Tuesday, April 17, 2012
Western European Recipes
23 of the western European countries and their most famous entrees and desserts.
United Kingdom
STAPLE FOOD
Bread and Butter Pudding
- Potato
- Milk
- Eggs
- Bread
- Chicken, Lamb, Pork
- Baked Beans
- Canned Fruits/Vegetables
8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
1/2 cup milk, or as needed
salt and pepper to taste
1 1/2 pounds beef sausage
1/2 cup diced onion
1 (.75 ounce) packet dry brown gravy mix
1 cup water, or as needed
Directions
Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.
2 teaspoons butter, divided
1/2 cup milk, or as needed
salt and pepper to taste
1 1/2 pounds beef sausage
1/2 cup diced onion
1 (.75 ounce) packet dry brown gravy mix
1 cup water, or as needed
Directions
Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.
Bread and Butter Pudding
25g/1oz butter, plus extra for greasing
8 thin slices bread
50g/2oz sultanas
2 tsp cinnamon powder
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
nutmeg, grated, to taste
Preparation method
Grease a 1 litre/2 pint pie dish with butter.
Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 180C/355F/Gas 4.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
8 thin slices bread
50g/2oz sultanas
2 tsp cinnamon powder
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
nutmeg, grated, to taste
Preparation method
Grease a 1 litre/2 pint pie dish with butter.
Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 180C/355F/Gas 4.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
Switzerland
STAPLE FOOD
300 g (0.66 pounds) fresh mushrooms, sliced
juice of ½ lemon
spices
600 g (1.3 pounds) veal, cut in small pieces
2 tablespoons margarine
1 onion, cut in very small pieces
1 dl (3.4 fl. ounces) white wine
1 to 2 dl (3.4 to 6.8 fl. ounces) water
1.5 to 2 dl (5 to 6.8 fl. ounces) cream
gravy-powder
paprika
1 teaspoon salt
grind pepper
Preparation:
Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes.
Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
Melt the margarine in a frying-pan
Add the onions, stew. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly.
Remove the meat.
Add the white wine, let cook until the liquid thickens.
Add the liquid from 2. plus some gravy-powder, cook until the sauce binds.
Add the cream and increase the heat slightly.
Add paprika and some spices.
Pour salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook.
Add the mushrooms.
Nusstorte Recipe ( Nut Cake)
485 g (17 ounces) sugar
250-300 g (9-10 ounces) shredded walnuts
2 dl (6.8 fl. ounces) cream
375 g (13 ounces) white flour
220 g (8 ounces) margarine
1 egg
1 pinch of salt
Preparation:
Filling:
Put 335 g (12 ounces) sugar in a frying-pan, fry slowly until the sugar starts to foam. Do not stir, because the sugar will get lumpy.
Add the walnuts, mix well and remove from the heat before the sugar gets too brown.
Add the cream immediately and let it boil down.
Let cool down the filling.
Dough:
Mix flour, margarine, the rest of the sugar (150 g equals to 5 ounces), the egg and the salt and make a dough.
Cut the dough into three pieces, two of the same size and one slightly smaller.
Roll the two pieces of the same size to make up a bottom and a top of the cake in a form with 28-30 cm (11-12 inches) diameter.
Form a roll with the third piece and place it on the bottom along the form, see figure below.
Pour the filling evenly on the bottom.
Cover the cake with the top.
Bake in the oven at a lower level at about 200°C (400°F) for 40-45 minutes.
Open the form immediately after removing from the oven to prevent the cake from sticking to the form.
How to form the cake from the three pieces of dough
Put bottom into the form
Use the ring of dough to form the back of the cake
Pour the filling on the bottom so that it is level to the top of the back
Cover the cake with the top
- Dairy
- Apples
- Cherries
- Bread
- Grains
- Dried Beans
300 g (0.66 pounds) fresh mushrooms, sliced
juice of ½ lemon
spices
600 g (1.3 pounds) veal, cut in small pieces
2 tablespoons margarine
1 onion, cut in very small pieces
1 dl (3.4 fl. ounces) white wine
1 to 2 dl (3.4 to 6.8 fl. ounces) water
1.5 to 2 dl (5 to 6.8 fl. ounces) cream
gravy-powder
paprika
1 teaspoon salt
grind pepper
Preparation:
Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes.
Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
Melt the margarine in a frying-pan
Add the onions, stew. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly.
Remove the meat.
Add the white wine, let cook until the liquid thickens.
Add the liquid from 2. plus some gravy-powder, cook until the sauce binds.
Add the cream and increase the heat slightly.
Add paprika and some spices.
Pour salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook.
Add the mushrooms.
