tortes

Agretti or barba di frate (friar's beard) owes its name to their long beard-like appearance. Layered with creamy stracchino cheese, the spinach-like flavored vegetable makes a delicious filling for bite-sized appetizers..

Stracchino and Agretti Tartlets

1 3/4CUPS flour

9OZ. stracchino cheese

7OZ. agretti (salsola soda

2/3CUP unsalted butter, softened

1/4CUP milk

onion

lemon

olive oil

salt

pepper

Combine the flour, butter, 3/4 cup Grana Padano, and a pinch of salt and knead until a crumbly mixture forms; add the egg and continue kneading until smooth and compact. Roll dough in parchment paper, then plastic wrap, and refrigerate for 1 hour.

Combine the stracchino cheese, a drizzle of oil, a pinch of salt, a grind of pepper, the lemon zest, and the milk. Stir until smooth and creamy.

Peel and thinly slice the onion. Chop the agretti. Cook the onion in a frying pan with a drizzle of oil for 1-2 minutes until translucent, then add the agretti and sauté for a further 1-2 minutes, season with salt, and turn off the heat. Complete with 2 Tbsp. Grana Padano.

Preheat the oven to 340°F. Roll out the dough to 1/16” thick and use to line 8 tartlet tins (3” diameter, 3/4” deep). Prick the bases with a fork, then divide the agretti between the tins and top with the stracchino mixture. Bake for 10 minutes, then cover the tartlets with aluminum foil and bake for another 8 minutes. Remove from the oven and from the tins, then return to the oven for another 2 minutes. Remove again and allow to cool before serving.

Surprise the family with these sweet little apple tartlets for dessert tonight! 

Apple Tartlets with Almonds

12OZ. sugar

almond flour (or blended almonds)

flour

apples

eggs

vanilla pod

cinnamon

almonds

To make our recipe for apple tartlets with almonds, start by peeling and cutting the apples in half. Remove the seeds and core with an apple corer. Melt 250 g sugar in 750 g water over medium heat with the fresh vanilla bean cut in half, the peel of one lemon and a cinnamon stick.

Continue whisking until a syrup forms. Add the apples to the syrup and cook them for 10-12 minutes. Butter 4 mini cake tins (ø 10-11 cm). Mix the almond flour with the type “00” flour. Soften the butter and whip it with 125 g sugar. Then add the eggs and mixed flours at the end. Work the ingredients, kneading until the dough is fairly dense. Distribute the dough into the cake tins and level it with the back of the spoon.

Place the halved apples in each cake tin with the core side facing down. Bake at 355°F (180°C) for about 20 minutes. Remove the apple tartlets from the oven and let them cool. Remove the tartlets from the oven and complete with slivered almonds, letting them cool on a wire rack. Polish each tartlet with apricot jam to taste and serve.&nbsp;

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Stracchino and Agretti Tartlets

Apple Tartlets with Almonds

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Stracchino and Agretti Tartlets

Apple Tartlets with Almonds

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