Gush Of Blood From Menstrual Cycle

delicious lightness

pending the next two ideas Dolcino spoon
super simple and strangely .. salty!
for those occasions when you do not have too much time, or fancy ingredients available, but the pleasure of a tasty mangiatina you want to give anyway.
and so, after tasting it at the Salone del Gusto last winter, I decided to try the legendary Focaccia di Recco I had eaten hot in the crowd stomping! Well let's say, a result which coincides perfectly with the original if only because the cooking times I think I stretched for a while too but I must say that has made her eat the cake and also a lot of taste!
speed even in some simple puff radicchio, they really made to last and with minimal effort, but that may be a fast and effect for an impromptu drink, now that the sunset light and amplifies the lingering desire for a day to talk to later.
good sun!

For the Focaccia di Recco I followed the recipe in the booklet of my sisters that I report faithfully Similar

250 grams of flour 125 g water 25 g of oil

EVO 3 grams of salt
300 g stracchino
1-2 tablespoons milk (the milk is used to dissolve the soft cheese when it is very dense)
Heat oven to 220 ° C. Mix quickly
flour, water, oil and salt, you get a soft dough, divide dough into two balls that cover and let rest for 10-15 minutes, in the meantime, mix the soft cheese with a little 'milk to make it more creamy. Roll out the dough into two thin rectangles without using too much flour to lay them (too much flour makes the mixture hard), the first spread on the bottom, spread stracchino freeing the edges, cover with the second rectangle and seal tightly, brush with oil and pierce (tearing slightly) in several places the surface with a knife.

bake for fifteen minutes and eat hot!
understood that the cheese real growth of this delicious cake is, made with milk from farms in Genoa, however stracchino will be just fine. I also added a slight grattugiatina (not more than 20 grams of Parmesan) to the "creaming" of the cheese.
As for the pastry I used my muffin mold, cut a disc of puff pastry with a cup of pasta the size of the diameter of the molds, the molds brushed with oil, lies and holes in the disk of dough.
apart from the world of Treviso radicchio (what's left in the season now completed), its length and left in the past in hot pan with olive oil and a clove of garlic. let cook for fifteen minutes and if you need to wet with a few tablespoons of water. for those who like there is a slight dash of balsamic vinegar to evaporate over high heat.
with tweezers I nestled the radicchio in each mold and I made the cubes of fontina cheese on the vegetables that I supported.
sprinkling of black pepper and chopped chives.
in the oven at 210 ° C for ten minutes.
bon appétit!