485 g (17 ounces) sugar
250-300 g (9-10 ounces) shredded walnuts
2 dl (6.8 fl. ounces) cream
375 g (13 ounces) white flour
220 g (8 ounces) margarine
1 egg
1 pinch of salt
Preparation:
Filling:
Put 335 g (12 ounces) sugar in a frying-pan, fry slowly until the sugar starts to foam. Do not stir, because the sugar will get lumpy.
Add the walnuts, mix well and remove from the heat before the sugar gets too brown.
Add the cream immediately and let it boil down.
Let cool down the filling.
Dough:
Mix flour, margarine, the rest of the sugar (150 g equals to 5 ounces), the egg and the salt and make a dough.
Cut the dough into three pieces, two of the same size and one slightly smaller.
Roll the two pieces of the same size to make up a bottom and a top of the cake in a form with 28-30 cm (11-12 inches) diameter.
Form a roll with the third piece and place it on the bottom along the form, see figure below.
Pour the filling evenly on the bottom.
Cover the cake with the top.
Bake in the oven at a lower level at about 200°C (400°F) for 40-45 minutes.
Open the form immediately after removing from the oven to prevent the cake from sticking to the form.
How to form the cake from the three pieces of dough
Put bottom into the form
Use the ring of dough to form the back of the cake
Pour the filling on the bottom so that it is level to the top of the back
Cover the cake with the top
Sweden
STAPLE FOOD
Swedish Meatballs
1 tablespoon butter
3 tablespoons onions , grated
1/2 cup breadcrumbs
1 1/2 cups milk
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1 egg
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/4 teaspoon white pepper
butter or oil
Gravy
pan juices
1 tablespoon flour
3/4 cup cream (whole milk works in a pinch)
salt
white pepper
Directions:
1
Melt butter in a skillet.
2
Saute onions in the butter until golden.
3
Soak the bread crumbs in the milk.
4
To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
5
Chill mix for an hour or so, to firm it up.
6
Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
7
Heat a large skillet over medium high heat.
8
Melt a small amount of butter (traditional) or oil in the pan.
9
Add enough meatballs to fill the pan very loosely.
10
Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
11
Remove each batch to a warm platter in the oven, as you fry the rest.
12
If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
13
For the gravy:.
14
When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
15
Simmer for 10 minutes.
16
If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
17
Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.
ostkaka is their version of a cheesecake
- Potato
- Chaneterrele (Mushroom)
- Berries
- Wheat (Bread)
Swedish Meatballs
1 tablespoon butter
3 tablespoons onions , grated
1/2 cup breadcrumbs
1 1/2 cups milk
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1 egg
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/4 teaspoon white pepper
butter or oil
Gravy
pan juices
1 tablespoon flour
3/4 cup cream (whole milk works in a pinch)
salt
white pepper
Directions:
1
Melt butter in a skillet.
2
Saute onions in the butter until golden.
3
Soak the bread crumbs in the milk.
4
To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
5
Chill mix for an hour or so, to firm it up.
6
Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
7
Heat a large skillet over medium high heat.
8
Melt a small amount of butter (traditional) or oil in the pan.
9
Add enough meatballs to fill the pan very loosely.
10
Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
11
Remove each batch to a warm platter in the oven, as you fry the rest.
12
If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
13
For the gravy:.
14
When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
15
Simmer for 10 minutes.
16
If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
17
Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.
ostkaka is their version of a cheesecake
750 g (~1.7 lbs) cottage cheese, strained*
4 large eggs
1/2 dl (1/4 cup) granulated sugar
1/2 dl (1/4 cup) all-purpose flour**
1 dl (1/2 cup) almond meal
3-4 bitter almonds, ground***
Whip the eggs until fluffy. Stir in sugar, flour, and cottage cheese. Add the almonds. Pour into a buttered pan (at least 1.5 liters in size)****, preferably flat. Bake in oven at 225°C***** for 1 hour (cover with tin-foil when starting to brown).
You want to let the cheesecake cool before serving as that is when it tastes the best. According to Mikael, ostkaka is best served cold or lukewarm.
Leela's notes:
*I have found that using cottage cheese alone results in a a cheesecake that is too wet, lumpy, and salty. My theory is that cottage cheese in the US is made differently from cottage cheese in Sweden. After a few experiments, I have come to like the flavor and texture derived from using half whole-milk small-curd cottage cheese and half whole-milk ricotta cheese. Being a bit overzealous, I even made my own ricotta using the paneer method, except I use vinegar instead of lemon juice and don't squeeze the curds so dry.
**You can also use cornstarch, potato starch, or rice flour.
***Bitter almond is commonly used in Europe, but it is banned in the US as it contains hydrocyanic acid, making them poisonous. (You have to eat a lot of bitter almonds in one sitting, though, to suffer from the cyanide effect.) Apricot kernels can be used as a substitute. Otherwise, add a tablespoon of Amaretto to the batter to mimic the distinct flavor of bitter almond.
