x8 cm oppure dei triangoli (8-10 cm di base).
Mettete un pochino di confettura o nutella al centro dei quadrati, o alla base dei triangoli e arrotolateli, partendo da un angolo per i quadrati, o dalla base dei triangoli.
Allineate i chifelini sulla placca rivestita con carta da forno, copriteli con un canovaccio e lasciateli riposare per 30 minuti in un luogo tiepido.
Scaldate il forno a 180°C e cuocete i chifelini per 15 minuti circa. Trasferiteli sulla gratella e lasciateli intiepidire. Cospargeteli con lo zucchero a velo prima di servire.



Crescent Rolls

Kiflice s krumpirom


* 350 g brašnastog krumpira
* 300 ml mlijeka
* 400-450 g glatkog brašna
* 150 g maslaca
* 120 g šećera
* 2 jaja
* 25 g svježeg kvasca
* malo soli
* pekmez po želji (za punjenje) ili nutella
* šećer u prahu za posipanje


Pomiješajte u šerpi mlijeko s istom količinom vode (300 ml) i malo soli i stavite da provrije.
Krumpir ogulite i narežite na komadiće pa stavite kuhati u mlijeku i vodi, otprilike 15-20 minuta ovisno o veličini komadića krumpira.
Odvojite 2 žlice tekućine i ostavite da se umlači, krumpir procijedite.
U umlačenoj tekućini koju ste odvojili rastopite kvasac.
Stavite prosijano brašno u zdjelu, dodajte krumpir protisnut kroz tijesak, kvasac, šećer, otopljeni i prohlađeni maslac, malo razmućena jaja.
Najprije drvenom žlicom, a zatim rukama zamijesite glatko i elastično tijesto.
Ja sam prvo dodala 300 g brašna, a poslije dodavala ostatak po potrebi dok nisam dobila glatko, podatno tijesto koje se ne lijepi.
Stavite tijesto u čistu pobrašnjenu zdjelu, pokrijte i ostavite u isključenoj i zatvorenoj mikrovalnoj ili običnoj pećnici da se diže 1 sat.
Kratko premijesite tijesto i razvaljajte ga na otprilike 5 mm debljine.
Izrežite tijesto na kvadrate (8x8 cm) ili na trokute (visine 8-10 cm) - od kvadratnih dijelova tijesta dobit ćete debeljuškaste, a od trokutića mršavije kiflice.
Nafilujte ih po želji i smotajte u kiflice (kvadratiće motajte počevši od jednog kuta, trokute od donje stranice)
Stavljajte kiflice na pleh obložen papirom za pečenje i ostavite ih da se dižu 30 minuta.
Prije nego ćete ih staviti peći, premažite ih s malo otopljenog maslaca.
Zagrijte pećnicu na 180°C i pecite kiflice 15-ak minuta.
Pospite ih šećerom u prahu.

Crescent Rolls

21 February, 2012

Carnival Chiacchiere / Cenci / Bugie / Sfrappole / Frappe / Galani / Crostoli...

Chiachiere / Cenci

How many names there are for these fried sweets typical for the Carnival period here in Italy.  It seems that every region and sometimes even just a town has a particular name for these. I'm kind of  fond of "cenci" because when I first arrived to Italy I lived in Pisa, and that's what they call them there. I used to buy them at that time, as I had no idea they were so simple to make at home.
But then moving over to Modena, I found that I didn't like the store bought ones any more. The truth is, although the basic recipe is very simple and the basic ingredients very limited, everywhere you go, you'll find they're made in a slightly different way, with the addition of this or that. Thinner of thicker. They may have a slightly different shape. Sometimes they are even baked in the oven, but it's not the same thing, trust me.
So, it's been two years now that I've started making them at home. I'm pretty satisfied with the result. They're thin (pasta maker is essential for that), really crisp and full of little lumps just as they should be, and so contagious, once you start you just can't stop eating them.

Chiachiere / Cenci

Carnival Chiachiere / Cenci...


