Thursday, May 26, 2011

Minestra recipe

Minestra is a heart-warming soup that can be used for any occasion. Although, I have specified certain vegetables to be used, minestra can be made with just about any vegetable that you have lying around. Minestra should only be made with vegetables and not meat.Minestra is normally made without any pasta content but my family prefer to have thin pasta added. Therefore, I suggested using vermicelli type pasta.
Serves: 2-3


1 carrot (thick slices)
1 onion (thick slices)
2 sticks of celery (thick slices)
2 tablespoons olive oil
2 1/2 pints of water
1 bayleaf
1 small leek
6 French beans
salt and pepper (to taste)
2 small potatoes (small chunks)
1 clove garlic (crushed)
2 tomatoes (skinned, de-seed, chopped)
tablespoon parsley (chopped)
Parmesan cheese (grated)
Vermicelli pasta (handful)
1. Heat the olive oil in a pan.
2. Put in the vegetables and fry until just turning colour; shake and stir occasionally.
3. Add water, bayleaf, leek and beans.
4. Season lightly and simmer for about 30-40 minutes.
5. Add potatoes and simmer for a further 20 minutes.
6. Add garlic, tomatoes, vermicelli pasta and parsley.
7. Simmer for a further 10 minutes.
8. Adjust the seasoning and serve.
1. More water can be added, if necessary, during the early stages of cooking if the soup seems too thick.
2. If serving the minestra the day after you make it, store it in the refrigerator and heat it at least slightly, as it loses some of its flavour when chilled.
3. Serve with freshly baked bread and a nice wine.

Pappa al Pomodoro recipe

Pappa al Pomodoro

Pappa al Pomodoro (Tuscan tomato bread soup) is indeed a true taste of TuscanyPappa al pomodoro recipe calls for stale bread. If you don't have any around just slice up a fresh loaf and leave it out for two days. If that is not an option, you can force the drying in a warm oven.
Serves: 6


5 lb fresh ripe tomatoes
1/2 cup olive oil
1 large onion (finely chopped)
8 garlic cloves (finely chopped)
1 teaspoon of red pepper flakes
Salt (to taste)
1 lb stale bread loaf (coarsely cut)
1 cup basil leaves (torn)
6 cups of water
1. Bring a large pot of water to a boil.
2. Fill a large bowl with ice water.
3. Cut a slit in the base of each tomato.
4. Add the tomatoes to the boiling water and blanch just until the skins start to split, about 10 seconds.
5. Transfer the blanched tomatoes to the ice water to cool.
6. Peel and halve the tomatoes crosswise. Working over a mesh strainer set over a large bowl, pry out the seeds and press the tomato juice and pulp through the strainer. Discard the seeds. Reserve the juice.
7. Coarsely chop the tomatoes.
8. To a large heavy-based saucepan add the olive oil.
9. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes.
10. Add the garlic and cook for 1 minute.
11. Add the tomatoes.
12. Add the red pepper flakes.
13. Add salt to taste.
14. Cover partially and simmer over moderately high heat until the tomatoes have cooked down, about 30 minutes.
15. Tear the bread into rough small pieces and put into the sauce. The bread will soak up the sauce and get quite thick.
16. Add the reserved tomato juice.
17. Add enough water to soften the bread and to make it liquidy.
18. Add the remaining basil and cook until the bread becomes a "mush".
19. Spoon the soup into shallow bowls, drizzle lightly with olive oil.
20. Serve immediately.

Minestrone recipe


Minestrone is a chunkier version of the minestra soup. It contains some meat pieces, potatoes and pasta. Minestrone is quite filling, and can be served with fresh bread as a stand alone snack or meal. It is especially appreciated during cold winter days. Although, I have specified certain vegetables to be used, minestrone can be made with just about any vegetable that you have lying around.
Serves: 4


