In my life I have prepared nachos only once ( Nachos de Camarones) and my family asked me to make some more.
This special wish came perfect with the given list of ingredients I for the game “ready set cook” as tortilla and chicken were among the options.
The combination were done quite quickly and the result delicious.
I did not add cheese (as not in the list J ), and exactly had been appreciated as the dish resulted lighter; I think I would have added some cumin, but all spice was a great alternative and finally the addition of the thick yogurt made the dish fresher!
I recommend not adding too much salt, as the chips are usually salted; adapt the quantity to the chips!
This kind of flatbread is a very popular street food from the Italian region called “Emilia-Romagna” but now you can find it not only in Italy but in many other countries.
The original piadina is non-fermented bread prepared with lard, but in this version we will use the sourdough starter (perfect if you need to refresh it) and I will use olive oil instead of animal fat.
I can remember the piadine as streed food, filled with thin slices of prosciutto crudo or with cheese.
Today you may find all kind of piadinas, filled with many different ingredients but the most important thing is to enjoy it still warm, soft inside and crunchy outside.
My filling this time? Smoked salmon with a fresh guacamole sauce with chopped tomatoes. So good!
Italian Flat Bread with Sourdough Starter – Piadina al Licoli
Dissolve the sourdough with the water, add flour add the other ingredients and knead well until combined and it comes together (use a kneading machine if you have it!). If necessary add a few more tablespoons water.
Wrap with foil or cover with a bowl and lest rest at least 60 minutes.
Cut into 6-8 slices and shape them into balls, place them on floured surface, cover with an inverted big bowl and let rise until when almost doubled.
Roll out each ball to rounds of about 25 cm (10 inches). You will not need flour on the table.
Put the rolled out piadine on a tray using parchment foil to separate them. Or prepare them one by one cooking them just after rolling each one out. Pinch each one with the fork all over the surface before cooking them.
Now heat up your non-stick skillet to medium high. Don’t add any kind of oil or fat!
Bake dry on the first side, when well roasted, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking if necessary pinch them and turn them with the fork. In about 3-4 minutes they should be ready.
Tip: I have two old nonstick pans that I reserved for this recipe or to roast nuts. I use both at the same time!
2 tablespoon Dijon mustard, if possible with whole grains
1/2 teaspoon nutmeg
2 tablespoons cream cheese
1 cup croutons
Salt and black pepper to taste
½ cup thinly sliced parmesan cheese
Walnuts, enough to top each mushroom
Remove stems of the mushrooms and make a hole a little bit bigger using the vegetables-carve. You will use the caps, but reserve the cutouts and the stems for another recipe.
Place the cups on an ovenproof mold (opening up).
Crash or dice the croutons lightly (to about 5 mm/ ¼ of inch size) so that they will fit better into the mushrooms.
In a small bowl combine mustard, cream cheese and nutmeg add croutons and toss well. Season with salt and pepper to taste
Spoon about 1 tablespoon stuffing mixture into each mushroom cap.
Top with the parmesan cheese.
About 10 minutes before baking preheat the oven to 200°C/400°F.
Bake the mushrooms into the oven for 2 minutes or so, when you see, that the cheese begins to melt, take out of the oven, to with one piece of walnut and bake until the cheeses begins to change the color and the mushrooms and heated through.
Hi! Today I would like to show you how to make an excellent and refreshing beverage for the warmer coming days. Making this syrup is so easy and you may change the spices to you taste but now I would like to suggest you to use cardamom and star anise as they give to the drink a special touch!
You can use this syrup directly with soda water or to add it to your tea, to prepare cocktails or to flavour desserts or whatever you like.
3 oranges, juice (quantity to adjust to 1 1/2 cups)
1 orange, orange peel part only
1/4 cup of roughly chopped ginger, don’t need to peel it
5 cardamom pods
1 star anise, optional (skip if you don’t like it)
1/2 cup water
1 3/4 cups or sugar
Water (plain or sparkling water)
Orange slice (optional)
Combine all the ingredients except of water and sugar in the mixer and pulse for about one minute.
Pour the mixture in a saucepot and heat just above of the boiling point, let sit for about 30 minutes. Sieve place aside the liquid and bring the pulp again in the pot with the water. Heat in the same way again, sieve and press out all the liquid. Discard the pulp.
Now place the liquid in the saucepot, add the sugar and heat again just under the boiling point.
Pour immediately in heat resistant bottles or jar, let cool down and place in the fridge.
Pour the syrup in tall glasses filled with ice. Add the water and decorate with an orange slice.
Note: This syrup can be stored in the refrigerator for up to 2 months, but if you wish to keep the syrup this for longer time, sterilize (or pasteurize) the bottles or jars after filling.
Work water, starter and honey with the kneading machine until well combined-
Add about 100 g flours and work until combined, and then add the other after about 100 g in the same way and other 100 g again. Let sit for about 15 minutes. Now add the last 100 g with the salt and work until smooth. To see if the dough has been kneaded enough look for the ‘window pane’ effect. To do this cut a piece of dough from the ball, hold it up and try to stretch it out into a thin sheet.
Let sit in a bowl (covered with a dump towel) at room temperature for about 1 hour and then place it in the fridge overnight. If you do not have the time place it in a not to warm place (about 12-18°C) for at least 6 hours.
Remove the dough form the bowl and stretch and fold it for about 5 minutes. Let rise at room temperature for about 2 hours.
Now take out the Dutch oven form the oven, carefully transfer the bread with the baking sheet, cover and immediately bake for 30 minutes at 230°C for 30 minutes. Remove the lid and bake for other 15-20 minutes until the desired color of the crust is reached.
Remove from the oven, place on a grid (without the foil) to cool down completely before cutting.