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pucce

questa sera non sapevo cosa fare da cena, allora ho impastato le pucce salentine, con le olive nere, poi quando ancora erano calde le ho tagliate a metà e ci ho messo dentro prosciutto crudo e emmental, davvero buonissime!
INGREDIENTI:
1kg di farina (di cui metà di semola di grano duro e metà 00)
1 cubetto di lievito
700/800 ml circa di acqua
1 cucchiaio di sale
1 cucchiaino di malto ( facoltativo )
300 gr circa di olive nere

PREPARAZIONE:
sciogliere il lievito con un po di acqua tiepida unire farina, sale, malto e l'acqua un po alla volta, l'impasto deve morbido.Coprire very well be the bowl and let rise until doubled in volume.
Take a plate and fill it with flour of 00, then with the help of some take two tablespoons of batter and drop it into the flour, place in a baking a bit distant from each other and bake at 200 ° until golden brown.

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small Christmas cake


the base is a brunette, wet rum stuffed with mascarpone cream and chocolate chips, covered in fondant sugar

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dimples

Hello everyone, here is another kind of cookies very greedy! the base is like a pie crust, and are filled with white chocolate.

INGREDIENTS:
300g flour 70g cornstarch


50g cocoa powder 1 teaspoon baking cakes
2 x pinch of salt 250g butter

3 medium egg yolks 150g sugar

200g of white chocolate and sugar

PREPARATION:
cream the butter with the sugar and then add the egg yolks in a bowl put the flour with cocoa, baking powder, salt and cornstarch, add a bit of butter to the dough at a time, you get a ball type pastry, cover with plastic wrap and chill for at least 30 '.
Form a ball from about 20g to practice a dimple in the center and dive into the ball pit at the side of the caster sugar, then place it in a plate bakery.
Cook the dimples in a hot oven at 175 degrees for 15 minutes or less, then put in a Gradella to cool.
Melt white chocolate in a double boiler, adding a tablespoon of milk or cream, with the help of a spoon pour the melted chocolate inside the dimple.



NOTE: I noticed that during cooking the dimples tend to flatten out after a few attempts, I've seen better results if they are shaped just blend in, and then put them in the fridge, when cooked with a help teaspoon to a little lower to the center.

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premium gourmet cookies

dear friends, today I started to do some kinds of cookies, these are cookies with drops Chocolate, a delicious biscuit very friable suitable for breakfast or a snack in the afternoon.
INGREDIENTS: 125

butter

80 d of sugar cane 80 of Zuk
1 egg

1cucchiaino aroma of vanilla

250 flour 00 flour

100 ground almonds or hazelnuts

1 / 2 teaspoon salt
1 / 2 teaspoon baking
1 / 2 teaspoon baking soda

50 g of coarsely chopped chocolate or chocolate chips


a pinch of salt PREPARATION: Mix the butter
the two types of sugar, add egg, vanilla and almond flour, then a pinch is salt and flour mixed and sifted with baking powder and baking soda.
make balls the size of a walnut and flatten slightly, place in a baking tray and bake at 190 degrees for 10 'soon as they are lightly colored, they are ready, even if they are still crunchy, is compacted just cold.

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blog

A SPECIAL THANKS TO MY FRIEND WANTED TO REWARD THAT SILVANA MY BLOG!!
a lovely American friend, who taught me many things, send them a big hug:

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the rule is to reward 12 blogs of your choice

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eggplant rolls with ham and philadelphia

INGREDIENTS: Eggplant

raw or cooked ham
philadelphia

PREPARATION:
cut the eggplants and put them in school with a good sprinkling of salt, squeeze well and after an hour grilling




take a slice of grilled eggplant, place a slice of ham and spread a spoonful of philadelphia roll up like a roulade

put all the rolls in a baking dish, and sprinkle with grated Parmesan, scaladare in the oven only for time gratin .

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Pandora / panettone



What happens here is not to have the mold of pandoro!
I made the Pandora panettone mold.
to let you know the size of the pot is 30cm in

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cappellacci pumpkin pumpkin hats


INGREDIENTS: 850 grams of pulp
Pumpkin
300 grams of grated parmesan cheese nutmeg 1

2 or 3 tablespoons of bread crumbs
a bit of sugar if the pumpkin is not doce

8 eggs 800 grams of flour type "00"

PREPARATION:
prepare the classic pasta and allow to rest


cook the pumpkin in the oven and place it overnight in a colander, combine Parmesan cheese and bread in the morning to taste the grated dough should be firm but not hard



rolling dough and make thin squares of about 6x6 put a nice pile of pumpkin tortellini and close as

boil them in salted boiling water, in Ferrara are eaten with but we also have meat sauce topped with melted butter and sage.

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dragged with sausage and biscuits with

INGREDIENTS:
strascinati
for durum wheat 120gr head

water as needed for the sausage gravy

zucchini
philadelphia
PREPARATION:
knead flour and water until dough is hard, let it rest for an hour, then form a cylinder of about 3cm. with the help of 3-finger drag them into atrezzo to make dumplings, lay them in a pan


tagliare le zucchine con la mndolina, o con il coltello ma molto sottili, mettere un goccio d'olio in una pedella e far rosolare le zucchine a fuoco vivo, aggiustare di sale e pepe

togliere le zucchine e mettere la salsiccia tolta dal budello e sbricciolata, farla rosolare bene fino a che colora

unire le zucchine alla salsiccia, maltecare con un po d'acqua di cottura e 2 cucchiai di philadelphia