I am exhausted…wrecked (crevée). It is true when your kid is at school for the 1st year he brings all kind of flue,and gives it to his little sister or brother, and in some case to the parents. Bha! it can be worst. School….Talking about it, some parents should be really ashamed of their son’s behavior. I am sorry I can not give any name … why it came out to the mind of an « innocent » boy, no one knows, but it is surprising to hear that some kids (well just one in that case) threw away a plate at school. Surprised was the teacher too, and the mother…and the father. Of course the 3 of them scolded him, told him that it is a really bad behavior. But to the 3 of them faced the same the reaction/answer: lifting up the eyes and sang « lalalalalalalalalalalala…..lalallalalalalala…. » and of course you can laught at it all…at least not in front of the guilty kid. Hopefully for the parents pride it happened once .(for the moment)

Last weekend we went to Marmosedio, a small village (around 30 residents) close to Rieti. The population increased of 40% as we were 12 friends (kids included) to spend 3 days over there at the house of a friends. Even if there is nothing to see, it was good to go to there, walking in the forest, in the cold, all the fall colors, some unexpected visitors like this cow, I just loved it. I had my real fall, a cold and colorful one!

At the house we (the men) did some bbq in the fireplace. I baked the cake with candied fruits, the apple carrots and goat cheese pie and these pumpkin pancakes. I have a huge crush for the  butternut one. I am trying all kinds of recipes with it (some, actually one until now, just to avoid) and it is the 2nd time and not the last one I am doing these pancakes. Jack enjoyed it a lot and even more with the maple syrup

Pumpkin pancakes

for about 10 panckes

• 1 cup chestnuts flour
• 1 cup all-purpose flour
• 3 tbsp brown sugar
• 1 teasp baking powder
• 1 teaspbaking soda
• 1 teasp spices (cinnamon, ginger, ground cloves and nutmeg)
• 1/2 cup cream
• 2 cups milk
• 3 tbsp butter + some for the skillet
• 1 cup cooked pumpkin (butternut)
• 1 egg

1. Melt the butter.
2. In a bowl stir together all the dry ingredients.
3. In a separate bowl, stir together all the liquid ingredients together and add it to the dry ones. Mix.
4. Melt some butter in a skillet over medium heat.
5. Pour in 1/4 cup batter for each pancake.
6. Cook pancakes about 3 minutes per side.
7. Serve with maple syrup.

Pancakes de butternut

Pour environ 10 panckes

• 1 tasse de farine de châtaignes
• 1 tasse de farine
• 3 c. à s. de cassonade
• 1 c.à c. bicarbonate de sodium
• 1 c.à c. de levure enpoudre
• 1 c. à c. de mélange d’épices (cannelle, gingembre, clous de girofle et muscade)
• 1 / 2 tasse de crème
• 2 tasses de lait
• 3 c. à s. de beurre + beurre pour la poele
• 1 tasse de citrouille cuite (butternut)
• 1 oeuf

1. Faire fondre le beurre.
2. Dans un bol, mélanger tous les ingrédients secs.
3. Dans un autre bol, mélanger tous les ingrédients liquides ensemble et ajouter au 1er mélange. Mixer.
4. Faire fondre un peu de beurre dans une poêle à feu moyen.
5. Verser 1 / 4 tasse de pâte pour chaque crêpe.
6. Cuire les crêpes environ 3 minutes de chaque côté.
7. Servir avec du sirop d’érable.

Frittelle di zucca

per circa 10 panckes

• 1 tazza di farina di castagne
• 1 tazza di farina (tipo 0)
• 3 cucchiai di zucchero di canna
• 1 cucchiaino di lievito in polvere
• 1 cucchiaino di bicarbonato
• 1 cucchiaino di spezie (cannella, zenzero, chiodi di garofano e la noce moscata)
• 1 / 2 tazza di panna
• 2 tazze di latte
• 3 cucchiai di burro
• 1 tazza di zucca cotta (butternut)
• 1 uovo

1. Fate sciogliere il burro.
2. In una ciotola mescolate tutti gli ingredienti secchi.
3. In un altra ciotola, mescolare insieme tutti gli ingredienti liquidi insieme e aggiungerla a quelle secche. Frullare.
4. Fate sciogliere il burro in una padella a fuoco medio.
5. Versare in 1 / 4 tazza di pastella per ogni pancake.
6. Cuocere le frittelle di circa 3 minuti per lato.
7. Servire con sciroppo d’acero

I do not know if this is your case, but I like to read back old issues of cooking magazines. For example I am subscribed to Elle à Table, and I always return to the copies of the same month of previous year (Sept-Oct 2009 and 2008). It allows me to rediscover « forgotten » recipes.

