I have to thank my friend Silvia who gave me the recipe for the classic Spanish tortilla. Few ingredients, but many hack: it’s not just a potato omelette, it’s an art …
This pecorino cake is a classic preparation of Umbria cuisine that is prepared for the Easter holidays. It lasts for a few days if closed properly, so prepare two of them and enjoy them gradually with cured meat, fresh fava beans, pecorino cheese and of course a good glass of red wine.
Since I launched into summer recipes with peppers and with these beautiful days (closed at home), I decided to prepare another classic dish that I always do in the summer. #iorestoacasa
At Christmas, ideas are never enough! One of the nice things is to prepare many small tastes to begin the festivities.
This delicious appetizer, if served in greater quantities, can also be a fresh main course summer, or a delicious filling for some sandwiches.
The characteristic of these pretzels is that they must be very crumbly and melt in the mouth: this is why, in addition to flour, I also used cornstarch.
On the market there are now many types of ready-made puff pastry, you can choose the classic, but also the wholewheat or the one with seeds. To you the choice!
If you want to use this plum-cake for a pleasant outdoor picnic, you can avoid preparing the hard-boiled egg, but bring the mayonnaise in a separate container. When you cut the slices of plum cake, place a mayonnaise dollop on each one.
In the mix to thicken it I used raw couscous, but the original product is called Trahana (very easy to find in all supermarkets in Greece, not known in Italy).
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