Posts Tagged 'pizza and the like'

But who says that in panzerotti does not take the cheese? It takes all right! I had to call panzerotti Bari because it seems not all there like we do them, but I assure you that sprinkling of fairy dust enhances the taste of mozzarella and tomato and makes them irresistible ... Indeed, those are sheep with the light version because the Original scicuante are stuffed with ricotta cheese, or strong, which prepared from fresh sheep's cheese which is placed in closed containers where clay is stirred daily until complete acidification, a process that gives a very strong and intense flavor. Personally, I prefer them in the light version, with no particular flavor too, a key condition for being able to eat a go go. And, because it is tradition that every time they are prepared, should start the race to those who eat more, or who beats the record of those eaten last time. Every family has its unbeatable Bari panzerotti eater. I never could get past the fifth, but somebody in my house has eaten up to twice in a single tranche true ... no names ... Matthias? (^ _ ^) But panzerotti well as a time of family gathering is also a good reason to gather with friends. Panzerotto you see in the picture was organized at the home of Olga, born Bari and Lecce and character only Lovor, demonstrating that we do not like them makes them no ... Invited? Lecce and Brindisi! (^ _ -) I do not want, but we must recognize the primacy!
Ingredients
For the dough:
750 grams of flour 00
250 of semolina (to make them slightly crispy)
2 teaspoons salt
1 tablespoon oil
2 cakes of yeast
500 ml lukewarm water
For the filling:
800g fresh mozzarella braid (it's dry mozzarella)
chopped tomatoes
100-200 grams cheese
Procedure:
Pour flour on a pastry board, creating a vacuum at the center where the crumbled yeast and add sugar and oil. Formed another little hole in the flour salt plugin, so that does not come into direct contact with the yeast. Pour the warm water hand hand in the flour mixture for good 10 minutes until a soft dough that does not stick to the work plan. Form a ball and let rise for one hour. Meanwhile prepare the filling by placing the braid the mozzarella into cubes in a colander and add the chopped tomatoes. Let drain for at least an hour until you either is completely dry. Divide the dough into balls about 35 grams each. Roll out the dough into disks and place yourself above the mixture of mozzarella and a sprinkle of cheese. Close pressing the edges with your fingers and pass the wheel to eliminate excess dough. Makeup closing panzerotti not overdo the meal on the table when they roll out the mass, otherwise the flour will eliminate the moisture needed to close them efficacemente.Evitate that touches the edges otherwise the dressing get wet and do not close more, and will open fry and lose all the stuffing ... Once closed (board 4 at a time) and fry suffered during operations continue to hold the ground covered and away from drafts. I fry in vegetable oil and peanut fryer, but you can also use a pan deep enough to keep the panzerotto touching the bottom. The oil should not smoke. I regret not having had time to photograph an open flowing with all the stuffing, but he was playing the race! AhAhHAhHAhAhah!! (^ _ -)

Always remaining in the theme 'Dinner with friends' (see post below) I have finally prepared the savory muffins! I really wanted them and I was waiting for the chance greedily. I therefore started from this point you stop to turn around all the other dishes! And ... you gotta start somewhere! And so is coming off a nice dinner rustic and semi-vegan I'm going to explain away the next post. I have served as bread, which I have voluntarily omitted from the table, leaving the center for the entire dinner. Gianluca them hot favorites, has in fact resisted smell freshly baked, I, as a matter of organization, I owed them served cold, but were welcome anyway. I found them delicious, maybe trying to redo some variation with other vegetables and cheese ... I'm sure I will take the muffin-mania rages on most foodblog! Official! CONTAGIOOOOOOOOOOOO! Last thing and then I close: the photos came indecent because: 1. it was evening and there was plenty of light, 2. I smeared the lens with greasy paw and, unfortunately, I realized when I saw the pictures to your PC: all with the sign of Zorro! Sorry! Latest: The recipe was kindly provided by Misy that I take this opportunity to greet and thank.

