We would like to dedicate this recipe to  the great people of Abruzzo, that lately lost all what they had in the unfortunate earthquake took place in the center of Italy.

Thanks to the numerous herds graze on the great Maiella mountains, Abruzzo region provides the Italian cuisine a large variety of dishes based on sheep & lamb meat and cheese. This Abruzzese dish is our small contribution to maintain a great traditional cuisine, where currently houses and kitchens are all dust.

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

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