3 large tablespoons white haricot beans (soaked overnight)
3 pints of stock
3 large carrots (diced)
3 sticks of celery (sliced)
1 large onion (sliced)
3 tablespoons olive oil
2 leeks (sliced)
2 cloves garlic (crushed)
2 rashers of fat bacon (cut in small pieces)
1/4 of a small cabbage (shredded)
1 can of tomatoes
3 oz of small pasta shells
bouquet garni
salt and pepper (to taste)
Parmesan cheese (grated)
1. Soak haricot beans overnight then drain, put in a pan with about 1 pint of stock.
2. Bring slowly to the boil and simmer for at least 30 minutes.
3. Meanwhile dice the carrots and slice the celery and onion.
4. Heat the oil in a large saucepan, put in the prepared vegetables and fry gently for about 5 minutes.
5. Slice the leeks and cut bacon into small pieces.
6. Crush the garlic and shred the cabbage.
7. Pour rest of the stock into the pan and bring to the boil.
8. Add sliced leeks, tomatoes, and the bouquet garni.
9. Season to taste.
10. Add the beans with their stock.
11. Simmer gently for 30 minutes, then add the shredded cabbage and the pasta shells.
12. Cook gently until the vegetables are thoroughly cooked and soup is of a good flavour.
13. Serve with a separate bowl of grated Parmesan cheese.

Pasta Fagioli recipe

Pasta Fagioli 

Pasta Fagioli is a thick, wholesome soup which is even thicker than the minestrone soup. Pasta Fagioli is a delicious nourishing, heart warming soup from Italy. I used dry Borlotti beans in the recipe but you can also use dried red kidney beans , which also need to be soaked overnight and will take longer to cook.
Serves: 4


12 oz dry Borlotti beans (soaked overnight)
1 litre water
1/2 lb panchetta (finely diced)
1/4 cup olive oil
1 large onion (finely chopped)
2 sticks of celery (finely chopped)
2 large carrot (finely chopped)
1 can plum tomatoes (chopped)
1 stock cube (dissolved in 2 cups warm water)
3 cloves garlic (crushed)
salt and pepper (to taste)
Parmesan cheese (grated, optional)
10 oz ditali pasta (short)
1. On the night before, wash and clean the beans, place them in a container, and cover with fresh water. Leave the beans to soak overnight in the water.
2. The next day when you are ready to start cooking, drain the beans.
3. Put beans and 1 litre of water in a saucepan.
4. Boil until beans are tender, about 20 minutes.
5. Add olive oil into a large stockpot on a medium heat.
6. Add onion and panchetta and fry until panchetta is cooked through.
7. Add in the garlic, carrots and celery and seasoning. Cook until vegetables are tender.
8. Add in the stock,.
9. Add in the tomatoes.
10. Bring soup to a full boil.
11. Once boiling turn down to a simmer.
12. Simmer for 1 hour, stirring occasionally.
13. Add in beans.
14. Simmer for another hour.
15. Adjust seasoning.
16. Add the pasta and cook for the time indicated by the manufacturer (usually 10-12 minutes), but taste frequently until pasta is "al dente".
17. Spoon the Pasta Fagiloi soup into individual serving soup dishes.
18. Serve with freshly grated parmesan cheese, if desired.

Stuffed peppers recipe

Stuffed peppers
Stuffed peppers is an Italian traditional food recipe dish. Stuffed peppers are delicious on their own or served with a salad or rice. Stuffed peppers is a simple dish to make. If you enjoy stuffed peppers, why not try out these other great recipes; stuffed cabbage leavesstuffed onion skins.
Serves: 4

Cooking Time: 35 minutes
Oven Setting: Preheat to 180C (350F) or Gas Mark 4
4 peppers (red)
1 aubergine (cubed)
1 zucchini
2 oz leek (chopped)
4 oz cooked ham
1 clove garlic (chopped)
oregano (pinch)
olive oil (extra virgin)
salt and pepper (to taste)
1. Chop the leek.
2. Chop the garlic.
3. Wash the zucchini.
4. Cut the zucchini into thin slices.
5. Put a little olive oil in to a frying pan.
6. Put the frying pan over a low heat.
7. Add the leek.
8. Add the garlic.
9. Cook and stir for a few minutes.
10. Add the zucchini.
11. Add the cub ed aubergine pieces to the frying pan.
12. Cook for about two minutes.
13. Add a pinch of oregano.
14. Add the salt and pepper to taste.
15. Cut the red peppers in half lengthways.
16. Remove seeds and white strips.
17. Wash and dry the red peppers.
18. Place the red peppers into a greased baking pan.
19. Fill the red peppers with the cooked vegetables.
20. Top with the chopped ham.
21. Add a sprinkle of olive oil to each pepper.
22. Cook for 30 minutes in the preheated oven at 180C (350F) or Gas Mark 4.
23. Remove from oven.
24. Serve hot.

