Ingredients for the base

• 125gr flour
• 40gr icing sugar
• 120gr butter

Ingredients for the filling

• 4 eggs
• 250/300gr sugar
• 180ml lemon juice (about 4/5 lemons)
• 60gr flour
• icing sugar for dusting

Prepare the base by mixing all ingredients until you get something that resembles bread crumbs. Add a couple of Tbsp of cold water so that the mixture comes together. Use a 23cm squared baking tin and fill it with the base, working with your fingers until smooth. Bake at 170 C for about 20 minutes.
In the meantime prepare the filling by beating eggs and sugar together. Then add the lemon juice and flour. Reduce the oven temperature to 140 C, fill the baking tin with the cream and cook for a further 40/45 minuti, until the top is goldish. Let it cool completely before serving and dust with icing sugar. Store in the fridge for a couple of days.

Ingredienti

• 1,2Kg di pere pulite
• succo di 1 limone
• 350gr di zucchero
• 1 tazza di acqua
• 1 cucchiaino di zafferano in stimmi
• 8 grani di pepe nero
• 100gr di gherigli di noce

Tagliate le pere a pezzettini e mettetele in una ciotola con il succo di limone. Mettete l'acqua in una pentola con lo zucchero e lo zafferano. Pestate i chicchi di pepe in un mortaio e metteteli nella pentola. Cuocete a fuoco dolce per 30 minuti a pentola coperta dopo aver aggiunto le pere sgocciolate. Mescolate spesso schiumando con l'apposita schiumarola. Aggiungete i gherigli di noce spezzettati e cuocete senza coperchio per altri 10 minuti. Invasate a caldo in vasi sterilizzati e chiudete ermeticamente.

Sognando:

Haiku: Solo sul mare - in un guscio di noce - a pescar perle (Frank)

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English please: Pear, walnuts and saffron preserve

Ingredients

• 1,2Kg pears
• juice of 1 lemon
• 350gr sugar
• 1 cup of water
• 1 tsp saffron threads
• 8 peppercorn in grain
• 100gr walnuts

Cut pears and put them in a bowl with the lemon juice. Put water, sugar, crushed peppercorns, and chopped pears (drained from the lemon juice) and saffron in a saucepan. Simmer for about 30 minutes with a lid on. Finally add walnuts and cook without a lid for a futher 10 minutes. Pot and seal using sterilized jar.

Sognando:

Ingredients for the dough

• 200gr flour
• 100gr butter
• 1 egg
• cold water

Ingredients for the filling

• 250ml double cream
• 1 egg
• 3 Tbsp sugar
• 1 pinch cinnamon
• 2 bananas

Mix all the ingredients for the dough with an electric mixer until they all come together. Add cold water if needed. Take it out from the mixer, give it the shape of a ball, wrap it into cling film and put into the fridge to rest for about 30 minutes. Mix sugar and egg together then add the double cream and the cinnamon. Pour into a saucepan and bring it slowly to a boil. Remove immediately from the heat and let it cool. Spread the dough into a tarte tin about 22/24cm large. Pour the filling and decorate with chopped bananas. Cook at 190 C four about 30 minutes.

Ingredienti

• 1kg di polpo
• 2 spicchi d'aglio
• 3 foglie d'alloro
• 150gr di fagiolini secchi bianchi
• 1/2 cucchiaino di peperoncino
• 1 scatola di pomodori pelati
• 500ml di vino rosso
• 500ml di acqua
• sale, olio, pepe, prezzemolo

Fate un soffritto con aglio, olio e peperoncino. Aggiungete il polpo lavato e tagliato a pezzetti. Fatelo soffriggere nell'olio per qualche secondo poi aggiungete i pomodori pelati, i fagioli e le foglie di alloro. Coprite con vino e acqua e fate cuocere fino a quando i fagioli non saranno cotti evitando a questo punto di scuocere il polpo. Togliete il polpo dalla pentola e frullatelo. Servite la zuppa calda con prezzemolo tritato.

Sognando: sognare un polpo vivo indica temperamento avventuroso; sognare un polpo morto indica pene e rotture.

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English please: Stewed octopus soup in red wine and beans

Ingredients

• 1kg octopus
• 2 garlic cloves
• 3 bay leaves
• 150gr haricot beans
• 1/2 tsp dried chilly
• 1 can chopped tomatoes
• 500ml red wine
• 500ml water
• salt, olive oil, pepper, parsley

Stir fry chopped garlic with dried chilly. Add the cleaned and chopped octopus and stir fry for a moment. Add chopped tomatoes, bay leaves and haricot beans previously soaked in water. Cook until beans are soft. Remove the octopus and blend it, then return it to the pan, warm it up and serve hot with chopped parsley. You can also avoid to blend the octopus by removing it from the pan way before it overcooks or it will become too hard to eat.

Sognando:

Ingredients

• 100gr dried soya mince
• 50gr breadcrumbs
• 1 tsp garam masala
• 1 tsp curry
• 1/2 tsp cumin powder
• 1/2 tsp cayenne
• 1 egg
• 1 Tsp fresh mint leaves
• salt, pepper, oil to fry

Place dried soya mince in a bowl and soak in boiling water for 1 minute. Drain it and mix it with breadcrums, spices, egg, chopped mint leaves, salt and pepper. Shape into small balls and let it rest into the fridge for half of an hour. Heat up a bit of olive oil and fry them all around until goldish. Serve hot with natural yogurt and chilly sauce. You can buy the sauce or make it at home just by adding some chilly and onion to a can of chopped tomatoes.