Pizzette (small pizzas): my way to use fresh bread leftovers.

I guess not every family buys fresh bread daily, but as authentic Italian, my family does. If not every day, we buy fresh bread every other day, and even if we are huge bread eaters, sometimes I have bread leftovers. Who follows me knows I hate wasting food (and I would add  “I hate wasting in general”) so when the leftover bread gets very hard I make homemade breadcrumbs out of it, but if the bread is still “halfway”, I mean, not soft anymore to be enjoyed just like that, nor hard enough to be crumbled, I use it to make a mouthwatering, fun, fast, easy “pizza like” meal that my kiddos love, that is super cheap, and that can fix an unplanned meal. If you’ll try this recipe you will be amazed by how close the taste of this “dressed bread” will be “pizza like”!    Do not be mad at me if I don’t give you precise quantities of ingredients, because you will need mozzarella cheese (and every other cheese you may like to add to your “pizzetta”) and tomatoes sauce enough to dress all your bread slices, virgin olive oil enough to enrich the sauce, and herbs to taste. In my directions I will skip the herbs because my daughters won’t eat the “pizzette” if they see tiny herbs pieces, but in my opinion  a little bit of basil and oregano gives just the perfect touch!

INGREDIENTS

baked bread, a couple of days old, cut in half inch thick slices

tomatoes sauce

mozzarella cheese cut in cubes

grated parmesan

dried or fresh oregano to taste

dried or fresh basil to taste

sea salt to taste

olive oil to taste

DIRECTIONS

Reheat the oven at 365 F.   In a bowl, mix a can of tomatoes sauce with sea salt, virgin olive oil, basil and oregano. Set Aside. Place the bread slices in an oven sheet (lined with parchment paper) and toast each sides of the slices for few minutes.

Cut the mozzarella in small cubes. The smaller are the cubes, the fastest they will melt. I like to add to the mozzarella also asiago cheese cubes. Take the toasted bread out of the oven and spread the slices with the tomatoes sauce mix.

Then, arrange neatly the cheese cubes on the bread slices, and dust with parmesan.

Bake in the middle rack at 365 F. for about  20 minutes or until the cheese is completely melted.

If you prefer, cut the slices in smaller pieces before serving. 

Serve still hot. 

Easy right????

LAERNT IT, MADE IT, LOVED IT!

TIPS: – My family love this recipe so much that sometimes I buy extra fresh bread on purpose, to have some left for making pizzette.

– Like regular pizza, you can dress the “pizzette” as you like by adding different toppings.

– I would discourage to bake the “pizzette” ahead of time: they are amazing if eaten still warm.

– As I told you, this pizzette taste a lot like real pizza: but think about how much you can save by making these instead of buying a pizza!!!

I really hope you like this recipe, and please, if you do,
share it, like it, leave a comment, subscribe to  receive every week one new recipe for free,

and help support my blog!

Much thanks,

Silvia

 

White onion, bacon and blue cheese savory pie: the utimate recipe for a magnificent appetizer.


Hi everyone! Ready for Thanksgiving? You probably all are and I apologize if I am so late in posting something BUT.. if you are still hoping in a last minute idea for a fabulous (but easy) appetizer  to keep the stomachs quiet in the waiting of the craved Turkey, you are reading the perfect post!

You probably remember that I like using puff pastry very much (especially for appetizer), because it is so versatile and it is very easy to use… do you remember my savory cheese and bacon pie? This new recipe with puff pastry will for sure not leave you disappointed!

This savory pie is as simple as it is, but has a flavor so special that everyone (even who doesn’t like blue cheese) will love it! I’ve made it twice since I found the recipe on Pinterest few weeks ago and I couldn’t manage to get a picture of the pie once cut, because it just disappeared from the table in few minutes! It is so delicious!

I have to tell you that I was skeptic about using the balsamic vinegar and all that onion, but at the end, those two ingredients are just the perfect touch to this super tasty appetizer which is a cheesy heaven with a delicate vinegar and onion aftertaste. Although it is not a finger food, this pie it’s an appetizer I would absolutely suggest you to try  because it is so delicious, scenic and appealing that your guests will be amazed!

INGREDIENTS for 1 puff pastry sheet

1 frozen puff pastry sheet

3 regular sized white onions peeled and finely cut

7 oz. blue cheese (200 gr. formaggio verde) cut in small cubes

3.5 oz little stripes of bacon (100 gr.)

