Yes, we are back! ^ _ ^ You should know that this fantastic initiative for collaboration and sharing between the blog, it is addictive! It all started with the (st) Christmas reindeer, to continue the advances of (st) reindeer and now? Now we are in the carnival period and offer the "culinary tricks" so to speak, seems to be a 'nice idea, for which he was born "... no is as it seems. "We hope not only that our initiative will like it and again you have fun, but we hope that other groups such as create blogs, I assure you, it's too funny! In this regard, there has been a great pleasure know that some / and bloggers would love to join us. Unfortunately we do not know how to organize it well, but if you'd like to participate in this contagious blog-network, please contact us!
Today's recipe is a classic tradition of Carnival in salted version ;-) ... but the author? Montersino But, the great master pastry chef who has also written a book of savory pastries that I, after much research I found at a library in Bologna, after the poor contract is crazy because it was not even her, and when we were about to go away, he chased us saying "I found it on display ..."
'm starting this book with its Castagnole fries.
Castagnole fries (Luke Montersino)
Ingredients for 120 crackers:
400 g water 60 g butter 40 g of maltitol
280 grams of flour 440 180W
g of eggs (7-8 eggs) 140 g flour
180W
1 g of ammonium bicarbonate
10g
peppers 100 g of corn
100 g of peas for
100 g carrots 100 g 100 g mozzarella
do Parmigiano Reggiano salt and pepper to taste
1 g red pepper
Ingredients for the "custard" salty
500 g of fresh whole milk 125 g cream
22 g of corn starch
22 g of rice starch
125 g Parmigiano Reggiano
3.5 g of salt
nutmeg 150 g egg yolks (4 yolks)
50 g of butter
Prepare the "custard" salt (it's a sauce cheese, has nothing to do with a pastry cream, I just want to return appearance). Boil the milk in the meantime, mix the starch with the grated Parmesan, salt and nutmeg and add them to cold cream, as soon as the milk boils, pour the mixture of starch and stir with a whisk over heat for a few minutes. Once dense, pour the cream egg yolks and stir vigorously with the whip a few more minutes. Remove from heat and add the butter. Break down the temperature immediately positive, and then smoothed in the planet. For
damselfish: boil water with butter and maltitol, pour the flour and cook until the mixture comes off the walls. Transfer all the planetary and add eggs a little at a time and then the flour mixed with ammonium bicarbonate. Add the diced vegetables and topped with mozzarella and Parmigiano Reggiano cheese and chili.
Con l'aiuto di un sac à poche con una bocchetta liscia abbastanza grande per fare passare i dadini di verdura, adagiate piccole porzioni nell'olio a 150°C e fate cuocere fino a renderle dorate. Scolate le castagnole su carta assorbente, spolverizzatele di sale e peperoncino, quindi farcitele con la crema pasticcera salata.
Note mie: ho sostituito il maltitolo con il doppio di peso di zucchero.
Ho sostituito la mozzarella con lo svizzero per evitare che si inumidisse troppo l'impasto.
Per avere la forma tonda, invece della sac à poche, ho messo l'impasto a cucchiaiate in un piatto con della farina ed ho formato delle palline che ho poi fritto.
The timing of the (st) reindeer ... osp ... leftovers .... oops, for nothing is as it seems, is well established: The Monday posting Ale and Dany Menuturistico , Tuesdays us on Wednesday Stephanie of Cardamom & Co ., on Thursday Ely / FLA Cuocicucidici and Friday Mapi The applepiedimarypie .
Anna Luisa
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