# Family💚hello! Today we make a salted pumpkin pie with speck and scamorza cheese super soft and easy to prepare, stringy, but also delicious cold! You can steam the pumpkin or directly in the microwave and add speck to your savory pie as I did, other vegetables or spices!
The diameter of the pan is 20 cm.
If you prefer salty for your snack, this is an excellent recipe to be redone with a thousand variations: you can use it with vegetables or other types of cheese.
Pandoro Stuffed in the shape of a hedgehog: a nice way to serve Pandoro, especially if there are children among the guests, the slices are also stuffed with hazelnut cream that is very easy to make, all the preparation is very fast, so much so that it can be done just before serving. Try it!
200 gr of mascarpone
2/3 tablespoons of Nutella
1 level spoonful of powdered sugar
drops and sprinkles of chocolate for the face of the hedgehog
Video recipe Pandoro Stuffed in the shape of a hedgehog
How to make the stuffed Pandoro in the shape of a hedgehog
First we cut the pandoro into two parts from the top to the base. Then cut 2 cm thick slices (as in the photo), slice both halves of the Pandoro if we have to make many portions, otherwise only one will be enough.
With one of the leftover slices we cut out a triangle that will represent the nose of the hedgehog
mix the mascarpone and nutella, with the icing sugar,
until a smooth and thick cream is obtained.
We place the triangle that will represent the nose of the hedgehog. We spread a little mascarpone on the triangle. Spread a little hazelnut cream on one side of the slices and arrange them in ascending order about 8-10 slices.
Proceed with this operation for all the slices making them adhere well to the previous one. The last slice will be stuffed on one side only. Sprinkle with icing sugar. Decorate the nose of the hedgehog with the chocolate chips instead of the eyes and nose. With the chocolate sprinkles form the mustache and the hair of the hedgehog. Serve
Note: If left over, cover with cling film and refrigerate for 1 day. The idea is taken from the "Bon Appetit" site.
WINE PAIRING: Passito di Pantelleria DOC White
For the wine pairing I consulted the website: www.vinook.it
Puff pastry stuffed with escarole: a perfect appetizer for Christmas, a savory centerpiece stuffed with escarole. In Naples, the escarole pizza is a classic on Christmas Eve and the New Year's Eve dinner, this wreath of puff pastry is a quick and tasty alternative to make. The decoration is completed with a central candle and sprigs of rosemary.
1 round pastry
700 gr of escarole leaves
150 gr of spreadable cheese with black olives
1 tablespoon of salted capers
6 black olives from Gaeta
3 tablespoons of extra virgin olive oil
sesame and / or poppy seeds
5 sprigs of rosemary
Watch the video of the puff pastry filled with escarole
How to make the puff pastry filled with escarole
We prepare the Neapolitan escarole in a pan with olives and capers. We remove the core from the escarole, wash the leaves and pour them in plenty of boiling salted water. We let it cook for 10-15 minutes and drain.
In a pan, pour 3 tablespoons of oil, 1 clove of garlic (optional, to be removed after a few moments), and a tablespoon of previously washed capers to remove excess salt. We pour the escarole and finish cooking in a pan for 8-10 minutes. One minute from the end of cooking, add the pitted black olives.
Put the endive in a colander to remove excess water and let it cool. Cut the round pastry into 8 wedges
we form a star. We overlap the bases of the wedges to each other and press to make them stick together. We make with the black olive spread cheese using a spoon or one sac à poche,
add the drained escarole and close the tips inwards.
We place the crown inside a baking tray with parchment paper. Brush with milk and add poppy seeds and / or sesame seeds to the surface.
We bake at 180 degrees until golden brown. Remove from the oven and arrange on a serving plate, place the candle holder in the center and all around the sprigs of rosemary. We serve, and our puff pastry filled with escarole is ready.
WINE PAIRING: Fiano di Avellino
In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info
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