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classic flatbread crust with ricotta and amaretti cake

I decided to post the recipe for a delicious tart tested a few days ago, a cake, I think, can be served at any time of day, or as a snack or as closure of the food also is simple and fast ..

Ingredients:
for
pastry 300 gr.
flour 150 gr.
sugar 100 gr.

butter 2 medium eggs 1 / 2 tablespoon baking


for the filling 300 gr.
ricotta cheese 50 oz.
almonds, coarsely chopped 50 gr.
sugar 200 gr. amaretti
50 gr. dark chocolate drops or pieces

Preparation:
prepare the pastry by mixing, on the pastry, put the flour in a heap with the eggs, sugar, butter and yeast. Put the dough for half an hour in the fridge wrapped in cling film.
Meanwhile, prepare the filling. Place in a bowl the ricotta, almonds, sugar, chocolate and macaroons finely chopped in a food processor. Spread half
of the pastry in a buttered 26 cm in diameter and pour over the filling, cover with remaining pastry and bake at 180 degrees for about 25 minutes, and whenever it is golden brown.
Cool the cake before throw and then, as desired, dust with powdered sugar.

very good !!!..

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tasty croissants

Today I decided to make a different dinner (for a change!) And I chose, among a sea of \u200b\u200brecipes and recipes, these croissants that have proved to be a goodness .. sweet and salty! One leads to another! and most are quick and easy!

Ingredients:
350 gr.
manitoba flour 200 gr. 00
flour 200 gr.
water 50 gr.
butter 50 gr.
10 grams lard.
salt 10 gr.
sugar 10 gr.
yeast 1 teaspoon honey or malt


1 egg Preparation:
dissolve the yeast in some warm water with sugar, then mix the flour, butter, lard, honey, add the remaining water, the 'egg and salt. Knead until dough is smooth and elastic and let rise for an 'hour.
Predicting the leavened dough and then divide it into small cakes, lay them with a rolling pin into a circle and then divide them into segments. Roll each slice from the bottom to get to the point giving the shape classic croissant. Place the croissants on baking sheet and let rise for half an hour

then brush with milk and bake at 180 degrees for 15-20 minutes until well browned

for the dough is rising I used my faithful PD and the result was excellent! The doses of damage as a result of this recipe croissants taste neutral so suitable for both fresh and salt to a filling, a portion of dough I, however, before spreading it, I added 2 teaspoons of sugar and I used to croissants mignon sweet.

This is the savory version ..

and this one stuffed with sweet orange marmalade .. one leads to another ..!

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Elvezia

Finally I decided .. I decided to try it given the insistence of my two gluttons! It 'a cake that involves a bit but the result pays off in full the time to do it! It 's a delight, too bad throat ... try it!

Ingredients for the dough: 250 gr
.
egg whites 500 gr. sugar
500 gr.farina Almond

Ingredients for cream:
for eggnog
- 5 -10
egg halves Egg marsala
-
5 tablespoons of sugar - 20 gr.
cornstarch - 3 sheets of gelatin for

Bavarian cream - 330 gr.
fresh cream - 2 egg
-125 ml milk
-65 gr.
sugar - 3 sheets fish packages

Preparation: Beat the egg whites until stiff
steadfast, mix gently by Besso up with a spatula, before the icing sugar and then almond flour. Put the mixture into a piping bag with nozzle end and form, on a pan covered with parchment paper, 3 tight spirals. Put in oven at 170 degrees for about 20 minutes and still until the dough will take an amber color.
Once cooked allow to cool slightly before removing from parchment paper.
Prepare eggnog mixing in a bowl that can be used to cook in a double boiler, egg yolks with sugar, Marsala wine and cornstarch and cook up a pan with hot water, stirring, until the cream thickens. Without the warm zabaglione add 3 sheets of gelatine made previously softened 3-4 minutes in cold water and wrung out. Keep aside for the settlement of the cake. For the Bavarian cream
fresh whipping cream and set aside. Inatnto beat the 2 egg yolks with milk and sugar in a double boiler and cook until it thickens, let it cool and add, again, 3 sheets of gelatin softened first for 3-4 minutes in cold water and wrung out. Gently mix the cream freshly whipped cream using a spatula and movements from the bottom up not to remove the compound.
Now dial the sweet with the foresight to make a ring of wax paper around the first disc of dough and top ten cm. Place a disc of marzipan on a cake, spread a layer of zabaglione and then there a Bavarian cream, cover with the second disk of dough and spread it again before the zabaglione and then Bavarian cream, then cover with the third disc. Set the refrigerator to thicken the cream for at least 2 hours, the ring gently with parchment paper and then ... it tasted wonderful!

this is the cake in particular

Before closing this post I just specify a couple of things: the first is that the recipe original is to use butter cream and Bavarian cream, I used that is more delicate and fresh and absolutely not alter the original flavor. The second is the use of isinglass, this is not provided in the original recipe, the eggnog, but adding it allows the cream to remain solid and firm inside the cake.
must try!