zuppa inglese recipe

zuppa inglese
Although Zuppa Inglese translates as "English soup" it has nothing to do with soup at all. Zuppa Inglese is a delicious dessert made with savoiardi biscuits, liqueur, custard and/or blancmange.
I make Zuppa Inglese on festive occasions only, as it is quite rich. It needs to be made the day before it is required as it needs to set properly before serving. It must have a firm consistency but at the same time be moist.
The quantities below will make enough Zuppa Inglese to feed six people.
If you cannot finish it all on the one sitting, it will keep quite well in the fridge for the next day.
Serves: 6
1 packet of savoiardi biscuits

1 pint of custard
1 pint of strawberry blancmange (Use blancmange powder from the supermarkets)

2 cups of liqueur (Use mixture of white wine, whisky, martini, sherry or whatever your personal preference happens to be)
1. Make up custard as per manufacturer's instructions:
2. Add sugar (2 tablespoons) to milk.
3. Add custard mix.
4. Stir custard.
5. Make up strawberry blancmange as per manufacturer's instructions:
6. Stir the strawberry blancmange.
7. Pour the liqueur mix into a medium sized dish.
8. Allow both custard and blancmange to cool before using.
9. Spoon a layer of the strawberry blancmange onto the base of the dish.
10. Spread the strawberry blancmange over the base of the dish.
11. Quickly dip one side of the savoiardi biscuits in the liqueur.
12. Then, quickly dip the other side of the savoiardi biscuits in the liqueur.

13. Layer the soaked savoiardi biscuits on top of the strawberry    blancmange.
14. Finished first biscuit layer.
15. Cover with a layer of custard.
16. Finished custard layer.
17. Start the next savoiardi biscuit layer of the zuppa inglese.
18. Finished second biscuit layer.
19. Spoon over the strawberry blancmange.
20. Finished second layer of zuppa inglese.
21. Start third biscuit layer.
22. Cover the third biscuit layer with custard.
23. Start the fourth layer of savoiardi biscuits.
24. Spoon strawberry blancmange over the fourth biscuit layer.
25. Start the fifth biscuit layer.
26. Cover final biscuit layer with custard layer.
27. Decorate top biscuits with drops of strawberry blancmange.
28. Place finished Zuppa Inglese overnight in the fridge or a cool room for it to set.
29. The finished zuppa inglese should be firm but moist.
30. When the zuppa inglese has set, you can slice it and serve.
You do not have to stick to the flavours that I have outlined. You can use whichever flavoured blancmange or custard you prefer for this Zuppa Inglese recipe.

Monday, May 23, 2011





pancake recipe



100 g wheat flour
1 teaspoon full of baking powder
50 g sugar
200 ml of liquid milk
1 teaspoon salt
3 eggs chicken, separate the yolks and whites

Supplementary Material:
Maple syrup
Butter, cut into pieces

a. Stir flour, baking powder, sugar, milk, salt and egg yolks until smooth and blended.
b. Beat the egg whites until stiff.
c. Enter into the flour mixture and stir well.
d. Heat a nonstick omelet pan, spread a little oil.
e. Pour 1 ladle full of batter into the skillet. Cook until both sides cooked. Lift.
f. Place on serving plates. Serve warm with a complement.

For 12 pieces
serve while warm, the pancakes will taste more delicious and tasty.


Thursday, May 19, 2011



 Bresaola Recipe

1300g beef eye of round.

25g (2%) kosher salt

30 g (2.3%), sugar

4g (0.3%) treat 2

5g (0.4%), black pepper

6g (0.46%), chopped fresh rosemary

6g (0.46%) chopped fresh thyme

5 juniper berries

1 beef top housing

Cut the meat of all fat and Silverskin outside.

