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pizzette bigusto e rustici express

I know, I I know that the real pizza is another thing (the I do too, in fact I know I have to post my recipe), but when she does not even have the time this "remedy" are not bad. Fast easy and very good, especially with children guaranteed success

FOR PIZZETTI

2 rolls of puff pastry

Passed tomato

salt

extra virgin olive oil (2 tablespoons)

oregano to taste 1 jar of basil pesto

Pour the tomato sauce in a bowl season with salt oil and oregano and let cook for few minutes. With a glass of the disks cut from the pastry, place the disks on a baking sheet covered with baking paper and season each disk with a teaspoon of pureed or served with a spoonful of pesto, and bake at 250 ° C in a preheated oven . Bake until golden

FOR RUSTIC

Two rolls of puff pastry

2 frankfurters

150gr ricotta

2 cubes of frozen spinach

extra virgin olive oil salt and pepper to taste

Blanch the spinach, drain well and sauté with a little olive oil and a clove of garlic. Season with salt and add pepper if you like very little. Turn off the heat and let cool. Add the ricotta and mix it with spinach for good.

Spread a disc of puff pastry stuffed with ricotta and spinach, then wrap the roll and cut it into pieces. Lay each Tocchetto on a plate lined with baking paper.

Cut into strips

the other disk of dough and wrap each strip around the sausages, then cut the sausage into pieces and covered them Saul also put baking. Bake in preheated oven until golden brown puff pastry

to

Subliminal Messages In Icarly

With the grandmother's pie crust advanced I put together a tart with cream and berries. I posted a similar sweet, but this was achieved with the waste I had at home, rather than planned in its entirety.

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For the base

Shortcrust Pastry as described in the post

For the stuffing 1 tablespoon blackberry jam

custard (2 egg yolks, 60g. of sugar, 330ml milk, 50 grams of flour)

berries

sugar

I spread the pastry until you have a disk about 18-20cm in diameter which I lined with a silicone mold 16 cm. I bucherallato the bottom with a fork and a spoon I've smeared of blackberry jam (the one I was advancing). Except I made the custard , I left to cool, and added a spoonful of berries. I spread the cream over the pastry base and I baked all at 170 ° C for 25 minutes. I baked and cooled. After the pie crust I've covered in berries and I decorated with a dusting of icing sugar

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Crostata della nonna

I wanted to scents of childhood, warmth, pleasant memories. I had the blackberry and cherry jam made by her grandmother last summer. The rest came from if '

For the pastry

200g butter

250 grams of sugar (preferably powdered)
750g of flour 3 egg yolks

1 / 2 teaspoon salt

grated lemon peel 1 pinch of baking powder (optional)

Filling

blackberry jam and cherry jam 130gr each

Prepare pastry

On the wooden table to have the flour and sugar in a heap, cut the butter into small pieces and merge the egg yolks in the center of the fountain, add a pinch of salt, lemon zest and mix with a fork, then top with hands until a ball liscissima. To rest the pastry in the refrigerator to chill for at least half an hour.

Spread a thin layer of flour on a wooden board and crush with a rolling pin just over half the pastry until you have a not too thin disc with which to line the tart. Prick the bottom with a fork and spread the jam. With the remaining pastry to create the pie slices for garnish. (With the advanced pastry I made another small tart). Bake in preheated oven at 170 degrees for 20-25 minutes (I keep low with the times because my oven cooks a lot)