2 tbs. balsamic vinegar

2 eggs

olive oil

1 handful grated parmesan cheese

few tbs. crumbled bread

sea salt to taste

1 egg yolk to brush the pastry

DIRECTION

A few hour before arranging the pie, take out of the freezer the puff pastry sheet and let it thaw in the refrigerator until it is easy to roll out.

For the filling: pan fry (or saute’) the onions and bacon in a large pan with some olive oil for about 10-15 minutes stirring every now and then to avoid burning. Once cooked, adjust with sea salt and add the balsamic vinegar. Let cool off.

In a separate bowl  combine the cheese,  eggs and parmesan and mix very well. Add to the mix the cooled onion and bacon.

Preheat the oven at 420 F. In a clean surface, roll out the pastry, giving it a round or rectangular shape, according to the shape of your baking dish. Lay the pastry on a baking sheet lined with parchment paper, fill the pastry with the mix evenly, and sprinkle with bread crumbs. Be careful to close inward the sides of the pastry so the filling doesn’t run out while baking.  Brush the edges of the pastry with some beaten egg yolk. (as you can see I’ve tried both options using the regular rectangular puff pastry sheet and both time it turned out great!).

Bake at 420 F for about 20 minutes or until the pie rises and starts getting colored.

Serve still warm… it is sooooooo scrumptious!

LEARNT IT, MADE IT, LOVED IT!

TIPS: – the Blue cheese I buy comes in packs of 150 gr. so I add to the filling 50 gr. of brie cheese and the result was wonderful;

– I’ve tried to add stripes of salami together with the bacon, and again, the result was absolutely amazing.

– Considering the two previous facts, I would definitely consider this recipe as a way to use up a few ingredients that sometimes are in our refrigerator for days and usually ends up going bad (I am talking of small pieces of cheese or few slices of bacon…).

It would really make me feel proud knowing you intend to try this savory pie as one of your Thanksgiving appetizers, but even if you’ll not, or if you decide to try it on a different day it doesn’t matter! What matters it that you’ll like it! And if you do, please 

share it, like it, leave a comment, subscribe to  receive every week one new recipe for free,

and help support my blog!

Much thanks,

Silvia

 

 

Oven baked, bacon wrapped, cod fish. Light, crunchy, and so good!

Many times you have heard me complaining about how much I miss seafood living in Midwest. When we lived in Italy we could easily have access to seafood market twice a week just down the stairs of our apartment, along the alleys of the our middle-age walled hometown (Cittadella, PD, Italy). Anyway, place you leave, new habits to develop! And this super easy, fast, light recipe fits perfect our crave for sea food, satisfying even my little ones, which love the light taste of cod, and adore the aftertaste of baked bacon.     One curiosities about Italy is that in the Region I come from (Veneto), cod fish is very popular, and some of the most popular recipe with cod fish are “baccala’ mantecato” and “baccala’ alla veneta“.

Going back to the recipe, this one could really be perfect for any kind of meal, even if you want to impress your guests, and the ingredients are so simple that (besides the cod), you probably already have them all at home! This time I chose a 4-5 servings dose (about two pounds) to feed my numerous family, but ingredients could be easily reduced or increased according to the amount of people you intend to feed ! Moreover, considering the delicate taste of the cod, you can pick whichever side dish to pair with it (a simply salad would be great), but if you have some “extra time” and you like baked potatoes, you can bake them while you bake the cod, only for a longer time. 

INGREDIENTS for 4-5 (adults) servings

2 pd. fresh cod fish loins

2-3 tbs. dried or fresh thyme

about 1 pd. slices of smoked bacon

plain bread crumbs

Panko bread crumbs

about a cup milk

optional: 1 pd. red potatoes peeled and cut in cubes

olive oil and sea salt to taste

Directions

In case you decided to make bake potatoes along  with the cod, peel and cut them in cubes, spread them with olive oil and panko bread. Arrange the potatoes in a baking sheet previously covered in parchment, keeping the cubes pretty far to each other to obtain a “crunchy” result.   Preheat the oven at 420 F. (200 C) – Convection. Be aware that the potatoes will need about 45-60 minutes to get ready, while the cod will need only 30 minutes. So, start baking the potatoes ahead of time, flipping them about every 20 minutes, and start baking the cod only 30 minutes before the potatoes will be done. Remember to salt the potatoes before to serve them.

