In a bowl put flour, yeast, salt, egg, sour cream and knead with warm water until an elastic dough is formed, maybe you need a little more water or a little flour. The dough should come off the hands.
When it is ready, put it in a warmer place, cover it with a clean kitchen towel.
Leave to rise for about 40 minutes.
Then divide the dough in two and spread on the table. Cut squares, see photo, which fills Mozzarella and grated Emmentaler.
Depending on your preferences, you can put telemea and / or ham.
Then fold well, flatten with the palm and put in a pan with hot oil over medium heat.
Leave it first on one side, until golden, then on the other side.
Then take them out, put them on a paper towel.
And colds are good!
Tomatoes with mozzarella on toothpicks
Appetizers placed on toothpicks are more effective than the classic ones placed on a plate, and are even easier to serve by guests.
For 30 pieces, you need 15 cherry tomatoes, which you need to wash and cut in half.
Cut the mozzarella into slices, then cut each slice into 4, then repeat the procedure with the ham. Depending on the diameter, you can cut the ham into several pieces, so that you get cubes of about 1 cm.
To make the appetizers, place 1 1/2 red toothpick, 1 piece of mozzarella, 1 ham and 1 pitted olive. I used green olives stuffed with donuts. It is necessary for the tomato to be placed on the toothpick first and to be flat on the side, so that the appetizer can stand on the plate, as in the picture.
Snack pies (toast, dry snack sausages).
This is an Italian dish specific to the Emilia-Romagna area and is called, depending on the locality, dumpling fried, fried cake, or crescentine. I talked about this dish in the introduction of the blog, as my husband's favorite appetizer. The appetizer is nothing more than a loaf of bread to which lard is added, fried in an oil bath. There are several options: no lard in the composition, but fried in lard, or light, with baking soda, milk and I do not know what, I can not think of now. Hard to translate, dumpling meant dumpling, dumpling roasted I don't think it sounds very good, if I had said so donut you wouldn't understand what I'm talking about, since they eat sausages. In the Emilia region there are restaurants specialized only in gnocco fritto, I had the chance to eat in one, a beautiful place, in fact a small train station in a locality transformed into a restaurant. I ate at a table where the platform used to be. I left a piece of my soul there! It should be noted that Emilia gave humanity the best dried sausages: Parma ham, Coppa, Culatello, Felino salami. Now imagine a piece of hot gnocco fritto, over which you place a slice of prosciutto. The fat melts easily and turns an ordinary piece of toast into the best mouthful!
- 500 gr flour
- 50 gr lard (solid, not melted)
- 20 gr brewer's yeast
- 250 ml of lukewarm water (37 °)
- 1 teaspoon sugar
- 1 teaspoon grated salt
- frying oil
- Prepare the ingredients.
- Activate the yeast: crush the yeast, rub it with the sugar until it liquefies. Add lukewarm water and sprinkle some flour on top. Leave to rise in a warm place. It's ready when it bubbles.
- Sift the flour into a large bowl, sprinkle the salt as close as possible to the edge, so that it does not come into contact with the yeast, make a hole in the middle and pour the water with the yeast. Start kneading by incorporating lard. Knead for at least 20 minutes. If you have a robot with the kneading function, use it for this stage.
- The dough is ready when it is homogeneous and elastic. Shape it into a ball, put it in a greased bowl, cover it with greased cling film. Leave to rise for 2 hours.
- When the leavening time has elapsed, remove the dough on a work surface and break a piece. Roll out a 3 mm sheet with the rolling pin and cut the dough into squares or rectangles.
- Fry them in an oil bath until they swell like donuts. Put a few pieces in the pan, it should take place to expand. When they turn golden, take them out on absorbent paper and sprinkle a very fine pinch of salt over them.Very thinly slice a wider piece of bacon, prosciutto and dried salami. Eat hot gnocco fritto with slices of dried sausages.
Recipes with. Leek
With a more delicate and sweeter flavor than onions, leeks add a subtle note to some recipes without covering other flavors that are present. Although leek is available throughout the year, its season is autumn and in the first part of spring.
Everything is used from the leek. Chopped and combined with carrots, celery and onions, makes an excellent base for soups or stews. Its light, sweet aroma can be combined with butter and sour cream in sauces, soufflés and au gratin. With leeks you can also prepare salads, purees, juices, omelettes, pies, pasta or various garnishes. Leeks can be used as a garnish, grilled.
It can be associated with: fish, bacon, bechamel sauce, beets, breadcrumbs, butter, cheese, sour cream, dutch sauce, lemon, mustard, olive oil, parmesan, parsley, peas, potatoes, red wine, thyme, tomatoes, vinaigrette.
It can be combined with cheese, chicken, veal or ham. Cooked in the oven for about 30 minutes, it is delicious and is a nutritious dish.
