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elderberry pie

Often I get lost in the pages of the blog Adriano - Scent of yeast - Adriano explains in detail the use of ingredients, including all Recipes pastry was among those that most appealed to me, I have no words, never tasted a crust so flaky, tasty and well cooked, with Adriano

Ingredients:

250 gr. 00 organic flour (I used organic flour Coop)
125 gr. butter just soft bio
75 gr. powdered sugar (I shake the sugar cane clear bio) bio
1 egg 50 gr.
1.5 gr. sea \u200b\u200bsalt and bio
1.5 gr. cream of tartar ½
organic lemon (grated rind)
5 gr. lemon juice bio
the tip of a teaspoon of powdered organic Bourbon vanilla from Madagascar
400 gr. elderberry jam bio

Sift the flour and cream of tartar in the bowl, add the lemon peel and vanilla powder, veil and attach the leaf. 1.5 pour in the lemon juice. Add the butter cut into small pieces, cool but malleable. Start at low speed and slowly bring up to 2 that you will not get a sandy compound. Add the sugar and mix just to blend, forming a crater in the center. Beat the 'egg with the salt until dissolved, pour in the center of the crater and start at low speed. In a few laps the pastry is ready, give a brief kneaded by hand to pack it and shape it into a ball, put it to rest wrapped in wax paper in refrigerator for at least two hours. After this time, spread 400 gr. in a pan 28 cm. in diameter, with the other approximately 100 gr. Cordolino that make a face board, put the jam and bake at 180 degrees for 35 minutes.

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zucchini with ricotta and pecorino

Here the temperature is still quite high and certainly makes you want to turn on the oven, but I wanted to do the same this zucchini pie, I have prepared in advance in order to enjoy it warm

Ingredients for 4:

350 gr. zucchini bio

250 gr. Ricotta bio

1 clove garlic bio

2 fresh organic eggs

2 tablespoons extra virgin olive oil cold pressed bio

20 gr. bio pecorino cheese + a little 'to put on

+ 3 tablespoons of bread crumbs a bit' to put on

4 basil leaves

taste of sea salt to taste bio

of white pepper bio

Cut the zucchini into cubes. In a frying pan, brown garlic in oil, add zucchini, season with salt pepper, cover and allow to dry (takes about 20 minutes). In a bowl sift twice the ricotta and add: salt, pepper, eggs, cheese and bread crumbs, then put the leaves basil coarsely broken by hand. Remove the garlic from the zucchini and blend. Putting it all together and place the mixture into a baking dish greased with oil. Sprinkle the surface of bread crumbs and then cheese. Bake at 180 degrees for 40 minutes.