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Focaccia Italiana Recipe

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Focaccia Italiana

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Made by Alessandro Cipriano

Ingredients

For the dough

  • 400 g flour
  • 1½ tsp salt
  • 20 g yeast, crumbled
  • 3 dl water, lukewarm

Topping

  • 4 cloves of garlic
  • 1 shallot
  • 3 tbsp of oil extra vergine
  • rosemary and thyme
  • coarse salt to sprinkle
Focaccia Italiana Recipe
Focaccia Italiana Recipe
Focaccia Italiana Recipe
Focaccia Italiana Recipe
How to do it!


Put the flour and salt in a bowl. Dissolve the yeast in the water and pour into the bowl. Mix everything with a ladle or a food processor until a smooth dough is obtained. Brush a bowl with some oil and put the dough into the bowl, dust with some flour. Cover and leave to rise twice. It may take about 30 minutes.

In the meantime prepare the topping. Chop the garlic, shallots and rosemary and thyme and fry them gently in the olive oil.

Now preheat the oven to 220°C.

Spread the dough on the prepared tray with wet hands about 35 cm x 25 cm. Press in the dough with your fingertips. Now spread the topping evenly.

Focaccia Italiana Recipe

Now add the tray into the middle of the oven and bake at 220°C for about 30 minutes.

Let it cool down after baking. Before serving, drizzle some olive oil and sprinkle coarse sea salt over it.

Ready to serve, enjoy!

Focaccia Italiana, Da Cipriano
Vegan Empanadas served with chopped parsley and a curry, veggies masala filling, you gonna love it

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Vegan Curry Masala Empanadas

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Made by Alessandro Cipriano

Ingredients

For 4 servings with a classic Ratatouille as a side dish

An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits.

Filling (Empanadas)

  • 1 Tbsp olive oil
  • 1 large red onion peeled and finely chopped
  • 2 cloves garlic crushed
  • 1 spring onion
  • 1 medium sweet potato, peeled and diced
  • 1 medium carrot about, peeled and diced
  • 1 red pepper diced
  • 200 g chopped fresh tomatoes
  • 200 g kidney beans, dried or canned
  • 100 g edamame beans
  • 1/2 ginger grated
  • 1/2 finely chopped red chilli
  • 2 Tbsp curry powder mild
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tbsp mango chutney
  • Salt and pepper
  • a handful of fresh coriander finely chopped

Pastry (Empanadas)

  • 500 g plain flour
  • 2 tsp baking powder
  • 150 g unsalted butter (cold)
  • 2-4 Tbsp iced water

Vegan Empanadas served with chopped parsley and a curry, veggies masala filling, you gonna love it


Classic ratatouille (Side Dish)

The Provencal vegetable pot is a real national dish. The basis is formed by braised vegetables from the summer months: zucchini, aubergines, peppers and tomatoes.

  • 250 g zucchini
  • 1 small eggplant
  • 400 g tomatoes
  • 2 small onions
  • 1 red and yellow pepper each
  • 1-2 cloves of garlic
  • Herbs: 2 stems of basil, 3 stems each of thyme and oregano,
  • 1–2 sprigs of rosemary
  • 3-4 tablespoons of olive oil
  • 2 tbsp tomato paste
  • some red wine to deglaze
  • 100–150 ml vegetable broth
  • Salt pepper
How to do it!
 

Filling

Cut vegetables and onions into small pieces (cubes).

Fry the garlic and onions in olive oil.

Then add the remaining vegetables and ingredients and sear on medium heat for 5 minutes. Season with salt and pepper. Then let it boil gently for 8-10 minutes on medium heat until the liquid has almost completely evaporated. Set aside and let cool.

In this short video you see a short compilation of how we prepare the ingredients for a vegan empanada.

Pastry

For the pastry, mix the flour, baking powder and 1 teaspoon of sea salt in a large bowl. Then cut the butter into small pieces and add to the flour mixture. You can also mix the whole thing in a food processor. Mix in enough cold water to bring it together. Make sure that the dough is not too moist. Then wrap in cling film and put in the fridge for 1 hour.

