Creamy Broccoli Soup with Croutons

Ingredients:

Croutons

6 cup Baguette/hard bread, cubed
4 clove garlic, mashed
pinch of salt
2 tbsp chopped/dried parsley
1/3 cup olive oil

Soup

1 large head broccoli, washed, stem removed & roughly cut
2 tbsp butter
1 tbsp extra virgin olive oil
1 large onion, roughly sliced
2 cup water/stock
1½ tsp salt
1 tsp garlic powder
1/4 tsp black pepper
150 ml heavy cream
150 ml milk

Garnish

1 tbsp extra virgin olive oil
1 handful broccoli
some water for sprinkling
pinch salt
dash black pepper

Method:

To prepare the croutons:

Preheat oven to 200 °C.

In a large mixing bowl, mix bread cubes with all the ingredients and stir well to coat homogeneously.

Spoon onto a baking tray and spread out evenly into single layer.

Bake in the preheated oven for 15 minutes and stir occasionally about two times during baking.

Remove from oven and set aside.

To prepare the soup:

In a pot, melt butter in 1 tbsp of oil over medium high heat, saute onion until softened with occasional stirring.

Add-in half of broccoli, and stir for short while.

Pour-in stock and bring to boil.

Reduce heat, cover and let simmer until broccoli is tender.

Add-in the remaining broccoli, cover and simmer for about 5 minutes.

Remove from heat and blend it into smooth puree in several batches (depending on the size of your blender).

Transfer into saucepan/pot, season with salt, pepper and garlic powder, then stir in cream and milk over low heat right before serving.

Garnish with sauteed broccoli and serve with croutons.

To prepare the garnish:

In a saucepan, heat oil over moderate high heat and stir-fry broccoli for shot while.

Sprinkle-on some water, reduce heat and seasoning with salt and pepper.

Cook the broccoli accordingly with occasional stirring.

Summer Pasta Salad

Ingredients:

250g pasta of your choice (bow ties)

1 tsp salt

1/2 green/orange/yellow bell-pepper, cubed

1/2 cup cherry tomatoes

100g mozzarella cheese, cubed

few fresh basil leave

Dressing

1/2 cup extra virgin olive oil

1/4 cup lemon juice

1 tbsp oregano powder

1 tsp salt

1/2 tsp black pepper

Method

In a pot, boil enough water with 1 tsp of salt and cook pasta according to the written instruction on package, stir occasionally.

Drain the cooked pasta and transfer into a big salad bowl.

Mix-in the remaining vegetables and cheese.

Pour-in olive oil and lemon juice then sprinkles-on oregano powder.

Stir well and adjust taste with salt and pepper.

Jam/Nutella Crostata (Baked Dessert Tart)

Ingredients:

300 g all purpose flour
150 g butter, chopped
100 - 120 g sugar
1/2 tsp baking powder
1/4 tsp salt
2 egg yolks
1 tsp vanilla extract or lemon zest (optional)
150 - 200 g of fruit Jam or Nutella chocolate

Method:

Preheat oven to 190 °C.

Lightly grease a 22 cm cake pan, dust bottom and side of pan with flour and tapping out excess; set aside.

In a large bowl, combine flour, sugar, baking power, salt and butter pieces.

Mix with fingertip to form crumbs.

Add-in egg yolks and knead lightly into combined dough.

Flatten the dough into disc, cover with plastic wrap and chill for 30 minutes.

With fingertips, press 2/3 of the dough into the prepared pan with slightly height on all edges as wall.

Spread-on enough Jam and fill-in all over the curved surface.

Roll the remaining dough into 1 cm wide strips and arranges them in a crisscross pattern or any of your preference pattern over the Jam.

Bake the crostata for about 40 minutes or until fragrant and golden.

Crostoli Pastries

Ingredients:

1/3 tsp salt
3/4 tbsp sugar
2 eggs
1/2 cup evaporated milk (substitution: 1/2 cup milk powder in 9 tbsp warm milk or water)
1 tbsp rum (optional)
1/4 tsp vanilla extract (optional)
2 cup flour

oil for deep-frying
Icing/confectioner/powdered sugar for dusting

Method:

In a large bowl, beat salt, sugar and eggs till very pale, glossy and fluffy.