So this summer I found among many others THE Recipe of THE summer. At first glance I thought it was a a simple and fresh recipe, perfect for a buffet (or even a picnic if it organized relatively well). Recipe with basil, sweet peppers and mozzarella di buffala. So without « large » claim. I served it the first time for friends at lunch. AND … we stayed without words, just eating and serving ourselves again. The same evening I had to make it try to the centurion, A.. Our friends G. and S. should also spend the evening with us and had the task of bringing the basil and mozzarella, 2 of 3 key elements. It’s as if Roma was in shortage of this aromatic plant, no way to find. We ended up bribing the neighbors, macaron for their remaining basil. G. which is The Bon Vivant,  has forgotten its traditional pasta and S. said, « when Laure-Sophis asks you to bring basil, basil you bring! ». The centurion was sorry for him not having recovered the terrace of basil (only sage this year) and was looking forward to presenting the recipe to his parents that we meet the next day.

Rebelotte (again!) therefore the challenge, the parents in law whose Nora, one of the best chefs in Rome, if not Italy. Well there it was every man for himself, a duel on the table for the last piece. Imagine the scene (worthy of Sergio Leone and Ennio Morricone), the 4 of us around the table, Nora had saved for the next day few crostini and stood firmly on her plate. The centurion, Peppino and I currently eyeing the last crostino. Peppino usually saves the last part from the claws of the centurion and gives it to me. Well…there …. no! his arm slowly stretches, his hand opens and as fast as a chameleon and a fly in front swallowed the last piece.

That if after all that you do not run you to obtain the best mozzarella di Buffala, very fresh basil and peppers … you could regret it!

Crostini (toasted bread) with buffalo mozzarella, sweet peppers and basil sauce

• 5-6 big slices of bread
• 3 red sweet peppers
• 1-2 mozzarella buffala
• 1 bunch basil (about 40 g of leaves)
• 1 red onion
• 1 clove garlic
• olive oil
• Salt and pepper

1. The night before prepare the peppers: Wash peppers and roast in oven (180-200 ° C) until the skin begins to blacken. Store in a sealed plastic bag overnight (trick to peel them easily).
2. The next day remove the skin from peppers. Remove the seeds and place on paper towels. If you still have a little time to put them in a colander that they lose their juice to allow less bitterness.
3. Wash basil leaves and drain.
4. In a blender, add the basil leaves, onion and garlic. While mixing  pour olive oil  until the mixture starts to become liquid (but not too much). Add salt and pepper. Keep refrigerated.
5. Cut the mozzarella into slices (1 cm).
6. In a pan fry the slices of bread cut into 2 until they are golden.
7. Serve with a layer of sauce of basil, a slice of red sweet pepper, a slice of mozzarella and a little basil sauce.

Crostini de mozzarella di bufala, poivrons et sauce basilic

• 5-6 gandes tranches de pain
• 3 poivrons rouges
• 1-2 mozzarella di buffala
• 1 bouquet de basilic (40 g environ de feuilles)
• 1 oignon rouge
• 1 gousse d’ail
• huile d’olive
• sel et poivre

1. La veille au soir préparer les poivrons: laver les poivrons et les faire griller au four (180-200°C) jusqu’à ce que la peau commence à noircir. Les conserver dans un sachet plastique fermé jusqu’au lendemain (astuce qui permet de les éplucher plus facilement).
2. Le lendemain lever la peau des poivrons. Les évider et les mettre sur du papier absorbant. Si vous disposez encore d’un peu de temps les mettre dans une passoire pour qu’ils perdent leur jus ce qui permet d’enlever leur amertume.
3. Laver les feuilles de basilic et les égoutter.
4. Dans le bol d’un mixeur, ajouter les feuilles de basilic, l’oignon et l’ail. Mixer puis tout en mixant verser de l’huile d’olive dans le mixeur jusqu’à ce que le mélange commence à devenir liquide (mais pas trop). Saler et poivrer. Réserver au frais.
5. Couper la mozzarella en tranches (1 cm)
6. Dans une poelle faites revenir les tranches de pain coupées en 2 jusqu’à ce qu’elles soient dorées.
7. Servir en disposant une couche de sauce à base de basilic, une tranche de poivron rouge, une tranche de mozzarella et un peu de sauce.

