Ingredients for 6 servings:
300 gr soft cheese (stracchino cheese, formaggetta cheese or fresh caciottina cheese), chopped into little cubes
300 gr flour
2 tbsp of extra virgin olive oil
Salt
Ready in: about 70 minutes
300 gr soft cheese (stracchino cheese, formaggetta cheese or fresh caciottina cheese), chopped into little cubes
300 gr flour
2 tbsp of extra virgin olive oil
Salt
Ready in: about 70 minutes
How to prepare the recipe: "Recco style focaccia":
Pour the flour on a working surface with a little salt, add 2 dl of water (or as much as needed) and knead until you get a compact and firm dough.
Roll out the dough with a rolling pin in order to obtain 2 thin discs of 30 cm diameter.
Oil a mold and place one disc, cover it with the cheese, overlap the other disc, close pushing the edges of the discs so that the cheese dos not spill out.
Oil the surface and bake at 200 °C for 30 minutes or until the dough will be well done and golden.
Origin: Liguria
Preparation time: 40 minutes
Cooking time: 30 minutes
Calories: 330 per person
Difficulty: medium
Chef's advice
I suggest to match this dish with Cinque Terre, Franciacorta Pinot, Gambellara.
Pour the flour on a working surface with a little salt, add 2 dl of water (or as much as needed) and knead until you get a compact and firm dough.
Roll out the dough with a rolling pin in order to obtain 2 thin discs of 30 cm diameter.
Oil a mold and place one disc, cover it with the cheese, overlap the other disc, close pushing the edges of the discs so that the cheese dos not spill out.
Oil the surface and bake at 200 °C for 30 minutes or until the dough will be well done and golden.
Origin: Liguria
Preparation time: 40 minutes
Cooking time: 30 minutes
Calories: 330 per person
Difficulty: medium
Chef's advice
I suggest to match this dish with Cinque Terre, Franciacorta Pinot, Gambellara.
In the picture, Recco style focaccia
Golden rice balls with artichokes
(Appetizers)
Boil the rice in salted water, then drain and place in a bowl. While the rice is cooking, clean well the artichokes b ...
(Appetizers)
Boil the rice in salted water, then drain and place in a bowl. While the rice is cooking, clean well the artichokes b ...
Skewers with buffalo mozzarella
(Appetizers)
Cut bread into slices 1 cm thickness and remove rind; divide slices into crostini (croutons) about 4x4 cm. desalt anchov ...
(Appetizers)
Cut bread into slices 1 cm thickness and remove rind; divide slices into crostini (croutons) about 4x4 cm. desalt anchov ...
Eels marinated in vinegar
(Appetizers)
Rub the eels with the yellow flour, empty of the bowels, chop into pieces 6-7 cm wide, wash and dry. Pass the eels piec ...
(Appetizers)
Rub the eels with the yellow flour, empty of the bowels, chop into pieces 6-7 cm wide, wash and dry. Pass the eels piec ...
Mussels au gratin
(Appetizers)
Brush the shells of mussels and repeatedly wash in running water; put them in a large pan and let them open at high heat ...
(Appetizers)
Brush the shells of mussels and repeatedly wash in running water; put them in a large pan and let them open at high heat ...
Stuffed chilli pepper
(Appetizers)
Clean and dry the chilli peppers; remove the petiole, cat the cap and remove any seeds. Put the eggs in a bowl with t ...
(Appetizers)
Clean and dry the chilli peppers; remove the petiole, cat the cap and remove any seeds. Put the eggs in a bowl with t ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