Back to the cod: Mix the different kinds of breadcrumbs and the thyme to prepare the breading. Cut the cod fish loins in pieces of the quite same dimensions.

Drench the cod pieces in the milk one at a  time and bread them in the crumbs mix. Wrap the cod in bacon and arrange it in an oven sheet previously covered with parchment.

Bake the cod for about 15 minutes and then, flip the slides and bake for the same amount of time. Serve still warm with some fresh vegetable and (if you like) with a slice of lemon and/or if you had the time to made the potatoes, with them!

YUMMMMM!   LEARNT IT, MADE IT, LOVED IT!

Tip: – baked cod leftovers will be still good, only not as crisp as just baked.

– to make this recipe you can use even frozen cod, but remember to thaw it ahead of time, and that probably the frozen fish will release a lot of water while baking, so the result will be less crunchy than with the fresh one.

I really hope you like this recipe, and please, if you do,
share it, like it, leave a comment, subscribe to  receive every week one new recipe for free,

and help support my blog!

Much thanks,

Silvia

 

Celery, anchovies paste and tuna beans salad: low carb, loaded of protein and good fat

Who says that you cannot enjoy a refreshing salad even in a cold and maybe snowy February?  Well, usually I would for sure agree with that,  but in these days it may start warming up a little, and probably because of my “pregnant condition” I have started to crave for this delicious beans salad that reminds me of my childhood and my beloved Italy.  Indeed, this easy salad is very popular in the North Eastern  of Italy, as a complete meal in a warm summer day or for a cook out and pretty much at all those “little town festivals and fairs” were it is served as a side dish to steaks and ribs.  The fact that the beans are mixed with  tuna and anchovies paste for some reason doesn’t give the salad a “sea food” taste at all, but a creamy, delicate, irresistible savor.

In regards to preparation time, the salad “per se” is pretty easy and fast, you just have to combine all the ingredients together… the annoying part is to soak the dried beans overnight, and after that simmer them for long time enough to make them tender, but not too long to avoid them to split.

INGREDIENTS for about 8-10 servings

6 cups water for the soaking

1 bay leave

1 spring of rosemary

1 medium sized carrot washed and peeled

1 beef buillon

1 lb. dried pinto beans

1 lb. celery hearts washed and cut in thin slices

2 cans tuna in olive oil (please, not the one in water!!!)

1 tbs. anchovies paste

1 peeled clove of garlic

5-6 tbs. fresh parsley

olive oil to taste (but not less that 4-5 tbs.)

red wine vinegar to taste (I would suggest at least 3-4 tbs.)

black pepper to taste

sea salt to taste

DIRECTIONS

Sort and rinse the beans and soak in 6 cups of water. The direction in the beans package says 6 cups of water every 1 lb. beans and apparently this proportion is important because if you oversoak the beans they may split. Let beans and water stand overnight.  Once the beans have been soaked (so supposedly the morning after you soak them) pour them in a big pot full of clean water, put the bay leaf, one stick of celery, the rosemary, the carrot and the beef buillon. Let the water reaching the boiling point and cook the beans until they are tender (mine were done in 30 minutes). Again: don’t overcook otherwise you will get beans puree ! The color of the water will get pretty dark in the meanwhile.. don’t worry, absolutely normal! Once the beans are cooked, let them cool off in the pot (it may take a couple of hours) and throw away the bay leaf, celery, rosemary.  Be very careful, if you are in a hurry and try to take the beans out of the pot when they are not cooled off,  the probability for them to split is pretty high. You can use a colander for drying them.

In the meantime, in a big bowl, combine: tuna, peeled garlic, anchovies paste. Chop the parsley, wash and cut in thin slices the celery heart.

Add the cooked beans to the tuna and mix together with the celery and parsley. Dress with olive oil, wine vinegar, sea salt and black pepper and keep refrigerated until the day after… they will taste much better after being stored in a cool place overnight.

LEARNT IT, MADE IT, LOVED IT! 