Crostini mozzarella di bufala, peperoni e salsa al basilico

• 5-6 fette di pane
• 3 peperoni rossi
• 1-2 mozzarella di buffala
• 1 mazzetto di basilico (circa 40 g di foglie)
• 1 cipolla rossa
• 1 spicchio d’aglio
• olio d’oliva
• Sale e pepe

1. La notte prima preparare i peperoni: Lavare i peperoni e arrostirle in forno (180-200 ° C) fino a quando la pelle comincia ad annerire. Conservare in un sacchetto di plastica sigillato durante la notte (trucco per sbucciarle facilmente).
2. Il giorno dopo, togliere la pelle dai peperoni, i semi e metterli su carta assorbente. Se avete ancora un po’ di tempo per metterli in un colino  cosi perdono il loro succo e  rimuove la loro amarezza.
3. Lavare le foglie di basilico e seccarle.
4. In un frullatore, aggiungere le foglie di basilico, cipolla e aglio. Mentre frullate versare l’olio d’oliva nel frullatore fino a quando il composto comincia a diventare liquido (ma non troppo). Aggiungere sale e pepe. Conservare in frigo.
5. Tagliate la mozzarella a fettine (1 cm).
6. In una padella soffriggere le fettine di pane tagliato in due fino a quando saranno dorate.
7. Servire con uno strato di salsa a base di basilico, una fetta di peperone rosso, una fetta di mozzarella e un po’ di salsa.

Back after 3 weeks in France and Belgium! In France the kids enjoyed seeing their grands parents, picking up some plums and apples from trees, fishing from the pond, playing with Cracotte the cat, having fun in the swimming pool at day and night, and me watching cuisine.tv . While in Belgium it was my time, my joy, I recharged my batteries. Alone with the kids from Bruxelles, Grimbergen to Liège…a big deep breath….mmmh! Oh! talking about that there is a shop in Bruxelles named MMMMH! (I am not joking) 4 M 1 H (hey, can be tough to remember the numbers of M or H). 2 floors, huge kitchens, almost everything about food, they even propose team building around cooking theme.I got crazy there, even a kid section… can’t wait to go there again.

Jack improved a lot his french over there…it’s scary. A couple of weeks before leaving when I baned him to do something he was saying to his dad « mama è cattiva », mom is nasty…ok lack of vocabulary (…I hope??!!). We explained him that he has to say that his mom was getting on his nerves (maman tu m’énerves) or that I was frustating him (tu me contraries maman). SOOO! one day while I was with some friends in Liège, all the kids starting to draw. He was so quiet that I had to check at him. He found a glue stick…. With all his care he was putting some glue all over on the sheet:

- »mais qu’est ce que tu fais???!!! » (But what are you doing???!!!)

- »Maman! je décolle la colle » (Mummy I unstick the stick)

After I explained him in all the possible ways that this operation was technically impossible, I had to remove it from his sticky hands. Frustation:

- »Rhooo, RHHHHHOOOOOOO, RRRRRRRRRRHOOOOOOOOOOO Mais tu m’EnERvEs maman, TU M’ENEEEERVEEEEEEESSS« 

(I am still laughing at that…and I am not nasty anymore ). The same day, I gave Joséphine to a friend, she walked a little away with her in her arms. Jack came at me, crying, taking my hand and showing my friend:

« Mamannnn, elle s’en va avec Joséphine » (Mum, she is leaving with Joséphine)

He just loves his baby sister…cute no??!!

Yesterday I received a really nice new too, I won the DMBLGIT award for aesthetic photo…YEAHHH! I am so so so pleased because I always admire at bloggers that had some, and it is my turn (you can check at the winners here). So thank you again to all judges of the jury and congratulations to the winners. I still have to solve the thumbnails, pictures and co on the sidebar of my blog…(can’t fix it out I don’t know why??!!), so I cannot put the badge yet, but that’s the picture that won!

Now stop with the blabla, the recipe: the panzanella. It a fresh vegetables dish from Toscany,with dry bread, tomatoes, cucumber and onions as basic ingredients. There is many recipes (check here) which can also involve caper and/or anchovies, which I chose not to put here. The best way is to prepare it 3-4 hours in advance if you decide not to add water to the bread to soften it (what I did! like this the bread just soaked the vegetables juices).