4 large eggs
1/2 dl (1/4 cup) granulated sugar
1/2 dl (1/4 cup) all-purpose flour**
1 dl (1/2 cup) almond meal
3-4 bitter almonds, ground***
Whip the eggs until fluffy. Stir in sugar, flour, and cottage cheese. Add the almonds. Pour into a buttered pan (at least 1.5 liters in size)****, preferably flat. Bake in oven at 225°C***** for 1 hour (cover with tin-foil when starting to brown).
You want to let the cheesecake cool before serving as that is when it tastes the best. According to Mikael, ostkaka is best served cold or lukewarm.
Leela's notes:
*I have found that using cottage cheese alone results in a a cheesecake that is too wet, lumpy, and salty. My theory is that cottage cheese in the US is made differently from cottage cheese in Sweden. After a few experiments, I have come to like the flavor and texture derived from using half whole-milk small-curd cottage cheese and half whole-milk ricotta cheese. Being a bit overzealous, I even made my own ricotta using the paneer method, except I use vinegar instead of lemon juice and don't squeeze the curds so dry.
**You can also use cornstarch, potato starch, or rice flour.
***Bitter almond is commonly used in Europe, but it is banned in the US as it contains hydrocyanic acid, making them poisonous. (You have to eat a lot of bitter almonds in one sitting, though, to suffer from the cyanide effect.) Apricot kernels can be used as a substitute. Otherwise, add a tablespoon of Amaretto to the batter to mimic the distinct flavor of bitter almond.
Spain
STAPLE FOOD
1 1/4 cup dried white beans
2 medium tomatoes, diced
1 medium onion, chopped
8 chicken drumsticks or a whole chicken
1 rabbit – skinned and cleaned
24 snails, cleaned
2 1/4 lbs green beans
2 artichokes, each cut into 4 pieces*
2 cloves garlic, finely chopped
4-6 cups chicken broth
A pinch of saffron threads
medium grain or "Pearl" rice
Preparation:
This Valencian paella recipe makes 8 servings as a main course.
Gather the Equipment for Paella
Gather the following equipment:
17 inch (144cm) paella pan
Round charcoal BBQ
Charcoal
Medium sauce pan
Sharp knife for chopping meat and vegetables
Meat cleaver
Wooden spoon with a long handle
* If artichokes are not in season or you cannot buy them fresh, use a 16 oz can of artichokes, drained.
Soak the white beans overnight and drain the liquid before cooking.
Before you can start cooking, you will need to gather all equipment and start preparing the ingredients.
You'll need one whole chicken, cut into serving-size pieces or 8 chicken drumsticks. If you use a whole chicken, use a meat cleaver to cut the chicken into pieces small enough to easily mix while sautéing. Do the same for the rabbit.
Frozen or canned snails can be purchased specialty grocery stores and they should be clean and ready to cook with.
Chop the garlic finely. Cut the tomatoes in half, then cut each half into four pieces. Rinse green beans and snap the green beans in half. Cut off blemishes.
If you are using fresh artichokes, trim tops of leaves and cut off bottom stem. Cut artichokes in quarters, length-wise. If you are using canned artichokes, open and drain the artichokes. Set all vegetables aside.
If you are preparing the ingredients ahead of time, you can do everything up until this point and refrigerate the ingredients until you are ready to start cooking.
Now that you have cleaned and chopped the ingredients, it's time to light the BBQ. When the coals on the BBQ are covered in white ash, cooking can begin. Assemble all the ingredients on a table near the BBQ, so that you can stay in the area and monitor the cooking.
Place the pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat. When hot, sauté the onion, garlic and tomatoes in the olive oil. Add olive oil as needed to prevent sticking. Once the onions are translucent, add the chicken, snails and rabbit. Cook, stirring constantly – about 15 minutes.
Add the white beans and stir.
Add the rice in the form of a cross. Stir for 2-3 minutes to thoroughly coat the rice with oil and mix.
Add saffron to the sauce pan of broth and stir. Slowly pour broth into pan until contents are covered. Add the rest of the vegetables. Spread ingredients evenly over pan. Allow to simmer, cooking rice and beans. Add more broth if necessary.
When rice is cooked, remove from heat and cover with aluminum foil, allowing paella to “rest” for 5 to 10 minutes before serving.
- Rice
- Legumes
- Shellfish
- Monkfish
- eel
- squid
- eggs
- Peppers
- beans
- olive oil
- Potato
1 1/4 cup dried white beans
2 medium tomatoes, diced
1 medium onion, chopped
8 chicken drumsticks or a whole chicken
1 rabbit – skinned and cleaned
24 snails, cleaned
2 1/4 lbs green beans
2 artichokes, each cut into 4 pieces*
2 cloves garlic, finely chopped
4-6 cups chicken broth
A pinch of saffron threads
medium grain or "Pearl" rice
Preparation:
This Valencian paella recipe makes 8 servings as a main course.