Form the Empanadas

Preheat the oven to 190 ° C

Divide the dough into 15 equal pieces. Shape each piece into a ball. Roll out the dough on a floured work surface 3 mm thick. For a perfectly round shape, I use a glas with a diameter of approx. 14 cm, or a biscuit cutter.

Add 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little water, then fold them over the filling to make a semi-circle. Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray, or on baking paper.

Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp.

Ratatouille

For the ratatouille, wash 250 g zucchini, 1 small aubergine and 400 g tomatoes, clean and cut into pieces (cubes or slices) separately, however you prefer. Peel and chop 1-2 cloves of garlic. Peel 2 small onions and cut them into small cubes. Halve 1 red and yellow pepper, clean, wash and cut into pieces as well.

Wash herbs and dry. Strip the needles from a sprig of rosemary and chop finely. Then pluck leaves from 2 stalks of basil, 3 stems of thyme and 3 stems of oregano and roughly chop, except for a few for garnish.

Heat 3-4 tablespoons of oil in a pan. Braise onion and bell pepper cubes in it for 4–5 minutes. Stir in the garlic, remaining vegetables, 2 tablespoons of tomato paste and chopped herbs and sauté briefly. Deglaze with a little red wine. Pour in 100-150 ml of vegetable broth gradually as needed, season with salt and pepper. Cook the vegetables on medium heat for about 15 minutes.

Classic Ratatouille. The Provencal vegetable pot is a real national dish.

Ready to serve, enjoy!

 

 

croque_madame_bg

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Croque Madame De Lux with Avocado, Bacon and Ham

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Made by Alessandro Cipriano

Ingredients

For 4 servings

Béchamel 

  • 1½ tbsp butter
  • 1 ½ tbsp white flour
  • 1 tsp Dijon mustard
  • 3dl milk
  • 2 Msp Muscat
  • ½ tsp salt
  • little pepper

Croque

  • 8 slices of bread (of your choice) I prefer a crispy bread
  • Olive oil
  • 1 large avocado
  • 4 slices of ham
  • 8 slices of bacon
  • 300g gruyere cheese grated
  • some freshly ground pepper

Fried eggs

  • ½ tbsp butter
  • 4 eggs
  • Salt, pepper, as needed
Croque Madame with a fried egg on top, served on a wooden plate
How to do it!
 

Béchamel sauce preparation

Heat butter in a pan. Add flour, steam briefly, the flour must not take on any color. Pour in milk all at once, bring to the boil while stirring, add the mustard. Reduce the heat, simmer for about 5 minutes, season and let cool.

Croque preparation

Toast bread slices on two sides in olive oil.
Place 4 of the bread slices on the baking sheet, which was lined with baking paper. Now spread some Béchamel sauce on the bread. Cover with ham. Spread the avocado paste.

Avocado paste Preparation: Finely chop 1 ripe avocado with lemon juice, salt, pepper and fresh chilli.

Put the fried bacon on top. Brush with a little Dijon mustard. Now cover with the second slice of bread. Spread the remaining béchamel sauce and cheese on top, season.

Baking 

Approx. 10 mins. in the center of the oven, preheated to 220 ° C.

Fried eggs

Heat the butter in a coated frying pan. Let the eggs slide carefully into the frying pan, fry on a low heat until the egg whites are firm and the egg yolks are still liquid. Place the eggs on the croques and serve hot.

Ready to serve, enjoy!

Ingredients for Croque MadameDe Luxe: bacon, ham, avocado, cheese, béchamel
Toasted bread slices on a baking sheet and ingredients for croque madame
Toasted bread slices on a baking sheet with béchamel and ham on top
Toasted bread slices on a baking sheet with ham on top
Toasted bread slices on a baking sheet with ham and avocado on top
Toasted bread slices on a baking sheet with ham, avocado and bacon on top
Toasted bread slices on a baking sheet with ham, bacon, avocado and mustard on top
Toasted bread slices on a baking sheet with ham, bacon, avocado and mustard and cheese on top
Toasted bread slices on a baking sheet with ham, bacon, avocado and mustard and cheese on top
Croque Madame with cheese on top on a baking sheet
Croque Madame with cheese on top on a baking sheet in the oven