Panzanella

• 150 g stale bread
• 150g cherry tomatoes
• 1 cucumber
• 1 red onion
• 1 clove garlic
• salt
• 6 tbsp. olive oil
• 2 tbsp wine vinegar
• Fresh  basil

1. Cut bread into cubes (2cm).
2. Wash tomatoes and cucumbers. Cut the tomatoes into 2. Peel the cucumber, cut lengthwise into 4 and remove the seeds. Then cut into cubes (1 cm). Chop onion
3. Peel the garlic and mash.
4. In a bowl add the bread, onion, tomato and cucumber. Mix.
5. In another bowl mix together the garlic, oil, vinegar and a pinch of the elements. Pour the dressing into the 1st bowl.
6. Keep refrigerated for at least 3 hours. Sprinkle basil on top and serve chilled.

Panzanella

• 150 g de pain rassis
• 150 g de tomates cerises
• 1 concombre
• 1 oignon rouge
• 1 gousse d’ail
• sel
• 6 c. à s. d’huile d’olive
• 2 c.à s. de vinaigre de vin
• Basilic frais

1. Couper le pain en cube (2cm).
2. Laver les tomates et le concombre. Couper les tomates en 2. Peler le concombre, le couper dans la longueur en 4 et enlever les graines. Le détailler en cubes  (1 cm). Hacher l’oignon
3. Peler la gousse d’ail et la piler.
4. Dans un saladier ajouter le pain, l’oignon, tomates et concombre. Mélanger.
5. Dans un bol mélanger ensemble l’ail, l’huile, le vinaigre et une pincée desel. Verser la vinaigrette dans le saladier.
6. Réserver au frais pendant au moins 3 heures. Servir très frais.

Panzanella

• 150g di pane raffermo (o pizza bianca rafferma)
• 150g di pomodorini ciliegini
• 1 cetriolo
• 1 cipolla rossa
• 1 spicchio di aglio
• sale
• 6 cucchiai olio d’oliva
• 2 cucchiai di aceto di vino
• Basilico fresco

1. Tagliare il pane a cubetti (2 cm).
2. Lavare pomodori e cetrioli. Tagliare i pomodori a 2. Sbucciare il cetriolo, tagliate nel senso della lunghezza in 4 per eliminare i semi. Poi tagliare a cubetti (1 cm). Tritare la cipolla
3. Sbucciate l’aglio e schiacciare.
4. In una ciotola aggiungere il pane, cipolla, pomodoro e cetriolo. Mescolare.
5. In un’altra ciotola mescolare insieme l’aglio, olio, aceto e un pizzico di elementi. Versare la salsa nella prima ciotola.
6. Conservare in frigo per almeno 3 ore. Cospargete di basilico e servire fresco.

What else than being wake up with sweet flavours of warm freshly baked pain au chocolat… it is just remind me my years of student in Liège. I was living downtown, closed to a bakery (le pain quotidien) and I liked to go there in the morning (from time to time) before classes, enjoying fresh bread with some of their chocolate creams and marmelade, teas… sweet times.

Mornings here are definitely not the same, taking time is over, between the breast feeding, the cries, the biberon, diappers…and none of kids are going to school or kindergarden, yet! Every day has to be organized and re-organized according to these two little parts of me, which means that it is for the moment difficult to wake up and enjoy freshly warm pain au chocolat (or just before lunch time). Bah!

It is the second time I prepared these delicious pains au chocolat (from PH, who else ). The first time A. posted some picture on his FB account, which almost got a record of audience and tons of requests for the recipe. Enjoy!

Pain au chocolat

Adaptée du Larousse du chocolat de Pierre Hermé

Préparation (repos et réfrigération inclus): 9 h

pour environ une trentaine de petits pains:

• 12 g de levure de boulangerie fraiche
• 200 ml d’eau
• 100 ml de lait entier
• 600 g de farine
• 75 g de sucre
• 360 g de beurre demi sel mou
• une trentaine de barres au chocolat (environ 250 g)

Pour la dorure:

• 1 oeuf+1 jaune d’oeuf
• une pincée de sel

1. Diluer la levure dans l’eau.
2. Tamiser la farine. Ajouter le sucre, 35 g de beurre, la levure. Malaxer
3. Ajouter le lait si la pate manque de souplesse. Couvrir la pate et la laisser reposer à température ambiante (20-22°C) entre 1h et 1h30. Elle doit au moins doubler de volume.
4. Ecraser la pate du poing et la placer au frigo pour 1h environ.
5. Ecraser de nouveau la pate, la recouvrir d’un film alimentaire et la placer 30 minutes au congélateur.
6. Malaxer le reste de beurre en pommade. Retirer la pate du congélateur et l’étaler en forme de rectangle (3 fois plus long que large).
7. Poser la moitié du beurre sur le tiers inférieur et l’étaler avec la paume de la main sur les 2/3 supérieur. Rabattre le tiers inférieur sur la partie beurrée et refermer avec le tiers supérieur. L’emballer dans du film alimentaire et placer la pate au congélateur pour une demie heure, puis une heure au frigo.
8. Répéter l’opération 7.
9. Etaler la pate sur 2-3 mm d’épaisseur sur un plan de travail fariné. A l’aide d’un couteau y découper des rectangles de 10*4 cm. Y poser sur le coté le plus étroit une barre de chocolat et rouler la pate autour.
10. Poser les pains au chocolat sur des plaques à patisserie recouverte de papier sulfurisé. Laisser lever à température ambiante pendant 2 heures.
11. Préchauffer le four à 200°C.
12. Mélanger avec un pinceau l’oeuf, le jaune d’oeuf et le sel. En badigeonner les pains au chocolat. Enfourner immédiatement une plaque à patisserie à la fois et diminuer la température du four à 170°C. Laisser cuire une vingtaine de minutes.
13. Répéter la dernière opération avec les autres plaques à patisserie.
14. Laisser tiédir avant de manger.

Pain au chocolat

Chocolate bread

Adapted from Larousse du chocolat from Pierre Hermé

Preparation (time off and refrigeration included): 9 h

For about 30 small pain au chocolat:

• 12 g baker’s yeast
• 200 ml water
• 100 ml milk
• 600 g flour
• 75 g sugar
• 360 g salted butter
• 30 bars of chocolate (around 250 g)

For the brown:

• 1 egg+1 egg yolk
• 1 pinch of salt

1. Add and dilute the yeast into the water.
2. Sieve the flour. Add it the sugar, 35 g of soft salted butter and the yeast. Knead.
3. Add the milk if the pastry lack suppleness. Cover the pasta and let it rest between 1h and 1h30 (at a temperature of about 20-22°C). It should double in size.
4. Punch the pastry and put it in the fridge for one hour.
5. Punch it again, wrap it in cling film before putting it in the freezer for 30 minutes.
6. Cream the butter (325 g). Remove the pastry from the freezer and roll it out in a rectangulare form (3 times longer than larger).
7. Put half of the butter on the third below, and spread it to the 2/3 superior.  Fold up the 1/3 inferior on the butter part and fold up on it the 1/3 superior. Wrap it in cling film before putting it in the freezer for 30 minutes, and then 1h in the fridge.
8. Repeat step 7.
9. Roll out the pastry on 2-3 mm thickness. With a knife slice rectangulars of  10*4 cm. On the narrow part put a chocolate bar and roll the pastry around it.
10. Put the chocolate bread on baking paper. Let the pastry rise upfor about 2 hours at 20-22°C.
11. Warm up the oven at 200°C.
12. Mix the egg, egg yolk and salt together. Brush the chocolate bread with it and put in the oven. Decrease the temperature to 170°C and let it cook for 20 minutes (1 plate one by one in the oven).
13. Repeat the previous step if necessary.
14. Let it cool down before eating.

Pain au chocolat

ispirata dal libro « Larousse du chocolat » di Pierre Hermé

Preparazione (riposo e refrigerazione comprese): 9 h

per circa una trentina di panini:

• 12 g di lievito per dolci fresco
• 200 ml d’acqua
• 100 ml di latte intero
• 600 g di farina
• 75 g di zucchero
• 360 g di burro semi salato morbido
• una trentina di barrette di cioccolato (circa 250 g)

Per la doratura:

