Recipe elected snap of the day on snappetize.com

The summer is practically around the corner, so why not begin with savoring, colorful and fresh preparations? Today as first recipe for Ya En Tu Casa I propose you a new way to enjoy the “Preserved cherry tomato” normally used as an accompaniment to cheese or to garnish and complete elaborated dishes; you will see how it will impress your guests! Let’s see how we prepare these small and cute salted pastries, that seem really products prepared in a pastry, with their base (sandwich loaf toasted in the oven), their chantilly (made of ricotta and basil) and finally their icing (the preserved tomato)  J come in the kitchen with me!

Ingredients (for about 10 pastries):

  • 10 Slices of bread without crust
  • Extra virgin olive oil
  • Salt
  • An abundant handful of fresh basil
  • A small ricotta (100g)
  • 150gr of liquid cream
  • 1 sheet of gelatin (fish glue)
  • A small clove of garlic
  •  Pepper
  • Ya en tu casa Cherry Tomatoes ( “Tomate Cherry Confitado“)

Preparation

Remove the crust from the slices of bread , brush them with oil one by one from both sides, sprinkle with salt and flatten with a rolling pin. With a cutter of about 9 cm in diameter, form a circle from each slice and place each one in the recesses of a muffin baking pan (gently and without breaking them).  Bake at 180° for about 15 minutes, until they get golden brown. Remove the baskets of bread from the pan and set aside to cool. Prepare therefore the chantilly by putting in the jar of an immersion blender the basil, the ricotta, the garlic private of the soul, salt, pepper, a lap of oil and a few tablespoons of cream. Blend the whole to obtain a liquid and green mixture that you will put in a small saucepan. Turn on the fire and gently warm the basil mixture; add the softened gelatin and turn off the flame. Whip the rest of the cream and, when cooled, add the basil mixture, mixing with a spatula from the bottom upwards. Salt the chantilly and slitter in the refrigerator covered with film for at least three hours. Put the cream in a pastry bag and fill each basket of bread. Garnish with a cherry tomato and a basil leaf. Prepare your own savory pastries not too far in advance, the base could lose crispness.

Products

Recipe by

Michela Stola, GustoMiki 

MICHELA-STOLA_yaentucasa

 

About my passion for cooking I can say that it was born with me. I think I am one of the few girls that when was 4 years old wanted to try everything until the anchovies, spicy foods and everything commonly considered “for adults”.  Even as a child i loved to watch grandmothers fighting with a rolling pin and all the women of their generation in the kitchen. I unconsciously memorized and when they least expected I used to show up with a representation of those dishes (but with different results!).

Probably the fact that I have different origins has widened my horizons: for me to skip from a truly  Italian “ Parmigiana ” to a Greek “Moussaka” is the most normal thing in the world. And I owe this to my family. Not only for donating me love , respect and curiosity for all kinds of cuisine, but also for growing me up in a context of variety, without prejudice or difficulty. With a child, even having an attitude, you have to involve and bring him to appreciate all kind of food, which he will turn in wealth, in a beginning, in the desire of knowledge. I am a person like that due to this approach. All my free time is spent reading and discovering new ingredients, looking for a way to use and present them; in fact I started my blog (GustoMiki) due to  the desire of giving appeared the excellent dishes that do not belong to our Italian tradition and at the same time due to the desire to promote what I appreciate most of the Italian cuisine. I think that this is a correct definition of ” GustoMiki ” because I write about everything that I like and I would like to share, either a plate of pasta or a Moroccan chicken, always trying to make people appreciate all the good we have, both inside and outside our borders.

gusto miki

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