* 250 g AP flour
* 2 eggs
* 25 g softened butter
* 20 g sugar
* 1 organic orange 
* 1 shot glass (30 ml) of grappa, vin santo or another liquor (I've also used limoncello)
* salt
* powdered sugar 
* oil for frying (I always use peanut oil)

Sift the flour on a kneading board. Mix it with salt and finely grated orange zest.
Make a well in the middle and add the sugar, the cubed, softened butter, and the lightly beaten eggs.
Start mixing the eggs with the butter and the sugar with the tips of your fingers. Then slowly incorporate the surrounding flour while adding the liquor. Bring everything together and knead until the dough is smooth. It should be rather stiff and not sticky, more or less like pasta dough. Wrap the dough in a piece of plastic wrap and let it rest for 30 minutes to 1 hour.


Chiachiere / Cenci Chiachiere / Cenci Chiachiere / Cenci

Divide the dough into 4 parts. Take one of them, flatten it a little and then run it through the widest setting on your pasta machine. Fold it into thirds and roll it again. Adjust the pasta machine to a lower setting and roll the  pasta again. Repeat the folding and re-rolling once again, then proceed working the dough through the settings of the machine until you reach the lowest one and the dough is really thin.

Chiachiere / Cenci Chiachiere / Cenci Chiachiere / Cenci

Cut the dough into 10x6 cm rectangles and make two cuts in the middle of each.
Heat the oil in a deep frying pan and fry one or two chiacchiere at a time. The bubles on top are a sign you did everything perfectly. Flip them to fry evenly on the other side two - it really takes a few seconds so don't leave them alone.
Take them out with a slotted spoon and leave on several leyers of kitchen paper to absorb the excess oil.

Chiachiere / Cenci Chiachiere / Cenci Chiachiere / Cenci

Sprinkle with a generous amount of powdered sugar before serving as chiacchiere themselves aren't very sweet. 



Chiachiere / Cenci

Chiachiere / Cenci / Sfrappole...


* 250 g di farina "00"
* 2 uova
* 25 g di burro
* 20 g di zucchero semolato
* 1 arancia non trattata 
* 1 bicchierino (30 ml) di grappa, vin santo o un'altro liquore a scelta
* sale
* zucchero a velo 
* olio di arachidi per friggere


Setacciate la farina sulla spianatoia, mescolatevi un pizzico di sale e la scorza grattugiata d'arancia. Fate la fontana al centro, unite lo zucchero semolato e il burro morbido a pezzetti e versate al centro le uova leggermente sbattute.
Cominciate a impastare con le dita, mescolando prima le uova con il burro e la farina, versate la grappa e lavorate a piene mani unendo se necessario altra grappa.
Quando la pasta è omogenea, formate una palla, avvolgetela nella pellicola e lasciatela riposare per 30 minuti (anche un'ora).
Dividete la pasta in 4 pezzi. Appiattitene uno e passatelo tra i rulli della macchina per la pasta regolati sullo spazio più largo. Piegate la pasta in tre parti e passatela di nuovo alla macchina nel senso opposto al precedente. Avvicinate i rulli di una tacca, passate di nuovo la pasta, piegatela un'altra volta in tre, ripassatela. Continuate poi a passare la pasta stringendo man mano lo spazio fino al ultima tacca.
Stendete in questo modo tutta la pasta. Poi, con una rotella dentellata tagliate la pasta in rettangoli di circa 10x6 cm e incideteli in due punti.
Friggete le chiacchiere in abbondante olio ben caldo, per pochi secondi (attenti che si bruciano in un'attimo). Scolatele quando sono dorate e croccanti, e mettetele su carta assorbente da cucina.
Servitele spolverizzate con abbondante zucchero a velo.



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Kroštuli / Chiachiere / Cenci...



* 250 g glatkog brašna
* 2 jaja
* 25 g maslaca sobne temperature
* 20 g di sitnog kristal šećera
* 1 neprskana naranča
* 1 čašica (30 ml) rakije, loze, prošeka ili nekog drugog likera
* sol
* šećer u prahu za posipanje 
* ulje za prženje (koristim uvijek ulje od kikirikija)