Whisk-in evaporated milk, rum and vanilla extract.

Gradually, mix-in flour and knead for 10 minutes or till dough begins to blister
and non-sticky (add 1/2 tbsp flour at a time if necessary).

Cover dough with plastic wrap and set aside to rest for at least 20 minutes.

Over a floured surface, roll out dough portion by portion to as thin as possible.

Preheat enough oil in shadow wok or deep-fryer over medium high heat (175 °C).

Cut dough sheet into long and narrow strips (depend on the size of deep-fryer).

Carefully transfer strips into the hot oil and fry till puffy and golden yellow ( may give a mild stretch on each strip by pulling both ends before frying).

Remove crispy strips from oil and drain-well on absorbent paper towels to cool.

Sprinkle with confectioner sugar and store in airtight container.

Onion Pie (Torta Insalata di Cipolla)

Ingredients:

Base:

230 g puff pastry (pasta sfoglia)

Filling:

25 g butter
2 tbsp olive oil
1 kg onion, sliced
2 eggs
1 cup milk and 90 g butter or 1 cup double cream
2 ½ tsp salt or to taste
1 cup Parmesan cheese

Method:

Preheat oven to 190 °C.

Roll out puff pastry together with the provided parchment paper on a lightly grease pie pan ( 28 cm in diameter); keep in refrigerator till use.

In a large saute pan, heat butter and oil over medium high heat.

Add-in onion and saute covered for about 30 minutes or till onion is softened and cooked (stir occasionally to avoid burning).

With another small pot, melt butter with milk over low heat, remove from heat and let cool to room temperature.

Beat-in egg, follow by cheese and salt.

Stir-in cooked onion and spoon the filling into the prepared pie case.

Bake in the preheated oven for 45 minutes, or until filling is lightly set or till surface is browned as prefer.

Best serve warm or at room temperature for party.

Cuculli (Chickpeas Flour Fritters of Liguria)

Ingredients:

1 ½ tsp dry instant yeast
1/4 cup lukewarm water
2 cups chickpeas/besan/gram flour
1/2 cup lukewarm water
1 tsp oregano or chopped marjoram
2 tsp salt
oil for deep-frying

Method:

Dissolve yeast in water, leave for 8 minutes or till foamy.

In a large bowl, dilute flour with water to obtain a thick but smooth batter.

Pour-in yeast solution and set aside to rise for few hours or overnight.

Once the batter has done leavening, add-in oregano and salt.

Heat oil over high heat.

Drop a spoonfuls batter into hot oil and fry till golden yellow.

Remove from hot and drain well on absorbent paper towels.

Serve warm or at room temperature.

Yield 38 pieces of cuculli.

Torta Salata Pasqualina (Liguria Easter Pie)

Ingredients:

Pastry:

2 cups all purpose flour
2 tsp salt
2 ½ tbsp extra virgin olive oil
2/3 cup water

Filling:

4 tbsp extra virgin olive oil
500 g chard, sliced into slim silvers
1 onion, sliced into slim silvers
250 g ricotta cheese
1 cup Parmesan or Grana cheese
2 tsp salt or to taste
1/2 tsp black pepper powder or to taste
1 tsp oregano flakes
3 eggs

Egg Wash:

1 egg yolk
1 tbsp milk

Method:

To prepare the pastry:

In a large bowl, combine flour, salt and oil.

Gradually, pour-in water and mix to homogeneous dough.

Knead dough into smooth and elastic dough (about 10 minutes).

Divide dough into 6 portions and set aside to rest for 30 minutes covered.

To prepare the filling:

Heat oil in a wok or pan over medium high heat, saute chard and onion for 15 minutes or till wilt.

Remove from heat and set aside to cool completely.

Add-in ricotta, Parmesan, salt, pepper, oregano and stir-well to homogeneous mixture.

To assembly:

Line the bottom of 18 cm baking pan with parchment paper; set aside.

Preheat oven to 180 °C.

