Focaccia Farcita (stuffed) served either as an antipasto or as a main course accompanied with salad.
Emma and Richard came over just before their flight back to London. That was sort of a Sunday brunch, though an Italian one, so wine was involved too… When Mauro’s fresh focaccia came out of the oven we stuffed it with a surprising combination of leek and raisins, topped with a Fontina cheese. Leek is the winter star in our cuisine and it’s delicate taste upgrades many of our dishes, even by simply replacing onions.
Ingredients (serve 4)
4 squares of soft Focaccia sized 10cm x 10cm
3 leeks, finely sliced (white part only).
1 cup of raisins, soaked in tepid water for 10 minutes
8 slices of Fontina cheese (100gr)
Extra virgin olive oil
In a pan fry the leek with 3 spoons of olive oil, until it gets soft.
Add the raisins (drained from liquids), salt and pepper, stir for 5 minutes. Set aside.
Slice each square of focaccia into two, sandwich like. Put it on an oven prove dish, internal part up.
Garnish each slice with olive oil, and grill for 5 minutes.
Put on 4 foccacia bases the leek mixture and above it 2 slices of Fontina. Cover with the top part of the focaccia.