Recipe Puff pastry with figs and raw ham from of 02-09-2014 [Updated on 25-09-2015]
With the puff pastry of figs and raw ham I start the September recipes, well, it seems like yesterday that I started preparing the first ice creams of the season and now I find myself with figs, grapes and blackberries that remind me that summer is over. I saw the recipe for this fig puff pastry here and it immediately inspired me, made, tasted and finished, it is undoubtedly a savory pie that I will do again soon. The recipe is very simple and the flavors blend perfectly, the only care, as always, is to choose a sweet raw ham, like that of Parma. Girls today is an important day, my halfway point with Misya, exactly one year ago I started my adventure in an office of my own, far from my husband and from the work I had always done next to him with so much love and dedication . It has been a tough year, and although I did great things like publishing my first cookbook, a web series and a cooking show, I had a sad and heavy winter in which moments of despair made me think over and over again. to abandon everything and go back to the old and safe life as always. The weight of the responsibilities I took crushed me, I knew I could not give up and I did my best to succeed but I had to give up many things, first of all the time with Elisa and the daily life with Ivano with whom I used to share every moment of my day, then to the company of my friends, who due to tiredness and tension I have not been able to see often anymore, then to the care of my person, to do some sport or read a book have passed from the top floor to permanently disappear from my life under the weight of my new job and responsibilities, moreover the online visibility brought me under a small siege of personal criticism that made me lose part of my spontaneity in writing my blog, I often held back to tell my things and I started weighing every single word so as to be less vulnerable. The summer, however, has done me good, in recent months I have taken stock of the situation, I have been able to appreciate what beautiful I have built so far and to think that after all this is my road, after a long climb, the road now it seems to me downhill and I'm sure that this new year will be better if I try to loosen up a little and breathe a little more slowly. So I start a new chapter in my life and I wish a happy month of September to those who have decided to start over;)
How to make the puff pastry with figs and raw ham
Line a baking sheet lined with parchment paper with the puff pastry, then prick the surface with the prongs of a fork and bake for 10 minutes in a preheated oven at 200 °
Cover the pastry with a layer of sliced cheese.
Then cover with the slices of raw ham
Clean the figs and cut them into rings
place them on the ham layer. Now bake at 200 ° and cook for another 10 minutes
Serve your puff pastry with figs hot
The 3 September recipes ideal for teasing customers
Unfortunately, summer is drawing to a close. After the long-awaited holidays, we are preparing to resume work rhythms. How to make your customers forget that the summer is now over? With some delicious September recipes that surprise and amuse the palate of your guests during the aperitif!
Together with the inevitable chips (and maybe some peanuts) we offer you some quick and easy recipes to prepare to pamper your customers with the typical products of the month of September. Which ones are they? Surely grapes, figs, pomegranate, mushrooms (porcini are the masters), pears, beans and carrots above all. But don't forget that, depending on the region you are in and the temperatures, you can still find plenty of typical summer fruit and vegetables.
How to surprise your customers? Discover our September recipes!
1. Porcini strudel
Mushrooms are a product available 365 days a year. Only for true lovers, though. In fact, not everyone knows that it is possible to find them in every season. But among the September recipes it would be a real sacrilege not to mention the porcini mushrooms. It is one of the most popular qualities of mushrooms and is usually available from June to November, but with the first rains of this month, the forest is filled with these delicious mushrooms, whose peculiarity is the firm and substantial pulp that makes it suitable to countless combinations.
That's why we have included it among the September recipes ideal for pampering your customers: everyone knows that it is a seasonal product and more among the finest. Serving an aperitif with a porcini-based appetizer is a real master stroke!
The recipe for porcini strudel? Very simple, all you need is:
- shortcrust pastry (you can buy it ready or prepare it yourself)
- 400 g of porcini mushrooms
- 200 g of cheese (preferably Asiago)
- 1 shallot
- thyme (a few sprigs)
and of course, oil, salt and pepper as required.
How to prepare it
To prepare the filling of the strudel it is sufficient to chop the shallot, pour a little oil in a pan and let it brown. At this point, add the porcini mushrooms that you must have previously washed, cared for and sliced. Finally add the thyme and cook for about 20 minutes with the lid on. Before you turn off the heat, make sure that the porcini mushrooms are perfectly cooked: they must appear slightly wilted and browned. Then let them cool.
