Croissant sfogliati

Ingredienti:

• 300 gr di farina
• 180 gr di acqua
• 25 gr di burro
• una puntina di sale
• 60 gr di zucchero
• 15 gr di lievito fresco o essiccato a lenta lievitazione
• 180 gr della marmellata che preferite

• 250 gr di burro per la sfogliatura
• 1 uovo per la spennellatura finale

Tempo: -
Difficoltà: difficile
Forno: 220°C - 180° C

Impasto:

Fig.1

Fig.2

miscelare farina, acqua, zucchero e lievito nella planetaria con il gancio impastare per 5 minuti, aggiungere sale e burro e continuare ad impastare per 10 minuti o comunque fino a quando l'impasto non risulti elastico e non appiccicoso. Avvolgere nella pellicola e mettere in frigo per 4 ore, o anche per tutta la notte.

Trascorso il tempo prendere l'impasto e stenderlo in modo da ottenere una sfoglia sottile (fig.1), prendere il panetto di burro freddo di frigo, spolverarlo con della farina e posarlo tra due fogli stesi di pellicola.

Con il mattarello stenderlo formando uno strato largo come la sfoglia di pasta, lungo 2/3 della stessa e sottile (fig.2). Riporre il rettangolo di burro così ottenuto in frigo coperto da pellicola.

1

 Prendere l'impasto steso dal frigo e posarci sopra il rettangolo di burro fino a coprirlo per 2/3, piegare sul burro la parte di impasto libera e sovrapporre ora su questa, la parte di impasto coperta dal burro.

A questo punto girate il panetto di 90°, avendo cura che la parte aperta sia alla vostra destra.

Stendete questo impasto “farcito” con il burro e ricavatene un grosso rettangolo con il lato corto rivolto verso di voi. Piegate verso il centro la parte inferiore e poi quella superiore, girate ancora di 90°, copritelo con pellicola e metterlo in frigo per 40 minuti.

2

Prendete l'impasto dal frigo, stendere un rettangolo con il lato corto davanti a voi, spessore circa 1 cm e ripetete le pieghe: piegate verso il centro la parte inferiore e poi quella superiore, girate ancora di 90° (lato aperto sempre alla vostra destra), copritelo con pellicola e metterlo in frigo per 40 minuti. Copritelo con pellicola e metterlo in frigo per 40 minuti.

3

Prendete l'impasto dal frigo, stendere un rettangolo con il lato corto davanti a voi, spessore circa 1 cm e ripetete le pieghe: piegate verso il centro la parte inferiore e poi quella superiore, girate ancora di 90° (lato aperto sempre alla vostra destra), copritelo con pellicola e metterlo in frigo per 40 minuti. Copritelo con pellicola e metterlo in frigo per 40 minuti.

A questo punto prendete l'impasto e stendetelo in un rettangolo lungo e stretto, alto circa 1 cm.

Con un coltello tagliate dei triangoli e praticare un taglio di 1 cm e 1/2 circa al centro di ogni base.

Ponete al centro di ogni triangolo un cucchiaio di marmellata e spalmatela leggermente.

Arrotolate i croissant tenendoli per i due lembi della base e fate in modo che la punta resti sotto, incurvateli leggermente.

Rivestite una placca da forno con l'apposita carta e posizionatevi le brioches così formate, avendo cura di lasciatele ad una certa distanza, perché dovranno lievitare ancora per 3 ore.

Una volta trascorsa l'ultima lievitazione spennellateli con 1 uovo sbattuto.

Infornate nel forno a 220° C per 5 minuti e poi abbassate il forno a 180°C e proseguite la cottura per 10 minuti.

E ora gnam gnam!!!