Over a smooth working surface, roll out a portion of dough into very thin sheet and almost transparent.

Transfer it into the prepared pan and brush the exposing surface all over with oil.

Roll out second portion of dough to very thin, transfer onto the first pastry and brush-on oil.

Again roll out another portion of dough till very thin, transfer onto the previous pastry as third layer but without oil brushing for this time.

Pour-in the prepared filling and spread out evenly.

Make 3 holes in the firm filling and fill-in a whole raw egg into each holes.

Gently cover the filling with another 3 layers of pastries in the same procedures as of the pie basement assembly.

Close the pie by folding-in the wall-sides pastries.

Poke surfaces with fork or knife.

Brush surface with egg wash and bake in the preheated oven for 50 minutes or until golden.

Best serve hot or at room temperature.

Cracker/Crispy Thin Crust Pizza

Ingredients:

1/2 tsp active dry yeast
1/2 tsp sugar
1/8 cup warm water

1 cup all-purpose flour (Tipo O)
2/3 tsp salt
1/2 tbsp extra virgin olive oil
1/4 cup warm water
cornmeal for dusting

Basic Toppings (A Must):

1/2 cup tomato puree
1 tbsp extra virgin olive oil
2/3 tsp salt
150 g mozzarella cheese (best serve: hot/warm) or stracchino cheese (can be served at room temperature), shredded

Alternative Toppings:

cheese: mozzarella, stracchino, fontina, gorgonzola, parmesan and/or grana
vegetable/herb: onion, garlic, spinach, mushroom, artichokes, asparagus, eggplant, bell pepper, tomato, corn, peas, olive, rucola, zuccini, capers, oregano and/or chili
poultry: egg and/or cooked chicken
meat: bacon, sausage, ham, salami and/or bresaola
fish: tuna and/or anchovies

Method:

Dissolve yeast and sugar in warm water, leave for 10 minutes or till foamy.

In a large bowl, mix together the flour, oil, and salt.

Make a hole in the center of flour mixture, pour-in slowly the yeast solution, gradually add-in the remaining water alternate cover-in with the surrounding dry flour.

Knead the mixture from outside-in to form smooth and elastic dough.

Form dough into ball, lightly coat dough ball with olive oil, transfer into a lightly greased large container, let the dough rise covered for at least 24 hours in refrigerator.

Preheat oven to 250 °C.

In a bowl, combine tomato puree, oil and salt; set aside.

Punch down the risen dough, form into dough ball again, turn the dough out onto a sheet of parchment paper (28 cm in diameter and so) dusted with plenty of cornmeal.

Flatten the dough, use a floured rolling pin, roll out the dough into a very thin crust circle (if the dough springs back, let it rest a minute or two, or chill it in the fridge, and continue to work it out again).

Dock dough sheet well with fork or dough docker and bake the crust in the preheated oven for about 4 minutes.

Remove the crust from oven and pop off any large air pockets.

Pour the prepared tomato puree mixture onto the center of the pre-baked crust and spread-out the liquid mixture evenly via spoon (limit the liquid mixture spreading for about 1 inch apart from outer edges).

Arrange-on any favorite toppings (normally up to 4 choices), sprinkle-on cheeses, return pizza into the oven and continue baking for another 5 minutes, or until the cheese is melted with few brown spots (rotate occasionally for an even baking).

Remove pizza from oven, and transfer onto wire rack to cool for about 5 minutes before serving.

Yeast Taralli (Italian Pretzels)

Ingredients:

1/4 cup lukewarm water
2 tsp instant yeast

3 cups all-purpose flour
1/2 cup extra virgin olive oil
2 tsp salt
1 tbsp ajwain/carom seeds
1 tsp coarsely ground black pepper
1 tsp garlic powder
1/2 cup warm dry white wine (about 38 °C)

Method:

Dissolve yeast in lukewarm water, leave for 8 minutes or till foamy.

In a large bowl, mix together flour, oil, salt, seeds, pepper and garlic powder.

Pour-in yeast solution into the flour mixture, stir to mix.

Gradually pour-in wine and knead until dough becomes smooth and elastic (about 10 minutes).

