#Focaccia with cheese (from Recco)

[tomsflavorfusion]

Focaccia with cheese recipe (from Recco)

Focaccia with cheese recipe (from Recco) Focaccia alla Genovese is an institution of Ligurian gastronomy. Not to be outdone is the focaccia di Recco, or fugassa co cheese, another typical delicacy. The history of focaccia with cheese begins at the time of the third crusade when the farmers of Recco, forced to take refuge in the hinterland due to the Saracen invasions, invented this focaccia with…

[tiniestyo]

Hi everyone!

I'm here! I've written something small--not published yet, so in the interests of not embarrassing myself I won't say anything else publicly on it yet. I have something else in the works, too--that is if I can eke out another 500 words. I'm struggling as we speak.

Some interesting things that are food-related which I have encountered this afternoon listed below, for your browsing pleasure:

Mozzarella focaccia de recco, starter for a lunch date at local Italian restaurant Amano--sharing simply because it was delicious and seems easy to make if you ever want a delicious cheese bread in your grasp!

'Odd Apples', book by photographer William Mullan and designer Andrea Trabucco-Campos (I've wanted it forever, I found a copy by chance at Unity Books on my way past today--looking for a Tamar Adler book, actually, which is a nice segue into the next bullet point)

'Begin with Hunger', ancient blog post by Tamar Adler

'So You're warm But hungry', similarly ancient collaborative soundscape facilitated by Lexie Smith of Bread on Earth

'On Domesticity', latest newsletter from Alicia Kennedy. Subscribe to her newsletter if you don't already!!

x

[themoonglitch]

Tales from the Red Zone

Days passing by and they look all the same. I try to keep my mind busy avoiding to think about what will happen...

This year will never be forgotten.

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And for dinner I had Focaccia al Formaggio, Idk how to translate it but it's a regional food known as Focacvia di Recco (where Recco is the town where it has born).

There's a lot of cheese inside, so I ate it all alone (more than happily).

[jakecarson90]

⁣ Canon EOS 250D | 35mm | 1/320s | f/11 | ISO 200⁣ Taken on 06/01/2020.⁣ ⁣ Here's a post taken back in January for #throwbackthursday — Recco!⁣ ⁣ A lovely seaside resort renowned for its finest 'focaccia con formaggio' (cheese focaccia), Recco is a wonderful choice of destination for holidaymakers. It's one of the five main towns that sit along the Golfo di Paradiso, which is just south of Genova.⁣ ⁣ Recco is an ideal spot for beachgoers and hikers alike, making it a most-visit town particularly during the summer months. If you fancy venturing out a little, there's an exhilarating walk you can do from Recco that leads you to the next seaside town, Camogli — another must-see. You could then either take the train back, which is just one stop, or take the same walk back and reward yourself with tasty focaccia.⁣ ⁣ Getting to Recco is very easy: catch a Regional train from Genova Piazza Principe or Genova Brignole that travels to Sestri Levante. ⁣ ______________________________________⁣ ⁣ #recco #liguria #genoa #genova #italia #italy #ilikeitaly #travel_drops #ig_italia #yallersitalia #volgoitalia #ig_liguria #yallersliguria #volgoliguria #travelawesome #welivetoexplore #italy_inunoscatto #italygram #vivoitalia #orgoglioliguria #lamialiguria #bestvacations #beautifuldestinations #italia365 #italiainunoscatto #travelphotography #canonitalia #loves_italia #vivoliguria (at Recco) https://www.instagram.com/p/CAcc2znIibB/?igshid=ewsvbna5hpan

[044-eu]

Typical Liguria dishes

The cuisine of Liguria has a very ancient tradition. The close contact that the region has between sea and mountain means that its recipes are influenced by both the sea and the mountains. The recipes of this region are many and the many tourists who flock to its beaches every year know it very well, because in addition to the beauties of nature, it is also its healthy, genuine and Mediterranean foods that attract them. The best known recipe in the world is pesto with Genoa, a condiment for pasta much appreciated, all the more so when enjoyed with trophies, a type of pasta that has its origins in a village near Genoa. Another condiment for Ligurian pasta is the sauce of nuts, but there is no shortage of second dishes, such as the lean cappon, the rabbit with olives. And its special recipes such as the Easter cake and the famous recco focaccia and finally the sweets such as the Genoa pandolce or the baskets. Here are some typical recipes from Liguria.

