Ingredients: 135g plain flour - 1 tsp baking powder - ½ tsp salt - 2 tbsp sugar - 130ml milk - 1 large egg, lightly beaten - 4 tbsp Pornanino Extra Virgin Olive Oil
Sift the flour, baking powder, salt and sugar into a large bowl. In a separate bowl, lightly whisk together the milk, egg and EVOO.
Pour the milk mixture into the flour mixture andbeat until you have a smooth batter. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a tsp of EVOO. When it's hot, add a ladle of batter. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
Ingredients: 300 g flour - 200 g sugar - 3 eggs - 100 g Pornanino Extra Virgin Olive Oil - 1 glass of milk - 15 g of baking powder - 1 tablespoon of poppy seeds - grated zest of one lemon.
Preheat the oven at 180°C and grease a 25 cm round baking tin.
With the mixer beat the eggs with the sugar until light and fluffy (the mix becomes white and frothy) , add the oil, then the flour, the yeast and the glass of milk. Beat until smooth and finally add the poppy seeds and the grated zest.
Pour the batter into the tin and bake for about 25 min. until the cake is golden brown and a toothpick comes out mostly clean, with nothing sticking to it. Baking times may vary, so keep an eye on yours
- for the salted caramel ganache: 100 ml fresh cream - 80 g granulated sugar - 40 g butter - ¼ teaspoon of fleur de sel (or regular salt).
- for the No bake cheese cake filling : 150 gr Ricotta cheese - 50 gr Powdered sugar - 200 Heavy cream - 5 gr Gelatine.
Prepare the salted caramel ganache the day before.
Cut the butter into small pieces and sprinkle with ¼ teaspoon of salt. In a saucepan, heat the cream. Put the granulated sugar in another saucepan over medium-low heat, and let it cook until the sugar starts to caramelize.
When the sugar is well caramelized, add the previously heated cream and keep stirring without stopping until everything is smooth and homogeneous. When the mixture stops bubbling, reduce to low heat and start adding the previously salted pieces of butter to the mixture and mix well until fully melted and incorporated into the ganache.
Pour the ganache into a bowl and wait for it to reach room temperature. Cover the ganache bowl with cling film and let it rest in the refrigerator until the next day.
Prepare the EVOO shortcrust pastry (see the recipe) and put it in the fridge. Preheat the oven to 180 °C and prepare the EVOO frangipane cream (see the recipe). Once that is done, take the shortcrust pastry out of the fridge. Line a pan (baking tin) and add the pastry to it. Cover the pastry with the Frangipane cream. Level the Frangipane cream with the borders of the shorcrust pastry. Bake for 15/20 min.
With the leftover pastry make heart-shaped biscuits and bake for 8-10 min. When baked, put the cake and biscuits on a rack to cool.
When the base has cooled down fully, prepare the no-bake cheesecake filling : Beat together soft cream cheese (I use fresh ricotta cheese) and sifted powdered sugar. Whip in some heavy cream until the mixture is thick and creamy.
Add a little gelatine and whisk it into the creamy mixture, to help make the cheesecake firm and easy to slice. Then using a sac à poche (piping bag), pipe tufts of cream over the whole top of the cake. Put the assembled cheesecake in the refrigerator for 2-3h until the filling is firm.
Take the cake and the salted caramel ganache out of the fridge. Whip the caramel ganache until creamy and foamy and use it to decorate the top of the cake with a piping bag. Add the biscuits on top of the cake to finish the decoration.
Dice the apples into small cubes. Soak the raisins in water and Rum (half and half).
Heat a pan and add a little bit of butter, a tablespoon of brown sugar and a teaspoon of cinnamon.
Prepare the EVOO short crust pastry with the addition of a teaspoon of ground cinnamon. Once ready, put it in the fridge.
Prepare half a dose of the EVVO Frangipane cream. Preheat the oven to 180 °C or 170 °C (see below).
Take the shortcrust pastry out of the fridge. Line a pan (baking tin) and add the pastry to it. Cover the pastry with the Frangipane cream, add the cooked apples, and decorate the pie with any pastry that may be left.
Bake either in a static oven at 180°C for about 15/20 min or in a ventilated oven, at 170°C for about 15/20 min.
Ingredients: 1 egg - 70 gr sugar - 60 gr Pornanino Extra Virgin Olive Oil - ½ teaspoon of baking powder - 220gr cake flour (not rising) .
Optional: to the flour mix add lemon zest or 1 teaspoon ground cinnamon, or…
Break egg in a bowl and add the sugar, the EVOO, the baking powder and begin to mix, add flour a little at a time and continue mixing, knead the dough until it has a regular and smooth consistency, when the fingers no longer stick, the dough is ready, using a rolling pin spread the dough.
Line a pan (baking tin) with the short crust pastry, prick the pastry with a fork in several places.
Many filling options: the Frangipane cream (see the recipe) or cover the pastry with jam, and top with apples or other fruit, decorate the pie with whatever pastry is left, such as lattice strips, hearts, ecc.