  

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Croissants

Ingredients:

• 10.58 OZ (300 grams) of flour
• 6.35 OZ (180 grams) of water
• 0.88 OZ (25 grams) of butter
• a pinch of salt
• 2.12 OZ (60 grams) of sugar
• 0.53 OZ (15 grams) fresh yeast or dried slow rising
• 8.82 OZ (250 grams) of butter for the stripping
• 1 egg for brushing final
• 6.35 OZ (180 grams) jam

Time: -
Oven: 428°F-356°F 
Cooking time: 5+10 minutes 
Difficulty:difficult

Fig.2

Fig.1

Dough:
Mix flour, water, sugar and yeast in the planetary with the hook knead for 5 minutes, add salt and butter and continue to knead for 10 minutes or until the dough is elastic and not sticky. Wrap in plastic and refrigerate for 4 hours, or even overnight.

After this time take the dough and roll it out to a thin sheet (fig.1), take the stick of butter cold from the fridge, sprinkle with flour and place it between two sheets of plastic wrap.
Spread with a rolling pin forming a layer as wide as the sheet of dough, along 2/3 of the same and thin (fig.2). Place the rectangle of butter thus obtained in the fridge covered with foil. 

1

 
Take the dough from the fridge and put on the rectangle of butter to cover it for 2/3, fold the dough over the butter and overlap free dough on this, the portion of dough covered in butter.
At this point turn the dough 90 degrees, making sure that the open end is on your right.
Spread this mixture "stuffed" with butter and cut a big rectangle with the short side facing you. Bent toward the center first the bottom and then the top, turn a further 90 °, cover with foil and put it in the fridge for 40 minutes.

2

 
Take the dough from the fridge, roll out a rectangle with the short side in front of you, about 1 cm thick and repeat the folds: bent toward the center of the bottom and then the top, turn a further 90 ° (open side always at your right), cover with foil and put it in the fridge for 40 minutes. Cover with plastic wrap and put it in the fridge for 40 minutes.

3

 
Take the dough from the fridge, roll out a rectangle with the short side in front of you, about 1 cm thick and repeat the folds: bent toward the center of the bottom and then the top, turn a further 90 ° (open side always at your right), cover with foil and put it in the fridge for 40 minutes. Cover with plastic wrap and put it in the fridge for 40 minutes.

At this point, take the dough and roll it out into a long and narrow rectangle, about 1 cm high.
With a knife cut into triangles and make a cut of 1 cm and 1/2 around the center of each base.
Place in the center of each triangle a spoonful of jam and sprinkle lightly.
Roll up the croissants for keeping the two edges of the base and make sure that the tip remains below, incurvateli slightly.

Line a baking tray with the appropriate paper and position the brioches thus formed, taking care to leave them at a certain distance, because they will rise again for 3 hours.
Once you have spent the last 1 leavening brush them with beaten egg.

Bake in oven at 220 ° C for 5 minutes and then lower the oven to 180 ° C and continue cooking for 10 minutes.
And now yum yum!

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Cake with apples in pan

Cake fast .... you have an hour and a few ingredients? Okay!

Ingredients:

• 2 apples
• 1 cup flour
• 1 yogurt
• 1 egg
• 1 lemon
• ½ cup of sugar
• 1 teaspoon of baking powder
• ½ cup of raisins
• a slice of butter
• ½ cinnamon stick
• 2 tablespoons powdered sugar

Time: 30 minutes
Difficulty: Easy
Oven: grill at 356 °F for 5 minutes (optional)

Peel the apples and cut into eight pieces, put them in a dish with a tablespoon of sugar and the juice of a lemon.

Take a nonstick pan with a lid or a clay, saute the slices of apples in a little butter, add sugar and cinnamon.

In a bowl mix the egg with the sugar and yogurt. Stir in the flour a little at a time, stirring well, add the raisins and baking powder. The mixture must not be too thick.

Pour the mixture over the apples to cover them evenly, put the lid on and cook for 15 minutes over low heat. Uncover and continue cooking for 10 minutes.

With a blade detached from the edges of the dough and overthrow the cake on a plate and pass it under the grill of the oven 5 minutes. Sprinkle with icing sugar. Serve warm or cold.

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Very fast aubergine!

A starter for signs occasion, fast, but very tasty, with typical Mediterranean flavors!

