For the dough:
For the filling:
Combine all dough ingredients in a mixer and mix together quickly until dough just comes together. Do not overwork. If necessary, add a drop of milk. (If mixing by hand, pile the flour up and make a well. Add sugar, salt, yolks, and egg into the well and mix in, little by little. Once it is all incorporated, make another well and add the butter in small pieces. Incorporate quickly.)
Preheat the oven to 350 degrees. Butter and flour a 10-inch springform pan.
On a floured work surface, roll out the dough ¼-inch thick. Place in pan, then cut so sides are 1-inch high (you can also pat the dough into the pan). Cover bottom of dough with marmalade and then cover completely with persimmon.
Sprinkle some brown sugar over the persimmon and the brown sugar. Bake for about 30 minutes until pastry is deep golden. Serves 10.
- 500 grams all-purpose flour 200 grams butter, at cool room temperature
- 200 grams sugar
- Pinch of salt
- 4 egg yolks
- 1 whole egg
For the filling:
- Good-quality sower cherry marmelade 100 g
- 500 grams persimon peeled and pitted
- 2 tbs ground pistacchio
- 2 tbs Brown sugar
Combine all dough ingredients in a mixer and mix together quickly until dough just comes together. Do not overwork. If necessary, add a drop of milk. (If mixing by hand, pile the flour up and make a well. Add sugar, salt, yolks, and egg into the well and mix in, little by little. Once it is all incorporated, make another well and add the butter in small pieces. Incorporate quickly.)
Preheat the oven to 350 degrees. Butter and flour a 10-inch springform pan.
On a floured work surface, roll out the dough ¼-inch thick. Place in pan, then cut so sides are 1-inch high (you can also pat the dough into the pan). Cover bottom of dough with marmalade and then cover completely with persimmon.
Sprinkle some brown sugar over the persimmon and the brown sugar. Bake for about 30 minutes until pastry is deep golden. Serves 10.
Ingredients
Serves 6
Preparations
In batches, place sliced zucca on a dry grillpan over medium heat. Flip zucca as it starts to cook and leaves grill marks on one side. Season with salt. Remove from heat and place in a baking dish, covered with lid to keep warm. Continue to cook the rest of the zucca until grilled on both sides.
In a sauté pan, add red onion and olive oil with salt and black pepper. Add vinegar and sugar to the sautéed onions. Continue to cook down to caramelize.
Place grilled zucca in a baking dish then top with the red onions and all of the liquid from the pan. Cover with lid while hot and allow aromatics to combine for about 10 minutes. Uncover and carefully stir to mix the onions with the zucca. Serve warm.
Serves 6
- 1 kilo pumpkin, cut into 1/2-inch pieces
- 1 large red onion (300g)
- ½ cup olive oil
- 2 teaspoons sugar
- ¼ cup red wine vinegar
- Salt & pepper
Preparations
In batches, place sliced zucca on a dry grillpan over medium heat. Flip zucca as it starts to cook and leaves grill marks on one side. Season with salt. Remove from heat and place in a baking dish, covered with lid to keep warm. Continue to cook the rest of the zucca until grilled on both sides.
In a sauté pan, add red onion and olive oil with salt and black pepper. Add vinegar and sugar to the sautéed onions. Continue to cook down to caramelize.
Place grilled zucca in a baking dish then top with the red onions and all of the liquid from the pan. Cover with lid while hot and allow aromatics to combine for about 10 minutes. Uncover and carefully stir to mix the onions with the zucca. Serve warm.
Ingredients
Preparation
Place the sardines in a shallow dish. Cover with lemon juice and rest for 20-30 minutes. Toast the sliced bread and set aside.
In a small bowl, combine extra virgin olive oil, garlic, oregano, salt, pepper, and pepperoncini then mix with a fork. Drain the sardines from the lemon juice then dip into the oil mixture to coat both sides. Place sardines onto toasted bread slices and drizzle with additional olive oil. Season bruschetta with salt and pepper to taste.
- 100 g. sardines, scaled, cleaned, heads and tails removed, filleted
- 2 lemons, juiced
- 2-3 garlic cloves, peeled and crushed
- ¼ c. extra virgin olive oil
- 2 T. oregano
- Salt
- Pepper
- Pepperoncini or dried chile flakes
- Loaf of bread, sliced
Preparation
Place the sardines in a shallow dish. Cover with lemon juice and rest for 20-30 minutes. Toast the sliced bread and set aside.
In a small bowl, combine extra virgin olive oil, garlic, oregano, salt, pepper, and pepperoncini then mix with a fork. Drain the sardines from the lemon juice then dip into the oil mixture to coat both sides. Place sardines onto toasted bread slices and drizzle with additional olive oil. Season bruschetta with salt and pepper to taste.