Tag Archives: DOUGH
"TORTALINA" WITH RICOTTA DOUGH (VEGETARIAN DISH) – "Tortalina" con impasto alla ricotta
A tasty cake pasqualina with a sull’impasto variant and one on the filling. Must try. Ingredients for about 6 slicesfor the dough-based cheese300 grams of flour type 2100 grams of fresh ricotta60 grams of buttersalt For the stuffing:150 grams of fresh ricotta4 artichokes without thornsFrozen porcini mushrooms possibly organic1 organic egg2 tablespoons grated Parmesan cheese80 Continua a leggere..
HOMEMADE ANCHOVIES AND OLIVES PIZZA WITH SPECIAL DOUGH – Pizza fatta in casa con impasto speciale
Special pizza with special mixture. Ingredients for 4 pizzasFor the dough300 grams of flour type 1200 grams of durum wheat semolina flour260 grams of sparkling water20 grams of extra virgin olive oil25 grams of white wine Favorita6 grams of dry yeast2 sprigs of dried oregano8 grams of saltfor the condiment1 can of peeled tomatoes2 tablespoons Continua a leggere..
HOMEMADE MEZZELUNE WITH SPECIAL DOUGH . Mezzelune fatte in casa con impasto speciale
And finally here is the recipe of my half moons.Ingredients for 4 people:for the dough:70 grams of flour type 180 grams of durum wheat semolina flourhalf a tablespoon of tomato paste1 organic egg1 tablespoon of water1 tablespoon extra virgin olive oilsalt For the stuffing:90 grams of fresh ricotta80 grams of chard1 tablespoon grated Parmesan cheesesalt, Continua a leggere..
HOMEMADE CROISSANT WITH BRIOCHE DOUGH – Croissant fatti in casa con ricetta della pasta brioche
By popular demand the recipe for croissants with the dough briocheIngredients for 6 croissantsfor pre dough100 grams of flour Manitoba3 grams of dried yeast70 ml of whole milk For the dough150 grams of flour Manitoba70 grams butter30 grams of demerara sugar2 organic egg yolks50 grams of whole milka hint of vanilla from Madagascar barbon MethodPrepare Continua a leggere..
BRISEE DOUGH WITH SPELT AND RICE FLOUR, APPAREIL, SPINACHES AND HAM (RECETTE AUSSI EN FRANCAIS) – Pasta brisee al farro e riso con appareil, spinaci e prosciutto
The appareil is a compound “binder” used for pies. This content has been placed in a very light pastry crust where I then placed inside also spinach, mozzarella and ham. Excellent for Sunday brunch.Perceptions: Friability (brisee pasta), creaminess (appareil), softness (mozzarella). What we need: Bowl, plastic wrap, Round baking sheet, parchment paper, pastry spatula, grater, Continua a leggere..
CROISSANTS WITH THE DOUGH FOR BREAD (RECETTE AUSSI EN FRANCAIS) – Croissant con pasta di pane ripiena di marmellata di pere e albicocche
Have you ever wondered if the union “bread dough” and “croissants” can work? The answer is yes!! I did it and it works wonders !! Just take a few tips! ingredients:for the dough:250 grams (8.82 oz) of flour Manitoba100 grams (3.53 oz) of whole spelled flour150 grams (5.29 oz) of flour 002 tsp acacia honey1 Continua a leggere..
CROISSANT AND BRIOCHES WITH BASE DOUGH (RECETTE AUSSI EN FRANCAIS) – Croissant e brioche con impasto base
“The basic mixture” or brioche dough, is that type of mix which is used in confectionery for different types of preparations among these, the classic croissants and traditional French croissant. The croissants I stuffed them with a custard really delizosa chocolate that I had prepared a few days before. ingredients:for pre Yeast:150 grams of flour Continua a leggere..