Ingredients for 2 people:

• 1 aubergine long and fleshy
• 2 tomatoes
• 1 mozzarella
• salt q.b.
• 1 tablespoon extra virgin olive oil
• Basil and season to decorate

Time: 15 minutes
Difficulty: easy
Oven: grill to 356 °F

Wash and cut the eggplant into thin slices, usually does not require rest in the salt if it is not too small. Coated the oven plate and brushed both sides of each slices with oil and put them under the grill for 5 minutes, turn them and leave another 5 minutes.

Meanwhile, cut the tomatoes and mozzarella into slices, lay over a grilled eggplant a slice of tomato and mozzarella, salt and cook under the grill for 2-3 minutes until the mozzarella melts. Chopped fresh basil over and serve.
Enjoy your meal.

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Monday's diet: salad with barley!

A single dish and lightweight, but rich in nutrients thanks to barley. Complete even for the addition of mozzarella cheese and eggs, which, depending on personal tastes you can be replaced with parmesan cheese or other light cheese. Barley, generally little used, has anti-inflammatory and mineralizing propriety.

 Ingredients:

• ½ red radicchio or chicory
• 1 zucchini
• 1 tomato
• 1 egg
• 4 small mozzarella
• 1 handful of barley
• ½ tablespoon extra virgin olive oil
• 1 tablespoon of apple cider vinegar or lemon 1
• salt q.b.

Time: 15/30 minutes
Difficulty: easy

First you cook the barley, if you prefer the integral one it need to soak the night before, rinse and cook for 40 minutes, instead of the barley pearl does not need soaking and cook in half an hour. If you have super fast on the market there are also cereals and legumes "rapid" cooked in 10 minutes.

Meanwhile, cook the barley to firm up the egg from boiling water for 8 minutes and clean the vegetables with care. Cut zucchini and tomato into thin slices and,cut the salad, add the diced mozzarella and the egg when it is cold. Once cooked barley, drain, cool under water and drain again. Add to salad and dress with olive oil, a pinch of salt, apple cider vinegar or lemon juice.

Enjoy your meal.

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Rice with asparagus and toma cheese

A typical Italian first course that combines the delicate flavor of the asparagus to the more decided of toma cheese. Try it!

 

Ingredients for 4 people:

 
1 bunch of asparagus
9 handfuls of rice
1 onion
2,82 OZ (80 grams) toma cheese
½ liter of vegetable broth
Parmesan cheese to taste
½ cup dry white wine
½ tablespoon extra virgin olive oil
salt q.b.

Time: 25 minutes
Difficulty: medium

Peel and clean the asparagus by removing the stalks harder. Cut into slices, leaving the tips whole. In a large pan fry the sliced onion in a tablespoon of oil. Add the rice and stir until it becomes pearly. Add the wine and asparagus. Continue cooking over low heat for 10 minutes, adding the broth a little at a time. I just put the salt in the soup. At this point check that is not too soupy, if not, add more broth and do not absorb the amount already paid. A two or three minutes from the end of cooking, add the chopped toma and Parmesan. Serve immediately.
Enjoy your meal.

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Cookies with raisin & corn flakes

Cookies quickly and with a dough that is soft inside and crunchy inside thanks to corn flakes.

Ingredients:

• 2.82 OZ (80 grams) of butter
• ½ cup of sugar
• 1 cup flour
• 2 eggs
• 1 cup of raisins
• 1 plate of corn flakes
• ½ teaspoon grated lemon peel bio
• ½ teaspoon of baking powder
• milk q.b.

Time: 10 minutes
Oven: 302 °F
Cooking time: 15 minutes
Difficulty: very easy

Melt the butter in a double boiler and in a bowl mix it with the sugar. Add the eggs, beat the mixture until it is fluffy. Gradually pour half amount of flour, lemon peel and raisins. Stir in the remaining flour, baking powder and milk a little at a time to make a workable dough by hand and not sticky. Form small balls with the dough, flatten slightly and press both sides in the corn flakes. Place them on a baking tray lined with wax paper and bake in a hot oven at mid-height, for 15 minutes, taking care not to darken too. Towards the end of cooking turn them in order to make crispy both sides. Once cooked, remove them immediately from the oven and allow to cool.

