is not a typical dish of my family culinary tradition, but after tasting the softness of a warm loose ball with his hands like a gluttonous little girl ... I want to share this precious and guarded recipe courtesy of "Uncle Manlio", which I thank you very much!
E 'dutiful a brief introduction ... also called the Danube Danube is a typical dish of Neapolitan cuisine, although it is known historically as "the Brioche Tang". In Naples, as well as in South Italy, are part of the traditional pies, the outhouses, the tease, purchased in bakeries or eaten while walking the streets and in front of a kiosk.
The Danube has risen a quiche, made by balls stuffed with cheese and salami. According to tradition, the filling was obtained with what 'was left unused: Provola, buffalo cheese, ham, sausage, salami piqued ... Today there are many recipes and sometimes the filling is made with products not wholly typical of the Neapolitan culture.
Let's start the dough ... a loaf made with 50g of flour and 1 cube of yeast dissolved in 50 grams of milk at room temperature. Let dough rise for about 1 hour mother. After the interval rising, knead the ingredients: 450 grams of flour, 3 eggs, 160 g butter at room temperature and cut into small pieces, 20 grams of sugar, 100 grams of Parmesan cheese, 1 boiled and mashed potatoes, a pinch of salt.
worked extensively all the ingredients. Add the stick of dough and continue kneading. When you get a homogeneous mixture, roll out the dough while maintaining a rather high thickness of about 1 cm. size with the help of a pasta or a glass, cut up many disks to use up all your dough. Place the filling inside each disk obtained by cutting the Provola diced cooked ham and reduced to small pieces.
Close each diskette creating small balls and arrange in a baking tray lined with baking paper well spaced about 1cm. each other. Let the cake rise a little 'and then bake for about 30 minutes at 160 degrees.
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