Hello! Today I am going straight to the point and step to the recipe. It was a bit I wanted to make an alternative bread, in the beginning I wanted to do only with nuts, then I thought also to use pistachios! It was good and very fragrant, this is the recipe:
As I told you, I wanted to post a lot of things for Easter, instead I find myself writing the recipes later.
This is the centerpiece of bread I made for Easter lunch, the peculiarity is that everything is made from durum wheat semolina. The flavor is delicious and the figure in the table is well made! here’s the recipe:
Let rise 4-5 hours in warm, dry place (I do overnight)
At this point, roll it, cut the ends to form a rectangle that will be cut into strips.
Roll each strip and then take them all and rolling it on themselves to form a crown.
With the cut ends form a ball and place it in the center.
Let the loaf rise for another hour.
Brush the surface with oil and sprinkle with poppy seeds.
Bake at 200 ° C for the first 20 minutes and then for the other 10 lower at 180 °C
Place a bowl of water in the oven
As you can see the method for making bread is always the same, only that sometimes exchange flour or change shape. After several tests, I believe that once you find a method that is simple the bread is always good!
Hola people! I told you in a previous post where I proposed the dumplings with spinach that I’d even those with bacon, my favorite! Well here they are today already tycoons and cool fresh for lunch.
These are my favorites! Since it is still slightly chilly there are. Here’s the recipe, canederli with speck, a typical dish of the Italian regional Trentino Alto Adige. They are big bread dumplings:
Today I propose a succulent receipe of Trentino: Canederli with spinach .
Today’s version is spinach, but don’ let these screens because soon there will be bacon, the most classic.
The canederli are dumplings of bread, if you can call it typical of the Trentino alto Adige, which are cooked in the broth and then can be served with the soup itself, or with melted cheese, as in this case, or rather with melted butter, my favorites.
Both versions of the recipe was given to me by a friend who cooks them often and that a long long time ago kindly invited us to eat with her, and she “kindly” gave us the recipe:
Day has passed, how did you spend the weekend? We’ve brought the child to the petting zoo , we had a blast and the little girl is finally rising about the Dear pony ! She really wanted to go up as well on the horses ! hahaha … Sometimes we want these days ! .
Talking about food , sometimes we have dinner on the small table , just like the previous time where I made delicious flatbread with herbs . (See here)
The other night , I prepared for the occasion panmozzarella by Luca Montersino, seen on the web, a recipe that has amazing mozzarella dough. By adapting the recipe to my personal taste , I thought we would give some tasty flatbread pan mozzarella .
I made some small changes to the original recipe that did not spoil the result , I didn’t put the dough in the fridge and I made double rise.
Here you are the flatbread pan mozzarella spelled with sesame seeds and poppy :
The receipe of today is born by chance, by the fact that I had advanced some grated bread. I’m a bit inspired to “Giorgione and kitchen garden”, a program of Gambero Rosso which I love! Maybe because it looks a bit like my kitchen, rich in vegetables, homemade and no frills. He is a very strong character, with his belly, his overalls who never gives up and his trays that remember those tose one my grandmother used! Hi.hi.hi. .. also my daughter loves him. One day he cooked breadballs but a little different from what I propose today, a bit more complex.
Not throw anything away, here are these balls of bread with cheese surprise super tasty and delicious:
Today’s recipe is also a dish of memories, but not in the south this time, belong to the culinary tradition of Bergamo grandmother and aunt.
More precisely Andreina’s aunt, the sister of my grandmother. A frail but fearless woman, who made the first and the second world war! You do! I remember her stories, during the war she was ill with typhoid fever, she was given the last rites, but she is resurrected with that, she died at the ripe old age of 93 years!
She told me of the planes, the bombing, the Germans, everything always close to the mythical stove where she had always supported a pan that often contained her bread soup.
You have to know that she was a skinny little woman, baby,she was not married and she suffered a bit of solitude, ultimately we felt a little, then I screamed … ahhahha
She always ate little and ultimately toothless even more, so a pan of the bread soup lasted few days. When my grandmother went to Milan on “holiday” I was at lunch with her and I remember her buttered carrots and the legendary Soup Baked Bread.
As I told you in my previous post, yesterday we ate in a way a little bit unusual! is already the second time that we do it with Romina and she gets mad because it’s a novelty.
We eat sitting on the cushions, as do the Indians hahaha, appliance does good for the table, our little table is also very low, so for this kind of thing is very comfortable, a nice candle in the center and that’s super!
Therefore, along with the magnificent carrot chips violets were also fantastic scones with herbs that have accompanied with mortadella, salami, and a nice glass of red wine! The best of life!
Here is the recipe for little flatbread with herbs:
Small flat bread with herbs, an alternative to the usual bread to accompany the meal
150 g of semolina
150 g flour 00
150 ml of milk
20 ml extra virgin olive oil
1 scant teaspoon salt
1 teaspoon sugar
half a packet of dry yeast
extra virgin olive oil as needed for brushing
enough herbs (rosemary, oregano, marjoram, sage)
Combine the two flours and mix with a teaspoon of sugar and salt
Dissolve yeast in warm milk
Place the flour, pour in the center of the milk with the dissolved yeast, begin to knead and add the oil. Form a smooth and homogeneous mixture and let it rise for 3-4 - hours until doubled in volume.
At this point, take the dough and your hands are wet with oil, apply like we do with the pizza.
With the help of glass, cut circles in which we will have on the baking sheet.
Lead to the second rising for at least 1 hour
After that resume and pigiarle obtaining some nice humps.
Chop the herbs, brush the surface with oil, add a few grains of coarse salt and bake at 200 ° C for 15 minutes.
This is the dose for about a dozen small flat bread
Notes: I used a yeast that is new to me but I’m not mad, in fact recommend brewer’s yeast or better p.m.
Since my husband loves me, when I add in the shopping list to buy the baking powder because I finished it, he obviously buy one for pizza, does nothing on the package if there is a mega focacciona almost bigger than the paper! So I have to use it!
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