 
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Carguini of Cicolano

A typical recipe of central Italy and in the specific of “Cicolano”. The recipe is from the book "The old kitchen of St. Demetrio and other old recipes Abruzzo and Cicolano", published by Edizioni il Ruscello, 1998.
Carguini stands for "shorts" or "ravioli" by the shape of the same and filled with different ingredients.

  Ingredients for 15 cargiuni:

Dough:
14,11 OZ (400 grams) flour
½ cup of olive oil
just enough milk for a soft but not sticky dough 
Filling:
½ cup grated Parmesan cheese
½ cup grated “pecorino cheese” (Italian sheep cheese )
2 egg yolks + 1 for brushing
1 cup of raisins

Time: 1 hour
Oven: 302 °F
Cooking time: 15-20 minutes
Difficulty: medium

Prepare the dough by combining the flour with oil and milk, knead until dough is firm but malleable, form a ball. In a large bowl combine the two grated cheeses, yolks and raisins, mix well, add salt if necessary (I did not because I put the cheeses are already tasty).
Roll out the dough and cut into little thin circles, put in the middle a bit of filling and close with care. You can make an half circle, like half-moon.Place them on a baking tray covered with wax paper and brush with beaten egg yolk. Bake in oven at 302 ° / 356 °F for 15 minutes or until they are golden. You can eat either warm or cold.
Enjoy your meal!
 


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Fishballs

With a few scraps of fish and vegetables you can combine this simple recipe, great as an appetizer and finger food!

Ingredients for 2 people:

• advanced fish (hake, plaice, cod ...) already cooked
• spinach (2 frozen cubes or ½ cup)
• 1 egg
• ½ cup of bread crumbs
• flour a little for cover in flour
• salt
• Oil for frying 

Time: 20 minutes
Difficulty: easy

Boil the spinach in a little water, drain and squeeze well. In the mixer shredding the fish with spinach, egg and breadcrumbs. If necessary add salt. You can made little balls with the mixture and roll in flour.
Fry the fishballs in hot oil and then lay on paper towels to remove excess oil. Serve the balls hot or keep warm in the oven with the minimum temperature.
Serve with a green salad or tomatoes.

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Bagel

The Bagel (בייגל beygl) is a leavened dough, in the form of a big ring, boiled briefly in water and then baked. I followed, with some variation, the recipe found on the number of March 2013 of "La cucina italiana".
Once you are ready I have stuffed some of them with ham and salad, others with a tuna sauce and mayonnaise with the addition of tomato slices.

Ingredients for 12 bagels:

Poolish:

• 1 cup of flour
• 1 cup of warm water
• 1 teaspoon of dried yeast or ¼ cube fresh

Dough:

• 1 cup of flour “manitoba”
• 1 cup of flour
• about 1 glass of water
• 1 tablespoon vegetable oil
• 1 teaspoon of table salt

Finish:

• various seeds, I used sesame, sunflower and flax
• salt

Time: Depends on the rise
Oven: 200 ° C
Cooking time: 25-30 minutes
Difficulty: medium

Prepare the poolish the night before: mixing the water with the flour and baking powder until the mixture is quite liquid. Cover and allow to stand for the whole night away by currents, I put the bowl in the turn off oven.
The next morning the dough has formed bubbles on the surface and will be increased a little. If you do not have time to prepare the poolish or you forgot, start here, with the only trick to double the amount of yeast.

For preparing the dough, pour into a bowl or in a kneader flours, the oil and the poolish and mix by adding water little by little, until it will form a elastic ball. Add the salt, that if you want you can also use as a finish at the end. Knead vigorously. Then formed a long strip of dough and roll it up, then repeating the process in the opposite direction for some time, this makes the dough more elastic. Put the dough in the bowl and let rise in the oven turn off, with only the light turned on and a pot of hot water for 45 minutes.