In the meantime, prepare the rolled shortcrust pastry (it must be rectangular) and start with a bed of cheese, possibly sliced up. Pour the porcini mushrooms on top and finish by adding another layer of cheese. At this point the game is done: just roll the dough inwards around the longer side. Be careful that the filling does not come out! The final touch consists in brushing our strudel with a beaten egg mixed with a spoonful of milk and, for those who want, adorn it with poppy seeds. Now just bake in a preheated static oven at 180 ° for 45 minutes. If, on the other hand, you opt for the convection oven then you have to cook it for 35-40 minutes at 160 °.
Ingredients: 1 roll of fresh puff pastry, 250 g of fresh ricotta, 4 firm and ripe black figs, 2 heads of trevigiana, 80 g of bacon, 1 shallot, 2 eggs, fennel seeds, butter, salt, pepper.
Preparation: MONDATE and wash the Treviso. Cut it up and cook it in a pan, over high heat, for a few minutes with 30 grams of butter, chopped shallot and bacon. PUT the ricotta in a bowl and stir in the eggs. Add the radicchio, season with salt and pepper. Mix well and pour the mixture into a buttered pan lined with the puff pastry. DISTRIBUTE the peeled and sliced figs on the mixture. Sprinkle with fennel seeds and bake in a pre-heated oven at 200 ° for about 30 minutes. Serve the cake warm.
List of rustic recipes, here you will find an extensive list of rustic recipes, recipes to prepare your own. Puff pastry with figs and trevigiana. (Pizzas and rustics). details
The pomegranate: Easter. Rice wreath with trevisana, aubergines and.
29 Mar 2010. Rice wreath with trevisana, aubergines and lamb meatballs with mint. How I like to go through old cooking magazines! . details
Recipe Pizzette with black figs - BREAD, PIZZAS, FOCACCE, CAKES.
Pizzas with black figs: discover the recipe on the Corriere della Sera kitchen channel! . with a rolling pin, in order to obtain a rather thick sheet. . Sprinkle with the rosemary needles and sprinkle with another grind of pepper. Typical of the Treviso plain, casatella is a raw cheese,. details
Cinnamon crumbs: Pasta with Trevisana cream and pecorino cheese
18 Mar 2010. Arab happy in the kitchen! Rolls of phillo dough with peaches with basil and mint. The recipes of the Zu & middot Nachos Supreme. at the great request of the boyfriend. BREADSTICKS WITH SESAME SEEDS. I then put it in the mixer with a little philadelphia and pecorino romano. DRIED FRUIT. Dried figs . details
Puff pastry recipes with radicchio, speck and brie | Throw away the pasta
6 Mar 2008. Ingredients for the pastry with radicchio, speck and brie (doses for 4 people). 1 disc of shortcrust pastry 2 heads of Treviso radicchio. details
Chicken And Trevisana Skewers - Appetizers | Good cooking .
La Buona Cucina & # 8211 Italian and international recipes. Arrange the skewers in a pan, season with a drizzle of oil, a pinch of salt and chilli and. figs, figs, dried figs, wild fennel, fennel, oat flakes. puff pastry, potatoes, new potatoes, liver pate, olive pate. details
THE TEACHERS OF THE COOKING SCHOOL
Puff pastry pie filled with seasonal vegetables and fondue of. Treviso-style bundle with radicchio, black pepper and bacon served with wine sauce. he always tries to convey to his simple but innovative recipes & # 8230. Skewers of figs and raw ham au gratin, burrata with persimmon and vinegar. details
Your holiday menus - Cooking recipes from Il Ricettario di.
Pork fillet with bacon and chopped hazelnuts (recipe available). Dried figs and apricots always by grandma with our fruit. The dinner was based on braised meat and late Treviso with baked speck. & quotbistrato & quot very good (including the pastry) while in Santo Stefano a mega pizza. Smile. details
Cooking and recipes - SECOND dishes
Cooking and recipes - SECOND dishes. Saturday 10 October 2009. Sea bass in puff pastry with artichokes & middot Braised with Barolo & middot Brodetto in bianco di Portorecanati & middot Spinach pudding. Duck Breast in Red Fig Sauce & Middot Honey Chicken Breast with Sesame. Chard pie with milk cream and mallow flavor. details
My cream clouds
I didn't really think it tasted so good, and like all plum cakes, they're quick and easy.
100 ml of milk
70 ml of oil
50 g of grated Gruyere cheese
20 g of grated Parmesan cheese
180 g of flour
1 sachet of yeast for savory pies
80 g of raw ham
250 g of fresh figs
Mix eggs, oil and milk in a bowl, beating everything for a few moments, then add the cheeses, flour and yeast, salt and pepper, at this point add the figs cut into small pieces (keeping one aside to decorate) and the ham crumbled.
