I know, I’ve got a thing about timbales, but they’re always worth the hassle. You blend, bake, and there you go! :)
500 g ricotta
1 egg
grated Parmesan
salt and pepper
Coppa ham
Mix the ricotta with the egg, plenty of Parmesan, salt and pepper. Cover some muffin moulds with the slices of coppa, add the ricotta mix and bake in a hot oven (180° C) for 30 minutes or until golden. Leave to cool slightly, turn out and serve with salad.
Glasses have long been a passion of mine! They’re so convenient I’d never give them up - except for something even more convenient. They look great, are very elegant and contain individual portions - what more could you want? :)
These particular ones are French, from a lovely book, Verrines toutes fraîches !: a constant source of inspiration!
They’re very easy, because they are simply made from a layer of ricotta mixed with plenty of grated Parmesan cheese, a layer of sliced apples cooked for a short time in the microwave (“Surely not!! You cooked them in the microwave???” Yes, you can also cook them in a frying pan, but they don’t turn out the same!), with a little lemon juice, then covered. The last layer is made from slices of seasoned goose breast: a typical delicacy commonly found in France, but hard to come by in Italy! But we, obviously, have managed to get our hands on some!!!
Halfway between France and Italy! In both countries the rabbit is marinaded, but then we cook it differently and add different things…
Without worrying about having to cook, as my mum used to say “a whole beast”), have the butcher chop up a rabbit for you and don’t let him throw the liver away!! You’ll need it!
The evening before you eat it, marinade it in:
1 bottle of Nero d’Avola
1 bay leaf
4 carrots, peeled and roughly chopped
1/2 glass of vinegar
thyme
grains of pepper
Leave overnight in the fridge.
And the liver? Marinade it separately in a bowl with a little extra virgin olive oil, salt and pepper. Leave that in the fridge overnight as well.
The day after, drain the rabbit from the marinade (don’t throw the marinade away, but keep it in a bowl).
Place the marinade in a pan and cook it down by half.
Meanwhile, dry the rabbit on some kitchen paper. Add salt and pepper and fry in some extra virgin olive oil. Once browned, pour over the reduced marinade, lower the flame, cover and leave to cook for 45 mins to 1 hour.
Take the rabbit off the pan and further reduce the sauce. 5 minutes before taking it off the heat, cook the liver.
Serve with another bottle of Nero d’Avola Sicilia I.G.T “BIO” 2006 and mashed potatoes.
Easy peasy, for an evening when you just want a couple of boiled potatoes (I love boiled potatoes and I could eat them ALL THE TIME!) but you fancy changing them a little and adding a different flavour…
So what better plan than to open the larder door, look at your collection of San Lorenzo jars, and take out the one that inspires you the most?
I let myself be inspired by the roasted peppers, pepper halves preserved in their own liquid! Manna from heaven!
These little glasses are really easy to prepare and look great! Take two courgettes and cut them into long strips. Blanch them in salted water for 3 minutes, drain and leave to cool. Take a few fresh cherry tomatoes, cut into 4 and dress with a little olive oil and a few drops of balsamic vinegar.
In a glass, create a bed of tomatoes covered with the courgette strips and a few strips of sun-dried tomatoes.