Grind all the ingredients thoroughly (from juniper berries salt) in a spice grinder to a fine powder is achieved.

Rub half the mixture to cure for the eye of the round, taking care to cover all meat, including the ends. Put in a zip lock bag and refridgerate for 7 days.

Turn the meat every two days, and rub through the bag.

Drain any liquid that may be present and carefully rub the remaining spice.Refrigerate for another 7 days.

Soak the beef in water sump plug pretty cool, with a little 'white vinegar added. Let this soak for about 2 hours, changing the water a couple of times through the process of soaking.

Take the meat from his bag, and thoroughly rinse all care. Let stand at room temperature for a couple of hours on a grid.

Wash the cover under running water. Squeeze as much water as possible from the body.

Stuff the meat to the carcass, the open end by tying a knot bubble (watch the video below to see how).

Tie the knots to use all butchers, leaving a loop at one end to hang from it.

Hang at 55F and 80% humidity for one month - until it has lost 40% of its original weight.

NOTE: I find it prudent to spray the dried beef with a bit 'of water every few days during the first weeks of suspension, if it feels like the body gets too dry. While the drying frame should still feel quite subtle, and not dry. If the body feels slimey then your humidity is too high, and your air flow too low. Correction

If you're wondering how to stuff and tie up a whole muscle cut as dried beef, here's a new video of me to tie a pork loin I recently cared for. The procedure is exactly the same for the Bresaola (cured beef all some version of loin of fact!).

Tuesday, May 17, 2011

Vegetable Soup Recipes

Vegetable Soup Recipe - Top 5 weight control Chinese Soup Recipes

Vegetable soups are a favorite for many people who are trying to lose weight because they are loaded that contain fewer calories. Supplied with its own vegetable stock recipe, it becomes more subtle than you expect before you know it while taking bites good. This article is going to share the 10 Chinese soup recipes that will facilitate your fat loss efforts.

1. Kelp and Bean Sprout Soup

Cooked with ingredients like seaweed, bean sprouts, carrots and tomatoes, this soup is nutritious and filling. It is worth mentioning that the drone keeping the body's pH more than 7 if you have it when you're losing weight.

2. Winter melon soup with lotus leaf

The winter melon is not only delicious and inexpensive, but also highly recognized as a controller and more weight. According to traditional Chinese medicine, the winter melon helps with fluid secretion in the stomach, which will reduce the consumption of food. In addition to fresh lotus leaves, but can also be cooked along with the slices of ginger.

3. Quick Vegetable Noodles

This soup is easy to do. It 'made with the addition of some vegetables and an egg when the noodles are cooking. However, the trick is to weight related to the ratio of noodles to the vegetables and the way you like it. The amount of vegetables should be double or more of the spaghetti. Eating the vegetables first.

4. Cabbage soup with onions and carrots

Cabbage ranks third in the menu recommended by the World Health Organization. It is nutritious, but low in calories. This soup is not only tasty but also good looking with a combination of green and orange.

5. Vegetable soup with curry

The Indian curry powder instead of curry processed cube that is very fat, improve metabolism. Boil the vegetable broth with a bit 'of water before. Then add some 'curry powder, tomatoes and some vegetables like peppers and eggplant. Will prove to pay special flavor.

If you expect the soups to play their role in weight-losing, do not forget the following suggestions on how to spend the vegetable soup recipes:

1. Do not Do not add fats and artificial seasonings.

2. The amount of cabbage, pumpkins and tomatoes used in soups should be as high as possible. We can neglect the liquid in your soup. But the vegetables should be consumed.

3. natural seasonings such as pepper, chilli and ginger can not only improve the flavor of the vegetable soups, but also improve the metabolism. They can be used as often as possible.

sweet potato is a vegetable good for our health. It also saves us money for our expenses for meals. If you are having a hard time when it comes to cook sweet potatoes, get the easy recipes for sweet potatoes to cook a meal and immediately sweet for you and your family.