Baking: static oven, 180°C about 15/20 min: ventilated oven, 170°C about 15/20 min.
Ingredients: 160 g extra virgin olive oil - 40 gr water - 200 gr light brown sugar - 200 gr almonds - 30 gr corn starch - 2 eggs.
Make the almond flour using a food processor by blending the almonds with one spoonful of brown sugar until a flour consistency is reached.
Whip together using a mixer, one egg and one egg white (keep yolk for part below) with the remaining brown sugar to obtain a puffy and frothy mixture.
Add gently to this mixture, the almond flour, and the corn starch, mixing from the bottom up to avoid curdling the mixture.
At this point, pour the remaining egg yolk and water into the glass container of a blender, and start blending them, pouring the extra virgin olive oil in slowly, until a homogenous, dense cream is formed.
Add this cream to the egg-sugar-almond flour mixture and mix with a spatula, carefully until a consistent and fluffy mixture is obtained.
This recipe will serve as the base for all the following bruschetta recipes.
Ingredients: 4 Slices crusty bread (roughly one-half inch thick), 1 Clove of garlic (peeled), 4 T. Pornanino Extra Virgin Olive Oil
Over a wood-fired grill, in a broiler, or in a toaster, toast the slices of bread until a deep golden color forms on one side and repeat for the other side. While the bread is still warm, drizzle a generous amount of oil, roughly one tablespoon, on the bread. With the garlic clove, firmly press down and rub the bread to spread the oil on one side of the bread. This action of rubbing the garlic should grate some of the clove into the bread. Serve as is or use this recipe as the starter for all the following recipes.
Ingredients: 4 Slices of "Bruschetta classica", 4 Medium vine-ripened tomatoes, 2-4 Rounds of fresh mozzarella cheese (depends on size of the round), 4 T. Pornanino Extra Virgin Olive Oil, 8-12 Fresh leaves of Basil, Red Pepper flake, Salt.
Slice the tomatoes into 1/4 inch thick slices along the vertical axis. Slice the mozzarella in the same thickness and set aside. Grill the bread and prepare the slices with the oil and garlic rub described in the Bruschetta Classica recipe. On the bread, place in alternating overlapping layers the tomatoes and mozzarella. Drizzle the slices with Pornanino olive oil. Roughly tear the basil leaves and sprinkle over the toast adding a small amount of salt and pepper flake as desired.
Ingredients: 4 Slices of "Bruschetta classica", 12 Medium sized mushrooms, 2 Cloves of Garlic chopped finely, 4-6 T. Pornanino Extra Virgin Olive Oil, Parsley (finely chopped), Red Pepper flake, Salt.
Clean the mushrooms either with a stiff brush or a paper towel to remove the dirt. If desired, remove the skin from the cap and trim the stem. Slice the mushrooms into 1/8 inch slices along the vertical axis. In a large pan over medium heat, add two or three T. of oil to the pan and then the mushrooms. Add the garlic, salt and pepper flakes and cook for five minutes until they brown slightly. Make sure not to burn the garlic. Remove from heat and add the chopped parsley. Arrange the mushroom compote on top of the bruschetta and garnish with generous drizzles of oil.
Ingredients: 4 Slices of "Bruschetta classica", 1-2 Medium-large eggplants, 4 Cloves garlic (peeled), 4-6 T. Pornanino Extra Virgin Olive Oil, 2 T. Fine balsamic Vinegar, Red pepper flake, Salt.
Wash the eggplant and trim the green stem off on top and the bottom portion if necessary. Slice the eggplant on the horizontal axis as thinly as possible, trying to create 1/8 inch thick slices. In a heavy skillet, or a stove top grill or over a wood-fired grill, toast the eggplant slices until they begin to grill, turn brown but not too charred. Each piece should become soft and very pliable. In a large dish or bowl, add the cooked eggplant and add four tablespoons of oil, and the 2 teaspoons of vinegar. Add salt and pepper flake to taste. Prepare the slices of Bruschetta Classica as the eggplant marinate. After 5 minutes of marinating, arrange the eggplant on the bread and garnish with salt, pepper flake and oil if needed.
Ingredients: 4 Slices of "Bruschetta classica", 4-5 Zucchini, of medium size, 4 Cloves garlic (peeled), 4-6 T. Pornanino Extra Virgin Olive Oil, 2 T. Fine balsamic Vinegar, Red pepper flake, Salt.
Wash the zucchini and trim off the top and the bottom portion. Slice the zucchini on the horizontal axis as thinly as possible, trying to create 1/8 inch thick slices. In a heavy skillet, or a stove top grill or over a wood-fired grill, toast the zucchini slices until they begin to grill, turn brown but not too charred. Each piece should become soft and very pliable. In a large dish or bowl, add the cooked zucchiniand add four tablespoons of oil, and the 2 teaspoons of vinegar. Add salt and pepper flake to taste. While the zucchini marinate, prepare the Bruschetta Classica slices. After 5 minutes of marinating, arrange the zucchini on the bread and garnish with salt, pepper flake and oil if needed.
