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Salty Lady’s Kisses ( salty almond sandwich cookies).

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Salty Lady's Kisses ( salty almond sandwich cookies).
Instructions
  1. Mix flours, pecorino cheese, soft butter plus some wine if needed until you have a smooth dough.
  2. Form small balls of dough, each of about 8-9 grams ( weigh them on a kitchen scale) and put them on a baking tray and bake at 356°F for about 15- 20 minutes.
  3. Set aside and whip milk cream, mix it with goat's cheese, chopped chives, salt and pepper. Put this cream into a sac- a- poche.
  4. When cookies are cold squeeze the cream on half of them, then close these with the other cookies and roll them into pistachio crumbs.
  5. Fill them with cream only before serving.

Piadina turnovers with German filling.

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Piadina turnovers with German filling.
Servings
5
Ingredients
  • 18 oz piadina dough with 20% rye flour you can find recipe linked in the post above
  • 3 medium potatoes, peeled and boiled
  • 7 oz Leberkäse in small cubes
  • 9 oz Camembert cheese
  • 3.5 oz cream cheese
  • 1 tabsp unsalted butter
  • 6/8 tabsp lager beer
  • to taste salt and pepper
  • to taste sweet paprika
  • to taste chives
Servings
5
Ingredients
  • 18 oz piadina dough with 20% rye flour you can find recipe linked in the post above
  • 3 medium potatoes, peeled and boiled
  • 7 oz Leberkäse in small cubes
  • 9 oz Camembert cheese
  • 3.5 oz cream cheese
  • 1 tabsp unsalted butter
  • 6/8 tabsp lager beer
  • to taste salt and pepper
  • to taste sweet paprika
  • to taste chives
Instructions
  1. Mash potatoes with a fork, add salt and pepper. Add diced Leberkäse after a quick sautée in a pan and chives.
  2. In a bowl mash all the cheeses and butter ( everything room temperature) with a fork untill everything is smooth and creamy, add some spoons of beer to reach the right creaminess. Add salt and pepper and sweet paprika to taste.
  3. Mix obazda to mashed potatoes as much as you like.
  4. Make loeaves of piadina dough of about 1,7 oz each, spread them thin and round shaped, put a spoonful of filling in the centre and close, seal edges pressing with a fork.
  5. Hole turnovers with a fork (so steam can escape) and cook on a hot skillet on medium fire. Pay attention as they can burn out very quickly.
  6. They are great hot or warm.

Legumes cream with caprino cheese, salmon and chives.

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Legume cream with caprino cheese, salmon and chives.
Servings
2
Servings
2
Instructions
  1. Put in a pan olive oil and garlic, sautee it, remove it then and pour legumes with their water. Let them boil untill they mashed; add salt and pepper to taste. Remove from heat and add crushed pink peppercorns and chives.
  2. In a greased pan sautee diced salmon for a couple of minutes.
  3. In a mason jar pour the legume cream then add a spoonfull of caprino cheese then salmon cubes. Add some crushed peppercorn and chives on top, serve with wholeweath bread slices.