Archive for the 'pizzas and the like'

Today I offer my welcome cake: I can pretty much whenever I have guests and I like to remove from the oven a few minutes after their arrival so they can feel welcomed dall'avvolgente that releases fragrance and maybe start to taste it as finger food, chatting in the living room, waiting to be ready. And 'only good but also served with cold meats, cheeses and olives.

Ingredients for the dough:
500 grams flour
1 cube of yeast
200 g water
100g milk
1 tablespoon olive oil
2 teaspoons salt
Ingredients for filling:
10-12 cherry tomatoes
oil to taste
salt to taste

Procedure:
Did I leave the dough to rise for a couple of hours, or until he has at least doubled in volume. After this time, I turn the oven up and beginning to prepare the cake generously with oil, greasing a pan pizza and stendondo the leavened dough. You have the privilege of trying to crush sull'impasto cherry tomatoes slightly. Sprinkle it with coarse salt and oregano. Sprinkle with a little oil. Bake for 15-20 minutes.

But who says it does not take into panzerotti pecorino? It takes all right! I had to call panzerotti Bari because apparently not all of them do as they do us, but I assure you that the sprinkling of fairy dust enhances the taste of the mozzarella and tomato and makes them irresistible ... In fact those with feta cheese are the light version because the originals are stuffed with ricotta scicuante, or strong, whose preparation starts from fresh sheep's milk ricotta, which is placed in closed containers where clay is stirred daily until complete acidification, a process that gives it a very determined and intense flavor. Personally I prefer the light version, without any particular taste too, a key condition for being able to eat a go go. And yes, because it is tradition that every time to be prepared, should start the race to those who eat more, or who beats the record of those eaten the previous time. Every family has its unbeatable Bari panzerotti eater. I've never managed to go beyond the top 5, but someone has eaten at my house even twice in a single tranche true ... no names ... Matthias? (^ _ ^) But the panzerotti well as a time of family gathering is also a good reason to meet up with friends. The panzerotti you see in the photos was organized at Olga, born Bari and Lecce character and only Lovor, demonstrating the fact that we do as they do not make them any ... Invited? Lecce and Brindisi! (^ _ -) I do not want to, but we must recognize the primacy!
Ingredients
For the dough:
750 g flour 00
250 of durum (to be slightly crunchy)
2 teaspoons salt
1 tablespoon olive 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 in the center, creating a void where crumble the yeast and add sugar and oil. Formed another little hole in the flour to put inside the salt, so that does not come into direct contact with the yeast. Pour warm water into the hand hand kneading flour for a good 10 minutes until a soft dough that clings to the work plan. Form a ball and let it rise for an hour. Meanwhile, prepare the filling by placing the braid of mozzarella into cubes in a colander and add the chopped tomatoes. Let drain for at least an hour finchènon is thoroughly dry. Divide the dough into balls about 35 grams each. Roll out the dough into disks and walk over the mixture of mozzarella and a sprinkle of cheese. Close pressing the edges with your fingers and move the wheel to eliminate excess dough. Trick closing panzerotti: do not overdo it with the flour spread out on the table when the mass, otherwise the flour needed to remove the moisture so that they close efficacemente.Evitate that touches the edges otherwise the dressing gets wet and do not close over and fry will be opened and lose all the stuffing ... Once closed (board 4 at a time) and fry them quickly during the operations continue to hold the mass covered and away from drafts. I fry in vegetable oil and peanut fryer, but you can also use a pan deep enough to not allow the panzerotto to 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 keeping in theme of 'Dinner with friends' (see post below) I have finally prepared the savory muffins! I really wanted to do it and I was waiting for the chance greedily. I am therefore left this milestone to make you turn around all the other dishes! And yes ... but we must start somewhere! And so it is coming off a nice dinner rural and semi-vegan to show you that I will go gradually in future posts. I have served as bread, which I deliberately omitted from the table, leaving the center for the entire dinner. Gianluca them hot favorites, it has not withstood the smell freshly baked, I, as a matter of organization, I have caused to serve cold, but were welcome anyway. I found them delicious, maybe trying a few variations to be redone with vegetables and other cheese ... I'm sure I'll 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 photos to your PC: all with the mark of Zorro! Sorry! Latest: the recipe was kindly provided by Misy that I take this opportunity to greet and thank.

