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Focaccia with rosemary, parmesan and tomato

Focaccia with rosemary, parmesan and tomato

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In a large bowl sift the flour, add the dry yeast and mix. Make a hole in the middle and pour the water. Mix well and knead with your hands or with a food processor. When you start to knead, add salt and oil. You need to get a soft, non-sticky dough. Set the dough aside for 10 minutes.

Sprinkle a little (one hand or about 40 g) flour on the table, turn the dough upside down, knead it lightly to give it shape, then spread it with a blender in a sheet of maximum 2 cm thick.

Transfer the dough to a tray with baking paper and let it rise for about 20 minutes.

Make some holes in the dough with your fingers, then drizzle oil and dip from place to place from the rosemary sprig broken into small pieces. Sprinkle a little coarse salt.

Wash and peel the tomato, cut it into thin slices and spread it over the dough. Grate a little Parmesan cheese, you can also put the small pieces from place to place, they will look beautiful.

Put the tray in the preheated oven, over high heat (I have a pizza step on the stove and the fire is a bit hot). At the same time, put in the oven on the bottom shelf a tray with just a little water (100 ml). The steam will soften the dough. After the water has evaporated from the pan (approx. 10 min), remove this pan from the oven to allow the focaccia to brown. From here, leave the focaccia for about 10 minutes, over high heat or until lightly browned. Mine was in the oven for a total of 19 minutes.

Good appetite!

If you like my recipe, you can also find it on my blog:

Focaccia with rosemary, parmesan and tomato - Recipes

Beta vulgaris, the name in Latin, beet in Italian or Mangold in German, is red beet leaf in Romanian.

The leaves are washed, cleaned of stalks and boiled in salted water over a low heat. Meanwhile, chop the mushrooms. After about 15-20 minutes of boiling, drain the leaves, chop and then put in a pan with oil. .
Add the finely chopped onion and cook lightly together with the leaves and then add the garlic, mushrooms, marjoram and parsley. Leave it on the fire for a few minutes then set it aside and leave it to cool.
When they have "cooled", add beaten eggs with salt and pepper, a tablespoon of oil, parmesan and oregano. Add the egg mixture over the beet leaves.
Form meatballs and put them in breadcrumbs. Place them in a tray lined with baking paper and put them in the oven heated to 180 degrees for about 20-25 minutes.

I also added gorgonzola in them, it gives them a special flavor, if you like, you can add.

Garlic pasta, oil, chili pepper (traditional Italian recipe)

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Garlic pasta, oil, chili pepper: a traditional Italian recipe

Pasta aglio, olio, peperonciono, or pasta with garlic, oil and hot peppers, are part of the category white pasta, ie white pasta. These pastas are extremely simple, they can be just simple boiled pastas, to which a cube of butter or a little olive oil is added. These are most often cooked and eaten in Italian homes. Sometimes add green parsley or anchovies (an & # 537oa) or capers, some vegetables etc & hellip

Video: Olive, Rosemary and Tomato Focaccia. Gordon Ramsay (May 2022).