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Dulcia Domestica Recipe
| Vegeterian
Type: Dulcia Domestica Free Cooking Recipe - Vegeterian No other! Ingredients / Directions 12 pitted dates 1/4 cup(s) choppedtoasted pine nuts 3 tablespoons red wine 1/8 teaspoon ground black pepper (optional) 1/4 cup(s) honey Stuff dates with chopped nuts: the nuts are inserted into
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Fig syrup Recipe
| Greek
Type: Fig syrup Free Cooking Recipe - Greek Wow! Ingredients / Directions Directions: * 15 kg dried figs * 5-6 bay leaves Wash the figs wellscore them and place them in two large pots. Cover them with water and let them absorb water for 12 hour(s).Fill 2/3 of a large pan with fi
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Oyster Fricassee Recipe
| Fish And Seafoods
Type: Oyster Fricassee Free Cooking Recipe - Fish And Seafoods Just do it! Ingredients / Directions 2 tbsp butter 2 tbsp flour 1 pint shucked oysterswith their liquor Milk 1 1/2 tbsp dry white wine 2 teaspoon minced parsley Salt and ground pepper to taste Melt the butter in a saucepan
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chocolate banana terrine
| General Recipes
Cooking receipe to make chocolate banana terrine under category General Recipes. You may find some video clips related to this receipe below.chocolate banana terrine5 small ripe bananas peeled250ml double cream500g dark chocolate choppedLine a 20cm x 10cm loaf tin with clingfilm. Place the whole ban
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Cooking receipe to make pancakes with lard under category General Recipes. You may find some video clips related to this receipe below.
pancakes with lard
tigelle di robertino con lardo
italian
carluccio
500g plain white flour
10g fresh yeast
150ml milk
150ml water
pinch of salt
butter to grease
For the filling:
150g prosciutto crudo
150g pork fat
1 clove garlic
4 sprigs rosemory
freshly ground black pepper
Tigelle are small double raised and baked breads vaguey resembling pittas. They are served hot opened and filled with a paste mixture of pork fat salt rosemary and garlic or coarsely grated Parmesan cheese and balsamic vinegar. In the Modena area they have a special tool to cook these pancakes which resembles a waffle iron. Accompanied by sparkling dry Lambrusco this is a vey morcish snack which can become a large main course! If you do not want to make the tigelle yoursey you can still enjoy the filling with grilled pitta bread.
Dissolve the yeast in 3 tablespoons of lukewarm water.
Then add to the flour with the other liquids and salt in a large bowl and knead to a dough. Leave to rise in a warm place for about 30 minutes.
When risen take small pieces of dough and roll into balls the size of walnuts.
Flour a clean work surface and slightly flatten each ball with a rolling pin or by hand making 5 cm rounds 1cm thick.
Take a clean cloth or tea towel and sprinkle some flour over it place the round pieces of dough on this and cover with another cloth.
Set aside in a warm place and leave to rise for about 15 minutes.
Meanwhile take the special tigelle griddle and place on a hotplate or gas ring to heat.
Turn the griddle pan to heat both sides.
Once heated open the griddle pan and rub the butter over each mould.
Place the pieces of dough on each mould and close the pan.
Leave on the heat for 2 3 minutes each side or until slightly golden brown.
Remove from the griddle pan and keep warm until all the tigelle are made.
Slit the side of each tigella and fill with a little of the lardo. (To make the lardo put all the ingredients in a food processor and blend to a pulp.)
Makes 16 tigelle
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