Transfer dough into a lightly oiled container and turn the dough to coat lightly with oil; set aside covered to rise until doubled in volume (about 1 ½ hours).

With oiled hands, punch down the dough and divide dough into small portions.

Shape each portions into long and slim pencil, cut to 3 inches length and bring two ends together to join, give to a ring shape.

Preheat oven to 200 °C and bring a pot of water to boil.

Line a big baking tray with parchment paper; set aside.

Drop taralli into boiling water, scoop-up once floated (within few seconds).

Drain well on kitchen towel and set aside to dry.

Arrange boiled taralli onto the prepared tray.

Bake in the preheated oven 40 minutes or until golden brown and crispy.

Yield 92 pieces of taralli.

Pandolce Genovese (Genoese Sweet Christmas Bread)

Pandolce Genovese is a Genoese sweet bread, very similar to Panettone Milanese but heavier, denser, not as risen and circular in shape while Panettone is very well-known of it fluffy lightness texture and tall dome in shape, in which it dough raised three times over a twenty-hours period or more. Like Panettone, Pandolce is a traditional Christmas dessert.



















Thanks to Diego and Moreno for this cute Christmas reindeer soft toy that bought from Finland. Merry Christmas and Happy New Year to All...

Ingredients:

1/2 cup warm milk
2/3 cup sugar
2 tsp dry instant yeast or 15 g fresh yeast
60 g butter
1 egg (additional 3 egg yolks will soften the bread texture and reduce the dryness)
1/4 tsp salt
2 tsp lemon zest
2 cups all purpose flour (tipo o)
1/4 cup cake flour
8 tbsp raisin, soaked
4 tbsp diced dried mango (original recipe calls for citron and candied orange)
4 tbsp diced dried plums
20 g pine nuts

Method:

Grease a cake pan (18 cm in diameter) with butter; set aside (for hemisphere shape Pandolce, simply use smaller cake pan or double up the recipe).

Dissolve yeast in warm milk, leave for 10 minutes or till foamy.

In a large bowl, cream butter with sugar, salt and lemon zest till pale, thick and glossy.

Add-in egg and whisk till completely incorporated.

In another large bowl, mix together flours, make a hole in the center of flours mixture, pour-in slowly the yeast solution, gradually add-in the butter mixture.

Knead the mixture for 10 minutes to form a homogeneous dough.

Add-in raisins, dried mango, dried plums and nuts, gently knead the dough to well-spread the fillers.

Transfer dough to the prepared pan, form dough into circular shape and leave dough at warm corner covered to rise for 2 hours.

Preheat oven to 200 °C.

With a knife, make a triangle cut on top of dough.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove from oven, and set aside to cool completely.

Spicy Fragrant Crostini with Cheese Topping

Ingredients:

2 Italian bread, sliced to 1/4 inch thickness
45 g butter, melted
1 ½ tbsp tomato puree
1 ½ tsp garlic powder
3/4 tsp chili powder
3/4 tsp black pepper powder
1/3 tsp salt
3 tbsp Parmesan cheese for topping

Method:

Preheat oven to 160 °C.

Line a large baking tray with parchment paper; set aside.

In a mixing bowl, mix together butter, tomato puree, garlic powder, chili powder, pepper powder and salt.

Stir well to incorporate the ingredients to give a homogeneous batter.

With a spatula, spoon or knife, spread enough batter onto a side of each bread slices.

Line stuffed bread slices onto the prepared tray.

Sprinkle-on cheese and broil in the preheated oven for 15 minutes or till fragrant and toasted.

Remove from oven and ready to serve alone or along with porridge or soup.

