The Sicilian breadcrumbs are a specialty that not everyone knows. They are called so because their filling is wrapped in a thin and soft bread dough. At my house is traditionally prepared for Christmas Eve. Have a freshly baked smell amazing. This recipe belongs to the aunt's recipe Nunziatina. In addition to what you see in the picture, are stuffed with salt cod, the ham and spinach. In short, rich tastes super sweet tooth fillings.
INGREDIENTS
(for dough)
700 grams of flour and semolina
400 grams of milk
70 grams of margarine
25 g of yeast
5 g sugar
10 grams of salt
(for stuffing)
Sausage
Cauliflower
onions
Spinach
PROCEDURE
Sift flour, add salt, place a mound. Dissolve the yeast and sugar in 100 grams of warm milk and add to flour, mixing everything. Pour the warm milk gradually into the flour, working the dough vigorously. Remove the margarine from the fridge, so it is not cold and add it to the dough into small pieces. Continue working the dough until it has a smooth consistency.
Let rise at least an hour, sprinkle the dough with flour covering it and making sure that the temperature of the room is warm and there are no drafts. When ready knead again with your hands. The mixture should be a burden once risen about 1,200 grams. Derive many loaves of 100 grams each and stuff with pleasure. I used the sausage in a pan drizzled with olive oil, spinach and cauliflower boiled passed separately in a skillet with seasoned onions in olive oil.
The filling should be placed on half of the disc of dough and then closed by turning the edges. Prick the surface with a fork and brush with olive oil. Bake at 250 degrees for 15 minutes.
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