Tag: amp

Stollen with marzipan – Sale & Pepe – Italian Cuisine

Ingredients for 10 people

Preparation of the marzipan stollen

1) Soften theraisins inwater lukewarm. Heat the milk and dissolve the crumbled yeast. Sift the flour, arrange it in a fountain on the pastry board and pour the yeast loose and 25 g of sugar. Knead until you get a smooth dough, cover it with cling film and let it rest for 20 minutes. Knead the dough with 100 g of soft butter in bows, lo sugar remained, the almonds in powder, the zest of half a lemon grated, the spices and the essence of almond. Let it rest for 20 minutes. Rinse theraisins and dab it with kitchen paper. Flour it together with the candied fruit, mix the almonds fillets and mix everything with the prepared mixture. Let it rest for 20 minutes.

2) Flour the work surface, deflate the dough and roll it out into a square of 30×30 cm leaving an edge on 2 opposite sides
raised. Sprinkle the work surface with a little powdered sugar and roll out the Marzipan in a bar of 30×3 cm. Place it on the dough close to an edge, take the edge and fold the dough over Marzipan. Roll it all up.

3) Transfer the stollen to a baking sheet and arrange folded aluminum sheets around it several times to keep it in shape during cooking. Let it rise covered for another 20 minutes and bake at 180 degrees for an hour and 10 minutes. Spread it with butter remained and finished with it powdered sugar remained. Let it cool, wrap it in cling film and consume it after 2 weeks.

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Pancakes from the Dolomites – Sale & Pepe – Italian Cuisine

Ingredients for 8 people

Preparation of pancakes from the Dolomites

1) Start preparing the pancakes from the Dolomites slipping the eggs and separate the yolks from egg whites. Knead the flour with the sugar, 1 socket of salt and i yolks; add the butter very soft, the rum and the 2 egg whites mounted to snow. Work the dough until it is smooth and homogeneous, then cover it and let it rest for 30 minutes.

2) Chop in the mixer i poppy seeds, add the honey, the jam of apricots and the cocoa. Roll out thedough in a sheet of about 2 mm thick, cut it into rhombuses and place 1 teaspoon of filling in the center of each.

3) Brush the edges with theegg white left, fold the diamonds in half sealing with finger pressure. Fry the pancakes in oil boiling, drain when they are golden, sprinkle with the powdered sugar and serve.

Focaccia with red onions – Sale & Pepe – Italian Cuisine

Ingredients for 6 people

Preparation of focaccia with red onions

1) Start preparing the focaccia with red onions with the dough. In a bowl, mix the flour with the yeast, join the olive paste and, little by little, 3.5 dl of water lukewarm, stirring quickly with a wooden spoon. Let it sit for 10 minutes, add 1 teaspoon of salt and incorporate it mixing. Then transfer the dough onto the floured work surface and knead it briefly, folding it several times (it must be very soft); transfer it to a bowl greased withoil, cover with cling film and a tea towel and let it rise for 24 hours in the refrigerator.

2) Prepare the filling. Slice the onions and let them dry for 10 minutes in a pan with thevinegar, 4 tablespoonswater and a pinch of salt. Remove the dough from the fridge, sprinkle it in flour, transfer it to a 28 cm diameter pan greased withoil and spread it out with your hands. Let it rest for 10 minutes and cover it with the onions.

3) Put the flat bread in the oven and cook at 200 ° for about 40 minutes. Remove from the oven, spread over the surface olives and the thyme, put it back in the oven for another 10 minutes and serve.

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