For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, but this month we highlight three antipasti.

INGREDIENTS

-	500gr cauliflower
-	25gr grated pecorino cheese
-	25gr grated parmigiano cheese
-	1 egg
-	2 tablespoon of breadcrumbs
-	parsley, salt and pepper

TO COAT

-	1 egg
-	Breadcrumbs
-	Extra virgin olive oil

 

PROCEDURE

1	Wash the cauliflower, slice it into 4 pieces and steam it for 10 minutes.
2	Chop it into smaller pieces, squash it with a fork and leave to cool.
3	Mix well with the remaining ingredients.
4	With moist hands, shape into croquettes and put in the fridge.
5	Dip the croquettes in the egg and breadcrumbs until the surface is covered.
6	Place the croquettes on a baking pan covered with waxed paper, sprinkle with extra virgin olive oil and cook in pre-heated oven at 180°C for 20 minutes till are brown coloured.

 

Radicchio Rolls

Ingredients for 10 Rolls

-	10 radicchio leaves
-	100 gr. fontina cheese (finely sliced)
-	100gr of salami (finely sliced)
-	extra virgin olive oil
-	salt, pepper, grated parmigiano

PROCEDURE

1	Quickly dip the radicchio leaves into simmering water (30 seconds).
2	Drain and dry the leaves with kitchen paper.
3	Place the leaves on a dish, on each leave place a slice of salami and one of fontina.
4	Roll the leaves and place each on a baking pan.
5	Sprinkle with parmigiano, salt and pepper and add a little olive oil.
6	Cook in pre-heated oven at 180°C for 10 minutes.

Fried sage leaves

INGREDIENTS

-	24 fresh sage leaves
-	100gr flour
-	100ml beer or sparkling water
-	sunflower oil
-	salt

PROCEDURE

1	Prepare the batter mixing flour and beer (or sparkling water ) with a whisk.
2	Rest the batter for 30 minutes.
3	Wash and dry the sage leaves and immerse them in the batter.
4	Fry the leaves in deep hot sunflower oil for few seconds.
5	Serve hot with salt.

Buon Appetito!

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