Focaccia con cipolle rosse
Focaccia bread with red onions
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750 gr strong white flour “0”
20 gr sugar
10 gr salt
30 gr extra virgin olive oil
450 gr warm water
15 gr fresh yeast
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Place all of the ingredients in a mixing bowl, initially trying to keep the salt and the yeast separate.
Mix together either by hand or with a food processor using the dough hook and knead for about 10 minutes (you
should expect a very soft dough). Leave it to rise until it roughly doubles its size, then roll out on a well floured
surface; place in an oiled tray and leave it for a further half hour to double in size again.
Push holes with your fingertips until they almost touch the bottom of the pan, sprinkle rock salt over the top and
drizzle liberally with extra virgin olive oil.
Bake in a hot oven (185 ‘c) for about 25 mins.
nb: This dough also works well as a pizza base if rolled out a little thinner!
Spaghetti alla chitarra all’amatriciana
Tuscan “Chitarra” spaghetti with Amatriciana sauce
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450g ‘00’ Flour
4 eggs
Semolina flour as needed
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1 white onion
1 carrot
1 stick of celery
4 cloves of garlic
Dried chili
12 large slices of bacon, chopped in small pieces
2l of canned plum tomatoes or chopped fresh tomatoes
1/2 glass of white wine
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Place the flour on the work surface and make a well in the center. Break the eggs into the well
and gradually incorporate the flour together with the eggs, using your hands. When the mixture starts to firm up,
knead it with the heel of your hand. The dough should be worked like this for about 5 mins, and then left to rest in
the fridge for at least an hour before working it further with the pasta machine (or by hand).
To cut, work the dough into a long, even sheet, rolling it gradually to reach no.1 on the pasta machine. Sprinkle it
liberally with semolina flour and then roll it up from both sides, cut it into spaghetti using the “guitar” machine,
then shake out and pile into portions.
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Finely chop the onion, carrot, celery and garlic, and fry them them in a heavy-based pan with
olive oil for a few minutes, until lightly coloured.
Add the pancetta and fry it together with the vegetables for a couple of minutes. Add the white wine and deglaze,
then add the tomatoes and cook for 1 hour. Serve with the spaghetti and grated, semi-seasoned pecorino cheese.
Fricassea di pollo allo zafferano
Chicken fricassée with saffron
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4 Chicken legs
1 red onion
2 sticks of celery
3 cloves of garlic
a spring of rosemary and sage
2 cups of white wine
EV olive oil
Salt & pepper
Saffron to taste
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Finely chop all of the vegetables and herbs and set them aside.
Season the chicken with salt and pepper and brown it in a heavy-based pan using olive oil. When coloured,
remove it and fry off the diced vegetables with the garlic, herbs and saffron, using the same cooking juices. Add a
little extra olive oil if necessary.
When the vegetables are softened and just starting to colour, return the chicken to the pan, bring it back up to
temperature and add the white wine and deglaze. Once the wine has all evaporated, cover with water, place the lid
on and cook it on a low flame for 2 1/2 hours.
If it is too liquid, reduce a little on the stove.
Il tiramisù di Davide
Davide’s tiramisu
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75 g sugar
5 egg yolks
500 g mascarpone cheese
500 g whipping cream
Pavesini Biscuits (sponge biscuits)
Cocoa powder
One shot of Rhum (or to taste)
8 shots of espresso coffee (left to cool)
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In a large bowl, whisk the sugar with the egg yolks, until it becomes creamy. Add the mascarpone and the cream,
then whisk together until it starts to thicken.
Add the shot of Marsala and then continue whisking until it becomes very dense.
Lay the cream on a wide plate, dip the biscuits in the coffee and Marsala mixture, making sure not to dip the
biscuits for too long or they will disintegrate. Place them on top of the cream making the first layer.
Keep doing one layer of cream and one layer of biscuits, until your container is full to the top.
Place in the fridge and sprinkle cocoa powder on top just before serving.
For best results, make the tiramisù the evening before (and lock your fridge)!