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!
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!!!
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!
Potatoes dumplings gratinated with cheese, recipe for preparing Potatoes dumplings gratinated gourmet, with Zucchini, Ham and cheese
Ricetta: First course
500 g gnocchi
2 medium sized Zucchini
1 clove of garlic
200 g seed fresh cheese, seasoned seeds or fresh (so that you can no longer see in the fridge) I have used taleggio and robiola cheese of buffalo milk.
50 g ham (about 1 slice cut slightly high)
50 ml milk
salt to taste
20 g of grated cheese
20 g breadcrumbs
Marjoram to taste
evo oil as required
Cut Zucchini into chunks and fry them with a clove of garlic for about twenty minutes without adding too much water, so take good flavor.
Meanwhile cut the cheese into small pieces, add the milk, put on the heat and continue to stir until it forms a custard. Finally add the Marjoram.
Cut into small thin ham cubes
At this point you throw the gnocchi in salted water and drain as they are afloat.
Arrange in a baking dish with baking paper, pour over Zucchini with their cooking sauce and add the ham.
Sprinkle with cheese and cream, stirring so that it mixes well with the dumplings, sprinkle with Parmesan and breadcrumbs and bake I usually put at 180° C for 15-minutes.
Here's the dish is ready, even light enough I would say … 🙂
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