Italian Party : Tarts, Pasta and Raspberries

I took the above picture in the second morning of my guests’ stay in Brno. It was cold. You could imagine that it was almost winter. Few hours later however, the temperatures were embracing a cozy autumn.

I don’t like the weather in Czech Republic, I never loved it, but when autumn comes I’m just getting in a contemplative mood. I’m starting to think about good books to read, nice recipes to make and how quickly the Christmas will come.

I didn’t wanted that my sister catch this sadly London weather, but I think she loved it, and made her good inspiration for her poems.

So in the mood to bake, I prepared for them a puffy tart with artichoke, Roquefort cheese and prosciutto.

For the tart you’ll need :

– 1 puffy dough
– 150 gr prosciutto
– 100 gr Roquefort cheese
– 200 gr artichoke
– 50 gr Parmesan cheese

Preheat your oven to 180°C. Fit you dough into the tart tray and then add the artichoke thinly sliced, the prosciutto and the cheese. Sprinkle the Parmesan and bake it for 15-20 minutes or until the dough it’s turning golden.

For the dessert I used a recipe adapted from Tartelette’s blog : Honey yogurt mousse with raspberry coulis

For the raspberry coulis you’ll need:

– 250 gr fresh or frozen raspberries
– 1 teaspoon of vanilla extract
– 4 tablespoons of honey

For the mousse you’ll need:

– 1 teaspoon powdered gelatin
– 2 tablespoons water
– 250ml Greek yogurt
– 4 tablespoons of honey
– 250 ml heavy whipping cream

How to make the raspberry coulis :

Place the raspberries, vanilla extract and honey into a heavy saucepan. Cook on medium heat until the raspberries start to break down, about 15 minutes. Remove from the heat, let cool . The coulis should be like a jam.

How to make the mousse :

In a medium bowl, whisk together the yogurt and honey. In a different bowl using an electric mixer whip the cream to medium stiff peaks. Set aside. Working quickly, pour the powder gelatin over the yogurt and whisk thoroughly. Gently fold in the whipped cream until everything is blended.

I assembled the dessert using ordinary glasses : I put one 1/4 layer of mousse and 2-3 tablespoons coulis and then mousse again. Refrigerate it for at least 4 hours or better over night. I used also vanilla extract because my sister loves it. At the end I found just the glasses empty. They said that it was an amazing dessert.

Later that evening, after visiting the cold old city, we came back home fevered and ready for good food. A simply appetizer : red wine, dried spicy sausage, and home bake warm bread opened our taste.

Later I prepared penne frittata with basil and ricotta.

For the penne fritatta you’ll need :
– 4 large eggs
– 100 ml milk
– 200 gr Ricotta cheese
– 50 gr Parmesan cheese
– 250 gr cooked and drained penne pasta
– 40 gr chopped fresh basil
– 1 tablespoon extra-virgin olive oil

How to make the penne fritatta :

Preheat oven to 200°C. Whisk together eggs, milk, Ricotta cheese, Parmesan cheese, 1 teaspoon salt, and 1/4 teaspoon pepper and chopped basil. Pour in the mixture over the cooked pasta in a ovenproof skillet. Cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Garnish with basil.

The rest of their journey we ate Mexican food and the most wanted Czech smoked grilled ribs. It’s was very nice to have them here and we are looking forward for a new visit.