Prosijte brašno na radnu površinu, dodajte prstohvat soli i sitno naribanu koricu naranče. 
Napravite udubinu u sredini i dodajte šećer, omekšali maslac narezan na komadiće, a zatim i lagano razmućena jaja. Počnite mijesiti tako što ćete prvo vršcima prstiju miješati jaja s maslacem i šećerom, polako dodajite okolno brašno i postepeno dodajite rakiju ili drugi liker po izboru. Izmijesite zatim dobro tijesto dok nije glatko i podatno, ali dosta čvrsto - ne smije biti ljepljivo.
Omotajte tijesto prozirnom folijom i ostavite ga da odmara 30 minuta do 1 sat.
Podijelite tijesto na 4 jednaka dijela. Uzmite prvi dio i malo ga rastanjite, a zatim ga provucite kroz stroj za tjesteninu namješten na najširi podiok. Preklopite dobivenu traku na troje i ponovno je provucite na stroj, ali u suprotnom smjeru od prethodnog. Smanjite za jedan podiok, provucite traku od tijesta, ponovno je preklopite na troje i provucite još jedanput na istom podioku, a zatim nastavite provlačiti smanjujući svaki put za jedan podiok, do zadnjega.
Ponovite postupak s preostala 3 dijela tijesta.
Izrežite tijesto nazubljenim kotačićem na pravokutnike otprilike 10x6 cm i svaki zarežite dva puta po sredini.
Pržite kroštule u vrućem ulju s obje strane - par sekundi je dovoljno do dobiju svijetlo zlatnu boju. Vadite ih na nekoliko slojeva kuhinjskog papira da se ocijedi višak masnoće.
Poslužite ih obilno posute šećerom u prahu.

*Prošle godine sam tijesto zamijesila s limoncellom, a ove godine sam imala dalmatinskog prošeka.


Chiachiere / Cenci

14 February, 2012

Romantic Crepes... Happy Valentine's Day!!!

Romantic Crepes

Crepes used to be almost an everyday dessert at my home while growing up. My mom would mix them up and prepare often, especially when she didn't have time to mess up with something more time consuming. I learned to prepare "palačinke" (as they're called in Croatian) quite young, I think I was 11 or 12, with a group of my girl friends during school vacation. It was fun. We even practiced flipping them by throwing them up in the air - those waiting their turn to flip the real crepe practiced with a cutting board and a plastic lid. We laughed a lot, we had fun, we learned how to make crepes, and most importantly not even one crepe ended up sticking to the ceiling  ^__^
I'm sure you all have your favourite way to enjoy crepes. Mine has always been with some jam, my youngest brother, instead, would eat them only sprinkled with sugar.
And you? Are you one of those who will eat them only with Nutella?
Just for a change, I sugest you something a little bit different from an ordinary crepe. A little bit romantic looking. But delicious, too, not only pretty.

Wish you a Happy Valentines's Day and lots of love all year round, not only today!!

Romantic Crepes


Romantic Crepes

(for approx. 10 crepes)
* 170 g AP flour
* 2 eggs
* 1/4 teaspoon salt
* 1 teaspoon sugar
* 1/2 lemon
* 350 ml milk
* 30 g butter


Filling and garnish:
* cream cheese
* sweetened condensed milk or sugar (white or brown)
* lemon juice
* fresh of frozen fruit
* whipped cream

Whisk the flour, the salt, the sugar and the  grated zest of 1/2 lemon.
Add the eggs and start adding the milk gradually, whisking all the time until you have a smooth, liquid batter.
Stir in the melted and cooled butter. Cover and let the batter rest for 1 hour at room temperature, or overnight in the fridge if you plan on making the crepes the following day.
Heat the crepes pan (or any non stick shallow skillet) with a few drops of oil or melted butter.
When the skillet is warm enough, using a ladle pour a small quantity of batter in and swirl the pan as you're pouring it so that it coats the bottom of the skillet evenly.
After some 30 seconds or so (check if the bottom side has turned golden) using a spatula, a knife or whatever utensil you find useful, flip the crepe and let it cook for very seconds again.
Move the crepe to a plate and continue until you have used all the batter.
Once all the crepes are ready, you may fill them immediately or cover with a piece of plastic wrap and refrigarate or even freeze for later use.

