Mignola or Ammiscate (?)
Sicilians Thursday, November 12, 2009
Automated Teller Machine Protocols
DOC Please forgive me for my act of presumption cooking:) But having a boyfriend Sicilian I could enjoy a variety of dishes typical of this land of sunshine and parched earth,
fell in love madly, especially those swivels delicious bread dough called 'pinkie or ammiscate ' stuffed with sausage and olives, or spinach and olives ... I try to redo my house, without reach the lofty levels of the originals! I am preparing the photos to create a virtual tour of this beautiful region, so soon I'll post it ...
eno Tour - Gourmet course!
Meanwhile I leave you this recipe:)
For the pastry: 500g flour
0 or
manitoba
200ml water 150 ml milk
yeast (1 packet or cube)
2 teaspoons sugar 1 teaspoon salt 4
tablespoons oil For the filling
: 1 sausage
homegrown black olives 2 red onions (+ oil, vinegar and sugar to make the onion)
parmesan pepper oil
begin by making the dough. I do this manually, but we can also use a 'mixer
. We make a mound
with the flour and pour the water in the center and the warm milk. Add the yeast and sugar and begin kneading. When the mixture begins to thicken add salt and oil and knead for good. When the mass of dough has reached the right consistency to form a dough ball and let's put it to rest in a container in a warm place (I put it near the radiator, covered with a cloth), taking care to drill a cross on the surface to allow the paste rise in comfort;) In the meantime we can cook the onion that will fill the muffins
: let the onions into chunks and let's put to fry in oil, add salt and water and let simmer. When the onions are soft, add a dash of vinegar and a pinch of sugar, finish cooking. When the pasta reaches about twice the initial size (an hour), we can move the drawing, using a rolling pin.
We form a layer of about 5 mm and square. At this point we can start filling
: Oil (coated with the hands!), Onion, chopped sausage, chopped olives, una bella grattugiata di parmigiano e pepe. Iniziamo ora ad arrotolare la sfoglia su se stessa.
Quando avremo completato questa fase inizieremo a tagliare la pasta a fettine di circa tre cm. Ora prendiamo ogni singola fettina e diamole una forma arrotondata, girandole semplicemente tra le mani, come per voler creare una spirale. Mettiamole sulla teglia ricoperta di carta da forno e lasciamo riposare alcuni minuti.
Dopodiché inforniamo a 180° per 20/25 minuti ( dipende un po' dal forno). Io oggi ho esagerato un po' con la cottura :) Bon Appetit !
fell in love madly, especially those swivels delicious bread dough called 'pinkie or ammiscate ' stuffed with sausage and olives, or spinach and olives ... I try to redo my house, without reach the lofty levels of the originals! I am preparing the photos to create a virtual tour of this beautiful region, so soon I'll post it ...
eno Tour - Gourmet course!
Meanwhile I leave you this recipe:)
For the pastry: 500g flour
0 or
manitoba
200ml water 150 ml milk
yeast (1 packet or cube)
2 teaspoons sugar 1 teaspoon salt 4
tablespoons oil For the filling
: 1 sausage
homegrown black olives 2 red onions (+ oil, vinegar and sugar to make the onion)
parmesan pepper oil
begin by making the dough. I do this manually, but we can also use a 'mixer
. We make a mound
with the flour and pour the water in the center and the warm milk. Add the yeast and sugar and begin kneading. When the mixture begins to thicken add salt and oil and knead for good. When the mass of dough has reached the right consistency to form a dough ball and let's put it to rest in a container in a warm place (I put it near the radiator, covered with a cloth), taking care to drill a cross on the surface to allow the paste rise in comfort;) In the meantime we can cook the onion that will fill the muffins
: let the onions into chunks and let's put to fry in oil, add salt and water and let simmer. When the onions are soft, add a dash of vinegar and a pinch of sugar, finish cooking. When the pasta reaches about twice the initial size (an hour), we can move the drawing, using a rolling pin.
We form a layer of about 5 mm and square. At this point we can start filling
: Oil (coated with the hands!), Onion, chopped sausage, chopped olives, una bella grattugiata di parmigiano e pepe. Iniziamo ora ad arrotolare la sfoglia su se stessa.
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