CROSS SALAD TO THE FAVE

I’m honest, I cooked feta, I just do not like it! I love to eat them raw, with a nice slice of fresh bread soaked by our best extra virgin olive oil, a pinch of salt and a nice slice of fresh pecorino! Here, from baby, if they told me that for dinner there was the coffee, I was expecting to find this on the table.

When, however, the bean was no longer fresh my grandmother made it “snack”. And just there was no way to taste it. They took the dried beans, left for a soaked night, and the next day they first bled and then stuffed in a frying pan with oil, raw ham or alice and capers.

Today, luckily, I learned that before saying “no thanks” to a plate you’ve ever tasted, it is good to taste it at least a couple of times and above all try it at least two different kitchens, because maybe I might not like the dish prepared by a ‘ friend “x” and love it if prepared by a friend “y”. Because it is true that the same recipe cooked by different hands will never be the same!

That being said, I wanted to try one thing in a cookie recipe: it’s possible that at age 38 I always eat the bean just the same way!?!?

Okay I admit, the bean, prepared for filling this recipe, mixed with ricotta, pecorino, thyme and … well, I really challenge anyone to tell me that the cooked bean is not good.

CROSS SALAD TO THE FAVE

INGREDIENTS:

For the base:

  • 200 g of “Frassineto” flour milled with stone (Antico Molino Santa Chiara), or soft wheat flour “0”,
  • 100 g of cold butter,
  • 50 ml of cold water,
  • 1 tablespoon abundant poppy seeds (New Earth),

 

For the sting:

  • 300 g of clean bean,
  • 200 g goat cheese,
  • 100 g of grated pecorino cheese,
  • 2 eggs,
  • a bunch of thyme,
  • 100 ml of fresh cream.

PROCEDURE:

Clean the beans, sprinkle them in boiling water for a few minutes. Drain them, allow them to cool down and private the pellicle. Blink half and keep aside.

Prepare the base of the cake. Blend the flour with the cold butter, combine the poppy seeds and cold water until you get a soft compound. Transfer it to a work surface, quickly mix the compound and cover it with transparent film. Store in the fridge for at least 30 minutes.

Now prepare the filling. Work the ricotta, combine both the smoothie and the whole beans. then add all the other ingredients by mixing well with the aid of a spatula.

 

 

Take the bottom of the bottom, place it between two sheets of paper and place it in a hinged mold. Buckle the base with the knife blades of a fork, stuffed with filling and bake for about 60 minutes with a hot oven at 180 ° C.

After the time has passed, fry and cool.

One tip: you can taste it warm, but like all the salty pies it will be much better if eaten the next day.

 

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Nome Ricetta
CROSS SALAD TO THE FAVE
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