Wednesday, May 11, 2011

tortelli recipes

Tortelli recipes
Tortelli are the larger version of the ravioli. Both contain the traditional filling of ricotta cheese and spinach. Tortelli are favoured amongst the rural housewives as they are more filling and to my mind, better tasting. Nowadys, the tortelli filling can be practically anything but I still prefer the traditional ricotta cheese and spinach.
Tortelli can be served with either pasta sauce and a sprinkling of Parmesan cheese or quite plainly with butter, a drizzle of olive oil and a sprinkle of Parmesan cheese. If you want to usepasta sauce on the tortelli, I would suggest making it the day before as it will save you a lot of preparation time.
The quantities below will make up to 96 tortelli. To make this quantity of just the tortelli will take you about 3 hours.
Serves: 8
Ingredients for filling:
4 oz breadcrumbs
4 oz Pecorino cheese (grated)
4 oz Parmesan cheese (grated)
8 oz ricotta cheese (2pcts from your supermarket)
1 large tin of spinach (press out as much liquid as possible)
4 whole eggs
2 egg yolks only (use the egg white to seal the tortelli)
salt & pepper (to taste)
1. Mix all the ingredients together until it forms a firm consistency.
2. The tortelli filling should be moist to the touch without being wet.
Ingredients for pastry:
1 1/2 lb plain flour
6 whole eggs
pinch of salt
water (as required)
2 egg whites (beaten, to be used to seal the tortelli)
Pasta making machine
Pastry board
1. Mix all the ingredients together.
2. Add cold water as necessary. to make a firm dough.
3. Continue to mix the ingredients until the dough is of a firm consistency.
4. Turn out the dough onto a lightly dusted board.
5. Knead the dough until it is well mixed and firm without being sticky. Add a little flour as necessary.
6. Return the dough to the mixing bowl.

7. Put the dough in the fridge to rest for 20 minutes.
8. Dust pastry board with a little flour.
9. Cut one piece of pastry off from the main dough so that it will be easier and more manageable to work with.

10. Work with one piece of pastry at a time. Return the rest to the fridge to keep cool.
11. Take one small piece and knead until firm (lightly dust with flour, as required)
12. Put the now firm pastry through the pasta making machine, starting at No.1 and finishing at No.6.

The numbers represent the thickness of the finished pastry. I prefer to finish at No.5 as it results in chunkier tortelli whereas my family prefer theirs set at No.6 as the pastry is thinner. Just experiment to see which size you and your family prefers.
 13. Lay out the pastry on a lightly floured board.
14. Make a small ball of filling using a spoon. Make it about the size of a large marble.
15. Spoon a little of the filling onto the pastry so that you end up with a row of seven or eight small egg sized
16. This is how they should look.
17. Beat the egg white and use it to wet between the filling mounds on the pastry using a pastry brush.
18. Fold the pastry over the mounds.
19. The tortelli mounds should now look like this.
20. Press down (seal) in between the mounds to seal the pastry.
21. Cut around each of the mounds using a pastry wheel.
22. The cut tortelli should now look like this.
23. Trim the three edges of the tortelli using the pastry wheel cutter to make a nice ridged pattern.
24. Inspect every one of the tortelli ensuring that they are all completely sealed (using your thumb and index finger press down on all sides of the pastry) otherwise they will open during the boiling process and allow water in and ruin the tortelli.
25. Lay the finished tortelli onto a towel covered tray to dry.
26. Repeat the above Steps 9-25 until you have finished using up all the pastry and filling.
27. This is how the tray of finished tortelli should look like.

1. Add 1 level tablespoon of salt to a large pan of water.
2. Bring pan of water to the boil.
3. Add tortelli (as many as is required) and cook on a medium boil for about 10-15 minutes until tender.
4. Drain the tortelli.
5. Spoon the tortelli onto serving plate.
6. Add tomato sauce to tortelli.
7. Sprinkle with grated Parmesan cheese.
8. Serve immediately.

1. If the tortelli are to be cooked on the same day or within one-two days, store them in the fridge (turning them over at least once) otherwise, store in freezer bags in the freezer until required.
2. Tortelli can be kept in the freezer for up to two months. They can be cooked straight from the freezer but will need 15-20 minutes.