Ingredients: 8 slices of "Bruschetta classica", 4 Medium sized (top quality) tomatoes, 4-6 T Fresh Basil (shredded by hand), 4 T. Pornanino Extra Virgin Olive Oil, Salt, Pepper.
Wash and seed the tomatoes. Chop the tomato flesh into a 1/2 inch dice. In a bowl, mix the tomatoes, oil, salt and pepper. Prepare your bruschetta bread, as described in the "Bruschetta classica" recipe. Spoon the tomato mixture atop the warm bread and serve with a healthy amount of the shredded basil on top. Drizzle with the remaining liquid of the tomato marinade.
Ingredients: 8-10 Slices of "Bruschetta classica", 2 Cups Black cured olives or Kalamata Olives with seeds, 1 Lemon and its zest, 1 Orange, zested, 4 whole black pepper corns, 1 Pepper (red or yellow), 4-8 T Pornanino Extra Virgin Olive Oil, Salt, Pepper.
Pit the olives and place in a blender. Add to the olives 2 T of olive oil, the pepper corns a few drops of lemon the zest of half the orange and half the lemon. Blend at high speed, pulsing as necessary to achieve a fine and consistent paste. Wash and seed the pepper. Slice into very thin slices and set aside. Prepare the Bruschetta Classica. Add the olive paste atop the bread and artfully arrange the pepper slices on top of the tapenade. Drizzle some oil on top of each slice and serve.
Ingredients : 8 Slices "Bruschetta classica", 4 Red Peppers, 4-8 T Pornanino Extra Virgin Olive Oil, 4 oz. Pecorino Toscano or Romano, Salt, Pepper.
Wash the peppers. In a very hot oven set on broil, or over a stovetop grill or on a wood-fired grill, roast the peppers until the skins begin to blister and the skin chars. Rotate the peppers so that each side gets adequately grilled or broiled. Do not worry if they seem burnt, as the task here is to cook all the flesh of the pepper. Once fully charred, place the peppers in a ceramic or metal bowl and seal it tightly with plastic wrap. Steam should form on the plastic wrap and this will ensure that the skins will be easy to remove. Once cooled for at least 25 minutes, remove the peppers from the bowl. Using your hands, peel off the skin (if steamed right, the skins should come off easily). Cut the peppers in half and remove the seeds. Do not worry about keeping the liquid inside the peppers but beware that it may still be warm. Slice the peppers into 1 inch strips. Prepare the Bruschetta Classica. Arrange in one layer of overlapping edges, the peppers. Drizzle with olive oil, sprinkle with salt and dried oregano to taste. Shave a moderate amount of Pecorino on top of the peppers and serve.
Ingredients: 8 Slice "Bruschetta classica", 4 Artichokes (fresh or 1 large can of artichoke hearts), 2 T Parsley (minced), 1 Clove garlic (smashed), 8 T Pornanino Extra Virgin Olive Oil, 1 Clove of Garlic (unpeeled), 1 1/2 tsp Balsamic vinegar, 1 Lemon, 1 tsp Dried Oregano, Salt, Pepper.
If using fresh artichokes, clean cut them into half-inch slices as you would with apple slices. Trim the outer part of the stem and slice thinly. In a large pan add 3-4 T of Pornanino olive oil and heat over a medium flame. Add the garlic clove and the artichoke slices. Add a pinch of salt Cook until the pieces become tender and slightly browned. Remove from heat and set the garlic clove aside. Place the Artichokes, the garlic, vinegar, a few drops of lemon and salt and pepper to taste in a blender and blend. While mixing, slowly pour the oil into the blender until a nice purée is formed. Stir in by hand the parsley. Prepare the bread as described in the Bruschetta Classica recipe. Spread a generous amount of the artichoke mixture on each slice and drizzle with fresh oil and a quick grind of black pepper.
Ingredients: 6 Slices "Bruschetta classica", 1 1/4 pounds unshelled Fava beans, 2 T Pecorino Toscana cheese (grated), 1/2 tsp. Garlic (smashed and finely diced), 1/3 cup Pornanino Extra Virgin Olive Oil, 1 1/2 T fresh squeezed lemon juicel, 6 Mint leaves (fresh), Black pepper (ground fresh).
In a large pot, bring 2 quarts of water to a boil. Remove the beans from the shells and blanch in the boiling water for 30 seconds. Place the beans into a ice bath (in a bowl add water and ice). Using a small paring knife, peel away the pale skin of each bean. You should get a yield of about 1 1/2 cups of shelled, peeled beans. Place the beans, cheese, oil, lemon juice, and pepper into a food processor and blend until it achieves a creamy consistency. Finely chop the mint and stir it into the mixture. Prepare your Bruschetta Classica. Spread the bean tapenade generously on each slice and shave fresh Pecorino and drizzle some Pornanino Olive Oil on top before serving.