In a blog the most attractive thing is for sure pictures then recipes. Having a good camera is an advantage too (thank to A.) and a good light (the one at sunset in Roma is the best one). But it is always the same problem for me: pictures of main dish, salty plates. I just lack of creativity, inspiration. But I have to learn and put something else that dessert, macarons or whatsoever in my blog. Maybe you gonna think that the picture of my pie is not that nice because my pie is not that nice either I have to admit…YES!

This pie has a « long » story and brought me back so many souvenirs. I used to do it in Liège, from far I remembered 12 years ago. I had that small appartment, so 60′s so cosy, with a small terrace, and good memories. My friend I. used to come over quite often, we ate either that pie (souvenir from one night) or some good cheese with good wine, sometimes even Very good wine. Once we even bought really nice (end expensive) glasses to drink a delicious wine! just for the occasion! that with the music from the B.O. « Until the end of the world » and quite often REM!

Today it’s the same pie, different but charming little parts of me (my kids), different wine, glasses and music (as an example Jack got the same vice than me, that is when he likes a song he listens to it 5, 10, 15 times long…That is the Manamana from the Muppets! « encooore maman!! »). We ate it lately with my other friend L. (the recipe as you asked it for piccola!).

Sweet peppers and mustard pie

• puff pastry
• 2 sweet peppers (red and orange)
• 6 teasp of moutarde à l’ancienne (the one with the seeds inside)
• 60 ml of cream
• emmental cheese
• mozzarella

1. Warm up the oven at 180°C.
2. Wash the sweet peppers and slice it (0.5 cm thickness)
3. Slice the emmental cheese (2-3 mm thickness)
4. Roll out the pasta on 4-5 mm thickness.
5. Mix the mustard and cream together and pour it on the pasta
6. Cover it with some slice of emmental, then sweet peppers and pieces of mozzarella.
7. Put in the oven for 20-25 minutes.

Tarte moutarde et poivrons

• 1 rouleau de pate feuilletée
• 2 poivrons (rouge et orange)
• 6 c. à c. de moutarde à l’ancienne
• 60 ml de crème liquide
• emmental
• mozzarella

1. Préchauffer le four à 180°C.
2. Nettoyer les poivrons et les couper en lanières de 0.5 cm d’épaisseur
3. Couper finement l’emmental (2-3 mm d’épaisseur)
4. Etaler la pate sur 4-5 mm d’épaisseur.
5. Mélanger la moutarde et la crème ensemble et répartir sur la pate.
6. Couvrir avec l’emmental, puis les poivrons et enfin de morceaux de mozzarella.
7. Enfourner pour 20-25 minutes.

Torta al senape e peperoni dolci

• pasta sfogliata
• 2 peperoni (arancio e rosso)
• 6 cucchiaini di senape (moutarde à l’ancienne)
• 60 ml di panna liquida
• emmental
• mozzarella

1. Riscaldare il forno a 180°C.
2. Pulire i peperoni e tagliare a fette i peperoni (0.5 cm spessore)
3. Tagliare a fette l’emmental (2-3 mm spessore)
4. Stendere la pasta su un piatto da torta con uno spessore di circa 4/5 mm.
5. Mischiare la senape con la panna e versare sopra la pasta.
6. Coprire con l’emmental,poi i peperoni e finalmente con pezzi di mozzarella.
7. Cuocere nel forno per circa 20-25 minuti.

Previous week end it was the birthday of Nora, she sent me subliminal messages saying « I saw that recipe in the last Sale&Pepe, it does look really good »  » I remember that red onions marmelade you did for that dinner » « are you sure that you can find good pecorino cheese there??! »…Armed of every ingredients and pleasure I cooked the pecorino bavarois and the red onions marmelade (helped by my aunt who cried for an hour…). I did some little changes from the orginal recipe and my own marmelade inspired from the one of the talented Lorette (so so many good recipes in her blog). The combination of the two was just perfect. I was afraid it could be a little be heavy given the cheese and the cream but actually the eggwhites helped to lighten the texture. Everybody was just enthusiast about it!