For this limited, romantic edition of crepes I decided to use a sweet cream cheese filling and decorate them with some red fruit and whipped cream on top.
For the cream cheese filling simply mix the cream cheese with the sweetened condensed milk (or sugar) and a little lemon juice - For each crepe I filled in this way, I needed approx. 30 g of cream cheese, 1 TBspoon of condensed milk and 1 teaspoon of freshly squeezed lemon juice.
Spread this filling on the upper half of the crepe, fold it in half. Roll it on side (left or right), about 1/3 only.

Crepes Crepes Crepes

Fill a pastry bag with whipped cream (I always use fresh heavy cream and sweeten it to taste). Design a heart on one side of the crepe (the part you didn't roll up). Fill it with fruit filling. For strawberries, I just sliced them and seasoned with little sugar and lemon juice. For frozen wild berries filling, I heated the berries with a couple TBspoons of water and very little sugar, brought them to a boil, and then thickened adding a little cornstarch dissolved in a little water to get a consistancy of a jam or similar.

Crepes Crepes Romantic Crepes

Of course, this is only a suggestion, you may use the filling that you prefer, whether it's Nutella or something else, and top them with any fruit of your choice.

Romantic Crepes


Le crepes romantiche


(per circa 10 crepes)
* 170 g di farina "00"
* 2 uova
* 1/4 di cucchiaino di sale
* 1 cucchiaino di zucchero
* 1/2 limone biologico
* 350 ml latte
* 30 g di burro


per il ripieno:
* formaggio Philadelphia
* latte condensato zuccherato o zucchero (bianco o di canna)
* succo di limone
* frutta fresca o surgelata
* panna fresca montata (zuccherata a piacere)


Mescolate in una ciotola la farina, il sale, lo zucchero e la scorza grattugiata di 1/2 limone. 
Fate sciogliere il burro e lasciatelo raffreddare.
Aggiungete le uova nella ciotola con la farina e cominciate a mescolare con una frusta a mano, aggiungendo poi gradualmente il latte fino a ottenere una pastella liscia e senza grumi.
Unite il burro fuso, mescolate bene, coprite e lasciate riposare la pastella a temperatura ambiente per 1 ora (oppure in frigo, anche fino a giorno dopo).
Scaldate una padella antiaderente, leggermente unta con un po' d'olio o il burro fuso.
Versateci un mestolo di pastella girando contemporaneamente la padella per distribuire bene la pastella. Quando la crepe è dorata sotto (una trentina di secondi circa), sollevatela aiutandovi con una spatola o un coltello e giratela. Cuocetela ancora per qualche secondo e poi trasferitela su un piatto.
Proseguite nello stesso modo fino a esaurire tutta la pastella.
Potete farcire le crepes subito oppure coprirle con la pellicola alimentare e conservare in frigo o congelarle fino a quando desiderate mangiarle.


Per questa occasione vi propongo un abbinamento che a me è piaciuto tanto: al interno una cremina di formaggio Philadelphia, addolcito con il latte condensato o lo zucchero e succo di limone, e la panna montata e frutta per completarle e decorarle.
Per farcire una crepe vi servono circa 30 g di formaggio + 1 cucchiaio di latte condensato zuccherato (o zucchero) + 1 cucchiaino di succo di limone.
Spalmate la crema su metà crepe, piegatela a metà e poi arrotolate 1/3 da destra o da sinistra. Decorate la parte non arrotolata con la panna montata zuccherata formando un cuore e riempitelo con la frutta a piacere. Provatele con le fragole fresche (tagliate e condite con lo zucchero e succo di limone), e con i frutti di bosco surgelati (fatti cuocere brevemente con un paio di cucchiai d'acqua e un po di zucchero, e poi addensati con un po' di amido di mais sciolto in un po' d'acqua).


