A contemporary hermitage, Eremito draws its inspiration from the typical life of monasteries, especially those in which a market garden is maintained. The kitchen is of great importance within this retreat because:
Set on a hill surrounded by over 3,000 hectares of nature reserve, the retreat serves a simple traditional menu is based on fresh ingredients from its own organic garden and from local suppliers who respect seasonality and natural cultivation. In harmony with the land and the rhythm of the seasons, the food has won over the palate of guests and visitors alike, thanks to the passion and skillful hands of the cook Sergio. It is with great joy then that we share three recipes from Eremito’s just released cookbook, which is divided by seasons, naturally.
600 g wholemeal soft wheat flour
300 g durum wheat semolina
100 g organic flour
800 ml water
20 g brewer’s yeast
2 tablespoons extra virgin olive oil
1 tablespoon salt
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon flax seeds
1 teaspoon of honey
Mix the water, brewer’s yeast, and honey in a bowl. Mix well. Put the mixture, together with the three types of flour and oil, in the mixer with the dough hook and blend. As soon as the flour begins to mix, add salt and the three types of seeds.
Knead gently for 5 minutes and then at a higher setting for another 10 minutes. When the dough becomes elastic, remove it from the stand mixer with the help of some flour. Form a ball, cover with a damp cloth, and leave to rise for about 1 hour.
When the bread has leavened, divide it gently to form 2 loaves. Wait another 30 minutes for the dough to fully rise. Before baking, use the end of a knife to score the top of the loaves. Bake for around 10 minutes in an oven that has been preheated to 220ºC. Lower the temperature to 180ºC and bake for a further 30 minutes. The bread can be left in the oven for a few more minutes if it is not fully cooked.
Mix the three types of flour together and create a well in the center. Pour oil in the middle, together with the honey and yeast mixture mentioned earlier, and blend all the ingredients with a fork. When they start to stiffen, knead with your hands until you get a smooth and stretchy loaf. Cover with a damp cloth and leave to rise for around an hour. Continue preparing the bread as above.
200 g wholemeal flour
300 g durum wheat semolina
5 eggs (3 whole and two yolks)
2 pre-cooked red turnips (or beetroot)
1 tablespoon oil
200 g butter
100 g parmesan
Poppy seeds to garnish
10 leaves sage
For the filling:
100 g mascarpone
200 g gorgonzola
Blend the turnips with a bit of oil and salt. Mix the flours, eggs, a tablespoon of oil and the blended red turnips in a bowl by hand or using a mixer. Knead and, if needed, add flour or water for the right consistency. When the dough is ready, cover it with film and let it rest in the fridge for a half an hour.
Prepare the filling by mixing the gorgonzola cheese with the mascarpone. Remove the dough from the fridge and roll it with a pin using a little flour. Cut out the ravioli and fill with the cheese mix. Dust with flour and cover with a clean cloth.
Cook the ravioli in abundant salted boiling water. In a large pan, melt butter and add sage leaves. When the ravioli is ready, drain and add to the pan. Allow them to absorb the flavors. To serve, garnish with sage, parmesan cheese, and poppy seeds.
2 fennel bulbs
100 g “taggiasche” olives
Extra virgin olive oil
Wash and slice the fennel, removing the hard part inside. Peel the orange and cut into cubes.
Combine the fennel, oranges, and olives in a bowl. Season with extra virgin olive oil, salt, and black pepper.