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peeled

This bread is fluffy and fragrant. Excellent!

Ingredients: 250 gr
. 00
flour 250 gr.
manitoba flour 220 ml water 1 tablespoon lard

15 gr. yeast
10 gr.sale
1 teaspoon honey or malt
15 gr. extra virgin olive oil

Preparation:
Mix the ingredients (I used the camera) and let dough rise until not double the volume. Roll out with rolling pin into a sheet about 1 cm high and brush with olive oil, then roll it from the shorter side and the pits on the surface. Let rest for 20-30 minutes

Preheat oven to 220 degrees, let it warm up and put a slightly greased baking pan for a few minutes until it becomes hot (you make sure that the oil does not burn), take it out and put the loaf.
Bake at 220 degrees for about 15 minutes and then lower to 200 degrees for half an hour, but not until it becomes golden brown.

Here is freshly baked ..

and this is the inside soft and dry ..

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taralli Neapolitan bread gluten free hot dog

Ingredients: 400 gr
. Mix flour en ds
10 gr.sale
50 gr.
50 grams lard. Oil
10 gr.lievito


208 ml water Preparation:
for this recipe you should use a dough that will facilitate the processing of ingredients and avoid heating the mixture with your hands. Mix all ingredients and let rise until dough doubles in volume. With slightly moistened hands make sticks, roll two by two and close to the rim. Put them on a baking sheet with parchment paper and let them rest for about twenty minutes

Place in a preheated oven at 180 degrees for 20-25 minutes or until are golden brown.

great!

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Ingredients: 1 kg flour

00 1 / 2 liter warm water
100 gr. lard
100 gr.zucchero
20 gr.sale
50 gr. yeast


sausage Preparation:
mix flour, sugar, salt and lard. yeast and, little by little, lukewarm water. Let rise until dough doubles in volume. I did it in PD.
When ready to cut the portions of dough and make the strips long enough to wrap the sausage around. Place on a lightly oiled baking pan and let rise for half an hour, brush with milk and bake in preheated oven at 220 ° for 20-25 minutes or until they are golden brown.

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maritozzi

Ingredients: 500 gr
.
flour 25 gr.
yeast 60 gr.
sugar 1 teaspoon vanilla 2 eggs for the dough
+ 1 Polishing


225-250 ml milk Method:
Mix all ingredients and let dough rise until doubled in volume (this time I have done with the bread machine using the program for mixing and rising) . Take portions of dough and shape to the currant, put in a lightly oiled baking pan and let rise again for about 30 minutes

spent half an hour, brush with egg maritozzi lightly beaten, and bake in preheated oven for about 25 minutes at 180 ° -200 °

Let cool and fill to taste with custard, chocolate or whipped cream! Sprinkle Finally, powdered sugar icing.

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taralli Neapolitan

the first post is the recipe for Neapolitan taralli. I've made them with the bread machine but I begin to list the ingredients: 1 kg flour

gr.olio
125 125 30 gr.strutto
gr.lievito beer
25 gr.sale
150 gr.mandorle (optional)
pepper


Preparation Dissolve the yeast in very warm water and add a little flour (taken out) and prepare a lievitino that will stand for about twenty minutes. After this
time to put the yeast in the center of the flour in a heap on a pastry board, add all other ingredients except the almonds, and mix with enough warm water so the dough soft but substantial. Knead until smooth and elastic nn will become, and then let rise in a warm place for 40-45 minutes.
Resume leavened dough and cut into sticks and twisted in pairs to close a ring.
Place on a lightly oiled plate, and let rise again

When they are well risen, brush with beaten egg and, as desired, put some almond so that it adheres well. Put in oven at 180 degrees for 20-25 minutes or until they are golden beautiful.

I wonder that I have achieved by placing all the ingredients in PD using the program and yeast mixture. After rising as I proceeded to the traditional recipe.