Sunday, May 1, 2011

Turkish Omelet recipes

Typical Turkish Omelet
This egg dish of familiar dilidah us. in addition to the ingredients easily available, howto make Omelette was also easy, and it takes a long time. however, typical turkishomelette is different because it contains olive oil and feta cheese.
1 / 2 green bell pepper
1 / 2 green bell pepper
6 eggs chicken
200 g tomatoes, peeled, seeded and cut into small squares
1 large onion
60 ml olive oil
1 / 4 teaspoon salt
1 / 2 tsp black pepper powder
2 tablespoons fresh parsley, chopped
Fetah 80 g cheese, grated
clean green peppers and red peppers. split in two, and then dispose of mid andseeds. lengthwise and thinly sliced.
split into two onions, sliced thin half-circle.
break the eggs in the container, shake loose.
heat the olive oil, saute green peppers, red peppers, and onions until tender. addtomatoes, salt and black pepper and stir well.
enter the egg and stir until eggs grainy. enter cheese and 1 tablespoon chopped parsley leaves. stir well.
remove and serve warm with a sprinkling of chopped parsley leaves remaining.

From :

chicken sate teriyaki

chicken sate teriyaki seasoning
350 gr chicken breast fillets, diced
3 stalks green onion, cut into 2 cm
sate sufficiently puncture
1 clove garlic, crushed
1 tsp ginger, grated
5 tablespoons Japanese soy sauce
3 tablespoons mirin
1 tablespoon sake
2 tablespoons granulated sugar
chilli sauce and mayonnaise
prepare the skewers, each skewer tusuki streak: pieces of green onion, chicken, scallions, chicken, etc..
Seasonings: Mix garlic, ginger, soy sauce, mirin, sake, and sugar and stir well.
basting kebabs with herbs, and anggang until cooked, remove from heat.
Serve warm with chili sauce and mayonnaise.

Erbazzone recipe

Erbazzone (also known as "Scarpazzone") is a savoury pie filled with a rich and extremely tasty spinach and Swiss chard greens mixture. Erbazzone is a northern Italian speciality and is sold in most coffee bars, bakers as well as being part of your hotel breakfast buffet. Erbazzone is a year-round savoury snack.
Serves: 8
Cooking Time: 90 minutes
Oven Setting: Preheat to 200C (400F) or Gas Mark 6
2 1/2 cups plain flour
pinch of salt
5 tablespoons lard (chilled)
3 tablespoons olive oil
10 tablespoons cold water
1 tablespoon olive oil (to grease the pie dish)
5 ounces thinly sliced pancetta (minced)
3 large cloves garlic (minced)
3 large onions (finely chopped)
freshly ground black pepper (to taste)
2 tablespoons olive oil
2 1/2 lb fresh spinach or Swiss chard leaves, or a blend of both
2 cups Parmigiano Reggiano (freshly grated)
salt (to taste)
2 eggs (beaten)
2 tablespoons of quality lard or olive oil
1 clove garlic (minced)
1. Sift the flour into a bowl.
2. Add salt.
3. Make a well in the center and add the cold lard and olive oil.
4. Working with your fingertips, blend the fat and flour until the mixture resembles coarse crumbs.
5. Sprinkle with 7 tablespoons of the water, and toss with a fork until the dough begins to form clumps.
6. If it is dry, add more water.
7. Gather the bits of dough into a ball, wrap, and chill at least 30 minutes.
8. Grease the pie dish with the 1 tablespoon of olive oil.
9. When ready to assemble, halve dough and roll into 2 rounds a little larger than the pie dish.
10. Fit 1 round into the pie dish.
11. Cook spinach and/or Swiss chard leaves until barely wilted.
12. Drain spinach and/or Swiss chard leaves and squeeze dry.
13. Finely chop the spinach and/or Swiss chard leaves.
14. Heat the pancetta with the olive oil in a large frying pan over medium heat.
15. Cook for about 5 minutes.
16. Add the onion and garlic.
17. Cover and cook until softened.
18. Uncover, raise the heat to high, and further cook until a rich golden brown.
19. Lower the heat to a medium setting.
20. Add the spinach and/or Swiss chard, and cook for about 3 to 5 minutes.
21. Turn the spinach and/or Swiss chard mixture into a bowl and allow to cool.
22. Once cool, blend in 2 cups of the Parmesan cheese.
23. Taste for seasoning.
24. Blend in the beaten eggs.
25. Spread the filling mixture over the pastry-lined pie dish, leaving a 2-inch border.
26. Dampen the edges with water.
27. Top with the remaining second round of dough.
28. Pinch the edges together.
29. Fold the edges over toward the center of the tart, and crimp.
30. Make slashes in the top of the crust.
31. Preheat the oven to 400F (200C) or Gas Mark 6.
32. Set the oven rack as close to the bottom of the oven as possible.
33. Bake pie for 20 minutes.
34. Meanwhile, combine the lard and garlic in a small pan and heat over medium heat until the lard has melted.
35. Brush the pie crust with the melted lard and garlic mixture.
36. Bake for another 20 minutes, or until a pale golden colour and very crisp.
37. Cut into small pieces and serve.