Pesto at Genovese

You can't go to Liguria and don't taste the famous Genoa pesto, made with typical Ligurian land ingredients such as basil, pine nuts and olive oil. Tradition has it that its ingredients are chopped in the mortar with the pestle. It is a wooden or stone container with a rounded bottom and the ancient Ligurian housewives with that and patiently reduced the ingredients to very small pieces. Let's start with a clarification. Basil, which is the most important ingredient of our recipe should be the longest and narrowest leafy Ligurian one. Necessary for pesto in Genoa 100 grams of basil leaves 120 grams of olive oil 60 grams of pine nuts 60 grams of seasoned pecorino cheese 50 grams of grated Parmesan cheese 1 garlic clove 1 pinch of coarse salt Preparation of pesto in Genoa In the mortar with the pestle chop the garlic with the coarse salt. Add the basil leaves that you will have gently cleaned with a dry cloth. The basil leaves should be chopped at the beginning with their hands,before putting them in the pestle, do not use knives that make the leaves black. Now add the pine nuts and when they are all chopped add the seasoned pecorino cheese and the grated Parmesan cheese. Finally mix everything with olive oil. The pesto with Genoa is preserved well for a long time in the refrigerator and vacuum.

The nuts sauce

Another typical Ligurian pasta dressing. Necessary for the sauce of nuts 180 grams of walnut kernels 1 garlic clove 40 grams of bread crumbs 40 grams of grated Parmesan cheese 150 grams of whole milk 4 tablespoons of olive oil salt as needed Preparation of nuts sauce The walnuts should be soaked in boiling water in order to remove the film that covers them more easily. In the original Genoa recipe this was not done as the bitter taste that leaves the peel of nuts is part of the tradition of the recipe. This preparation should also be done in mortar with pestle. Reduce the walnuts to very small pieces along with the garlic and salt and bread crumbs that you will have soaked in milk. Chop everything put in a bowl and knead the dough obtained adding the milk and olive oil until you get a homogeneous sauce. Both this sauce and the pesto in Genoa should be used cold on the pasta, at the time of seasoning it.

Rabbit with olives

Classic second dish of Liguria Necessary for rabbit with olives 1 rabbit of about 1,200 to 1,300 kilograms 120 grams of taggiasche olives 1 medium onion 2 cloves garlic 1 glass of red wine 60 grams of pine nuts 2 sprigs rosemary 3 bay leaves a pinch of thyme powder broth the meat just enough salt and pepper just enough olive oil just enough Preparation of rabbit with olives Wash and remove excess fat from the rabbit, in addition to the entrails and cut it into many small pieces. Meanwhile, in a saucepan, fry the finely chopped onion in the olive oil until golden brown. Add the rabbit pieces and brown them slowly from all sides. Wet now with red wine and let it evaporate completely. Season with the rabbit and cook for at least 30 minutes adding meat stock when needed. Now add the olives to the rabbit, one half left whole, the other half cut into small pieces. Then the whole pine nuts, the whole garlic (which should be removed before serving on the table) and the chopped herbs. Simmer for 30/40 minutes adding little meat stock if needed.

The Easter cake

As its name also indicates, this recipe is mainly prepared in the Easter period. It is a salty cake filled with eggs, cheeses and vegetables. Along with pesto is the best known Ligurian recipe and has many variants. Necessary for Easter cake 1 kilograms of flour type 00 1,200 kilograms of cilour 500 grams of fresh ricotta 6 eggs 1 small onion 2 glasses of water 30 grams of olive oil 100 grams of grated Parmesan cheese pepper salt and increase just enough Preparing the Easter cake First prepare the pastry that will serve to line the baking tray and contain the cake filling. Work the flour with the water and olive oil until you get a rather soda paste. Divide the dough into about 10 balls and rest for about an hour and a half. Now let's get the cake filling ready. The chard leaves are wiped in running water and after drying them they are cut into thin strips. Meanwhile, in a large frying pan, fry the onion in a little olive oil. Once golden add the chopped cleft and cook for about 20 minutes, adjust the salt. You can also use spinach for this preparation. In a bowl mix the brown cheese, salt and pepper and the grated Parmesan cheese. Finally, combine the cooked cilles and mix well. Now we prepare the puff pastes from the dough balls we had prepared. With a rolling pin roll out one ball at a time trying to make some rather thin round sheets. Take a baking dish and brush with olive oil. Put the first puff pastry that will also cover the edges of the baking dish, brush this with oil and add another puff pastry. Repeat this process until 6 of the 10 sheets are used. Place half of the candeit and ricotta mixture inside. With a spoon form 3 hollows where you will put 3 whole eggs without shell, trying to make them stay whole. Put the remaining mixture of chard and ricotta and make the recesses here for the other 3 eggs. Cover with the remaining sheets trying to close the dough tightly. Bake in an already hot oven at 170 degrees for 40-45 minutes.