TIP: – To prepare this salad I used PINTO BEANS, and it turned out pretty identical to those I ate in Italy. As for “Tuna in olive oil” I have to say that the GENOVA branded that can easily be found at Walmart, it’s not as good as the Italian one,  but could absolutely can be used as a substitute (remember, I don’t make any money buy suggesting you what ingredients to buy).

I really hope you like this recipe, and please, if you do,

share it, like it, leave a comment, and subscribe to receive a new recipe each week for free,

and help support my blog!

Much thanks,

Silvia

 

 

 

PIADINA ROMAGNOLA: like a tortilla bread filled with delicious cheese and deli

Piadina is an Italian flatbread which comes from the Romagna region of Italy. It is sort of like an Italian version of fast food, as they are often sold at kiosks or roadside stands, even if some Italians – of course – prefer to make it from scratch. I am not from Emilia Romagna Region (but from Veneto), so it was not in my family tradition to make “piadina” from scratch. But my mom used the pre-made ones to make us happy when we wanted something appealing for dinner that did not require more than two minutes to make- and since “piadina” somewhat resembles a tortilla filled with a variety of cheese and deli meat, it is a simple go-to. Today I’ll share with you the version I make here in US for my family, but, if you prefer to stay close to the “made from scratch” version, here is the link to a very good piadina bread recipe. There is one very important point to make: Piadina was born as a frugal food and its deliciousness depends first and foremost on the variety of delicious cheese (especially fresh varieties like stracchino and squaccherone) and deli meat (prosciutto cotto, prosciutto crudo, speck, mortadella, pancetta etc.) that Italy can offer. By using tortilla bread and local cheese and deli, you can obtain a pretty great taste, but promise me: if you ever get the chance to go to Italy, don’t miss the opportunity to sample this simple but scrumptious meal! And better if you get to sample them while visiting the Emilia Romagna Region, which has a lot of Historical places (among them, Bologna and Parma), and is particularly famous for the great beaches, entertainment, night life, and “movida”.

I will give quickly the directions to make a piadina filled with mozzarella cheese and prosciutto. But some other nice combo would be for sure: – provolone and capocollo;  – ham, cream cheese and mayo (or ham and stracchino if you can buy it online); – pepperoni and asiago cheese; – grilled veggies and cream cheese (or squaquerone if you are lucky to find it around!), or any other ingredients that you could imagine (my daughters also like using Nutella… but let’s keep this option for the most glutton eaters :-).

INGREDIENTS

tortilla breads

shredded mozzarella cheese

prosciutto slices

(Be aware: to fill the belly, I recommend at least two “piadine” per person)

DIRECTIONS

Preheat a skillet on medium to low heat, and place one tortilla. Be very careful just to warm the tortilla, watching it closely to avoid burning it.  Flip the tortilla (to warm up the other side) and arrange neatly the mozzarella cheese on a half of it.

 

When the mozzarella cheese looks melted, switch off the heat, and arrange the prosciutto slices on top of the mozzarella cheese.

 

Fold the tortilla, and serve it still warm!!!

YUMMMMM, so so easy, so so good!

LEARNT IT, MADE IT, LOVED IT!

TIPS: depending on how you most like the tortilla cooked, I would keep it longer on the heat if you want to obtain a crispy piadina. On the opposite, if you like the bread to be soft, just warm it up long enough to melt the cheese, and take it away from the heat as soon as possible. This is an example of a “crisp” Piadina.

I am seriously curious to  know if this Italian “fast food” would be liked by my American followers… do you mind letting me know what do you think about this recipe? And if you try it, why don’t you leave a comment and possibly a picture of your Piadina? That would be awesome!

Thank you so much,

Silvia

 

 

 

 

 

 

Jalapenos Popper Dip: add a spicy kick to your kick-off!

I know this blog is supposed to be all about Italian food and culture, but let me say this: I love food, I live in the USA, and I, of course, appreciate traditions and food from other country!    I have no idea where this amazingly good appetizer finds its origin, but when I tasted it at a friend’s party, I couldn’t help but ask for the recipe so I could share it with you!

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What mostly impressed me about this super easy and fast cheese dip (besides the facts that it makes a great  impression on the table, with very little effort),  is that its spicy taste goes wonderfully along with tortilla chips, but turns out VERY good even with celery! So you can feel less guilty when you snack with a high fat & calories appetizer, if combined with a bunch of veggies 😉 (or at least, that logic works for me, LOL).    So, be sure to make this snack for your Super Bowl fun day, and your friends (and YOU) won’t be disappointed!

