Sardinian sheet music

This recipe comes from CIA's Mediterranean Cuisine cookbook.  They are more cracker like than bread.  We loved them.  

Sardinian sheet music

Mix:  1 cup flour, 3/4 cup water, 2 tbsp olive oil and 1 1/2 tsp salt in kitchenaid for 5 minutes.  (It should resemble a soft pasta dough.  I had to add much more flour to get that consistency, the recipe says to add more water or flour as needed).  Let rest 30 minutes.

Make 5 3 oz dough balls.  Roll through pasta roller.  ( I rolled them out to the setting of 7).  Place on cookie sheet.  Prick holes in them.  Cook at 450 for 4 minutes.  When they come out of the oven, brush olive oil on them and sprinkle with salt.

Apple pancakes/Apple turnovers

No pictures for this entry.  Last night I made apple turnovers for the boys' lunches.  I used Mark Bittman's How to Cook Everything.  For the turnovers I used his recipe for puff pastry and his apple turnover recipe for the filling.  I had about half of the filling left over, so I put it in pancakes this morning.  This was amazing.  I think letting the apples sit overnight in the refrigerator mixed with the sugar, cinnamon, etc helped develop the flavor.

Puff pastry

Mix 1 1/2 cups flour with 1 tsp salt in food processor.  Add 1/4 stick of butter.  Pulse until combined.  In a bowl add about 1/4 cup ice water to make a dough.  Knead lightly for 2 minutes, then wrap in plastic wrap and refrigerate 1/2 hour.

In a kitchenaid mix with a paddle 1/2 cup flour and 3/4 cup butter until smooth.  Cover and refrigerate 30 minutes.

Roll the flour mixture (1st) out into a 4x8 or larger rectangle, 1/4 inch thick.  

Roll out butter mixture into 2x4 rectangle, or slightly larger, 1/4 inch thick.

Place the butter mixture on the flour mixture.  Fold the corners in to make a hexagon.  Pat into a rectangle.  Chill 15 minutes.  

Remove, roll out to 1/4 inch thick, making sure to keep the thickness uniform.  Fold the short sides in to the middle.  Roll again.  Fold the short sides in again, like a letter with the sides on top of each other.  Roll out, cover and refrigerate.

Repeat the last step 2-4 times, refrigerating for 30 minutes between each rolling.

(Or you can just buy puff pastry)

Apple turnovers

Grate 4 cored and peeled apples.  Add 1 tbsp lemon juice, 1 tbsp cornstarch, 1 tsp grated lemon zest, 1 tsp cinnamon, 1/2 cup sugar.

Roll out puff pastry.  Cut into 12 4x4 squares.  Roll out each square a little.  Put 2 tbsp apple mixture into square and fold over.  Seal with a little water around the edges.  Poke a couple of holes in the top, brush with water and sprinkle with sugar.

Bake 350 degrees for 40 minutes.

Pancakes

Mix 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 tbsp sugar.  

In another bowl mix 2 lightly beaten eggs, a little olive oil, the leftover apple mixture including the liquid, and about 1/3 cup of milk.  

Mix into dry ingredients and mix until moistened.  Add enough milk to make it a pourable batter.  Cook the pancakes in olive oil.

Frittata

I am not in love with frittatas.  They are often too dry and often bland.  But I love this recipe.  It reminds me of a tortilla espanola.  It comes from Ciao Italia.

Frittata

Microwave or boil 4 med potatoes until tender.  Cool, peel and dice.

Heat 1/3 cup olive oil in a pan.  Dice one large onion and add it to the oil.  Cook about 8 minutes, or until soft.  Add diced potatoes and cook until the potatoes are starting to brown.  

Beat in a bowl:  5 large eggs, 1/4 cup chopped parsley, 1/4 cup grated parmigianno reggiano, salt and pepper.  

When potatoes are ready, pour egg mixture evenly over potatoes.  Treat it like an omelet, tilting the pan and pushing the edges toward the center, so that the uncooked egg slides under the cooked part.  When it's almost cooked through (when you shake the pan and it moves as one unit) put a plate over the pan and invert it, then slide it back into the pan and finish cooking for about 3 minutes.