Focaccia di Recco

Typical Ligurian focaccia stuffed with cheese (growing or stracchino) Required for Recco focaccia 400 grams of flour 1 glass of water 40 grams of olive oil 1 teaspoon salt up 400 grams of growth or stracchino Preparing Recco focaccia Work the flour by adding the oil and salt, gradually incorporate the water until you get a fairly soda and smooth paste. Make a ball and let rest about an hour covered with a cloth. After this time cut the ball of dough intwo parts and roll them out with a rolling pin trying to get a rather fine puff pastry. Put the first puff pastry in a rectangular pizza baking tray lined with baking paper. Cut the growth into many small pieces and place it on the surface of the dough at regular intervals. Close by placing on top of the other puff pastry and closing edges in the four sides. Pass oil over the surface of the focaccia and salt up. Make regular distance holes on top of the focaccia and place in the oven already hot at 220 degrees for about 20 minutes. Allow to cool a little before cutting and serving.

Genoa's Pandolce

It is a typical dessert of Genoa, also called the panettone of Genoa, because it is usually made on Christmas holidays. There are two versions, one high and one low. Here I propose the recipe of the low sweet bread that is easier to make. Necessary for the Genoa pandolce 400 grams of Manitoba-type flour (found in all supermarkets) 180 grams of flour type 00 150 grams of butter 2 eggs 160 grams of sugar grams 30 grams of honey 1 packet of baking powder 2 tbsp orange blossom water 300 grams of raisins 30 grams of candied 30 grams of pine nuts. Preparation of the Genoa pandolce First of all mix and sift the Manitoba flour with the flour type 00. Also mix the sugar and baking powder sachet with the flour. Add the beaten eggs, butter at room temperature made into small pieces, honey and orange blossom water. When the dough is homogeneous add the pine nuts, raisins and candied. Tradition has it that this dough covered with a napkin remains to rise for about 12 hours. After this time line a cake tin with baking paper and put the dough by crushing it just to get to the edges. Place 3 triangle-shaped cuts on the surface, bake at 180 degrees in an already hot oven for about 45 minutes. The duration depends a lot on the type of oven. Check the cake after about 30 minutes to test the cooking.

Canestrelli

The baskets are delicious biscuits typical of Liguria. Necessary for the baskets 200 grams of flour type 00 200 grams of butter 150 grams of potato starch 100 grams of icing sugar 5 egg yolks zest of 1 grated lemon a few drops of vanilla aroma Preparing the baskets First cook the eggs in boiling water for about 8-10 minutes. Remove the shell and take only the yolks. Put the potato starch and icing sugar in a large bowl and mix very well. Add the grated lemon zest, vanilla drops and chopped butter. Mix it very well (better with a planetary) until the butter has melted everything. Pass the hard-boiled egg yolks into a colander to make them creamier and add them to the other ingredients. Stir again and then put the dough on a work top and work with your hands until soft and elastic. This dough covered with cling film is put in the fridge for about an hour. After this time with a rolling pin roll out a sheet of about 1 centimeter and with a cookie mold (on the market molds with the shape of the baskets) form many small shapes until the puff pastry is exhausted. Place these cookies on a baking pan where you will have put some parchment paper, putting them at a regular distance not too close and bake in an already hot oven at 150 degrees for about 8 - 10 minutes. Once cooked, they should be left to cool completely. Read the full article

[thewitchskitchen]

The Recco cheese focaccia is one of the most famous symbols of Liguria: two thin sheets of yeast-free dough stuffed with crescenza or stracchino. The ingredients to prepare it are very few, it only requires a little skill to prepare the dough. Enjoy and enjoy your meal!