Romantic Crepes


Romantične palačinke


(za 10-ak palačinki)
* 170 g glatkog brašna
* 2 jaja
* 1/4 žličice soli
* 1 žličica šećera
* 1/2 limuna
* 350 ml mlijeka
* 30 g maslaca


Za punjenje i ukrašavanje
* krem sir (npr. philadelphia)
* zaslađeno kondenzirano mlijeko ili šećer
* sok limuna
* svježe ili smrznuto voće
* tučeno slatko vrhnje


Stavite brašno u zdjelu, dodajte sol i šećer, naribanu koricu 1/2 limuna i promiješajte pjenjačom.
Dodajte jaja, a zatim postepeno mlijeko (ne sve od jedanput) miješajući pjenjačom dok ne dobijete glatko, tekuće tijesto bez grumenčića.
Umiješajte otopljen i ohlađen maslac.
Ostavite tijesto da odmara oko 1 sat na sobnoj temperaturi, ili ako ga želite pripremiti unaprijed ostavite ga u hladnjaku preko noći.
Zagrijte tavu s vrlo malo ulja i otopljenog maslaca i ispecite palačinke - sipajte jednu grabilicu tijesta u zagrijanu tavu, okrećite je da se tijesto jednolično rasporedi po dnu tave, pecite kratko dok s donje strane ne dobije zlatnu boju, okrenite i zapecite još par sekundi.
Možete ih također ispeći unaprijed - pokrijte ih prozirnom folijom i ostavite u hladnjaku.


Za punjenje pomiješajte krem sir s kondenziranim mlijekom - meni za 1 palačinku treba otprilike 30 g sira + 1 velika žlica kondenziranog mlijeka (ili umjesto kond. mlijeka obični ili smeđi šećer) i 1 žličica soka limuna. Sve dobro izmiješajte žlicom da dobijete glatku kremu.


Nanesite kremu u tankom sloju na gornju polovicu palačinke.
Preklopite je na pola.
Zarolajte otprilike 1/3 preklopljene palačinske s desne ili s lijeve strane.
Ukrasite tučenim slatkim vrhnjem (ja koristim svježe sl. vrhnje pa mu dodam i par žlica šećera u prahu) i voćem po želji (npr. svježe jagode sam narezala i pomiješala sa šećerom i limunovim sokom; smrznuto šumsko voće sam prokuhala s par žlica voda i malo šećera, pa mu dodala par žličica škrobnog brašna rastopljenog u vodi da se zgusne)

Romantic Crepes

10 February, 2012

Pear Salad... and I'm back... I think...

Pear salad

I've been absent from my and your blogs for so long that I honestly don't know where to start from. Basicly, food was not my main interest this past month and a half. To say the truth, even thinking about food made me a bit sick.
Things are much better now. I'm starting going back to my usual eating routine, food craving is back and you can expect some delicious things soon.
You may be surprised to see me suggesting a salad in the middle of the winter, but I think it's a reson more to reach for more colourful vegetables and break the monotony of winter food.
The other reason is that my oven has been out of use for the past ten days. So alternating boiled and fresh vegetables is kind of obligatory.
The salad, however, was so delicious that I can't resist recommending you try it. Pears and cheese... everyone knows how well they fit together, combined with lettuce, carrots and pumpkin seeds I found them just delicious. In some other period of the year, I would have enjoyed it alone. But it's winter, there's snow everywhere, it's extremely cold and a little more energy is just necessary.
Lately, I find myself craving all the food my mother used to cook for me. And chicken livers alla Veneziana (simply sauteed with lots of onion) is one of these. My iron level is a little low at the moment, so it was another reason why I just felt this dish would come in handy, besides from being really quick to prepare.
Have a nice weekend everyone!


Chicken liver alla veneziana and Pear Salad

Ligurian Way Pear Salad

(4 servings):
* 1 organic lemon
* 60 g small black olives (Ligurian Taggiasca olives preferably)
* a small bunch of parsley
* 2 Williams pears
* 2 medium size carrots
* 80 g pecorino cheese (preferably Ligurina pecorino di Malga)
* 2 TBspoons pumpkin seeds
* about 150 g lettuce
* extra virgin olive oil, salt, pepper

Carefully wash and dry the lemon. Finely grate about 1 teaspon of zest, put it in a small container, add the finely chopped olives and parsley. Add 3 TBspoons EVOO, mix well and let sit covered so that the oil is more aromatic.
Squeeze the juice out of the lemon. Cut the pears in half, remove the core and then slice them lengthwise into thin slices.
Season the pears with lots of lemon juice (so they don't get dark), salt and freshly ground pepper. Set them aside.
Dry toast the pumpkin seeds for a couple minutes, on low heat, stirring them so they don't burn. Set them aside to cool.
Peel the carrots and julienne them or cut into very thin slices. Season them simply with a little salt.
Wash and dry the lettuce. Season it with the aromatic oil (with lemon zest and olives). Mix well and divide between 4 individual salad bowls.
Place the carrots in the middle of each bowl, then shaved pecorino cheese, pear slices and the the pumpkin seeds on top.
Season with a swirl of oil and more lemon juice if you like.
Serve immediately.