• 1 uovo +1 tuorlo d’uovo
• un pizzico di sale

1. Diluire il lievito nell’acqua.
2. Setacciare la farina. Aggiungere lo zucchero, 35 g di burro ed il lievito. Mischiare il tutto.
3. Aggiungere del latte se la pasta non è abbastanza morbida. Coprire la pasta e lasciarla riposare a temperatura ambiente (20-22°C) un’ora o un’ora e mezza. Deve almeno raddoppiare il volume.
4. Schiacciare la pasta con i pugni e metterla in frigo per un’ora circa.
5. Schiacciare di nuovo la pasta, ricoprirla di pellicola alimentare e metterla nel congelatore per mezz’ora.
6. Mescolare il resto del burro come una pomata. Prendere la pasta dal congelatore e stenderla in forma di rettangolo (3 volte più lunga che larga).
7. Stendere la metà del burro sul terzo inferiore della pasta e stenderla col palmo della mano sui 2/3 superiori. Ribaltare il terzo inferiore sulla parte imburrata e richiuderla col terzo superiore (come si fa per imbustare le lettere). Richiudere la pasta nella pellicola alimentare e metterla nel freezer per mezz’ora e dopo per un’ora nel frigo.
8. Ripetere il punto 7.
9. Stendere la pasta fino a che raggiunge 2-3 mm di spessore su un piano ricoperto di farina. Con un coltello ritagliare dei rettangoli di pasta di circa 10×4 cm. Posare sul lato più stretto le barrette di cioccolata e rotolarci attorno la pasta.
10. Mettere i panini sulla piastra da forno ricoperta con della carta-forno. Lasciarli a temperatura ambiente per circa due ore.
11. Riscaldate il forno a 200°C.
12. Mescolate con un pennello l’uovo, il tuorlo d’uovo ed il sale. Spennellate i panini al cioccolato. Infornate immediatamente una piastra alla volta e diminuite la temperatura del forno a 170°C. Lasciate cuocere per una ventina di minuti.
13. Ripetere l’ultima operazione con le altre piastre da forno.
14. Lasciare intiepidire prima di mangiare.

Apéritif maison et Bonnes fetes!

Pas de photos et donc de plat autour du chocolat, pas de verres remplis de champagne (pas encore), pas de saumon, caviar et foie gras… Après une semaine autour des macarons, le rush aux cadeaux de noel et d’anniversaire, la liste des courses et les courses (c’est pas rien!), les visites familliales, la seule chose que j’ai eu le temps de faire (et surtout envie de faire) c’est la pate feuilletée maison.

Conclusion : très simple et tellement bon. Non ça ne prend pas autant de temps que ça, il faut juste consacrer 6 fois 10 minutes le temps de faire les tours. 2 heures de repos entre chaque tour minimum (le temps d’une course par exemple). Et le résultat est divin, gonflant, craquant, fondant en bouche, et on sent le gout du beurre. Personnellement j’ai suivi la recette de Pierre Hermé et sans regret. Un autre avantage c’est qu’on peut congeler la pate.

Simples mais terriblement bons, vous pourrez utiliser les chutes de pate feuilletée pour en faire des petits apéritifs.

Et j’en profite pour vous souhaiter de très bonnes fetes de Noel! Et un très joyeux anniversaire Manoue!!

Buone feste!

Merry Christmas!

La table française

• Pate feuilletée
• Emmental
• Pecorino
• Pesto
• Poivre
• Graines de pavot

1. Préchauffer le four à 180°C
2. Découper la pate feuilletée en lamelles rectangulaires de 1*10 cm et les répartir sur du papier sulfurisé
3. Raper individuellement les fromages.
4. Parsemer les allumettes soit d’emmental et de poivre du moulin, ou de graines de pavot, ou les badigeonner de pesto puis parsemer de pecorino. Libre choix à votre imagination et gouts!
5. Enfourner pour 10-15 minutes (jusqu’à ce que les allumettes soient dorées)

La tavola Italiana

• Pasta sfogliata
• Emmental
• Pecorino
• Pesto
• Pepe
• Seme di papvero

1. Accendere il forno a 180°C
2. Tagliare in rettangoli di 1*10 cm la pasta sfogliata. Distribuire sulla carta di forno
3. Grattugiare i formaggi (non insieme)
4. Coprire la pasta con pepe e emmental, o seme di papavero o pesto e pecorino.
5. Infornare per circa 10-15 minuti finché la pasta sia dorata

English table

• Puff pastry
• Emmental
• Pecorino cheese
• Pesto
• Pepper
• Poppy seeds

1. Warm up the oven at 180°C
2. Cut the puff pastry in rectangular slices of 1*10 cm.  Share out the slices on the plate for the oven.
3. Individually grate the cheeses.
4. Sprinkle the slices of puff pastry with emmental and pepper, or poppy seeds or brush them with pesto before sprinkling with grated pecorino.
5. Put in the oven for about 10-15 mns (until the puff pastry gets brown)