INGREDIENTS FOR TWO TRAYS 30x40:

200 g of Manitoba flour

120 g of water

1/2 teaspoon of fine salt

800 g of stracchino

Extra virgin olive oil

METHOD: Place the flour on a work surface, then add the water, oil and salt. Start kneading by first mixing the flour with the water slowly and then kneading with your hands. When the dough is formed, continue to work it for at least ten minutes (five if you are using the planetary mixer), then wrap it in cling film and let it rest for 30/40 minutes. As soon as the dough has rested, grease the pans very well. Then divide the dough in two, a larger and a smaller part. Take the largest part and start rolling it out with a rolling pin and when it is already nice and thin, take it with your hands and, making your fists, start pulling it to make it as thin as possible. When it is almost transparent, place it in the greased pan making it overflow from the edges and then stuff it with the crescenza in pieces. Then roll out the other piece of dough and cover the crescenza, seal the edges with the help of a rolling pin and then bake, in a preheated oven at 200 ° C, for 14/15 minutes. If it does not brown well underneath, let it cook for the last two minutes on the bottom of the oven. Remove the focaccia from the oven, let it cool and cut it into pieces.

Un’altra droga ligure!

La focaccia al formaggio di Recco è uno dei simboli più famosi della Liguria: due sottili sfoglie di pasta senza lievito farcite con la crescenza o con lo stracchino. Gli ingredienti per prepararla sono davvero pochi, richiede solo un po’ di abilità per la stesura della pasta. Buona visione e buon appetito! 

INGREDIENTI PER DUE TEGLIE 30x40:

200 g di farina manitoba

120 g di acqua

½ cucchiaino di sale fino

800 g di stracchino

Olio extravergine d'oliva

PROCEDIMENTO:

Disponi la farina a fontana su un piano da lavoro, poi aggiungi l'acqua, l'olio e il sale;

Inizia ad impastare prima amalgamando la farina all'acqua pian piano e poi impastando con le mani;

Quando l'impasto sarà formato continua a lavorarlo per almeno dieci minuti (cinque se stai usando la planetaria), poi avvolgilo nella pellicola e fallo riposare per 30/40 minuti;

Non appena l'impasto sarà riposato, ungete molto bene le teglie. Poi dividete l'impasto in due, una parte più grande e una più piccola;

Prendete la parte più grande e iniziatela a stendere con il mattarello e quando sarà già bella sottile prendetela con le mani e, facendo i pugni, iniziate a tirarla per renderla il più sottile possibile;

Quando sarà quasi trasparente adagiatela nella teglia unta facendola strabordare dai bordi e poi farcitela con la crescenza a pezzi;

Stendete dunque anche l'altro pezzo di impasto e coprite la crescenza, sigillate i bordi con l'aiuto del mattarello e poi infornate, in forno preriscaldato a 200°C, per 14/15 minuti. Se non dovesse dorarsi bene sotto fatele fare gli ultimi due minuti sul fondo del forno;

Sfornate la focaccia, fatela intiepidire e tagliatela a pezzi.

[izayoi1242]

A Focaccia That Behaves Like a Pizza

By FLORENCE FABRICANT Focaccia di Recco, a thin bread stuffed with stracchino cheese, is now on the menu at Kesté in the financial district. Published: July 22, 2019 at 09:00AM from NYT Food https://ift.tt/2YebWAw via IFTTT

[topnewsfromtheworld]

A Focaccia That Behaves Like a Pizza

By FLORENCE FABRICANT Focaccia di Recco, a thin bread stuffed with stracchino cheese, is now on the menu at Kesté in the financial district. Published: July 22, 2019 at 01:00AM from NYT Food https://ift.tt/2YebWAw

[mmeyer53]

I Focaccia Myself: How Eating this Bread Showed Me the Cultural Culinary Heritage of Italy

I Focaccia Myself: How Eating this Bread Showed Me the Cultural Culinary Heritage of Italy

Let’s forget Rome and Florence for the moment and fast forward to a small hamlet on the Liguria coast. Nestled between Genova to the north and Camogli to the south lies a brightly painted village named Recco.

It is famous for its water polo team, steep cliffs above the sea, and foremost for its focaccia with cheese.

Upon arriving in Sori, which is a stone’s throw from Recco, we sought out the…

[discovercreate]

Focaccia di Recco

Focaccia di Recco is two paper thin layers of dough, filled with oozy, melted cheese. A traditional Italian dish. from foodgawker http://ift.tt/2qMgVI5

[hulusan]

A Focaccia That Behaves Like a Pizza

By FLORENCE FABRICANT Focaccia di Recco, a thin bread stuffed with stracchino cheese, is now on the menu at Kesté in the financial district. Published: July 22, 2019 at 04:30AM from NYT Food https://ift.tt/2YebWAw

[notanexpertthisone]

This slideshow requires JavaScript.

