Spring Pizza

Photography : Rui Major

From now on I will use this short introduction to talk about an ingredient, its origins, uses and techniques.
I'll start with basil, very used for me in my recipes.

Basil is an aromatic herb which is symbolic for some people, it is sacred to the Indian and a Valentine's herb for the Romans.

Southern Italians embrace the tradition of the ancient Romans, that is a bachelor offering a pot with the basil to a girl means he his asking her to marry him.

This herb should be planted in a sunny location during the spring and blooms in summer.

The basil is widely used in Italian and French cuisines to add flavor to tomatoes, with which it has a special affinity.
It is also mixed in salads, pizzas, pastas and sauces, being the most popular the Italian pesto.

It Should be picked up and after washing the leaves it should be dried on absorbent paper and then hadn cut in small pieces, once cutting it with a knife will oxidize .

The cut with a knife oxidizes the leaves and turn them dark.

Friends: Rui and myself

Wine:a lambrusco rosed fresh wine

Flavors:

- one fresh pizza base if you do at home is much better

- tomato sauce
- Fresh pineapple, cut into triangles
- Slices of ham
- 3 fresh mushrooms
- Sliced ​​red onion
- fresh mozzarella cheese
- Basil leaves
- Grated Mozzarella cheese

Roll out the dough with a rolling pin and place over tomato sauce.
Fill the pizza base with ham, purple onion, mushrooms and mozzarella.

Sprinkle with lots of grated cheese and bake for 10 minutes.
Add the fresh basil leaves.

Bon appetite

Aromatic mass Filo Cups

Photography : Rui Major
Spring has been wet and windy,and Nature has an incredible influence in me.
It seems we are moving in sync.

The sun inspires, brings up good humor, positive vibes, and on the contrary, rain leaves me with no energy .

While waiting for sunny warm days to come back quickly, I leave you recipe for a starter that will glow in any dinner. Pretty and very simple to make.

This recipe was inspired by a recipe from the magazine "Saberes e Sabores" of October.

Friends: Rui, Sara and myself

Flavors

- Liquid margarine
- 4 sheets filo pastry
- sesame seeds
- 50g bacon, diced
- 1 pack of fresh mushrooms
- olive oil
- 1 finely chopped garlic
- salt and pepper to taste
- 100g arugula
- a mozzarella cheese
- mixed with fresh herbs (I used pennyroyal, basil, chives)


Turn on the oven.
Brush six cupcake forms (I used aluminum forms) with the liquid margarine and place them facing down.
Also brush the pastry with the liquid margarine and sprinkle with black sesame seeds.
Divide the sheets of pastry into 6 equal pieces and put themon top of cups making 4 layers.

Bake 5 minutes. Cool and unmold.

In wok sauté garlic with the olive oil, add bacon and cook for 5 minutes.
Add the mushrooms and season with salt and black pepper.
Cook 5 minutes more and add the herbs.

Turn off the heat, add the arugula and mozzarella cheese.
Fill each of the filo cups with the filling.

Bon appetite!