Ricotta and onion pie

    

    It is finally spring and in the market have just appeared those fresh, sweet, and flat white onions, that I love to cook in  this season. In Italy they are sometimes called may onions, or else Pompei onions. I am not really sure ever remember seeing  them in UK. However, any sweet variety would do, the fleshiest and freshest the better.  This pie, with its sweet and savoury, rather Middle Eastern taste, is one of my favourite way of cooking them.

Ingredients
                                          
1.5 kg of white sweet onions
1 tbs extra virgin olive oil
1 tsp dry thyme
70g raisins
2 tbs honey
2 tsp English Mixed Spices
500g fresh ricotta cheese
1 egg
1 roll of puff pastry

  

    For the filling, clean and thinly slice the ​​onions. Put them in a non-stick pan with a tablespoon of extra virgin olive oil, the thyme and a pinch of salt. Cover and simmer over medium heat. After about 10 minutes the onions will have released their liquid. Add the honey, raisins and mixed spices. Remove the lid and allow the liquid to reduce. The onions should look blonde and glazed. Allow to cool and strain any extra liquid. 

In a bowl, place the ricotta, drained of its liquid, and mash with a fork. Mix in a lightly beaten egg and the cooked onions.
   Meanwhile, divide the pastry into two halves, one slightly bigger the other. On a lightly floured surface, roll out the puff pastry, returning both portions to a round shape. Use the biggest half to line a 24 cm hinged round tin, rest the other on a baking sheet and refrigerate both for about 20 minutes. Handle with care because the pastry will be very thin.
   Pour the onion and cheese mixture into the pastry lined tin, leveling the surface and carefully filling in at the edges. Cover with the second sheet of pastry, seal theedges, then brush the top with a little milk and prick all over with a fork. Bake in a preheated oven at 230C° for about 30-35 minutes or until the pie looks nicely golden.
Perfect for a brunch in the conservatory ... (?)

This recipe is my entry for the contest 'Dimmi che fai... ti dirò Qui-CHEi'

A fish that's not really a fish ...?!

    April’s Fool ahead of schedule? Well, actually this might be an idea for that date since the content of this dish is a bit of a surprise… 

In fact, when I brought it out to the table everybody thought they were being presented with a fish en croute. In reality, it is a cod and potato fish pie, much loved by children. A recipe born by chance that I share gladly.

Ingredients for 4-6 people

200g fresh cod

200g salt cod soaked

400g peeled potatoes

1 bay leaf

4 cloves

3 shallots

1 cup milk

1 knob of butter

1 tbs flour

2 tbs pitted black olives

1 tbs capers

2 tbs chopped parsley

2 sheets of puff pastry

1 egg yolk

a little 'patience and creativity!

   Simmer the fish and potatoes in salted water, with the bay leaf and cloves. Chop the capers and olives. With a slotted spoon, remove the fish when still slightly undercooked, definitely before it begins to fall apart! Transfer to a bowl, remove skin and bones and flake into large pieces. When soft, drain and mash the potatoes, then add to the fish together with the olives, capers and parsley.

   Meanwhile, slice the shallots and simmer them in the milk. Drain, adding the shallots to the mixture and reserving the liquid. Use the latter to make 3-4 tablespoons of bechamel sauce, which you will also incorporate into the fish mixture. Mix gently to avoid breaking up the fish and check for salt.

Allow to cool.

   Roll out a sheet of puff pastry on a baking sheet. Place the mixture in the center in an oval shape (the body of your 'fish'). Cover with another sheet of pastry and press the edges to seal (brush them with a bit of water so that they stick better). Refrigerate for 20 minutes.

  Remove from the fridge, cut the pastry in the shape of your fish, after which brush the surface with the egg yolk beaten with a little milk.

  With the tip of a knife draw the fish scales, the eye and any other detail, according to your imagination. The nicks are to be superficial and not go through the pastry. Bake in a preheated oven at 200C° for about 25 minutes or until the fish is nicely colored.

p.s. if you wish, and have even more time and patience, you can make lots of individual small fishes, perhaps in different shapes.