INGREDIENTS for a 9” ROUND PAN

For the mix:

2 blocks (2 x 8 oz.) cream cheese, softened

1 cup (200 gr.) mayonnaise

1 cup  (100 gr.) shredded cheddar cheese

1 cup (100 gr.) Parmesan, Asiago, Reggiano shredded cheese blend

1 small can (4 0z.) diced jalapeños (drained)

1 small can (4 oz.) diced green chilies (drained)

For the topping:

1/2 cup Panko bread crumbs

1/2 cup Parmesan, Asiago, Reggiano cheese blend.

TORTILLA CHIPS and

if you like the a idea of a little “healthy touch”

remember to wash your celery sticks and arrange them in a nice dish

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DIRECTION

Mix cream cheese, mayo, shredded cheddar, Parmesan/Asiago/Reggiano blend, drained diced green chilies, and jalapeños in a bowl using first a spoon and then an electric mixer.

Grease the round pan and pour in the mixture.

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Mix Panko bread crumbs with Parmesan/Asiago/Reggiano blend and sprinkle over the dip.

Bake at 375 F. for about 20-25 minutes, or until it’s bubbling on the sides and looks golden brown.

Serve it warm with tortilla chips and/or celery sticks and enjoy the game!

Learnt it, made it, loved it!

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TIP: – You can moderate the spiciness of the dip, by choosing between hot or medium jalapeños. I am usually not a person that likes too spicy food, but I don’t mind this dip even in it hottest version..

          – As you have probably noticed, this recipe contains Parmesan and Asiago cheese.. Indeed,  I would say that it can be considered a “little bit Italian” !

I really hope you like this recipe, and please, if you do,

share it, like it, leave a comment and subscribe to receive a new recipe each week for free,

and help support my blog!

Much thanks,

Silvia

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

       

 

IN CASE YOU DON’T KNOW,

my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.

Check out my HOME BAKERY PAGE to learn more! 

 

Italian bruschetta: make your SuperBowl red and green!

I was recently approached by Nuts.com to join in on the 1st Annual Healthy Snack Bowl!

Nuts.com has an awesome healthy snacks page full of delicious and nutritious snack options for kids, vegans, and for those of us on-the-go.  You’ll be sure to find a yummy snack over at Nuts.com.

Since, typically during Super Bowl parties, a day’s worth of calories are often consumed in greasy and fried food, I wanted to contribute to the promotion of healthy eating, sharing with you and with Nuts.com a healthy snack alternative to enjoy during the most famous American Sport Event, with a touch of “Italianity”!

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I hope it does not come across predictable, but I want to share with you a recipe for the most famous and popular Italian Appetizer: Bruschetta! It’s a delicious combination of a handful of healthy ingredients, for an explosion of taste and freshness that appeals to almost anyone! And at just 128 calories per serving (50 gr. of bread, 10 gr. olive oil, and a 200 gr. tomatoes)  it’s full of powerful antioxidants (lycopene), healthy mono-unsaturated fat, protective oleic acid, and a variety of vitamins and minerals. It is also super easy and fast to prepare, and quite inexpensive. Italian diets (often referred to as Mediterranean diets) are notoriously full of fresh foods and recipes made from natural ingredients- bruschetta is the perfect example! Italians enjoy bruschetta at all sorts of venues, from the most casual meals at home, to even the most fancy meals at expensive restaurants.

Just to share with you a little about Italian habits, you should know that we eat Bruschetta in two different ways: either toasted bread, rubbed with a peeled garlic clove and brushed with virgin olive oil and dust of sea salt, or toasted bread rubbed with a peeled garlic clove and covered with chopped red tomatoes (dressed in Italian dressing, of course). If I should be asked to choose, I wouldn’t be able to pick, they are both my favorite!!!

I will give you the approximate quantities, per person, for the version with tomatoes, but obviously you can use the same quantities (without tomatoes), to make the plain version of Bruschetta.

