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"zeppole BIGNE A 'of St. Joseph"

"Preface"
currently called "ROUX" the mix of donuts ... ideal for cooking and the "POLSONETTO" that is that typical in the pan Copper pastry, wall round with a long handle, if you have not used a non-stick pan over high walls. In a few days is the Father's Day 'is that of S. Joseph. Invariably they begin preparations for this day to fry or bake this wonderful pasta BIGNE '. " In different regions of Italy the name is different but always the same dough. In its own habitat .. doing donuts ... but it is not difficult not so easy ... just take some precautions in the end you will get a product far superior to those that are sold in the bakery .. I say this because here in Naples .. annually to those who are put on top of another with prices?? How can a zeppole costs 70 cents?? What you can make money with this? What do they really eat with this price?? I tell you frankly that .. let me personally I am sure of what I eat even if the job is done will not have the same appearance as those who sell beautiful and swollen?? Absolutely not all the pastries are so .. indeed .. humbly I take my hat to the pastry shops that use truly natural products of cost to the bench four times a zeppole?? Viva la belle pastry that works this way. Announcement of the considerations and perhaps my argument ... back to us .... I said that being careful ... some things in house you can easily do the donuts and indeed if you are careful as can be those pastries ... but with a difference if they are done well ... you know how to say in Naples: "UA!! COMME BON is 'STA ZEPPUL' ... melts Mocca" .. .. translate .. "MAMMA MIA is HOW GOOD IS Zeppola melts in your mouth." Personally I do not admit that the dough of donuts, add yeast or baking soda to inflate them when you are cooking ... if you work well together at the end with great satisfaction you will see that the donuts will grow beautifully ... certainly if you believe that the pasta did not come with a good ... making sure that the first batch zeppole not grow well .. so do not throw it all add to the yeast as well. Certainly in the future try to give you the recipe for this type of zeppole with yeast ... I'll stop here for now .. if not as Julia says ... the blog "THE LAND OF OLIVES" ... I write the papyrus ... ahahahaha !!!!. The next recipe for donuts I write and give you those little tricks and tips to try to be in the best way these beautiful donuts. Now I will transcribe a novel recipe designed so that it will be very difficult that they can not be good. "FATHER THE DEDICATION ALL THAT FOLLOWS FOLLOWER .... TRY TO BELIEVE ... THE WORD OF FATHER.
"WHAT YOU NEED"
Ideal for baking the dough is "POLSONETTO," that this traditional copper pot from confectioners, walled round with a long handle, if you have not used a high-sided pan .. anti adherent.
manual or a global hook with "k" with a speed between 4-5 ..
a baking tray
baking paper
a sieve to sift the powdered sugar on donuts (optional)
a spray bottle to spray water
"INGREDIENTS FOR THE DOUGH"
Serves 8 people:
225 g of flour "00" or more .. Divella
125 g of fresh butter
250 ml of bottled water. Lean or real life .. or else .....
6 fresh eggs from 50-55 g
a pinch of salt
"INGREDIENTS FOR THE SEAL"
Custard ... follow the recipe that I posted on this blog .. with 500ml of fresh whole milk .. do a lemon peel is a teaspoon of vanilla extract if you like ... a lot more cream double doses throughout
100 g of black cherry jam ... or the sour .. ...
vanilla icing sugar (optional)
"P Proceed "
In the pan you have chosen the water ... put the butter and salt to a boil will be released as soon as you pull the pan from the heat and discard all of a sudden the flour. Put on the fire, turn and cook the mixture vigorously for 6 or 7 minutes, until they begin to sizzle. Pour the mixture into a bowl and warm as soon as you begin to pour the egg first, working well well for at least 6-7 minutes. Skip to second egg always with 6-7 minutes of work, then the third, etc ... each time taking care of each well to absorb egg mixture. will better prepare this pasta few hours earlier, so that rest and becomes more elastic. How did you understand the process so far is performed manually .... but if you want to shorten the time of absorption of each egg you must use a global hook with "k" at an average speed between 4-5. Take the pastry bag with large star nozzle and fill with the dough, place on plate of the oven zeppole, 8 at a time, spaced from each other by 2 cm, making the syringe with a double row, the second superimposed the first, then heated in an oven, bake at a temperature of 220 ° C. When, after 10 minutes, you'll see that the donuts will be inflated and just colorful, reduce the heat the oven to 170 ° C and still leave in the oven for 10 minutes. With these quantities are 16 donuts, and then proceed to the second batch. Do not need to grease the griddle but simply spraying water to wet it and put a sheet of parchment paper too wet so doing you will see that the donuts come off by themselves. When they have cooled, setacciatevi over the vanilla icing sugar, with the pastry bag that you fill with the custard with a medium star nozzle, at the top of each zeppole make a nice swirl of cream, and fill the joint with 2 -3 cherries.
NB: These donuts can be made even fries, but the work will be more delicate in this case prepared 16 squares of parchment paper to 25 cm wide, and each have the anointing him zeppole. At first the oil must have a moderate heat, then, as soon as you zeppole be inflated, increase the heat. Raise the zeppole oil together with the paper that you can remove easily. Follow these donuts for the seal.
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"GOOD LIFE FOR ALL"                                                                                                                                                                                                                                                                                                

