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
- Salt
- Pepper
Una vera goduria!
Non vedo l’ora di sperimentare altre vostre ricette… questo “semplice” sandwich mi ha regalato davvero mille emozioni di sapore!
Grazie!