Put in the floured mold, place some slices of fig on top and bake at 180 & # 176 for about 45 minutes, of course try a toothpick.
The next day I cut a few slices and I roasted them in a pan, it was even better than the day before, perhaps accompanied with creamy stracchino.
For this cake I was inspired by the book "Sweet and savory Cakes"
Fresh figs: ideas, combinations and 15 delicious recipes
Velvety skin, sugary pulp, soft and. scented: i figs are the delicious fruits of the tree of Ficus carica L. e as well as being tasted natural, they have always been among the most delicious ingredients of Italian summer cuisine: protagonists of sweets And jams but also appetizers and snacks, first courses, salads, main courses & Co.
The origins offig tree they are traced back to Caria, a region of Asia Minor, from which they would have spread first to Palestine and Egypt and then to the Mediterranean basin. Following the discovery of the Americas, it also reached and conquered the new continent, South Africa, China, Japan and finally Australia. Depending on variety this plant bears fruit not once but several times a year: so towards the beginning of summer the so-called "fioroni"while between the end of August and the beginning of September i real figs or "provided".
Eating figs is good for you, because they are food rich in vitamins and they have laxative and anti-inflammatory properties. THE fresh figs they are on average caloric but can be safely consumed even by those who have to pay attention to the line, actually theirs caloric intake it is not very different from that of other types of fruit: 50 calories per 100 grams of product. THE figs buckets instead they bring many more calories and should be brought to the table with a watchful eye on the quantities.
As we have already written, figs are suitable for both sweet and savory preparations, this is because they go perfectly with both cheeses and cured meats and meats. How not to remember figs and salami or figs, melon and ham among the most popular seasonal dishes? Or the delicious preserves such as caramelized figs or figs in alcohol to be enjoyed during the winter?
If you are looking for new recipes with figs, Donna Moderna has selected for you 15 tasty ideas with fresh fruit. Try the pizzas with figs and goat cheese, the risotto with figs and lard with rosemary or i tournedos with brandy with figs. With our suggestions you can even think of designing a whole menu dedicated to this fruit!
Savory pie with prosciutto and figs
As you surely know, my cuisine follows the rhythm of the season and I realized that this year I have not yet dedicated a recipe to figs. They are soft fruits, with a sweet and green scent. I use them in the kitchen both in savory preparations as inroast veal with figs and marsala, or for a traditional one FIG jam or the fabulous caramelized figs.
I initially had a dessert in mind, then I thought about dusting off a great classic of my house, which I often prepare in this period, the browse: a savory pie with figs and raw ham. It is a recipe of disarming simplicity, I realize, but it allows to obtain a truly amazing result with very little effort. If you have the homemade puff pastry, even more, but even with that ready it will always make a bad impression.
When I find myself cooking this type of savory pies with puff pastry I always proceed in this way: I make an incision with a small knife about 1-2 cm from the edge and I prick the inner part with the tines of a fork, so that during cooking the latter does not rise, and instead the outer edge swell and turn golden. In this case, I also brushed it with a beaten egg and sprinkled with sesame and poppy seeds, but this is also a completely optional option. In any case, these seeds are magnificent with both sweet and savory.
For the rest this salted ham and cheese pie It's composed by goat (seasoned with a drizzle of oil, rosemary, salt and pepper), figs sliced, blackberries And raw ham. The latter is obviously added at the end of cooking so as not to make it too savory. It can be served, for those who love it, with a touch of fluid honey. And it is precisely on the type of honey that very different contrasts can be created. For example, if you want to use strawberry tree honey, due to its bitter taste, the taste buds will be on a roller coaster, wrapped in the sweetness of figs, and then move on to the bitter, salty and sour softness of goat cheese, scented with Rosemary. With other types of honey you can reinforce the sweetness or the scent of the savory pie. But also different puff pastry offers new combinations, for example you can try to use wholemeal or gluten-free puff pastry.
After the necessary baking in the oven, this cake with a golden, crumbly dough and a tasty filling, should be served at room temperature with a nice glass of bubbles. Rustic, quick to prepare and with character. Perfect as an appetizer for a dinner with friends!
The prosciutto, olive and fig cake
1) If you want a perfect dish for a picnic, try the recipe for cake of ham, olives and figs. On a pastry board, place the sifted flour into a well, add yeast, salt and a little sugar, 1 tablespoon of oil and half of the grated parmesan.