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Hearts wedding cake

I told you that I would put my photos and put them there! : D I hope you like it, I wanted to do many things, but the roses require a lot of time, and then four plans RP with my oven is not exactly easy, in fact it can not exceed 4 storeys, who knows maybe one day .......

With photos of this cake took part in the competition speramm COMPETITION! haha

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"Sorry for the delay ... Kovac

Sorry for the delay but it was a really bad periodaccio, happily going through and that's all that matters.

Here we are again facing our beloved blog. Today I want to talk about a welcome "discovery" of agave syrup:
thanks to a new friend and I had to try it, we "discovered" and immediately felt because it is a natural product does not taste that can affect the beverages (hot or cold), but in such compensation, it sweetens adequately with half the calories of sugar and with a low glycemic index.
For those who want to try an alternative to sugar, but that is not a product chemical difference of the various sweeteners, which also often have a nasty aftertaste, agave syrup is also ideal for people with diabetes and for those who want to stay in shape naturally.

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"PASTRY FAST OF SANTA"

"INGREDIENTS"
1 kg of flour
700 g of fresh butter, good quality
5 dl water or bottled .. Living Lean Vera or else ..
20 g of salt
"PROCEDURE"
Divide the butter into small flakes with flour and knead gently for a few minutes. Put flour on a work surface to form the fountain. Add salt and water and work it all very lightly until the mixture reaches the consistency of butter. Then put the dough in the refrigerator for a quarter of an hour before giving at least three turns. Among other things around and let the dough rest for at least ten minutes and, finally, let it sit for half an hour before use ... simple .. NO !!!!!!.
NB: the pastry ... When I use this recipe, although it is not the same as the base .. but the same in the end will give you great satisfaction !!!!! !
WORD OF FATHER ........ TRY TO BELIEVE !!!!!!
"GOOD LIFE FOR ALL"

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"THE FRENCH PASTRY"

"INGREDIENTS"
1 kg of flour
1 kg of fresh butter, good quality
5 dl of bottled water ... Life Lean or Vera or another ..
10 g of salt
"How To"
the butter with three hundred grams of flour and give it a square shape ... all in working environment cool, put the dough in the refrigerator for about half an hour. Meanwhile, pour the remaining flour on a pastry so as to obtain the classical fountain, add the salt and water required to produce a paste of medium consistency modeling in the form of bread. Remove the dough from the refrigerator and place on pastry, roll it out gently with a rolling pin to obtain a tape of size twice that of the dough made of flour and water. Put it sull'impasto butter, fold the remaining strip free, and always gently stretch the dough to a thickness of an inch and a half. Fold the dough over itself and put it in the refrigerator for about twenty minutes. Repeat this last around three or four times before use the paste to the desired profile.
NB: I recommend the butter should be soft but firm and work and if possible using a pair of gloves to protect so do not heat the butter with your hands.
"GOOD LIFE FOR ALL"

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"PASTA MEZZASFOGLIA"

"INGREDIENTS"
1 kg of flour ;
1 kg of fresh butter, good quality
20 g of salt
5 dl of bottled water ... Life lean or Vera or other ...
1 fresh lemon
"EXECUTION"
Pour the flour form the fountain, into the central place the butter, softened, salt the juice of one lemon and water. Knead the dough quickly without dwelling too much. Shaped the dough into a ball and place in refrigerator for about twenty minutes. Put it back on a work surface and rolling pin roll it out in strip form regular folded back on itself so as to obtain a square. Put it to rest in refrigerator for about an hour and repeat the same operation twice more before using the dough thus obtained as desired.
NB: The pastry is particularly malleable in our hands. To get a gold surface just brush it with egg yolk. The pastry is a pastry-based preparations. In fact it is widely used for both savory preparations (pizzas, vol au vents, pretzels, etc..) And desserts (cookies, cakes, pies, etc. basis.).

