Temple’s Sformatini di zucchine e ricotta con coulis di pomodori

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1-2 medium zucchine chiare
300g ricotta
50g diced cooked ham
¼ cup grated parmesan
1 egg
1tbsp flour
Olive oil
For the coulis:
canned tomatoes
Olive oil
Using a vegetable peeler or a mandolin, slice the raw zucchini very thinly—they should be pretty pliable. In a bowl, mix all the other ingredients evenly.
Lightly oil 4 ramekins and carefully drape the zucchini slices so there is a bit of overhang. Use about 3-4 slices per ramekin to almost cover the bottom and sides. Fill with the ricotta mixture up to the top and gently fold the “tails” over the top.
Bake in a 200° oven for about 30 minutes, until the sformati have puffed up and any ricotta showing is golden.
Meanwhile make the coulis: press the canned tomatoes through a sieve using the back of a spoon, so you have just thin tomato puree (do not substitute paste). Cook over a low heat with a little oil and S&P until slightly thickened, enough to coat a spoon generously.
Unmold the sformatini onto plates and pour a little coulis over them. Serve hot.

Mary’s Sformato di carciofi e proscuitto

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150g/1 cup of slightly cooked artichoke hearts
50g/ 1/c minced prosciutto
120g/2 cups grated gruyere
20g/ 1/2 cup grated parmigiano reggiano
1 med. yellow onion, diced
3 large eggs
2 large egg yolks
1 cup toasted fresh bread crumbs
olive oil

75g unsalted butter
35g flour
700g whole milk

Butter 6 6oz ramekins. Coat with the toasted bread crumbs. Preheat oven to 180C/350F.

To make the besciamella, melt the butter in a medium saucepan over medium heat. Add the flour and stir constantly until the mixture turns a light golden brown. In the meantime, gently heat the milk in another pot until just below a boil. When the flour mixture is ready, add the milk a third at a time whisking constantly to avoid lumps. Cook, stirring constantly until the mixture is thick. Add salt and pepper to taste plus a couple of gratings of nutmeg. Set aside to cool until ready to use.

In a medium saute pan over medium heat, add olive oil then the chopped onions. Cook until transparent, then add the partially cooked minced artichokes. Continue cooking until the onions are golden and the artichokes are completely cooked. Add salt and pepper to taste. Set aside to cool.

In a large bowl, mix together the gruyere, half of the P.R., the cooled artichoke mixture, the eggs and yolks which have been lightly mixed together, and all of the cooled besciamella. Pour the mixture into the prepared ramekins and place into a large roasting pan. Place in the preheated oven then pour water into the roasting pan until it reaches half way up the sides of the ramekins. Bake for 35 minutes. Remove from oven and from the roasting pan and rest for 15 minutes. Gently run a knife around the edges to loosen the sformato, invert onto a plate, top with the remaining P.R. and the toasted bread crumbs and serve.

Anita’s Fennel Soufflé

500gr Fennel
½ glass white wine
200ml Bechamel sauce

70 gr Ginger
3 eggs
pinch nutmeg
salt & Peppe
4 tbsp Grated Pecorino cheese
4 tbsp olive oil

clean the fennel and slice finely saute in the olive oil add the wihite wine and cover with a lid simmer til cooked.
Make the bechamel sauce add the green of the fennel and grated ginger season with S&P. Put all ingriedients in a mixer and mix till thick and creamy.
Prepare ramekins ( use the small ones made of Alu ) and pour in the mixture put in baking tray with hot water and bake in a pre heated oven for 40 minutes at 180° c make 8 to 9

200ml cream
Knob of butter
6 tbsp grated Pecorino
2 pkt Saffron
Melt the butter and add the cream with the saffron and grated Pecorino .
To serve using knife ease out carefully from the ramekins onto a plate and decorate with the sauce and some chopped green from the fennel.

Crispy baked butternut squash chips from Gina Matsoukas

A healthy, fall snack to curb that salty craving.