With leeks you can prepare light meals, so you can find ideas for breakfast, lunch and dinner. Let's see what recipes we have selected for you!
Cut the zucchini in half and carefully dig them out of the core. Mix the core.
Boil the pumpkins for a minute in boiling water, then let them cool.
Cut the tomatoes, peel them and cut them into cubes.
Chop the onion and garlic, then put them in a little butter.
Add the zucchini, tomatoes and leave the composition on low heat until you get a puree. Preheat the oven to 200Â ° C.
Mix the vegetable puree with the breadcrumbs, salt and pepper.
Grease an oven tray with oil, then fill the pumpkin halves with puree.
Cut the mozzarella into slices and place them on the pumpkin. Sprinkle with Emmentaler and place the tray in the oven for 15 minutes.
Other vegetable dishes
Prepare the tomato sauce: - Peel the tomatoes.
-Peel the onion and cut it into large slices.
-Fry it in a larger pan with a little sunflower oil (50-60 ml).
-Cut the peeled tomatoes into large slices, so for the salad.
-And after the onion has browned a little, add the chopped tomatoes and a bay leaf to the pan, mix well and let everything cook for about an hour, over medium heat.
-Salt and pepper to taste.
While the sauce is being prepared, prepare the eggplants, wash them and cut them into 1.5-2 cm slices. We put them in a bowl and salt them well, leave them for 0.5-1 hour.
Drain them well from its bitter juice and wash them under running water. Then fry them in a pan with a little oil.
Pies with thin sheets
Pies with thin sheets from: pie sheets, sweet cheese, egg, sugar, vanilla sugar, raisins, semolina, lemon, apples, cinnamon, rum essence, strawberry jam, salted cheese, sesame, powdered sugar.
For the filling 1:
- 300 g of sweet cheese
- 1 or
- 5 tablespoons sugar
- 2 sachets of vanilla sugar
- 1 small package of raisins
- 3 tablespoons semolina
- peel and juice from a lemon
For the filling 2:
- 3 large apples
- 3 tablespoons sugar
- 2 sachets of vanilla sugar
- a few drops of rum essence (optional)
- 3 tablespoons semolina
For the filling 3:
For the filling 4:
Method of preparation:
In a rectangular tray, greased with a little oil, place the baking paper, then the filled rolls.
Prepare the filling 1 as follows: Mix the sweet cheese with the sugar, vanilla sugar, egg, raisins, semolina, peel and lemon juice.
Prepare the filling 2 like this: Peel the apples on the large grater, add the sugar, vanilla sugar, rum essence, cinnamon and semolina.
Prepare the filling 3 as follows: Mix the strawberry jam with the ground walnuts, so that the jam does not flow.
Prepare the filling 4 like this: Put the salted cheese on the large grater. Place 2 sheets on a board, grease them with a little oil brush and place 2 more sheets. Fill them one at a time (see photo), with apples, then with cheese, jam, then salted cheese.
Grease them with egg with a brush. Put a little sesame on top of the salted cheese roll. Cook over medium heat for 20-25 minutes. Leave to cool completely, then cut the pies into pieces (as everyone wants).
Mushroom and mozzarella pie
Mushroom and mozzarella pie from: puff pastry, mushrooms, garlic, sour cream, butter, milk, eggs, mozzarella, nutmeg, salt, pepper.
- a packet of puff pastry
- 300 g fresh mushrooms
- a clove of garlic
- 120 ml cream
- 2 tablespoons butter
- 80 ml milk
- 2 eggs
- 150 g mozzarella
- a little nutmeg
Method of preparation:
The thawed dough is transferred to the baking tin and baked for 8 minutes. Remove, prick with a fork and put back in the oven for 4 minutes.
Fry the mushrooms in butter, then reduce the heat, put the garlic and leave on the fire for 30 seconds.
Beat the eggs with the cream and milk, add the pepper, salt, nutmeg, then the mozzarella passed through a grater. Pour the egg mixture over the baked dough, sprinkle the mushrooms and leave in the oven for 30 minutes.
Fish with tomatoes, mozzarella and baked capers
1/2 fish, 3 tomatoes, 5 slices of mozzarella, 2 cloves garlic, basil, rosemary, 1 teaspoon capers, salt and pepper.
Method of preparation
I cut the fish into slices about 1 cm thick and 5-6 cm wide.
I seasoned the slices with salt and pepper, then arranged them in a tray lined with aluminum foil.
I seasoned them with rosemary, basil and sprinkled them with olive oil.
I chopped the garlic smaller and again
I cut the tomatoes into rounds,
and I arranged them over the fish slices.
I baked the fish at a temperature of 180 degrees C for 5-7 minutes.
Remove from the oven, put a slice of mozzarella on top and sprinkle with capers.
Put it back in the oven and bake it for another 5 minutes or until the mozzarella melts.