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"puff pastry"

"Preface"
There is no single recipe for the pastry, the solutions are different, linked end-use that is made of this mixture, the different traditions that go far beyond the Peninsula, the little secrets that introduces each to get a result that differs slightly from that of others. The French pastry, for example, is different from the Italian, but English and even within our own borders, not all agree in the indication of doses for the ingredients, which are only flour, butter, and salt ' water with the addition sometimes of acidifying substances. The acidifier is used more lemon juice, whose function is to give the pasta a certain consistency when the flour used is not particularly rich in gluten. Puff pastry is made up of different layers of a batter base (obtained from processing flour, salt and water) and as many layers of fat. To achieve these layers lies the dough and folds around the butter. Technically this is called "giving the tours." In some cases data are only three laps in six. Some experts argue that in the first case we obtain the so-called half-pastry dough, and the second the real puff pastry. It is particularly important to note that the absorption capacity of water in the batter's base depends on the quality and type of flour used. The indications given in the recipes which follow are therefore purely indicative and the dose should be increased or decreased depending on the raw material used.


"INGREDIENTS"
500g strong flour Manitoba
400g butter
5g salt
300g bottled water


"EXECUTION"
Pour the flour on work surface and form a crater in the middle of which put the water and salt. Getting started manually by mixing flour and water, the dough is too compact. Made quickly so that the flour does not stick to the tips of your fingers formed a large ball and place in refrigerator for one quarter of an hour. Put the dough on a work surface and, using a rolling pin, roll it in to obtain a square on which it is possible to not only support but also all the butter so you can cover it by folding over the four edges of the square itself. Do this, first prize with his fist and then using a rolling pin, begin to roll out the dough to obtain a tape of the regular width of forty inches long, two feet in length and thickness of about an inch and a half, while avoiding the butter rises to the surface. If manual processing would be too difficult to divide the ingredients in half and perfectly made at two different times. Fold at this point the dough into four equal parts in order to get even a square about the size of the initial one. After the first round of pasta dough put in the opposite direction compared to the previous, but without time, and still using the rolling pin, roll the square so that it assumes the size of the previous tape. Fold the tape obtained even in four and place in refrigerator to rest for about an hour. Repeat these two steps at least three times so that the dough is turned around eight times, before you use it at will.
NB: Sincerely and personally I think it is a job quite complex and time .. but to have the record for people who are passionate for homemade puff pastry I could not fail to give recipe and even sequence with all the ones I transcribe ... that's a result of this. For my part at that time I have tried everything but in the end not to waste so much time to buy in the store where they sell products for pastry and excellent ... I sincerely doubt that home-made will eventually have made a just reward work more than satisfactory. try my recipe for "a thousand leaves" that no way inferior to that which can be bought from the baker that costs three times what you do ... well ... I think it's best!
Try it out yourself ..... WORD OF SANTA ...
"GOOD LIFE FOR ALL"

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chard and ricotta

These days are a bit ' strange and wild I am preparing a cake for a competition, after I put some Fotina to see if I'm doing well, while I give you fast recipe that surprised me for his goodness.

Pasta is the special format " the Six of Hearts Gragnano Factory", this pasta exceeds all expectations mine too! It has an incredibly fast cooking only 8 minutes, and it is cooked inside as outside, not inside it stays that cord! Another thing that stunned me is that cooks do not lose the form: is it I was convinced that this could only make pasta in the oven and it is not so!

Ingredients: 700 g

only leaves

raw beets weighed 300 g ricotta

A handful of pine nuts

Raisins

One tablespoon of cream of walnuts Main St. Cassiano

Bacon

Agno

Pepe Sale

100 g provola 100 g parmesan smoked

One tablespoon of butter with sage Cascina San Cassiano

Blanch the leaves and add them into a pot where you fried: the chopped bacon, pine nuts , raisins and garlic, cook for a few minutes longer and add: the cream of walnuts, pepper and salt.

Go all the mix by adding the egg and Parmesan cheese, the cream should not be very thick, very creamy.

in a large pot bring water to a boil and season with salt and empty hearts and cook for just under 8 minutes. Grease a pan with

baked with butter and sage San Cassiano carefully Arrange the hearts just drained with a slotted spoon, stuff them first with a little 'provola to keep them wide open, and then with the help of a pastry bag stuffed with creamy ricotta and chard.

Pass the grill pan to the oven for a few minutes to melt the cheese and to form a nice crust with cream.

