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summer Montersino Luca Puglia Paoletta

Yesterday I celebrated my birthday making a buffet. I brought these
mignon savory pastries and the great Luke Montersino have been highly successful.
delicate and fresh, suitable for summer, you can prepare in advance and freeze.
Here is the recipe.

Summer Freshness Luca Montersino

Ingredients for 18/20
savory pastries 200 g of pastry ingredients
salted butter pastry

310 370 110 farina00
grated Grana Padano DOP
2 large egg yolks 50

milk a pinch of
salt Mix butter and flour, add the grated cheese and all the liquids mixed together with the salt.
Refrigerate for at least two hours.

For the panna cotta with tuna
150 g of cream

60 g butter 100 g of tuna in oil a tablespoon of dry martini

4 g gelatin sheets
salt and pepper to taste

For the tomato jelly:

130 g of chopped fresh tomatoes "beef heart"
4 g gelatin sheets in a pinch of dried oregano

a tablespoon of extra virgin olive oil salt and pepper to taste


For the final decoration:
25 g of mayonnaise


few basil leaves Method:

For the panna cotta with tuna: taking on the threshold of boiling cream together butter and tuna fish, remove from heat and mix all together very well with an immersion blender . Pass through a sieve, then season with salt, pepper and dry martini. Add the gelatine, previously soaked in cold water and wrung well, then mix thoroughly to dissolve well isinglass. Pour into molds shaped savarin mignon, then freeze.

For gele: blend the tomatoes with salt and pepper, flavored with oregano and add the isinglass dissolved in a small amount of tomato sauce in microwave or heated water bath, dress with a drop of 'extra virgin olive oil, then mix well with a whip. Pour into molds and freeze. Composition

final draw from the pastry finely drawn and perforated discs mignon (just a couple of large mm more than the measure of the panna cotta with tuna), bake at 170 ° C for 10 minutes, once cooked , them cool and put on it a miniature of panna cotta with tuna still frozen, into the hole of the panna cotta spuntoncino a form of mayonnaise, then finish with a tomato jelly still frozen. Let come to a temperature of 6 ° C, decorate, if desired, with fried basil and serve.

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The focaccia bread making and the course of Hadrian Continisio

I am overjoyed, I had the opportunity to meet two wonderful people who until a few days ago and I only knew I was following on the internet. The photo (if you did not know me have the first right ...!!) above is just one of many moments of joy that we have given them! I'm talking about the Master
Adriano Continisio and likeable Paoletta .
As I wrote in the post on their course was a wonderful experience!

I could see the master at work, something unthinkable to me until a few days ago.
See how to manipulate the dough, how and why certain things are done in a certain way and at any given time. Understanding the dynamics of the rising, the mistakes you make that many times.
Adriano makes everything simple and understandable. It 's really a special person!
He passed all his knowledge without sparing anything, and was so helpful and friendly!
Paoletta is fantastic, his eyes will convey joy and positive energy. It 's beautiful inside and out, I know, I've heard in a long embrace that we exchanged! And it is his

this wonderful recipe that we have taught the course.

The Focaccia Pugliese

soft, scioglievole in the mouth, light weight, superlative. Also good cold!
find the recipe here:
http://aniceecannella.blogspot.com/search/label/Focaccia% 20Pugliese

is one made in the course:

Ingredients: Wheat flour

W260/280: 500g
durum wheat semolina:
200g Water: 560g
Extra virgin olive oil: 50g
salt: 18g fresh yeast
: 15g
Potato Flakes: 20g cherry tomatoes
: 25
Oregano Salt
big

Dough Machine:

Pour the water and yeast dough, then add the flour a little at a time previously sifted together with flakes, mixing low-vel. When the dough is mixed, but still moist, add the salt. Not only has made
string, pour the oil filo.Incordate the mixture well until the "veil". Place in a bowl
narrow, covered with foil, until it will be more than doubled in volume (about 2 hours). Sprinkle the pastry thoroughly
with semolina flour and the dough rovesciatevi. Spezzatelo into 2 equal parts, and spreading it, give everyone a tour of the first type folds . Then turn the dough balls made with pleats below. Let stand covered with foil for about 30 '.
Then, roll it into two pans of iron, 33 cm in diameter well-oiled, extended to the side and sank very greasy fingers in the dough, trying not to vent the gas to rise products.
Arrange the tomatoes cut in half 'on the buns, making sure the cut is in contact with the mixture. Sprinkle with oregano, coarse salt, have a nice round of oil let rise 25 'or so. Bake
in oven at 220 º and cook until golden.

Try it, it's fantastic!