Tag Archives: Pecorino

Zucchini Galette 

Galette comes in many forms and with many fillings. Sauvory and sweet. I believe it has its origins in France but in also place it in Italy. The crust is baked with butter and therefor I would not place it in Liguria, this despite the closeness to France.

I’ve been reading galette recipes and seeing wonderful pictures on blogs, Instagram and Pinterest for sock long that I finally baked on myself. I’d promised to bake a pizza for my husband on his birthday but decided for this. He was surprised and fell in love with the new bake.

Start with making dough for the crest. You need 100 g cold butter, 300 g flour, a dash of salt, 2 tsp lemon juice, 1/2 dl yoghurt and 1/2 dl cold water. Mix together the butter and flour by hand. Add the rest of the ingredients and wrap the dough into plastic foil and refrigerate for at least 30 min. Some recipes tell you to make the dough one day ahead.

Make the filling while the dough is resting. You will need: 500 g zucchini (thinly sliced, I slice it with my cheese cutter) and salt, and 125 g ricotta, 50 g finely grated Pecorino or Parmesan cheese, 2 tsp grated lime zest, 1 lime juice (or lemon), 1 tbsp finely chopped thyme,  and olive oil.

Slice the zucchini, sprinkle with salt  and place it in a colander for 30 minutes. 

Turn the oven to 200 C. Roll the dough out with a rolling pin on baking paper. Make it roundish and about 30 cm in diameter. Mix the cheese, lemon juice and zest, and thyme. Spread it on the crust leaving a 4 cm border without filling. 

Dry out the zucchini using a kitchen towel, and then place it on the cheese filling. Turn the border inwards, and brush the whole pie with olive oil. Bake for 30-40 minutes. Sprinkle with oil during baking if it looks to be drying out too much. 

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Hottest Avocado Pasta

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This is what’s in, the hottest on the pasta front in Finland. It all started in October on a Finnish food blog, chicling.blogspot. The man behind the recipe is Alvar Gullichsen, a cook, restaurateur and the co-author of Safkaa cookbook. On the bog he tells that this is the first dish he ever cooked his wife. How romantic! Many bloggers and columnists refer to it. My google search gave over 200.000 links in different languages.

For some the pasta might be passé but people talk about it and cook it for sure! The pasta is a new acquaintance for me. I’d read and heard about and had been rather ashamed of not having tried it.

All this until last night after bumping into a colleague. I was trying to the groceries but could not decide what to buy. I had a long but happy day behind me. I’d held the first lessons for a year, had meetings and studied Italian. The colleague told me how she’s crazy over the pasta and pointed out how easy it was to pick up the ingredients for it in this store (Stockmann’s delicatessen). You can find all the ingredients a part from the cheeses as you enter the store. Parsley, basil, avocado and lime welcome you as you step in. They even provide you with the recipe and the book is available for those who wish to buy it.

This is what you need for four portions
2 ripe avocados, 1 clove of garlic, 1/2 chilli, 1 lime, 1/2 dl olive oil, a handful of fresh basil, a handful of leaf parsley, 30 g grated Parmesan, 30 g grated Pecorino, 500 g spaghetti

Make the sauce directly into your serving bowl.

Chop the garlic and chilly, put them in the bowl. Squeeze in the lime juice. Halve the avocados, remove the stones and cut them into cubes. Chop the herbs and grate the cheese.  Add salt, pepper, olive oil, the herbs and the cheese.
Mix well and taste. Take care to add enough salt.

Cook the pasta according to the instructions on the package. Pour it into a colander but save 1 dl of the cooking water. Mix the sauce and the pasta, and add the cooking water.
Add salt and pepper to taste. Grate some more cheese on the top.

Delicious!

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My picture of the pasta itself did not turn out well so this is a picture of the ingredients. Remember that avocado will turn ugly gray until you use enough lemon or lime and other liquids.

The original recipe

http://chicling.blogspot.fi/2012/10/avokadopasta-original-recipe.html

Gullichsen’s restaurant Maxill in Helsinki, Finland
http://maxill.fi/

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Filed under Dinner, Lunch, Recipes

Winter Salad with Pecorino and Artichokes

This is a lovely salad full of clean tastes. It is delicious as a lunch salad, a starter or part of a buffet table. I found the recipe ages ago at our favourite grocery store. I should perhaps write at the local delicatessen because Stockmann is the Finnish equivalent of Harrods, El Cortes Ingles and the like.

I served this at our housewarming party with roast beef with sherry sauce, couscous salad with harissa sauce, roasted vegetables and coriander flavoured tomato-onion salad. The salad always reminds me of the party in the new flat and the very first days of our marriage. I definitely have memories of tastes and flavours, I link the tastes with events just as I do with songs too.

This is what you need for four portions:

different sorts of salad greens (lettuce, rocket, mâché, watercress, red radicchio and so on)
200 – 300 g soft Pecorino cheese
a can of artichokes (400 g)
2 small carrots
2 stalks of cellery
a handful of walnuts
walnut oil
white wine vinegar
salt and black pepper

1 Take the cheese out of the fridge well in advance. You want the taste to be at its best.
2 Start building the salad with the greens and put them in the bottom of the salad bowl. Rinse them if you think they need rinsing.
3 Cut the artichokes in two or four pieces. Peel the carrots and cut them into tiny julienne. Clean the cellery and cut them julienne. Put the vegetables into the bowl.
3 Add the walnuts and sprinkle with walnut oil and vinegar. Add some grated black pepper and Pecorino shavings right before serving. You might not need to salt the salad at all, it depends on how salty the cheese is.

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