We just put our costumes away and we already found a new reason to celebrate in Israel: Pesach 2017 is almost here and we can not wait to get that festive spirit back!
Warning: The purpose here is absolutely not to stress you about the big cleaning or the shopping in sight.For you who are already worried about this week of "gluten-free diet", we've got something tasty we'd like to share before the holidays.
Here is a selection of divine recipes you NEED to cook before Passover starts: Pasta, pizzas, cakes, delicious dishes ... You're going to miss it very soon, so enjoy while you can!
1. Tomatoes, mozzarella and Pesto Lasagna
8 sheets of pre-cooked lasagna
1 kg of tomatoes
500 g of mozzarella
1 jar of 200 g of pesto
100 g black olives
1 bunch of basil
3 tablespoons olive oil
Preheat the oven to 150 ° C.Make a cross with a knife on the tomatoes, dip them for a minute in boiling water, then remove the skin.Cut into slices.
Oil a baking dish and place a layer of tomato slices on the bottom.Cover them with a layer of lasagna as you overcome with a new layer of tomatoes that you salt and pepper.Cover with slices of mozzarella, then pesto, some olives, basil leaves and finally oiled lasagne.Repeat the process from the tomatoes and finish with a layer of mozzarella.Add salt and pepper.
Finally, bake at 150 ° C (thermostat 5) for about 30 minutes.
Ready to taste :)
2. Pizza Testarossa
1 pizza dough
Cut the mozzarella into small cubes and the tomatoes into quarters.Garnish the dough with the pieces of mozzarella then with the tomato quarters.
Season with salt of pepper, olive oil and oregano.
Bake at 245 ° C for 10 to 15 minutes.Garnish again with fresh basil and Burrata pieces (essentially the heart).Do not bake!
Pepper and add a little olive oil.It's ready !
3. Mushroom Risotto
200 g round rice
300 g of mushrooms (ceps, chanterelles, morels ...)
3 tablespoons mascarpone
1 clove of garlic
1 or 2 sprigs of parsley
salt and pepper
150 g Parmesan cheese
Blanch the mushrooms in 1/2 liter of salted water for 5 minutes.Drain them and keep their broth.
In a frying pan or large saucepan, cook the chopped onion, garlic and parsley with 2 tablespoons of fresh cream. Add the rice, the mushrooms, the rest of the cream and the mascarpone and cover with the broth.
Season.Let cook on medium heat until rice is melted and creamy sauce (at least 45 minutes). Remove the grated Parmesan from the heat.Stir well. Serve warm.
4. Bread with olives
500 g flour type 55
2 tablespoons olive oil
1/4 Liter of water
20 g of fresh yeast or 1 sachet of dehydrated baker's yeast
1 teaspoon of salt
1 pinch of sugar
4 tablespoons green olives pitted and coarsely chopped
Dissolve the baker's yeast in 3 cl of warm water (about 40 °) slightly sweet. The yeast in sachet must be rehydrated for about 15 minutes in water
Hand-mix the flour, olive oil, water and salt, then add the yeast and mix until the dough is homogeneous and no longer sticks to the walls. If necessary, add a little flour.
Work the dough on a work surface 15 minutes by crushing it with the palm of the hand and folding it. Repeat this until the dough is elastic. Cover the dough and place in a warm place. It will double in volume in 1 hour. Knead the dough again for 1 to 2 minutes and then add the olives
Flatten the dough and give it an oval shape, place it on a sheet, cover and let rest for 1 hour.
Preheat oven to 220 °.Brush the surface of the dough with a little water to form the crust.Make a few incisions with the knife.
Leave to cook for about 20 minutes.Turn off the oven and leave the bread for another 5 min.
Let cool on a rack and enjoy!
5. One pan cookie
50g crushed black chocolate
50g crushed white chocolate
100g of hazelnuts
5g of baking powder
220g of flour
4g of salt
130g of brown sugar
Preheat oven to 180 ° C.
In a frying pan about 20 cm, roast the hazelnuts, over low heat.Discard well-roasted hazelnuts on absorbent paper.
Put a piece of paper on the bottom of the pan, then melt the butter over low heat, then add the sugar and mix thoroughly.Add the egg, then the flour and the baking powder, and mix to obtain a smooth paste.
Add the walnuts and chocolates, equalize the surface and then bake at 180 ° C for about 20 minutes.