Basic Thin Crust Pizza

Ingredients:

1/2 tsp active dry yeast
1/2 tsp sugar
1/8 cup warm water

1 cup all-purpose flour (Tipo O)
2/3 tsp salt
1/2 tbsp extra virgin olive oil
1/4 cup warm water
cornmeal for dusting

Basic Toppings (A Must):

1/2 cup tomato puree
1 tbsp extra virgin olive oil
2/3 tsp salt
150 g mozzarella cheese (best serve: hot/warm) or stracchino cheese (can be served at room temperature), shredded

Choice of Toppings:

cheese: mozzarella, stracchino, fontina, gorgonzola, parmesan and/or grana
vegetable/herb: onion, garlic, spinach, mushroom, artichokes, asparagus, eggplant, bell pepper, tomato, corn, peas, olive, rucola, zuccini, capers, oregano and/or chili
poultry: egg and/or cooked chicken
meat: bacon, sausage, ham, salami and/or bresaola
fish: tuna and/or anchovies

Method:

Dissolve yeast and sugar in warm water, leave for 10 minutes or till foamy.

In a large bowl, mix together the flour, oil, and salt.

Make a hole in the center of flour mixture, pour-in slowly the yeast solution, gradually add-in the remaining water alternate cover-in with the surrounding dry flour.

Knead the mixture from outside-in to form smooth and elastic dough.

Leave dough at warm corner covered to rise for 1 1/2 hours or till double in size.

Grease a pan (28 cm in diameter) with extra virgin olive oil ; set aside.

Preheat oven to 250 °C.

In a bowl, combine tomato puree, oil and salt; set aside.

Punch down the risen dough, form into dough ball, turn the dough out onto a large working surface dusted with plenty of cornmeal.

Flatten the dough, hold it vertically at one edge and rotate, allowing gravity to stretch it, lay the stretched pizza base onto the prepared pan, press the dough outward very thin from the center to form large pizza base circle, sprinkle-on cornmeal all the way around the edge (if desired, fold-in about 1/2 inch of all side dough and pinch it up to yield a raised or rim before sprinkling-on cornmeal).

Alternatively, use a floured rolling pin and roll out the dough into thin crust circle (if the dough springs back, let it rest a minute or two, or chill it in the fridge, and continue to work it out again) before laying onto the prepared pan.

Pour the tomato puree mixture onto the center of the prepared pizza crust, spread-out the liquid mixture evenly via spoon (limit the liquid mixture spreading for about 1 inch apart from outer edge).

Arrange-on the favorite toppings (normally up to 4 choices).

Bake pizza on the lowest oven rack in a preheated hot oven.

Occasionally, check the underneath of pizza by lifting up the crust, rotate it during halfway baking for an even cooking (If the bottom is still pale while the top seems almost done, turn the oven temperature down and leave the pizza in longer).

Once the crust is lightly browned (about 8 minutes), sprinkle-on cheeses, continue bake the pizza for an additional 4 minutes, or until the cheese is melted and start to be bubbly.

Remove pizza from oven, and slide out onto wire rack to cool for about 5 minutes before serving.

Chocolate-Pistachio Semifreddo with Espresso Sauce

Ingredients:

2 eggs, separated
1/2 cup sugar
2 tbsp whisky
1 cup whipping cream
40 g pistachio, coarsely crushed
60 g bittersweet chocolate, chopped

Espresso Sauce:

3/4 cup espresso coffee
3/4 cup sugar
40 g bittersweet chocolate
1/2 tsp fresh lemon juice

Method:

Line a container (size about 7 x 10 x > 1 inches ) with food plastic wrap by covering the bottom, all side walls and also some extension for top surface; set aside.

In a large bowl, fill with cold water or ice water; set aside.

In a heat resistance bowl, whisk together egg yolks, sugar and whisky over simmering water for about 1o minutes or till pale, thick and glossy.

Remove from heat and transfer to the prepared cold water bath, continue whisking the mixture till cold.

In another large bowl, whisk egg whites till stiff peaks; set aside.

In another large bowl, whisk cream till soft peaks (it can be prepared a day or few in advance and keep in fridge covered till use); set aside.

Gradually, fold-in the stiff egg whites into yolks mixture.

Gently, fold-in stiff cream and mix carefully to incorporate.

Add-in chopped chocolate and pistachio crush, stir-well to mix (reserves some choclate and/or pistachio to base the container if desire).

Spoon into the prepared container, cover the filling all over with the extended plastic wrap, keep in freeze till firm (at least 2 hours).

