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 :
How did you spend the Carnival Sunday? I brought my daughter to the parade, but there was no way to dress her up. Se didn’t want the indian dress, I had to remove her nose painted by kitten and finally she wanted to remove the crown princesses ! ….. in short, she says that next year she’ll dress like a sword .. ahahahha, but that fairy and princess. Well she will be a little Joan of Arc!
Here is ready ready for Mardi Gras! a nice tray of baked and fried Crumpets!
The same preparation can go in the oven or fried as you prefer. Fried, however, are coveted!!!
Here is Carnival! Like every year it’s celebrated with pancakes or sweets, here I present the typical dessert that my grandmother made during Carnival, especially when there were so many people: The cicerchiata of Abruzzo. The Neapolitans Know this, for them it is called struffoli that they made on Christmas, while the Abruzzi calls cicerchiata, balls like chickpeas ( cicerchie ) assembled with honey.
I enjoyed it so much hat all the family help me, even my baby that funny making little balls , that’s a joy, every ball she was licking the whole hand … ahahahha that go well!
it’s nice because you can do various shapes, my grandmother often made donut and the recipe is easy because the grandmother’s recipes are all measured spoon, here cicerchiata of our family tradition:
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!
Today’s recipe is a little full of carnival, as we make the Crampets. These are a little different, first of all because they are with salt and potato peel.
I know that the web revolves recipes with potato peel, but that one could use in the kitchen know long. One day a few years ago, entering the house of my mother-in-law at lunchtime, I see her handling these peels asked her “Do you cook it”??? She had just fried like potato chips, today I propose in the batter: Savory pancakes with potatoes peel
Taralli pugliesi or Puglia bagels with kamut flour. Tarallo is a kind of bagel from Southern Italy.
Do you remember the stocking of the Epiphany??? My daughter wants the bagels and so I decided to make them homemade! it was easy, turning between cookbooks paper and web, here is the recipe. I decided to do it with kamut flour, since I love it, Taralli pugliesi or Puglia bagels with kamut flour:
Yes!! and let’s say it again … hahaha … I succumbed again! I followed the “food fashion” and I’m also with the water Potato dumplings that I revel in the web! Well, I was intrigued and I must say that the family were very happy with the result, they are soft and keep the mixture well and they are also lighter.
Here I opted for a very simple sauce with vegetables for replacing the classic tomato sauce (which I do not dislike it ..?)
They are also fast, because I am determined to get them just before lunch, here’s how:
Small potato dumplings with kamut flour, They are delicious and lighter gnocchi made with traditional flour kamut flour because it is very digestible.
Ricetta: First course
800 g of potatoes in white paste
400 g kamut flour approx
one teaspoon fine salt
3-4 bay leaves
2-3 Sage leaves
Marjoram to taste
butter as needed
Cook the potatoes for about 20-30 minutes over medium heat. Attention to ensure that you do not split or you make with water and it will be difficult to get drumplings.
Drain and peel potatoes, put them in the potato masher while still warm, season with 1 teaspoon salt and add the flour.
The amount of flour is relative because it depends on how potatoes take
Knead until you have a smooth and homogeneous dough.
Form cylinders and cut into chunks that form the dumplings
Boil water with little oil, season with salt and toss drumplings
When they afloat are ready
In a saucepan melt butter with herbs and put on drumplings
Sprinkle with grated cheese and serve.
They are delicious and lighter gnocchi made with traditional flour kamut flour because it is very digestible.
A trick is to freeze them: they are posted on a floured tray and store in freezer covered with plastic wrap and leave it for 4-5 hours.
If you want to use right away it will be easier to immerse in boiling water because it will retain their shape, or else you can put in a bag and store them in the freezer for a next use!
Today is a beautiful rainy day than like me! We have just returned from a dinner together to celebrate the wedding anniversary of the in-laws.
Questo sito utilizza i cookie per migliorare la tua esperienza.
Cliccando su qualsiasi link in questa pagina, dai il tuo consenso al loro utilizzo. AcceptMaggiori informazioni
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.