After the interval forming a roll of pastes and cut into 12 parts. With each roll you close to form a ring, and you'll place on a plate lined with wax paper, leaving a little space between each roll.
Replace the pan in the oven for 30 minutes towards the end of the time put on the fire a pot with water and boil.
Once leavened from the oven, switch to 200 ° C, meanwhile, which heats throw in boiling water for 2-3 bagel once for 2 minutes, turning once and drain them with a skimmer, after which place them on a damp cloth.

Prepare a saucer seeds mixed or saucers several different seeds and press over bagels boiled in water, place on a baking tray lined with baking paper and sprinkle with salt. Bake in oven for 25 minutes, until golden brown.
After they have cooled stuffing to taste with ham, salad, tuna, eggs .... and enjoy!

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Mixed spring salad

Ingredients for 2 people:

• asparagus (advanced by rolls)
• 6 cherry tomatoes "cherry"
• 2 eggs
• 1 mozzarella cheese
• 2 tablespoons oil EVO
• salt q.b.

Time: 10 min
Difficulty: Very easy

Cook the eggs in boiling water for 8 minutes.
If you are not already cooked, cleaned asparagus removing the tough parts and wash them well.
Boil, after being tied up in a bundle, in lightly salted water. Remember that it is better to a pot high and narrow and let the tips (most sensitive) facing upwards.
After 10 minutes of cooking, drain well and dry thoroughly.
Wash the tomatoes and cut a cross leaving the bottom attached.
Cut the mozzarella into slices.
Arrange on a serving dish asparagus, sliced ​​hard-boiled eggs, tomatoes and mozzarella. Season with olive oil and salt, cook for few minutes left.
Enjoy your meal!

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Rolls of asparagus and ham

A spring dish, to be accompanied with a mixed salad for a light lunch or dinner, nutritious and really tasty!

Ingredients for 2 people:

• 16 asparagus (or more if you are hungry!)
• 8 slices of ham
• 1 mozzarella
• 3 slices of Swiss cheese thinly sliced
• 2 tablespoons Parmesan cheese
• 1 tablespoon oil EVO
• salt q.b.

Time: 15 min
Oven cooking: grill 5 min
Oven: 356 °F
Difficulty: Very easy

Clean the asparagus by removing the tough parts and wash them well.
Boil in lightly salted water. Remember that it is better to a pot high and narrow and let the tips (most sensitive) facing upwards.
After 10 minutes of cooking, drain well and dry thoroughly.
Grease a baking dish with a little oil EVO, cut mozzarella into 16 slices long and thin and cut the slices of ham in 2 sides.
Wrap each asparagus in the ham with a slice of mozzarella and place carefully in the pan. Continue until all the ingredients.
Put over the slices of Gruyere and Parmesan cheese.
Place under the grill of the oven, preheated, for 5-8 minutes, until the cheese melts and avoiding that the ham dried too!
Enjoy your meal!

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Omelette with spaghetti

Often have the remaining pasta, then here is how to "recycle" in an excellent omelette that can also be prepared as an appetizer or light lunch served with a mixed salad or vegetables. Usually use spaghetti, but any type of pasta is good!

Ingredients for 2 people:
about 150 gr. of cooked spaghetti (or advanced)
1 cup of spinach (or two cubes frozen)
1 mozzarella or other cheese
2 tablespoons Parmesan cheese
2 eggs
2 tablespoons oil EVO
salt q.b.
A pinch of Cayenne pepper to taste
Time: 15 minutes 

 

If you have not cooked spaghetti, cook them in salted water along with the spinach, drain and mix with a tablespoon of oil EVO, so not stick.
If you are ready spaghetti, boiled spinach in a little water.
In a bowl beat the eggs with salt, add the grated Parmesan, mozzarella into cubes and if you wnt pepper.
In a pan put a little olive oil and fry the spaghetti, after a couple of minutes, add the mixture with the eggs making mix well, without stirring too much because the egg coagulates quickly.
Cover with a lid and turn the omelette after 4 minutes.
Serve hot.

 
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