The recipe for the perfect friendship exist? It is quite impossible ... maybe.
Take two girls one of the province of Udine and of Britain. Both have a great passion for cooking, but especially for sweets. One is clumsy and careless: it is the dose in case you do not remember where he got the recipes, does not mark the changes it brings to recipes, you forget to add ingredients that prepares, tries to set fire to the house on fire accidentally or paper towels oven, burns ladles (This is the other girl to tell the truth, ihihih) ... The other is more methodical: follow the recipes and if the amendment or carried away from the inspiration of the moment is pinning all, always clean all right, well in order keep his "tools" to work, is well organized, ...
One day, heedless of the moment, looking for a recipe ... and here is that the girl ran to her aid method. From that moment began an exchange of mail up to the meeting in person and the birth of a friendship that goes beyond the simple exchange of cooking advice. It is perhaps almost inevitable that, feeling almost every day (even if the reports are processed through a computer), you are also talking about problems or things that do not fall within the kitchen. So, you get to know each other, to see what are the different facets of the character of the other. The "methodology" I'm talking about is Serena . A quiet girl, but not shy. It is affectionate and sweet, but not weak. It is always available for advice and help in every area, one of those people who "when he can, does, and does so willingly, without letting it weigh.
Although this recipe is definitely on his own. Let's say I had a recipe, sweet or salty it was, for me, "did Christmas." She did. This then is his own, or rather, the sweet part of the tradition Emiliana, but the doses have been developed and modified over time by she . And now, thanks to Serena , I will have the recipe for "Christmas."
For about 6 spongatine 11 cm in diameter , or a classic spongata (dm 20 cm), 1 to 14 - 15 cm, 11 cm and 4 from (it all depends on what you want is the top layer of filling: I recommend no more than 2 cm thick filling, but not to do it too thin, there should be no more external pasta filling)
Ingredients:
For the filling
fluid
200 g honey 2 tablespoons dry white wine
50/60 gr macaroons
powder 50 g blanched almonds and toasted walnuts *
90-120 gr *
skinned and toasted hazelnuts 50 g *
200 g honey 2 tablespoons dry white wine
50/60 gr macaroons
powder 50 g blanched almonds and toasted walnuts *
90-120 gr *
skinned and toasted hazelnuts 50 g *
1 handful chopped peanuts (or 1 tablespoon of whole pine nuts)
100 g mixed candied fruit (originally there were only orange and citron)
a handful of raisins 1 tablespoon brandy
spices: cinnamon, coriander powder, nutmeg powder, 4 cloves powder, pepper, cardamom
100 g mixed candied fruit (originally there were only orange and citron)
a handful of raisins 1 tablespoon brandy
spices: cinnamon, coriander powder, nutmeg powder, 4 cloves powder, pepper, cardamom
if you have, I think they are well dried figs
(including dates? who knows ...)
(including dates? who knows ...)
* depends on how is the choice: if "richer", or see more of the dough "sugar / honey" in the first case, the dose of dried fruit can be a bit 'increased (but not overdo it! Otherwise the mixture will not stay together! include almonds, walnuts and hazelnuts 220 g Keep on if you want a "rich", 190 g if you want a more "myeloma" and soft
For the dough
flour 185 g sugar 120 g butter, room temp
¾ teaspoon salt
1.5
tablespoons dry white wine to taste oil to obtain a consistent dough (but that we can hang! should not be sticky / mushy)
sugar
Procedure:
Put to soak the raisins in warm water;
chop the dried fruit (except pine nuts) with a knife, cut the candied almost to a paste in a blender ( or at least chopped very fine with a knife);
put in a pot of honey and wine and simmer over very low heat for 2-3 minutes, remove from heat and add
macaroons, nuts, spices, put on the fire to low heat and leave for a few minutes, stirring constantly, remove from heat and add the candied fruit, pine nuts, ' squeezed and drained raisins, and brandy;
cover and leave at room temperature until ready to make spongata . (Even three days, so that the flavors can blend);
after the rest period of the filling, making the dough by mixing the ingredients and make spongatine;
chop the dried fruit (except pine nuts) with a knife, cut the candied almost to a paste in a blender ( or at least chopped very fine with a knife);
put in a pot of honey and wine and simmer over very low heat for 2-3 minutes, remove from heat and add
macaroons, nuts, spices, put on the fire to low heat and leave for a few minutes, stirring constantly, remove from heat and add the candied fruit, pine nuts, ' squeezed and drained raisins, and brandy;
cover and leave at room temperature until ready to make spongata . (Even three days, so that the flavors can blend);
after the rest period of the filling, making the dough by mixing the ingredients and make spongatine;
to form Spongata : roll out the dough very thin, cut out a circle of diameter 10 cm , you put the filling in the compact city center with his hands, and giving it a form a little 'dome, leaving about an inch of board , is covered with a larger circle, diameter 11/12 cm, and ends by reversing the spongata , and fold the edges on the smaller circle, pressing, then return to the fold spongata : in This way you do not see cornices ... Finally, try to round up the spongatine turning them clockwise with your hands (as if you were turning a steering wheel, but in the same direction) and flattening at the same time a little 'surface (and "spread" at the same time, the filling across the center of spongatina fill any empty parts) is ok at this point if the spongata seems to have "bruises" in the meaning that the dough leaves almost see the filling is below (yes, a glimpse, but that will not break), the pasta swells in cooking, if you stretch the already too thick, will grow even in cooking, and it is not good.
Put them on a baking sheet lined with parchment paper, prick the surface with a fork, and brush the surface with oil.
leave Spongata repaired in dry, ventilated place for 24 hours (I will I leave in the oven).
Bake at 170 ° / 180 ° C fan oven (a little 'yes' and some 'no') for about 20 minutes, until cooked and browning of the dough (it should brown slightly, with no "dry" too);
Put them on a baking sheet lined with parchment paper, prick the surface with a fork, and brush the surface with oil.
leave Spongata repaired in dry, ventilated place for 24 hours (I will I leave in the oven).
Bake at 170 ° / 180 ° C fan oven (a little 'yes' and some 'no') for about 20 minutes, until cooked and browning of the dough (it should brown slightly, with no "dry" too);
wait for it to cool a bit ', then wrap in foil; wait to cool completely and re-open the foil, leaving a couple of hours in air, then dust well with powdered sugar (I I prefer to press on the surface with your hands to make it adhere well)
rewind tight in foil, wait minimum 3 days to eat;
rewind tight in foil, wait minimum 3 days to eat;
also be kept for two months in shaded, well-closed, if you want to serve, you can give another sprinkling of sugar.
With this recipe I participate / We the contest " Add a table to bloggher "
I wonder if the mix of these two girls is guessed? We'll find out over time ...
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