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Focaccia stuffed with sausage and broccoli

I feel like a delicacy. Not being able to eat as they are desperate to diet, cause imminent departure, the memories ... I will refer to Guardamiglio, gray village in the province of Lodi, there is a small pizzeria on Via Roma to take away that from outside do not you give two cents. Inside, however, I found a piece of paradise, for my taste buds, of course!

They call it "Panuozzo" is a kind of sandwich but made with pizza dough, Olympic-sized. If you eat lunch then must pass at least forty minutes on the couch. Obviously it is not an invitation to reduce the dose! The size is part of its beauty, and engage in a challenging process makes the result even more satisfying. Take it as a challenge. We leave to others the sweat on the treadmill or the streets for the dumbbells in the gym. The only sweat on my face that I want is the condensation of the broth when I lean over the pot boiling for sniffing, and the only streets that I want to be hanging too many sausages in my cellar to mature!

I tried to reproduce this recipe just came home and lay there for a while ', among the abandoned files recipes waiting to be published, but is so succulent that today has satisfied my craving for food!

Ingredients for a cake

250 flour 00

250 of durum wheat

One packet of yeast dehydrated

A teaspoon of salt

A teaspoon of sugar

Extra virgin olive oil

Ingredients for the sauce

Turnip greens: why are so many good without them as I tell you or those who live dangerously with you make an attempt to garnish the cake eating a large quantity.

sausage with fennel. The type of sausage is questionable. If you do not like the fennel, then goodbye without regrets.

Chilli powder

Oil

Garlic, a clove

Sale

Fiordilatte, two envelopes.

Preparation

Mix flour with baking powder, sugar, salt, two tablespoons of olive oil, 300 ml of water. Must rise at least 12 hours in the fridge, preferably 24.

Once risen, turn the oven to 220 degrees, roll out the dough on a baking sheet, giving it a circular shape, sprinkle with oil and salt, pichiettatela with your fingers and allow it to rise at least another half hour.

and lower Bake at 200 degrees. It cooks in 15 minutes.

Meanwhile cleaned turnip greens and sauté in pan with salt, oil, chili powder, garlic. Add an occasional goccino water, why not burn. Cook with the lid for 15 or 20 minutes

In a separate pan, remove the casings from sausage and divide it into pieces with your fingers. Let it turn over well, so that it becomes golden.

Cut the mozzarella into chunks.

Remove from the oven the cake ... amazing, right? Let it rest five minutes so that cutting it will not inflict too much damage, then divide it into two so as to separate the top and bottom and fill with turnip greens and you've taken in hot sausage and mozzarella, pretty cool.

If you really want to overdo it, you should grease the inside of the cake with freshly cut high oil.

Now that's fast food! There are all the flavors: the bitterness of the turnip greens, spicy peppers, the sweet aroma of the fennel. It 'surprising bite into a hot bite and find out the fat of fresh mozzarella! Try it, do it for yourself!

Bon appetit!

Francesca

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steamed meat dumplings

Yesterday I celebrated the Chinese New Year! In fact, the last day of the festivities for the new year would be two, tomorrow, then you are in time to arrange the ingredients and celebrate again with my recipe!

I had the recipe first hand from a Chinese restaurateur of Piacenza, who, after dinner, and allowed me to see and try out with my hands ravioli.

The ravioli are one of my favorite dishes! Are moist and succulent steamed, grilled form a tasty crust, and I saw that they also serve a soup with duck, a little 'fat, but perfect to "keep up" in these cold days of the blackbird! The dumplings are a traditional dish for New Year's holidays, especially, as he explains the excellent sinologist Carlotta, to the north. Charlotte is a girl who do not know if we can not believe. We're friends for many years, lived together in Venice during his university years and then we continued to attend because she is a native of Piacenza. He lived a bit 'all over the world: China, Canary Islands, Rome ... that travels all the time ... envy! It 's just the opposite of me, which are attached to my small town and never let it! Carlotta has a company that deals with interpretation, etc. accompanying delegations. It 's always in contact with important people! The other day, for example, the phone rang, he looked at the display and between the resignation and had fun replied: Hello Ambassador! Hahaha! But you imagine?! It happened to me I was going to hyperventilate! I admire my friend Charlie because he believes in the future, in the goodness of people and always has a smile on the lips. Not like an idiot, but as a who has confidence in himself and is well disposed towards others. In addition, every time we see tells me one of his adventures! I love it!

However, now he's taking a course in Chinese-Language High School and, while I took the kids to lunch for a lesson in Chinese cuisine, we took advantage to snatch even a live demonstration!

Before a consideration ... but what are young high school students?! I felt an aunt, especially because twenty-five days I will do my thirtieth birthday.

Ingredients for four very hungry people

500 g of ground pork, or rather pork cut into chunks with a knife

An onion

A carrot

Verza at will, at the same weight of other vegetables.

400 g flour 00

about 200 g of water

Salt Soy Sauce.

Preparation

The dough is prepared trivial mixing flour, water and salt. The amount of water varies depending on the meal, however you have to get a soggy dough is workable.

Form a snake with a diameter of three inches and cut sections of two centimeters.

Mash the portion of dough with the palm and then roll it out with a rolling pin so that it is perfectly round (if you can not do rifilatela with a knife) and the other an inch. For a more wholesale production, spread a large sheet and cut out the circles with the pasta bowl.

For the filling, mix the meat, the vegetables cut into chunks and a bit 'of soy sauce. If like me you use the mixer be sure to use the flashing, the vegetables must be chopped completely.

place it in the center of the circle so that it is enough to form a good swell but not too much that it can not close the pasta.

Place the pasta with the filling between forefinger and thumb, like this:

Pinch the dough from left to right and curling only the top, welded on the bottom. In this way you will give the half-moon shaped ravioli.

the end should be about this:

steam for fifteen minutes and serve with soy sauce.

At your convenience you can vary the vegetables or use shrimp instead of meat.

Happy Chinese New Year!

Francesca