Ingredients per person

1 slice fresh baked bread (better if Italian Style)

1 medium sized red tomatoes (ripe but hard, in this season my favorite are on-the-vine tomatoes)

1 peeled clove of garlic

2 leaves of basil (one for the dressing and one for decoration)

1 pinch of sea salt

1 tsp. virgin olive oil

1 tsp. red wine vinegar

DIRECTIONS

 Cut the bread in slices, and peel the garlic. Wash and core the tomatoes, and chop them in small cubes.

Move the tomatoes into a bowl and dress with sea salt, virgin olive oil, vinegar, and the basil leaf, cut in few pieces. Stir the mix and let it rests at least ten minutes for the flavors to mingle.

In the meantime, toast the bread in the oven (at 365 F for about 5 minutes each side), or in the toaster (faster and as good as in the oven).

Now arrange your bruschetta:

a) for the plain version: just rub the warm bread with the peeled clove, brush with olive oil, sprinkle with sea salt, and enjoy!

b) for the tomato dressed version: rub the warm bread with the peeled clove, cover the slice with chopped tomatoes, and if you like, decorate it with a basil leaf.

Delicious, healthy, fast and easy… so you can ENJOY YOUR SUPERBOWL NIGHT!

LEARNT IT, MADE IT, LOVED IT!

TIPS:

  • If you are planning to make more than a serving, consider that with a couple of garlic cloves you can rub more that 10 slices of bread;
  • If you like the idea, you can add to the tomatoes dressing a tsp. of crushed red pepper (I love a little bit of spice!);
  • Bruschetta of course tastes better if eaten warm, but as an appetizer can be served even when the bread has cooled off;
  • for other healthy idea for your Super Bowl buffet, check my appetizer page, or visit nuts.com:
  • If you think that it would be even healthier to add some protein to this dish, why not serve it with some fresh Burrata! Here how your dish would look:

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 *I was not paid or sponsored for this post.  All content and opinions are my own.  This post is affiliated with Nuts.com to simply provide healthy snack alternatives for the 1st Annual Healthy Snack Bowl/Super Bowl.

I really hope you like this recipe, and please, if you do,

share it, like it, leave a comment, subscribe, and help support my blog!

Much thanks,

Silvia

Savory Cheese and Bacon Pie: puff pastry makes it SO easy!

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Puff pastry is something that usually everybody likes (even kids), and honestly, the one you find at the store is absolutely tasty and so easy to use that it isn’t even worth considering making it from scratch.

In my opinion, using puff pastry could be a good way to approach “cooking” even for those who think they are disaster in the kitchen! It’s the perfect ingredient to use to get beautiful and savory dishes, with a very minimal amount of talent and arduousness.

I use puff pastry relatively often, like to make tasty appetizers (puff pastry and bacon hearts) or to make salted pies.

Salted pies, in fact, are usually fast, delicious, and addictive appetizers/entrees. They are crunchy outside, tender inside, and the one I’m describing here is just a cheesy heaven with a delicate bacon aftertaste.

So get ready by simply taking out of your freezer a puff pastry sheet, mix together any kind of cheese that will otherwise soon be going bad in your refrigerator (don’t forget some ricotta cheese to make the mix less heavy), stuff the pastry with the cheese mix, lay some bacon slices on the top, bake and … VOILA’!

INGREDIENTS for 4-5 serving

1 thawed puff pastry sheet

1 lb. ricotta cheese

a handful (or more) of asiago cheese cut in small cubes

a handful of shredded parmesan cheese

a handful of blue cheese (or better, real “Gorgonzola“)

5-8 slices provolone cheese

1 beaten egg

5-8 slices bacon

(Truth be told, you can use any kind of cheese you like, as long as it melts easily, and the result will not change… BUT mozzarella cheese will ruin your pie by making it watery!)

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DIRECTIONS:

Preheat the oven to 420 degrees F.  Then take out of the freezer the puff pastry sheet and let it thaw until it is easy to roll out, and lay it on a baking sheet lined with parchment paper.

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In a bowl, mix all the cheeses together evenly.

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Spread the cheese mix on the puff pastry sheet, being careful to leave the sides free.

Arrange the bacon slices on the top of the cheese as evenly as you can.

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Close inward the sides of the pastry so the cheese doesn’t run out while baking. Then brush the pastry with the beaten egg.

Bake for about 20-30 minutes or until the pie rises and becomes golden.

Enjoy it still warm!

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LEARNT IT, MADE IT, LOVED IT!

