A good weekend entertainment is to prepare your own homemade puff pastry at home. You can take advantage to prepare a good amount and freeze. However, nothing happens to use a commercial one either. The rectangular one is very versatile, it solves dinner in a jiffy, even taking leftovers. In the cipolline catanesi recipe, typical of Sicily, we find a wonderful format for dining in front of the TV, on the terrace or around a more complete table with snacks. You just have to shape them into packets and fill them with tomato and onion sauce, ham and mozzarella cheese. Hot or cold, savory puff pastry never fails and everyone tends to like it.
First, finely chop the peeled onion and saute it with a couple of tablespoons of oil and a little salt, letting it sweat and become transparent slowly, without roasting, for at least 20 minutes. Add the tomato, stir, correct the salt and let it cook and reduce for another 20-30 minutes.
It must be thick. If it still had a lot of liquid, we raised the heat a little and continued cooking until we obtained a more concentrated sauce. Season with oregano and let cool a bit. Then we beat the egg in a bowl.
Preheat the oven to 180ÂșC and prepare a tray with non-stick paper. We open the puff pastry, without stretching it much, and we cut four squares. Place a portion of sauce in the center, add chopped ham and top with pieces of cheese.
We close the packages bringing the spines to the center, overlapping them and painting each one with beaten egg, as shown in the image. We paint again and prick with a toothpick once so that the steam comes out a little, and bake for about 20-25 minutesor until puff pastry is golden.
Moulinex 33 L tabletop oven, 6 functions – OX4648
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Photos | Direct to the palate
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