2) Combine 1 dl of water and knead then add the beaten eggs, the chopped ham, the olives and the rest of the parmesan. Continue to knead the dough cake, give it the shape of a ball, engrave it with a cross, then put it to rise in a bowl covered with a cloth.
3) After an hour, put it in a 22x13 cm rectangular mold greased with oil, then let it rise again for another hour.
Puff pastry with figs and raw ham - Recipes
But how good is a piadina stuffed simply with excellent raw ham or with squacquerone cheese and rocket. very easy to prepare. a dear friend taught me it but it originates in kucinare.it where you can find a sea of delicacies.
ingredients for about 13 piade:
1kg of flour for piada (Spadoni) or type 0
100 g lard
150 ml milk
250 ml water
12 g salt
pepper to taste
+ 100 g lard for puff pastry.
Put the flour on the pastry board and make a nice crater. Incorporate the eggs, lard, salt and pepper in the center and gradually incorporate the liquid water and milk. Begin to knead. The dough should be soft and consistent. # 8217 dough for about 30 minutes on a pastry board covered with a cloth. Divide the dough into 13 balls of about 130 g l & # 8217una. piada.Roll and turn on itself the roll obtained.When this procedure is finished, for all the piadas, leave to rest in the refrigerator for about an hour covered by the film.Roll out the not so thin piadas, start cooking from the first layer.
Heat a non-stick plate over medium heat. Cook a minute on one side and even less on the other. Be careful not to pierce it, it could prevent the pasta from peeling. You can also freeze them rolled up and roll out when needed and then cook them.
mmmmmhhhhh. it is not very clear to me how to roll up and turn the roll over on itself, do I roll it up and then unroll it?
think that I have always made tarots, using the leftovers of the sourdough and spreading them like this. but with milk and lard you know what a delight!
In fact it is easier to do than to explain: first roll it and then, leaving it as it is, wrap it in order to form a snail .. you know the swivel. I understood: I absolutely have to learn how to post photos of the steps.
congratulations for the blog I have only been there for a few days and it was a very interesting discovery. I have already experienced the puffed piadina. very good!
Anna of Senigallia
thanks to you dear Anna, nice to meet you e. what a wonderful city / region yours !! I must have already said this in some posts and I repeat it: there is the highest concentration of excellent restaurants!
A hug and see you soon!
Prosciutto, melon and figs
Raw ham, cantaloupe melon and figs. A traditional combination of Italian cuisine: fresh, summery, so transversal it pleases everyone. I enjoyed presenting the combination of ham and melon in a different way, creating a gourmet appetizer for those who, even in summer, do not give up on bringing something surprising to the table without making too much effort in the kitchen. The idea was to use cantaloupe as a canvas to decorate to create the dish.
I then used a slice of cantaloupe as a base for the other elements: Parma ham, figs, a cream of robiola cheese with marjoram and mint, a little chopped pistachios and a few blueberries. It is very easy to prepare, I would say maximum yield and minimum effort, you must obviously serve it on the plate and compose it no more than half an hour before bringing to the table, to ensure the freshness of each ingredient, but I assure you that to assemble all the ingredients it takes two minutes.
I also remind you of another variation on the prosciutto, melon and figs theme, the CANTALUPO MELON SLUSH WITH RAW HAM, for those who want to bring a breath of Siberian cold to the table. And if you like sweets with figs, take a look at all my RECIPES WITH FIGS, sweet and savory. Good day!
Savory tart with figs, raw ham and gorgonzola
There salty tart with figs, raw ham and gorgonzola is a savory pie prepared with a base of shortcrust pastry and a tasty filling of cheese, sweet Parma ham, sweet gorgonzola, walnuts and fresh figs. A preparation that recalls the typical products of late summer, with all the strong and aromatic taste that is given to the cake with simple and genuine ingredients.
The savory fig tart, sweet raw ham and sweet gorgonzola cheese is one of the combinations that even at first glance may seem a bit extravagant and unusual to you, I can assure you that it is incredible and definitely deserves to be tried. A delicious appetizer that will charm all your guests with naturalness and with all the taste of a rustic cake that just so much to tell.
The salty fig tart, raw and gorgonzola can also be prepared as a puff pastry, with a puff pastry base, in this case the only difference is to pay attention to cooking, giving an initial momentum that allows the puff pastry to swell, using a very high temperature and then continue cooking at moderate heat.