buckets paddles and salicornia / secchielli palette e salicornie

Dear readers,

yesterday I had to deal with salicornie in fact, while I was walking on the beach I saw a beautiful bouquet tick!

The salicornia species are less than 30 cm tall and have a jointed horizontal main stem and erect lateral branches. The leaves are small and scale-like. Many species are green, but their foliage turns red in autumn. They are used as food plants, in England it is one of several plants known as samphire is usually cooked, either steamed or microwaved and then coated in butter or olive oil. Due to its high salt content, it must be cooked without any salt added, in plenty of water. I made in this way:  

Ingredients:
For the dough:
200g flour
5g of salt
90g butter chopped
1 egg
30ml of water
1 teaspoon lemon

For the filling:
250g ricotta cheese
150g soft cheese
3 eggs
300gr salicornia
6 courgette flowers
100g smoked cheese

Directions:

Put the flour, pour in the water, the egg, salt, lemon and the softened butter. Mix to obtain a smooth paste, wrap in plastic wrap and let stand in refrigerator for a couple of hours.

For the filling sift the ricotta and mix the soft cheese. Now add the eggs and mix. Clean and wash the courgette flowers and put in each a piece of smoked cheese.

Roll out the dough to a thickness of about 5mm, place salicornia washed under running water, fill with the mixture of ricotta and soft cheese and finish with courgette flowers stuffed. Bake at 180 degrees for 40' or until golden.

Ingredienti:

Per la pasta:
200gr farina 00
5gr di sale 5g
90gr di burro a pezzetti
1 uovo
30ml acqua
1 cucchiaino di limone

Per il ripieno:
250gr ricotta
150gr stracchino
3 uova
300gr salicornia
6 fiori di zucchina
100gr scamorza affumicata

Procedimento:

Disponete la farina a fontana, versatevi l’acqua, l’uovo, il sale, il limone ed il burro ammorbidito. Lavorare fino ad ottenere un impasto omogeneo, avvolgetelo nella pellicola e lasciatelo riposare in frigo per un paio d’ore.

Per il ripieno setacciare la ricotta e mescolatela allo stracchino, aggiungervi le uova e mescolare. Mondate e lavare i fiori delle zucchine e ponete all’interno di ciascuno un pezzetto di scamorza affumicata.

Stendere la pasta ad uno spessore di circa 5mm, adagiarvi la salicornia lavata sotto acqua corrente, ricoprire col composto di ricotta e stracchino ed ultimare con i fiori di zucchina ripieni. Cuocere a 180° per 40′ o fino a completa doratura.