When you think of Italian cuisine, it is an unending exploration of varied flavours, myriad dishes and a plethora of cheeses. Recently, I had been to an Italian food promotion at Prego speciality restaurant at Westin Hyderabad  Mindspace that was all about rediscovering Italian cuisine, and meeting yet another adorable Italian chef, who knows his food and has a never ending line-up of stories that will regale you through your meal, even as this wonder of a chef will strum on his guitar a few Bollywood classics.Here’s to the popular chef Antonello from Westin Mumbai Garden City.

Chef Antonello

He had served us on the pizza menu, Focaccia Al Formaggio Di Recco – a Genoa pizza that has two paper thin layers sandwiching delicious mix of mozzarella cheese, onion, jalapenos, a sprinkling of basil and a homemade cheese that the chef has grown up eating Stracchino, also called Crescenza. This simple pizza topped with roasted pine nuts is unputdownable and light on the tummy.

There was Fritto Musto on the starters – the herb crusted seafood – prawns, calamari, fish that amply caters to the vanity as Frittos usually do. And then, there was the Cima, short for Cima Alla Genovese that is not often found on Indian menus chicken rolled into parmesan, pistachio, mortadella, wild mushroom and asparagus, kept underweight overnight, so that it becomes dry and roulade-like and can be cut and served, ideally cold. In Italy, the classic version uses veal.

There was Chicken Supreme, fillet coated with Italian herbs and seared and served with Alfredo sauce, is good for chicken lovers, but pales in flavours when compared to the others on the menu like the ‘Cima’.

Chef Antonella tops up his food experience with some Bollywood music – he sings Hindi songs and plays on a guitar much to the delight of the diners, and if you are lucky you will get your share of food tales too. One such food story is about the restaurant in North Genoa, where he interned – Antica Osteria Del Bai located at Quarto Dei Mille – the sea coast from where the legendary Garibaldi led his 1,000 men on a mission to unite Italy.

His menu is evidently high on seafood quotient. So there is an amazing confluence of seafood that smells ‘Oh so good’ and tastes like heaven, especially if you are a seafood lover. During our visit, we had the Fish Ravioli made using plain dough on one side and squid ink flavoured dough on the other end, filled with cheese of course, and also fish, prawns and porcino mushrooms. It was served with an extremely flavourful sauce made using cream, fresh tomato and chopped Scampi, tossed in brandy.

Fish Ravioli

Chef Antonello conjures up some amazing Italian fare that also uses much of the influences of his growing up in North Italy and working as a young chef on the sea coast of Genoa, and to taste his food one probably has to visit Westin Mumbai.

Parfait Siciliano

The meal reaches a crescendo as you order Tiramisu, which reiterates the concept ‘the bitter the better’ – chef’s version using Nutella and pistachio is deliciously bitter and just the right kind of sweet – just the way it should be. Among others on the ‘dolce’ is also the classic Parfait Siciliano – Sicilian Parfait perfectly done using rum, hot macademia and chocolate sauce, that ends the meal on a sweet note.

  Part of the story was first published in The Hans India

From Italy with love When you think of Italian cuisine, it is an unending exploration of varied flavours, myriad dishes and a plethora of cheeses.

[jakecarson90]

Canon 250d | 35mm | 1/320s | f/11 | ISO 200 A lovely seaside resort renowned for its finest 'focaccia con formaggio' (cheese focaccia), Recco is a wonderful choice of destination for holidaymakers. It's one of the five main towns that sit along the Golfo di Paradiso, which is just south of Genova. Recco is an ideal spot for beachgoers and hikers alike, making it a most-visit town particularly during the summer months. If you fancy venturing out a little, there's an exhilarating walk you can do from Recco that leads you to the next seaside town, Camogli — another must-see. You could then either take the train back, which is just one stop, or take the same walk back and reward yourself with tasty focaccia. Getting to Recco is very easy: catch a Regional train from Genova Piazza Principe or Genova Brignole that travels to Sestri Levante. ____________________________________ #recco #liguria #genoa #genova #italia #italy #ilikeitaly #travel_drops #ig_italia #yallersitalia #volgoitalia #ig_liguria #yallersliguria #volgoliguria #travelawesome #welivetoexplore #whatitalyis #italygram #illgrammers #orgoglioliguria #lamialiguria #bestvacations #beautifuldestinations #italia365 #italiainunoscatto #travelphotography #canonitalia #loves_italia #vscogram #socality (at Recco) https://www.instagram.com/p/B7p7oYqoc5d/?igshid=rmfn4nxenuxg