Focaccia Farcita with leek and raisins
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.
Grill until cheese is melted, serve immediately.
Leave a ReplyWant to join the discussion?
Feel free to contribute!
Una vera goduria!
Non vedo l’ora di sperimentare altre vostre ricette… questo “semplice” sandwich mi ha regalato davvero mille emozioni di sapore!