Place the hearts in a very hot dish, those are photos of the beautiful dishes Laboratorio Pesaro offering to me and you, a 15% discount code valid until March 15 and All product lines available on their website. The code is: Ilovefoodblogging

dishes like all products of this company are eco-logical for both raw materials used for the careful use of natural resources at every stage of the construction and logistics management. They are handmade products, not industrial, exclusive and immediate recognition of their intrinsic value. Produced in Italy in compliance with all applicable regulations regarding employment contracts, safety and hygiene. None of the objects that are in their shop is produced abroad. Zomma is a product that is good to have in your home or as gifts.

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remember all those who sacrificed their lives ... not just on March 8 ... always ... every day ... thanks for existing !!!!!

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Pappardelle with wild boar sauce cake

You should know that my house is a few yards (meters not kilometers!) From a forest, a few years ago I happened to be on time rate or a nice curl in front of the house, and fortunately nothing bigger, (the longer course, so many snakes!), is because the mountain until some time ago (before the arrival of hunters on Sunday) was inhabited by many boars, not big ones but those little ones so that they run like lightning Carucci!

Every year there is a festival where you can buy the delicious meat of these boars, but I do not go on time, because it always happens a "trouble" ... ... .... And so do the court for two years to the butcher, who reluctantly gave me about two kg of his beloved wild boar, is because many people here, they own the land in this mountain, and there almost bred wild boars in the wild, obtaining a meat with a less pronounced flavor of game but very very tasty and tender.

And that's why my recipe does not include marinated for 24 hours, that dampen the smell, but only a few hours, after a few days of aging, which makes the meat more tender and tasty.

Ingredients:

• 500 g of wild boar meat
• Chopped carrot, celery and onion
• red wine a glass
• Odori: laurel and rosemary
• 1 liter of tomato sauce
• 3 tablespoons oil Marina Colonna
• 500 g egg pappardelle

In a large bowl paid in equal parts red wine and water, bay leaves and chopping rosemary add the minced meat again, and leave to infuse for a couple of hours.

Wash the meat very carefully, with running water eliminates odor and the liquid in which they are soaked.

Prepare a finely chopped onions, carrots and celery and saute in oil.

In another double-bottomed pot and brown the meat of wild boar sliced, diced small, leaving the fat, making seal the meat quickly, without a leak.

Combine the chopped and slowly add the wine, allowing blend on high heat (do not use the wine marinade), add the tomato sauce, a bay leaf no more, and very little red pepper, salt to taste.

Cook flame passes for more than two hours.

Drain the pasta and add the egg sauce thus obtained.

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Mimose

Think for International Women's Day, as many do not believe in this party, however, gives us a good reason to prepare a Dolcino nicer, because you need to know that in my house is a company to make a cake for us, we say that they do not like the trappings, in the sense that if they see that I'm preparing to start a chant comparable only route that goes with Shrek Ciucchino in the city of moltomoltolontano 'and' ready? 'S ready? A STRESS! After several arguments for him not to scoff the PDS are also able to put the cream and styling haha!

Ingredients for the sponge cake:


6 whole eggs 180 g sugar 180 g
extra-fine flour (80 g of flour Molino Rossetto, 60 g corn starch, 40 g almond flour) grated lemon peel


Procedure for the sponge cake:

Beat eggs with sugar and lemon rind in the bowl of the planet, until the mixture "writes" about 15 minutes.
Gently incorporate the flour, without removing the compound.
Using a spoon divide the mixture into 24 cups of the Guardino, about two tablespoons for paper cups.
Bake in preheated conventional oven at 170 ° C for about 15 minutes.

wet ingredients alcohol


80 g water 80 g sugar 25 g lemon


Procedure wet

In a saucepan mix sugar with water, bring to a boil and continue cooking for several minutes.
Add syrup and cold limoncello

Custard:


400 g of whole milk 200 g cream 8 egg yolks


130 g sugar 35 g cornstarch

The peel of a lemon untreated.

Process custard:

to slight boil milk and cream and leave to infuse the skin of a lemon, and once warm add sugar.

Beat the egg yolks with the starch and add the milk little by little.

Bring on medium heat to thicken, pour into baking dish and cover in contact with parchment paper and keep refrigerated.

Add the lemon when the cream is completely cold.

Assembly sweet

Wet pds wet with the lemon, add the cream and top with cubes of sponge cake made by sacrificing some paper cups of cake. Sprinkle
mimosas on the wet limoncello, keep refrigerated