To prepare the espresso sauce, cooks together hot brewed espresso with sugar and chocolate over low heat, stir constantly till the sugar is dissolved and the sauce is smoothed, remove from heat, stir-in lemon juice and mix well (the sauce can be prepared in advance and keep in fridge covered till serve).

To serve, unwrap the firmed semifreddo, invert on a plate with bottom side up, cut into serving size with sharp knife, plate on individual serving plates, let to stand for few minutes while at the same time, warm the espresso sauce, drizzle a tablespoon or more if desired of the warm/room temperature espresso sauce onto the semifreddo, ready to serve.

Serves 8 persons.

Brutti Ma Buoni

Ingredients:

2 egg whites
2/3 cup sugar
3/4 cup toasted coarse grounded hazelnuts (skinless)
1/4 cup toasted coarse grounded peanuts (skinless)

Method:

Line a large baking tray with parchment paper; set aside.

For smooth and pale color version:

Preheat oven to 180 °C.

In a large heatproof bowl, whisk occasionally egg whites and sugar over gently simmering water for 10 minutes or till hot and opaque.

Remove from heat, continue whisking for another 8 minutes or till thick and glossy.

Stir-in nuts.

Drop heap teaspoons of dough onto the prepared baking tray (2 inches apart).

Bake cookies for 15 minutes or till lightly browned.

For rough and darker color version:

Preheat oven to 150 °C.

In a large heatproof bowl, whisk egg whites till stiff.

Add-in sugar and nuts.

Continue whisking and cook over moderate heat till dough detach from side walls and bottom of the bowl (not to overcook, else it will turns to hard cookies).

Remove from heat and drop dollop of doughs on the prepared baking tray.

Bake cookies for 40 minutes or till golden brown.

Remove from oven and transfer to wire racks to let cool completely.

Yield 26 cookies.

Coconut Macaroons

Ingredients:

2 cups shredded coconut or dessicated coconut
2 egg whites
1/8 tsp salt
1/2 cup granulated sugar

Method:

Preheat oven to 180 °C for 15 minutes, toast coconut for 5 minutes or till fragrant and yellowish in color.

In a large bowl, whisk the egg whites and salt till stiff.

With spatula or tablespoon, gradually fold-in sugar and follow by the toasted coconut.

Drop heap teaspoons of the batter on a parchment paper-lined baking sheet, setting each portion 1 inch apart.

Bake the cookies in a preheated oven at 200 °C for 10 - 15 minutes or till slightly golden at the edges.

Remove cookies from oven.

Transfer cookies on a large wire cooling rack, let cool completely before store into air-tight container (cookies appear to be soft at the beginning but will harden after cool to room temperature).

Yield 40 cookies.

String Beans-Tuna Salad

Ingredients:

200 g string beans, cleaned and cut-off two ends
1 carrot, sliced
1/2 medium yellow bell pepper, cut into bite size
1/2 medium cucumber, sliced
1 (80 g) canned tuna in extra-virgin olive oil, drained.

Method:

Bring a bowl of water to boil, blanch string beans and carrot in boiling water for about 5 minutes or till tender, drain.

In a large bowl, combine the bean with the rest of ingredients and stir-well to mix.

Serve immediately alone or accompany with bread slices.

Focaccia Cipolle (Onion Topping Flatbread)

Ingredients:

1/4 cup warm water
1 1/2 tsp instant yeast (or 15 g fresh yeast)

2 cups all-purpose flour
2 tbsp olive oil
1 tsp salt
1/2 cup warm water

Topping:

4 yellow onion, sliced
6 tbsp olive oil
1/2 tsp salt for sprinkling
1 tbsp olive oil for drizzling

Method:

In a heavy non-stick pan, heat 6 tbsp olive oil over medium-high heat. Add onion and stir-fry till sweet and golden yellow (about 12 minutes). Let cool to room temperature.

Dissolve yeast and salt in 1/4 water, leave for 10 minutes.

In a large bowl, combine flour, oil and salt.

Pour yeast solution into the center of the flour mixture, mix-well and gradually pour-in the remaining water to form dough.

On a lightly floured work surface, knead dough until becomes smooth and soft (about 8-10 minutes).