Gather the Equipment for Paella
Gather the following equipment:
17 inch (144cm) paella pan
Round charcoal BBQ
Charcoal
Medium sauce pan
Sharp knife for chopping meat and vegetables
Meat cleaver
Wooden spoon with a long handle
* If artichokes are not in season or you cannot buy them fresh, use a 16 oz can of artichokes, drained.
Soak the white beans overnight and drain the liquid before cooking.
Before you can start cooking, you will need to gather all equipment and start preparing the ingredients.
You'll need one whole chicken, cut into serving-size pieces or 8 chicken drumsticks. If you use a whole chicken, use a meat cleaver to cut the chicken into pieces small enough to easily mix while sautéing. Do the same for the rabbit.
Frozen or canned snails can be purchased specialty grocery stores and they should be clean and ready to cook with.
Chop the garlic finely. Cut the tomatoes in half, then cut each half into four pieces. Rinse green beans and snap the green beans in half. Cut off blemishes.
If you are using fresh artichokes, trim tops of leaves and cut off bottom stem. Cut artichokes in quarters, length-wise. If you are using canned artichokes, open and drain the artichokes. Set all vegetables aside.
If you are preparing the ingredients ahead of time, you can do everything up until this point and refrigerate the ingredients until you are ready to start cooking.
Now that you have cleaned and chopped the ingredients, it's time to light the BBQ. When the coals on the BBQ are covered in white ash, cooking can begin. Assemble all the ingredients on a table near the BBQ, so that you can stay in the area and monitor the cooking.
Place the pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat. When hot, sauté the onion, garlic and tomatoes in the olive oil. Add olive oil as needed to prevent sticking. Once the onions are translucent, add the chicken, snails and rabbit. Cook, stirring constantly – about 15 minutes.
Add the white beans and stir.
Add the rice in the form of a cross. Stir for 2-3 minutes to thoroughly coat the rice with oil and mix.
Add saffron to the sauce pan of broth and stir. Slowly pour broth into pan until contents are covered. Add the rest of the vegetables. Spread ingredients evenly over pan. Allow to simmer, cooking rice and beans. Add more broth if necessary.
When rice is cooked, remove from heat and cover with aluminum foil, allowing paella to “rest” for 5 to 10 minutes before serving.
Arroz con Leche is one of the most popular dessert throughout all of Spain
2 cups milk
1 cinnamon stick
3 slices lemon rind
1 pinch salt
1/2 cup short-grain white rice
3 medium egg yolks , beaten
1/3 cup sugar
1/4 cup butter
1 teaspoon ground nutmeg
Directions:
1
In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.
2
When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm.
1 cinnamon stick
3 slices lemon rind
1 pinch salt
1/2 cup short-grain white rice
3 medium egg yolks , beaten
1/3 cup sugar
1/4 cup butter
1 teaspoon ground nutmeg
Directions:
1
In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.
2
When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm.
San Marino
STAPLE FOOD
Flat Bread (Piadina) with Fontina and Prosciutto
Ingredients
- Wheat
- Vegetables
Flat Bread (Piadina) with Fontina and Prosciutto
Ingredients
- 3 1/2 cups all purpose flour, plus extra for dusting
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt, plus extra, to taste
- 1 stick butter, (1/2 cup) cut into 1/2-inch pieces, at room temperature
- 10 to 12 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 pound whole milk ricotta cheese
- 2 teaspoons lemon zest (from about 2 lemons)
- Freshly ground black pepper
- 6 ounces fontina cheese, shredded
- 4 ounces prosciutto, thinly sliced
- 1 cup chopped fresh basil leaves
Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper, to taste. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
Bustrengo is the national dessert of San Marino
a knob of butter
100g polenta
200g plain flour, sifted
100g stale breadcrumbs
100g caster sugar, plus extra for dusting
500m full fat milk
3 large eggs, beaten
100g runny honey
55ml olive oil
100g dried figs, chopped or torn up
100g raisins or sultanas
500g firm eating apples, peeled, cored and roughly diced
½ a teaspoon of ground cinnamon
zest of 2 oranges
zest of 2 lemons
1 teaspoon salt
preheat the oven to 180ºc and butter a shallow 28cm loose-bottomed cake tin.
mix the polenta, flour, breadcrumbs and sugar in a large bowl. in a separate bowl, mix together the milk, eggs, honey and olive oil. add the wet mixture to the dry mixture, making sure you stir it all together well. add the figs, raisins, apples, cinnamon, orange and lemon zest and salt, and stir again.
pour the mixture into your cake tin and bake for about 50 minutes. keep an eye on it – you may need to cover it with some foil if you find that it starts to brown too much at the edges. before serving, sprinkle over some caster sugar. then make sure you eat it warm – lovely with a dollop of crème fraîche and a glass of vin santo!
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