Thursday, 8 September 2011


Pasta Sfoglia con Zucchine, Pancetta, Olive e Timo
Pastry with Zucchini, Bacon, Olives and Thyme

Now this is a really easy little snack for you here- one that is screaming out to be made when you have leftovers that would be a shame to let go to waste... we don't want that now, no we? So this evening it was my last square of puff pastry, half a zucchini and a little chunk of salted ricotta... and your right- that doesn't sound like a bad combination. It isn't. It's a really good one! Especially if you add a little bacon and thyme...

Cut the pastry to whatever size you want, remembering to cut some extra strips to lay decoratively around the outside edge. Cover with a sheet of baking paper and lay a weight on top- I used some dry beans. This is just to keep the paper in place and to stop the pastry from puffing up too much whilst we "blind bake it". Pop it into a preheated oven for 4-5 minutes, in which time we can finely slice our zucchini, chop some parsley and thyme and pluck apart a few olives.

Now it is time to put our pastry together... Line up the zucchini slices first, covering the complete surface, and sprinkle with parsley and a little salt and sugar. Now add the bacon, the olives, a little salted ricotta cheese and brown them off gently under the broiler. Don't let the zucchini get too brown- it is nice to taste their freshness and sweetness in contrast to the salty bacon, olives and ricotta- it makes for a great combination! And a very easy and quick one at that!

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