Author: Gina Matsoukas www.runningtothekitchen.com
Recipe type: chips

Serves: 2


  • 1 small and skinny butternut squash
  • 2 sprigs fresh rosemary, chopped
  • kosher salt
  • pepper
  • extra virgin olive oil
  1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
  2. Bring a large pot of water to a boil.
  3. Peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash.Using a very sharp knife (or a mandolin if you have it) thinly slice the squash. The thinner, the better. Mine were probably about ⅛ of an inch thick.
  4. Once sliced, boil (in batches) for 1-2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry.
  5. Pat completely dry and then transfer to baking sheet, making sure the slices don’t overlap at all.
  6. Brush with olive oil to coat and sprinkle generously with salt and pepper.
  7. Sprinkle chopped rosemary on top and bake for 20 minutes, checking frequently after 10 minutes to make sure they don’t burn. If your slices are thinner than ⅛ of an inch, they won’t need to bake as long.
  8. Remove from oven once they start to brown and crisp up and immediately sprinkle with more salt.
  9. Serve immediately.


Yield 2.¼ cups

3/4 lb. russet potatoes, medium dice ½ cup sliced almonds
½ cup fresh white bread crumbs Juice of 1 lemon
2/3 cup EVOO(extra virgin olive oil) salt & pepper to taste
3 minced garlic cloves ½ cup water

Boil potatoes, skin off. Drain and return to hot plate, turned off, and shake. In the meantime, toast the breadcrumbs and the almonds. In a blender, combine the garlic, breadcrumbs, almonds, and garlic. Now pour in water, salt and 1 tblsp lemon juice and pulse. Mash the potato roughly and add to the blender along with the olive oil, remaining lemon juice and more water if necessary. Cover and allow to sit at room temperature until ready to serve.

Sarah’s Delicious Stuffed Potato Shells with Cheese and Bacon.

Great for a party, buffet or even as a meal accompaniment or evening snack.

Make as many as you like!

Small to Medium Potatoes
Salt & Pepper
Bacon or Pancetta
Olive Oli

Take a tray of small to medium size potatoes (depending on how many you are cooking for but we usually allow 2 per person), wash, remove any eyes, prick with a fork, drizzle with olive oil and a sprinkling of salt, cover with tin foil and bake for around 45 mins to 1 hour at 190oC until soft.

Once cooked, remove from the oven, cool slightly and cut each potato in half.

Gently scoop out the cooked potato flesh and place in a bowl. Leave a small amount of potato in the shell all round, so that it doesn’t fall apart.

Gently fry 1 pack of pancetta or 4 rashers of chopped bacon until brown.

Mash the potato in the bowl with a little milk and add salt, pepper, a handful of grated cheddar cheese (or other strongish cheese) and the cooked bacon.

At this stage you can add any other ingredients you fancy or even make the shells vegetarian by using chopped peppers, sweet corn, etc etc.

Place some oil into a frying pan and once hot, fry the empty potato shells until crispy. Drain on kitchen paper.

Fill the browned, crispy shells with your potato mixture and top with more grated cheese.

Place on a baking sheet and bake until bubbly and golden for around 30 mins at 180oC.


Vic’s Cullen Skink

And for the recipe…..sauté a finely chopped onion until soft, then add three chopped rashers of streaky bacon and a finely chopped stick of celery. After 5 mins, add three diced potatoes and a finely chopped carrot – gently fry for 5-10 mins. Add 700ml of stock (veg or chicken), bring to the boil and simmer until the potatoes are cooked. Add 425ml milk, add smoked haddock – one large fillet will feed 2 people, chopped in chunks – the fish should cook in 3-5 mins. Stir in a few tablespoons of single cream, serve sprinkled with chopped chives on top. Enjoy!

Dwight’s Potato Empandans

The recipe is a bit complicated, but first i peeled and boiled 4 medium potatoes in salted water and mashed them dry, mixed with flour until I had a consistency I thought would hold together and rolled the “dough” out with a rolling pin. Then closed them up over the stuffing and fried in olive oil below smoking point for 3 minutes.

The stuffing is one sausage, un-cased and “pulled” hehe, sauteed with a small chili pepper 2 tbsp of diced red onions and a diced piece of pancetta cut about 5mm thick and when cooked I used my hand blender to make a puree’ . the hard boiled egg was cut into sixths and placed on top of the puree.