The Ingredients for 12 muffins savory:
250g flour
200 ml milk
2 eggs
50 g butter
100g cooked ham
100gr Provolino
50 g grated Parmesan cheese
1 sachet of instant yeast powder
1 teaspoon salt
Procedure:
Proceed as usual in the preparation of muffins forming two separate compounds and dried the wet ingredients: In a bowl mix the eggs with the milk and melted butter but cold, except the Parmesan cheese together the flour, salt and yeast. Add to the bowl with the flour, ham and cheese cut into cubes. Then add the two compounds, mixing gently. Butter and flour muffin molds and pour the mixture for 2 / 3 of their capacity. Bake the muffins at 180 degrees for 30 minutes or until a toothpick slipping, do not come out clean and dry. Let cool before serving.

It 'been a while that sprout from foodblog ricettine based on 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 useless 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 they were in my basket. Back at home has begun work as a brain to use them, the more I looked, the more I was losing friends foodblog: there was the cream of asparagus , Chamomile, there were the spaghetti alla chitarra asparagus, chives and robiola of Arietta, c ' was the risotto with asparagus, zucchini and chives Laura ... mumble mumble ... I wanted something that would actually be a meal but a snack for lunch and so I chose this fantastic cake asparagus proposed by the blog Maite 's Kitchen Calycanthus has literally haunted me ... I made ​​the recipe to the letter, except the sesame seeds which I thought I'd sprinkle the loaf pan. TROUBLESHO unique: we have eaten almost everything at dinner. Squisitoooooo Really!

Ingredients:
a bunch of asparagus (400 g approximately)
200 g flour
100 g of grated parmesan cheese
3 eggs
1 dl milk
1 dl olive oil
1 package yeast
a handful of sesame seeds
Salt and pepper
Procedure:
Boil the asparagus, drain them with a little more attention 'to the tooth, do not cut them too thin and set aside. Mix grated cheese with the eggs, add the 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 was tormented by 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 I finally got there, I thanked to exist , and I started playing the trial of Cook, svutando on the table what was in the fridge and pantry and trying to invent something interesting to cook for dinner, then: a cube of yeast, mozzarella, potatoes, spices various, flour ... Ok! And 'way: focaccia with potatoes, mozzarella and oregano.
Ingredients
For the dough:
250 gr flour 00
150 g semolina flour
1 cube of yeast
100 ml warm milk
150 ml lukewarm water
1 tablespoon olive oil
2 teaspoons salt
For the sauce:
2 potatoes
2 mozzarella
oregano, olive oil, pepper, salt
Thermomix procedure for the dough:
I preferred to trust in the good Thermomix as follows:
I put in the jug of water, milk, oil and yeast by setting
The vel1 for 2 sec. I turned it off, I plugged the hole in the lid
the flour and salt. I have been running speed for 20 sec 5.
I removed the dough from the bowl and left it to rise for 1 hour and a half.
Classical procedure for the dough:
Put flour on a work surface, forming a mound, make a small hole side first, which put the salt, and then a larger center, where we will: the cube crumbled yeast, oil, milk.
Dissolve the yeast in liquid using his fingers and as the flour will have absorbed add the warm water and knead until mixture is smooth. 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:
Preheat oven to 250 degrees. Shred the mozzarella cheese 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 that you cook the cake. Spread potatoes on the oregano, salt, pepper and a drizzle of olive oil. Bake for 20 minutes at 250 ° by placing the pan in the lower part of the oven (I have the oven).