Crostata di Prugne recipe

Crostata di prugne is a dark, plum jam tart. It can be made with all sorts of other jams including cherry and strawberry but I prefer using my own home made dark plum jam as it seems to give it that little extra sharp flavour to the Crostata di prugne. Crostata di prugne tart is a firm teatime favourite with children and grown ups alike.
Serves: 6

2 1/2 cups (350 grams) plain flour
2/3 cup (125 grams) sugar
6 oz (180 grams) butter (diced and at room temperature)
1 whole large egg
2 egg yolks
pinch of salt
1/2 lb (225 grams) plum jam
grated rind of 1 lemon
1. Pour the flour onto a work surface, to form a mound shape with a hole in the middle.
2. Into the well, add the sugar.
3. Add a pinch of salt.
4. Add eggs and egg yolks.
5. Add butter.
6. Add grated lemon rind.
7. Using a fork or fingers, mix the ingredients together with the flour.
8. Add water as necessary to get a moist but not wet dough mixture.
9. Using your hands, form the dough. Work quickly to avoid warming the dough too much. Lightly sprinkle the work surface with some flour to prevent the dough from sticking to the surface.
10. Work the dough until it is nice and firm without being sticky.
11. When the dough is smooth, and elastic, form it into a ball shape.
12. Cover with plastic cling film, and keep in the refrigerator for about 30 minutes to 1 hour.
13. Preheat oven to 350 F (175 C) or Gas Mark 4.
14. Remove the dough from the refrigerator.
15. Lightly butter a shallow tart dish—11 inches (28 cm) in diameter x 3/4-inch (2 cm) deep, with a removable bottom.
16. Sprinkle with a small amount of flour.
17. Cut the dough in two parts. One part should be 3/4 size and the other should be a much smaller 1/4 size.
18. Using a rolling pin on a floured surface, flatten the larger sized portion of dough into a round shape to fit the bottom and side of the tart tin.
19. Place the round pastry into the bottom of the tart tin.
20. With your fingers press the pastry into place to uniformly cover the bottom and side of the tart tin.
21. With a fork, evenly prick the surface of the pastry. This will prevent the pastry from puffing while baking.
22. Pour the plum jam into the centre of the tart tin.
23. Using a spoon, spread it evenly over the surface of the pastry except for the edge. Keep the edge of the tart free of jam, stopping about 1/2 inch (1 cm) before reaching the edge.
24. Roll small pieces of the remaining dough to form long little (round) strips approximately 3/8-inch (1 cm) thick.
25. Place the pastry strips over the jam lengthways.
26. Then place more pastry strips across the jam.
27. Cut one strip of dough into very little pieces. Roll them into little round balls.
28. Add the little round dough balls into the centre of each of the squares.
28. It should now look like this
29.Place the last strip around the edge.
30. Bake in the pre-heated oven for about 35 minutes or until the pastry is golden brown.
31. Remove from oven and allow to cool on a wire rack.
32. Slice plum jam tart and serve.
Related Posts Plugin for WordPress, Blogger...