Ingredients for 12 muffins savory:
250g flour
200 ml milk
2 eggs
50 g butter
100g cooked ham
100gr eagleman
50 g grated Parmesan cheese
1 packet of instant yeast powder
1 teaspoon salt
Procedure:
Proceed as usual in the preparation of muffins forming two separate compound for wet and dry ingredients: In a bowl mix eggs with milk and melted butter but cold, except the flour together the Parmesan cheese, salt and yeast. Add into bowl with flour, ham and cheese cut into cubes. Then add the two compounds, mixing gently. Grease and flour the muffin tins and pour in the mixture for 2 / 3 of their capacity. Bake the muffins at 180 degrees for 30 minutes or until toothpick inserted, it comes out clean and dry. Let cool before serving.

It 'been a while that the foodblog sprout recipe for asparagus of all types, and then a few days ago, I found myself face to face with these beautiful green-tipped sticks flourished, and, without getting lost in unnecessary arguments, they I admired and then sniffed. Their fragrance I returned to a mixture of broad beans and artichokes, and so I got carried away by the visual and olfactory sensations and in the blink of an eye were in my basket. Went home and began work as employees of the brain, the more I looked at foodblog friends, the more I missed was the cream of asparagus Chamomile, were the guitar spaghetti asparagus, and chives robiola of Arietta, c ' was the risotto with asparagus, zucchini and chives ... mumble mumble ... Laura really wanted something that could be a meal but a snack for lunch and so I chose this gorgeous cake asparagus brought by the blog Maite 's Kitchen Calycanthus that literally haunted me ... I made the recipe to the letter, except the sesame seeds which I thought I'd sprinkle the plum. DEFECT unique: we have eaten almost everything at dinner. Really squisitoooooo!

Ingredients:
a bunch of asparagus (400 g)
200 g flour
100 g grated parmesan
3 eggs
1 dl of milk
1 dl olive oil
1 packet of yeast
a handful of sesame seeds
salt and pepper
Preparation:
Boil the asparagus down with care anymore 'to the tooth, cut not too thin and set aside. Mix grated cheese with the eggs, add milk beating with electric whips, then the sifted flour, oil and yeast, at this point add the asparagus, salt and pepper, stir with a wooden spoon and pour in a form of cake. Sprinkle with sesame seeds and bake in preheated oven for 30-40 minutes at about 180 degrees.

Last night, after work, I worried a word ... HOUSE!
The cars were badged: 'Home', the signals had previously chimney, door and windows, carried crosses to the bathroom right, left and right in the bedroom to the kitchen ... When are we finally arrived, I thanked to exist and I started playing the trial of Cook, svutando on the table what was available in the fridge and pantry and trying to invent something to cook for dinner, then: a cube of yeast, mozzarella, potatoes, spices different, flour ... Ok! And 'round: focaccia with potatoes, mozzarella and oregano.
Ingredients
For the dough:
250 gr flour 00
150 g semolina flour
1 cube of yeast
100 ml lukewarm milk
150 ml lukewarm water
1 tablespoon oil
2 teaspoons salt
For the sauce:
2 potatoes
2 mozzarella
oregano, oil, pepper, salt
Thermomix procedure for the dough:
I preferred to trust to good Thermomix following steps:
I put the jug of water, milk, oil and yeast setting
the vel1 for 2 sec. I turned, I put the hole in the lid
the flour and salt. I ran for 20 sec 5 sp.
I removed the mixture from the jug and I let it rise for 1 hour and half.
Classic procedure for the dough:
Put flour on pastry, forming a mound, make a little hole side first, which put the salt, then a larger Central, where we will: the cube crumbled yeast, oil, milk.
Dissolve the yeast in liquids with the help of her fingers and as the flour will have absorbed add the lukewarm water and knead until mixture is smooth and homogeneous. Form a loaf, place in a bowl, cover with a cloth and let rise for about 1 hour and a half.
Procedure for the sauce:
Turn oven to 250 degrees. Shred the mozzarella into squares and put them
in a colander to drain. Pour plenty of oil in a baking pan, put the dough and try to spread it with your hands until you reach the edges. Sprinkle the focaccia with mozzarella and cover with the potatoes cut into thin slices, so you bake the cake. Spread over potatoes oregano, coarse salt, pepper and a drizzle of oil. Bake for 20 minutes at 250 ° by placing the pan in the lower part of the oven (I have the oven).