Everyone fell in love with this cheese snack! Simple and tasty Mediterranean recipe.

Everyone fell in love with this cheese snack! Simple and tasty Mediterranean recipe.

• Looking for a delicious recipe to enjoy with friends? Try these stuffed focaccias: a fun and comforting twist on the taste of Italian pizza! Crispy on the outside, creamy on the inside and full of cheese and tomato, this dish is perfect for light dinners with friends or family on the weekend.

• These focaccias are easy to make, incredibly tasty and guaranteed to impress!

• Watch the full video to discover all the tricks to the recipe’s success. And don’t forget to turn on the subtitles in your native language! Let me know in the comments what you think! Enjoy your meal and happy cooking, my friends!
#Awesome_recipes #recipe #pizza #dinner #lunch

Leccesi
ingredients for 10 pieces:

For the base:
3 rolls of puff pastry
1 egg
1 tablespoon of milk

For the filling:
100 g (3.52 oz) peeled San Marzano tomatoes
80 g (2.82 oz) Mozzarella cheese for pizza or scamorza
40 g (1.41 oz) Parmigiano Reggiano cheese
dried oregano – salt – black squid

For the béchamel sauce:
25 g (0.88 oz) butter
30 g (1.05 oz) flour
200 ml (7.05 oz) whole milk
salt – nutmeg

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Hello, dear ones! Welcome to my kitchen! My name is Caterina. I’m happy that you are on my cooking channel!) Take 80 gr (2.82 oz) of stringy cheese such as mozzarella for pizza or scamorza. Cut the cheese quite finely, you can grate it. How are you? From which country are you watching this video? What’s the weather like today where you live? Write in the comments! Today here it’s not a sunny day but it’s hot. I hope that where you live today it’s a pleasant day too! In this video I will show you how to transform the normal puff pastry into a tasty dish that you will want to prepare every day! Choose the cheese that does not give off water. I used scamorza. For me it is quite tasty. Keep the cheese aside for now. Take 100 gr (3.52 oz) of peeled tomatoes. In my case it’s 2. Crush them with your hands like me. But not too much)) And let the tomatoes drain from their liquid for a while while we prepare the other things. Tomatoes are a very popular fruit in cooking. They are a source of numerous health benefits, thanks to the rich presence of vitamins, minerals and antioxidants. Prepare the béchamel sauce. Melt 25 g (0.88 oz) of butter in a saucepan with a thick bottom. Pour 30 g (1.05 oz) of flour. Stir immediately. When the flour and butter are toasted, pour 200 g (7.05 oz) of milk. Stir immediately. Keep the heat medium high. When the sauce begins to thicken I use the kitchen whisk. The sauce must be quite thick. Off the heat add the salt. And also the nutmeg if you like. This spice gives a great aroma to the dishes. And mix everything. Transfer the ready béchamel sauce to a bowl. I also added the black pepper. Add the cheese prepared before. I also added 40 g (1.41 oz) of grated Parmigiano Reggiano cheese. You can replace it with mozzarella cheese for pizza for example. Mix the mixture well. In Italy they often add grated cheese to recipes. This gives more flavor and consistency to the dish. It is known for its intense flavor, its grainy texture and its nutritional benefits. Unroll a roll of puff pastry. Cut out 6 discs with a diameter of 10 cm (3.97 in). I found this bowl of the right size and used it. You can do this too. Maybe you have a cookie cutter… To detach the disc of pastry better I went over it again with the wheel. Transfer the disc to a baking sheet. Work quite quickly so that the puff pastry does not heat up and does not ruin. Puff pastry is very convenient in the kitchen. Do you agree?!)) Take an egg and break it into a bowl. Add 1-2 tablespoons of milk and mix well. We will need it to brush the puff pastry. With a pastry brush, brush the egg all over the surface of the discs. For me it is a very reassuring job)) From the second roll of puff pastry we always obtain 6 discs equal to the first 6. I used the same bowl. This time I tried to go over them with a knife. To make the discs detach better. Overlap the discs. This way the focaccias will be more puffy. Brush only the edges of the discs with the beaten egg. Place a spoonful of the now cooled béchamel and cheese mixture in the center of the disc. Basically divide the mixture into 6 parts and distribute on all the discs. The mixture must be very compact and dry. Add a few pieces of tomato on top. Distribute all the tomato prepared before. It should have already lost the water and be dry. Do you like today’s recipe? It is very good and also beautiful to look at! Put the 👍​ to my video and subscribe to the channel! Season with a pinch of salt, black pepper and dried oregano. It is a spice widely used in cooking for its intense and aromatic flavor. It retains most of the beneficial properties of fresh oregano, but with a more concentrated flavor. Obtain the last 6 discs that we will use for the closure! Overlap them and with your fingers try to gather all the seasoning in the center of the focaccia. Form a dome. Seal the edges carefully. And finally brush all the focaccias with the remaining beaten egg. Try to spread the egg evenly over the entire surface. Bake in a preheated oven at 200 °C (392 °F) for 20-25 min. They are ready when they are nice and puffy and their surface is golden brown! Remember! They should be enjoyed hot (but not straight from the oven)) And with their crumbly shell and tasty and stringy filling they will be a joy for the palate! Prepare them! Making them at home is very simple! Thanks for the time spent as! Subscribe to my channel to get recipes that work. Enjoy your meal, dear ones, and see you at the next recipe!