Transfer dough into a lightly oiled container, turn the dough to coat lightly with oil, cover and leave aside in a warm place to rise until doubled in bulk (about 1.5 hours).

Lightly grease an 8 inch pan.

Place dough in the prepared pan and gently stretch it toward edges from center to achieve an even thickness.

Cover with kitchen towel and let rise till almost double in bulk, soft and puffy (about 45 minutes).

Preheat oven to 240 °C.

Using fingertips, dimple the dough evenly to leave indentations for about 1/2 inch deep.

Cover dough with towel and let to rise again for another 20 minutes.

Arrange cooked onion evenly over the risen dough, drizzle the top with olive oil.

Bake focaccia in the preheated oven for 15 minutes or till golden yellow.

Remove from oven, transfer the pan to a rack and let stand till the focaccia is barely warm (about 10 minutes) before cut to serve.

Torta Salata di Pollo al Curry (Curry Chicken Pie)

Ingredients:

1 roll (250 g) of frozen puff pastry (pasta sfoglia)
3 cups boneless leftover thick curry chicken
2 eggs
1/3 tsp salt or to taste
bread crumb for dusting (optional)

Egg Glaze:

1 egg yolk
1 tbsp water
1/4 tsp salt

Method:

Preheat oven to 190 °C.

Unroll pastry along with parchment paper and press lightly into a baking pan (28 cm in diameter).

In a bowl, lightly beat eggs with salt.

Add curry chicken into the eggs mixture, stir to incorporate well.

Fill the prepared pastry with the curry chicken batter.

Sprinkle a layer of bread crumb on top.

Fold-up the excessive edge of pastry inwardly.

Brush pastry surface with egg glaze and bake in preheated oven for 30 minutes or until pastry puff-up and became golden brown.

Polpettone Genovese

Ingredients:

350 g string beans
1 big potato (or 3 medium)
1 big onion (or 2 medium)
100 g grated parmigiano cheese
3 eggs, lightly beaten (use vegetarian eggs for vegetarian version)
2 tsp olive oil
1 tsp garlic powder
2.5 tsp salt or to taste
bread crumb, oregano and olive oil for topping

Method:

Boil string beans, potato and onion until solften, drain and pat dry with kitchen towel.

Finely chop the string beans, put aside.

Peel the potato and mash with onion, put aside.

In a large bowl, mix chopped string beans, mashed potato-onion, cheese, eggs, oil, garlic powder and salt to form paste.

Pour the paste mixture into a lightly greased baking pan (28 cm in diameter).

Top with a layer of bread crumb, dash with oregano and oil.

Bake in preheated oven at 200 °C for 45 minutes, or until a toothpick inserted into the center, comes out clean.

Remove from oven and let cool completely.

Grissini (Bread Stick)

Ingredients:

1/2 tsp yeast
1/2 tsp sugar
1/4 cup warm water
2 cups all-purpose flour (tipo o)
1/4 cup whole wheat flour (integrale)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 cup grated cheese
3/4 cup warm water
cornmeal for dusting

Method:

Combine yeast and sugar in 1/4 cup warm water, allow to sit for 5-10 minutes.

In a large bowl, combine flours, salt, pepper, garlic powder and cheese, mix throughly.

Add the yeast mixture and 3/4 cup warm water into the flours mixture.

Stir until dough comes together and begins to pull away from the sides of the bowl.

Turn dough out onto a floured surface, knead until dough becomes smooth and elastic (about 5 minutes).

Transfer dough into a lightly oiled container and turn the dough to coat lightly with oil.

Flatten the dough and leave covered to rise at room temperature until doubled in volume (about 2 hours).

Preheat the oven to 200 °C.

Line a large baking sheet with parchment paper.

Dust work surface with cornmeal, roll the dough out into a rectangle (1/8" thick).

Cut into 1/2" wide ribbons with a knife or pizza cutter.

Fold each ribbon over on itself and give a few twists before setting on the baking sheet.

Brush each bread stick with olive oil and sprinkle lightly with cornmeal.

Bake for 25-30 minutes or until golden brown.

Cool on a wire rack.