Posted on
April 13, 2009 by
Stile Mediterraneo
The “Pasquetta” Day is one the most exciting holiday in Southern Italy. Pasquetta is the day after Easter and literally means the “little Easter”.
All friends and families get together for a whole day outdoor. The tradition wants that one person offers his or her house at the beach or in the countryside; all friends bring something to eat and to drink to be shared with the others.
All friends of friends are welcome and so you can have about 200-300 people in the same house.
The Pasquetta day starts very early in the morning and ends very late at night: it’s all about eating and drinking (as if, we did not have any food on the day before, Easter!!) and playing soccer or volleyball with friends.
All people at any age attend the Pasquetta. For Southern Italians, it’s a tradition! Italians from the north, don’t believe how important the Pasquetta is for us!
This time, I and Marika will bring a ricotta and spinach Focaccia. We thought the focaccia would be perfect for a pic nic and also for all our girlfriends who like vegetables and want to be healthy!
This is the recipe (for 6 servings):
- 250 grams durum wheat flour;
- yeast (better the natural yeast);
- a pinch of sugar;
- 1 kg spinach;
- 150 grams fresh ricotta cheese;
- 70 grams parmesan cheese;
- 2 whole eggs;
- 1 garlic clove;
- pepper;
- salt;
- 2 tbp extra virgin olive oil
Spinach preparation:
In a big saucepan, cook the spinach with the garlic, a pinch of salt and a pinch of spicy pepper. Cook the spinanch at very low flame, stirring and covering with a lid. When they are al dente, remove the garlic, let them cool down and then reduce them in small pieces using a knife. Add 1 egg and the grated parmesan cheese.
Dough preparation:
Add some warm water to the yeast and a pinch of sugar. Mix together the flour with the yeast and water, 1 egg and the 2 tbs of extra virgin olive oil. Knead the dough. Add 1 tsp of salt to the dough.
Divide the dough in two pieces and with a rolling pin, make two thin and round layers.
Prepare a baking pan with some olive oil and breadcrumbs. Place the first layer in the baking pan, cover with the spinach and with some pieces of ricotta cheese. Place the second layer on top.
Cook in a pre-heated oven for about 30 minutes at 180°C (350 F).
Do you have any similar Easter traditions?
Please let us know if you ever make this recipe.
Tags: Easter recipesfocacciaItalian recipesItalyItaly cookingItaly holidaysItaly traditionsPuglia cuisinePuglia recipesricottaspinachvegetables
Category
Cheese, Focaccia & Bread, Focaccia, Bread & Pizza, Puglia, Puglia Extra virgin olive oil, Recipes, Vegetables & Legumes, cuisine, traditions
Posted on
April 12, 2009 by
Stile Mediterraneo
Happy Easter to all our friends and readers!
What a wonderful joy for me and Marika to wake up this morning!
We were so excited at the idea of preparing the traditional Easter breads with eggs for our big family lunch.
This was something our Nonna used to make when we were very little: instead of chocolate eggs we used to receive this bread, which was prepared only for this special holiday. We still remember the smell and feeling the warm bread in our hands!
Now it’s our turn…..and I and Marika love making Easter bread!
This is our recipe:
- 1/2 glass freshly squeezed orange juice;
- 500 grams of flour;
- 250 whole grain flour;
- baking yeast (natural is better);
- 6 eggs;
- 1 yolk;
- 1 tsp sugar;
- 2 tsp sea salt;
- 1 lemon zest;
- 1/2 glass extra virgin olive oil;
Boil the water and prepare 6 hard eggs. Let them cool down.
Mix the two flours together. While mixing, add the olive oil and orange juice. In a cup, dissolve the yeast in warm water and add the salt and a pinch of sugar. Add the yeast to the dough. Keep kneading the dough for a while. Then separate the dough in 2 pieces, make the shape of two round baskets and place three hard eggs in the middle of each dough. Let them rise for at least two hours, in a warm environment. Mix together the yolk with a tsp sugar and glaze it on top of each bread basket. Cook in a pre-heat oven for about 30 minutes at 180°C (350°F).
Do you have any similar Easter tradition?
Please let us know if you ever make this recipe.
For more information, please contact us at: info@stilemediterraneo.it
Tags: bread ItalyEaster recipesItalyItaly cookingPuglia cuisinePuglia recipesPuglia traditions
Category
Puglia, Recipes, cuisine, traditions
Posted on
April 03, 2009 by
Stile Mediterraneo
It’s finally “primavera” Spring in Puglia, Southern Italy!
So we can finally have all the delicious vegetables that we only find in April: the marvellous fresh fava (broad) beans, the sweet little green peas and the tasty asparagus!! For our Easter menu, in addition to the tradional baked lamb with rosmarin and roasted potatoes, we are going to have a fresh Fava (broad) bean cream for appetizer. The recipe includes (for 4 servings): 400 grams fresh fava/broad beans; 100 grams fresh green peas; 50 grams small potatoes; 30 grams leek; half litre clear broth; 1 tea spoon salt; a pinch black pepper; 6 tablespoons extra virgin olive oil; 100 grams asparagus; 50 grams fresh fava/broad beans (for decoration).
For the fava cream: slice the leek and soften it in a pan with a few drops of extra virgin olive oil, for a few minutes. Add the fresh fava beans, the green peas and the potatoes. Stir and let them cook for a few minutes while adding some clear broth. Add the salt and pepper and keep stirring. Cook for about 30minutes and them mix everything with a blender until you get a very smooth cream. Add 4 tablespoons of extra virgin olive oil, (it is better to add it raw at the end of your cooking, so you keep all the olive oil flavors!!).
For the asparagus decoration: in another pan cook the asparagus reduced in cubes, the 50 grams of fava beans and a table spoon of extra virgin olive oil. Serve the fava bean cream warm, in a bowl. Decorate with the asparagus.
For more information contact us at:info@stilemediterraneo.it
Join us on Facebook.
And you, what’s going to be your Easter menu? Share with us your recipes and menu.
Tags: asparagusEaster menuEaster recipesfava beansItalian recipesItaly cookingmediterranean cuisinePugliaSpringvegetables
Category
Puglia, Recipes, Vegetables & Legumes, cuisine