Pecorino bavarois with red onions marmelade

red onions marmelade

• 1.5 kg red onions
• 750 ml white wine
• 10 ml balsamic vinegar
• 125 g honey
• 1 tbsp. cinnamon
• 1 tbsp. nutmeg
• 1 coffee spoon salt
• 1 coffee spoon peppers
• 3 tbsp olive oil
• 100 g brown sugar
• 200 g sugar

1. Slice in dices the onions
2. In a pan quite high, pour the olive oil and add the onions. Let them brown for 5 mns.
3. Add all the other ingredients and simmer for 1h20-1h30 or until the juice is resorbed
4. Put in pot and let it cool down. Reserve in the fridge (this marmelade can be kept at least a couple of months in the fridge)

pecorino bavarois (8 serv.)

• 220 g Pecorino cheese high quality
• 400 ml fresh liquid cream
• 250 g eggwhites

1. Warm up the oven at 150°C
2. Cut the cheese
3. In a pot put the cream and the cheese
4. Let the cheese melt in the cream in a bain marie
5. Filtrate above a bowl and let it get tepid
6. Add the eggwhites and mix gently
7. Pour in the ramekins and place them in the oven on a plate with water (half level of the ramekins) in order to cook them in a bain marie
8. Let them cook for 20 mns at 150°C then decrease the temperature at 100°C for 10-15 mns.
9. Let them tepid before serving on plate with the marmelade of red onions

Bavarois au Pecorino et confit d’oignons rouges

confit d’oignons rouges

• 1.5 kg d’oignons rouges
• 750 ml de vin blanc sec
• 10 ml de vinaigre balsamique
• 125 g de miel
• 1 c. à soupe de cannelle
• 1 c. à soupe de muscade
• 1 c. à café de sel
• 1 c. à café de poivre du moulin
• 3 c. à soupe d’huile d’olive
• 100 g de cassonade
• 200 g de sucre en poudre
• 1 tante bien gentille pour éplucher les oignons

1. Mettre sa tante à contribution et lui faire éplucher les oignons et les couper en dés.
2. Dans un fait tout assez haut, verser l’huile d’olive et y faire revenir les oignons pendant 5 mns environ
3. Ajouter le reste des ingrédients et laisser mijoter 1h20 à 1h30, ou jusqu’à réduction du jus de cuisson
4. Mettre en pot. Laisser refroidr et mettre au frais.

Bavarois au Pecorino 8 pers.

• 220 g de Pecorino de très bonne qualité
• 400 ml de crème fraiche liquide
• 250 g de blancs d’oeufs

1. Préchauffer le four à 150°C.
2. Couper grossièrement le fromage
3. Dans une casserole verser la crème et ajouter le fromage.
4. Faire fondre le tout au bain marie.
5. Filtrer le mélange au dessus d’une jatte et laisser tiédir.
6. Ajouter les blancs d’oeufs progressivement.
7. Verser dans des ramequins et les disposer dans un leche frite.
8. Enfourner et laisser cuire au bain marie pendant 20 minutes à 150°C, puis 10-15 minutes à 100°C.
9. Laisser tiédir avant de démouler sur les assiettes. Accompagner du confit d’oignons.

Tortino al Pecorino e marmellata di cipolle rosse

marmelata di cipolle rosse

• 1.5 kg cipolle rosse
• 750 ml vino bianco secco
• 10 ml aceto balsamico
• 125 g miele
• 1 cucchiaio cannella
• 1 cucchiaio noce moscata macinata
• 1 cucchiaino sale
• 1 cucchiaino pepe
• 3 cucchiai olio d’oliva
• 100 g zucchero di canna
• 200 g zucchero bianco

1. Tagliare a pezzeti le cipolle
2. In una casseruola versare l’olio e far dorare le cipolle
3. Aggiungere tutti gli altri ingredienti e lasciare cuocere per circa 1h20-1h30 fin quando il liquido si è redutto
4. Mettere in barratolo, lasciare intiepidire e conservare in frigo (questa marmellata si conserva un paio di mesi nel frigo)

Tortino al Pecorino (8 pers.)

• 220 g Pecorino di primissima qualità
• 400 ml di panna liquida
• 250 g albumi

1. Accendere il forno a 150°C
2. Tagliare grossolanamente il pecorino
3. Far fondere a bagnomaria il pecorino con la panna
4. Filtrare dentro un’insalatiera e lasciare intiepidire
5. Aggiungere gli albumi, mescolare
6. Versare nelle coppette imburrate
7. Cucocere a bagnomaria  nel forno per 20 min. poi per 10-15 min. a 100°C
8. Fare intiepidire poi sformare sui piatti e servire con la marmellata di cipolle

Con la ricetta di marmellata di cipolle rosse participo al concorso sotto vetro dello spilucchino di Virginia