Tip: – If you have guests and decide to make this pie, consider that it needs to be served warm, and would not be an easy “finger food”, so be ready with some plates and silverware.

– This pie is really, really rich in flavor and calories, so opt for a light side dish when you serve it!

I really hope you like this recipe, and please, if you do,

share it, like it, leave a comment, subscribe, and help support my blog!

Much thanks,

Silvia

 

Italian Flag Colors Sandwich: an impressive appetizer!

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As much as I like cooking, I love parties even more! Unfortunately, it is uncomfortable going to parties at someone else’s house if you have young kids to bring along. And sometimes, those same young kids also makes it difficult to prepare really delicious food for friends you might invite over to your house. So, I have found that the alternative to becoming an hermit until your youngest kid reaches an appropriate age, is to have an arsenal of recipes that you can make in advance, and that also look and taste amazing. That is why I LOVE this recipe!

This is a really, really fancy and tasty appetizer, which can be prepared even a couple of days in advance, and will make a buffet absolutely attractive and colorful: the “Italian Flag Colors Sandwich.” With just a few easy ingredients- like white and whole wheat bread, cream cheese, ricotta cheese, tomato sauce, some herbs, and a slice of salmon- you can create this impressive loaf of deliciousness!

This recipe doesn’t belong to my family tradition, but instead comes from one of my favorite Italian Food Websites (Giallo Zafferano), and since I really like this different way to arrange a sandwich, I made some modifications, I translated the quantities for you, and, of course, as usual I’m showing you how I make it step by step!

Please, give this sandwich a shot… you (and your family and friends) will love it!

INGREDIENTS for a loaf pan size sandwich

1 bag white bread

1 bag whole wheat bread

1 slice frozen or fresh salmon

2 to 3 tbs. tomato sauce (better if concentrated)

 9 oz. cream cheese for herbs sauce

5 oz. ricotta cheese for salmon sauce

7 oz. ricotta cheese for pesto sauce

5 oz.  Genovese pesto

2 tbs. thyme (better fresh)

2 tbs. parsley (the Italian one, better fresh)

2 tbs. chives (better fresh)

salt

DIRECTIONS

For the “herbs sauce”

Chop chives, parsley and thyme as thin as you can and mix it very well with 9 oz. cream cheese. Save this herbed cream cheese for later.

Do not rinse the food processor, and go ahead and use it for the next sauce.

For the salmon sauce

Boil the salmon in half a inch of water. In the food processor combine the salmon with sea salt (to taste) and two tbs. of tomato sauce (better if concentrated) and 5 oz. ricotta cheese. Keep the sauce apart for later.

For the “pesto sauce”

Combine the 5 oz. pesto with 7 oz. ricotta cheese and stir very well until smooth. Keep this sauce, in few minutes you will use it!

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To arrange the sandwich:

Once you are done preparing the sauces, you are ready to build up the sandwich.

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Cover the loaf pan with abundantly plastic wrap (once the sandwich loaf is assembled, you will need the extra plastic to wrap it up).

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Remove the crust from the loaves of bread. Then cover the bottom of the pan with several slices of whole wheat bread. Spread the salmon sauce evenly over the top.

 

Now is the turn of the white bread. After removing the crust, make a layer with this one and spread evenly the herbed cream cheese.

 

Now again make another whole wheat bread (no crust) layer and cover it with the pesto sauce.

Finish your loaf by covering with a layer of white bread.

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Fold the plastic wrap over the top of the loaf and let it rest in the coolest part of your refrigerator for a couple of hours before serving, or not more that a half-hour in the freezer.

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Before serving, flip the loaf onto a cutting board, and cut it into 1/2 inch slices using a very sharp serrated knife.

If you like, arrange it in a nice tray and ENJOY!!!!

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LEARN IT, MADE IT, LOVED IT!

TIPS:

  • If kept refrigerated this sandwich loaf can last up to 4 or 5 days.
  • Serve the sandwich slices still cool.
  • This sandwich variation could be a fun way to entice your kids to eat salmon, as well as an excellent addition to your lunch box menu!
  • If you have leftovers, keep them refrigerated and enjoy later!

I really hope you like this recipe, and please, if you do,

share it, like it, leave a comment, subscribe, and help support my blog!

Much thanks,

Silvia