Pear salad

Insalata di pere alla ligure


(per 4 persone) :
* 1 limone biologico
* 60 g di olive nere Taggiasca
* 1 mazzetto di prezzemolo
* 2 pere Williams
* 2 carote medie
* 80 g di pecorino ligure di malga
* 2 cucchiai di semi di zucca
* circa 150 g di lattughino
* olio extra vergine ligure, sale e pepe


Lavate e asciugate il limone, grattugiate 1 cucchiaino scarso della buccia e mettetelo in una ciotola. Aggiungete le olive snocciolate e tritate insieme al prezzemolo lavate e asciugate. Unite 3 cucchiai di olio EVO, mescolate e lasciate aromatizzare l'olio coperto.
Spremete il succo di limone. Sbucciate le pere, tagliatele a metà eliminando i semi e poi tagliatele a fettine nel senso di lunghezza. Conditele subito con il succo di limone, sale e pepe macinato al momento.
Pulite le carote e tagliatele a julienne o a sottili striscioline.
Riducete il pecorino in sottili scaglie. Tostate delicatamente i semi di zucca in una padellina per un paio di minuti, senza aggiungere l'olio, mescolandoli in continuazione. Lasciateli raffreddare.
Lavate la lattuga e asciugatela bene. Conditela con l'olio aromatizzato al limone e alle olive. Mescolatela e distribuitela in 4 piatti o fondine. 
Mettete le carote condite semplicemente con un po' di sale al centro. Sopra le carote mettete il pecorino, poi le pere e infine cospargete con i semi di zucca e un filo d'olio. 
Servitela subito.


Pear salad

Salata se zove "na ligurijski način" jer u originalnom receptu ide masline Taggiasca (vrsta ligurijskih maslina) kao i maslinovo ulje od njih. Također sir koji se predlaže je ligurijski pecorino (pecorino di malga). Naravno, u nedostatku originalnih ligurijskih sastojaka, obične sitne crne masline i neki drugi sir po vašem izboru bit će dobra zamjena. U svakom slučaju, kruške i sir predivna su kombinacija.


Salata s kruškama na ligurijski način


(za 4 osobe):
* 1 neprskani limun
* 60 g sitnih crnih maslina
* svežnjić peršina
* 2 kruške (Viljamovke)
* 2 srednje velike mrkve
* 80 g ovčjeg sira (pecorino)
* 2 žlice očišćenih bučinih sjemenki
* oko 150 g zelene salate
* maslinovo ulje, sol i papar


Operite limun pa naribajte otprilike 1 žličicu korice.
Stavite naribanu koricu u zdjelicu, dodajte sitno nasjeckane masline, kao i sitno nasjeckan peršinov list.
Dodajte 3 žlice maslinovog ulja, promiješajte i ostavite pokriveno da se ulje aromatizira.
Ogulite kruške, prerežite ih na pola pa izdubite sredinu sa sjemenkama.
Narežite ih uzdužno na tanke kriške, polijte ih obilno sokom od limuna da ne pocrne i začinite s malo soli i svježe mljevenog papra.
Očistite mrkve i narežite ih na julienne (na tanke prutiće) ili na tanke listiće nožićem za guljenje.
Sir narežite ili naribajte na listiće.
Sjemenke buče popržite na tihoj vatri, par minuta u suhoj tavi, miješajući ih neprekidno.
Zelenu salatu operite i dobro posušite. Začinite je aromatičnim uljem s limunom i maslinama i rasporedite u tanjure ili zdjelice za salatu.
Preko salate stavite mrkvu, samo malo posoljenu.
Preko mrkve stavite listiće sira, a zatim kruške i na kraju pospite sve sjemenkama i s još malo maslinovog ulja.
Poslužite odmah.
Ja sam još sve dodatna začinila limunovim sokom.

Pear salad