Tag: Crumbled

Crumbled pandoro – Crumbled pandoro recipe from – Italian Cuisine

First of all, prepare the custard: beat the eggs with the sugar, add the flour and then the milk, transfer to a saucepan, add the lemon peel, bring to a boil and cook until a thick cream is obtained, then remove the peel and let it cool completely.

Cut the pandoro into slices about 1.5 cm thick.

Prepare the syrup by bringing the water to a boil with sugar, rum and lemon peel, then remove the peel.
Put the largest slice on the bottom of the mold, then create the edges with other slices of pandoro.
Wet the bottom and edges with the syrup, then pour the cream on the base and level the surface, then also distribute the black cherries on the cream.

Cut the remaining pandoro into cubes and cover the entire surface, then bake in a preheated convection oven at 180 ° C and bake for about 10 minutes or until golden brown, then let it cool for at least 2 hours.

The crumbled pandoro is ready, decorate with icing sugar and serve.

Crumbled potatoes and sausage, what a mess! – Italian Cuisine

Second course, single course, aperitif, schiscetta. A greedy passepartout for all occasions. Here's how to prepare it

If you are looking for a second dish easy to make and greedy you must absolutely try the crumbled potatoes and sausage.

It is a delicious and rich in taste dish. It can cut into slices, in cubes, also eat as an aperitif, as a single dish, enjoyed freshly made or later as schiscetta for the next day, perhaps after reheating it in the oven or microwave.

On closer inspection, the crumbled potatoes and sausage, is a variant of the classic potato cat. In this case the potatoes they remain decidedly more "rustic" and work much less. The important thing is that "crumbs" form in the dough.

Crumbled potatoes and sausage: the recipe

Ingredients

To prepare this rustic pie at home you will need: 700 g of potatoes, 350 g of fresh sausage, 200 g of provolone, 150 g of flour, 1 egg, Parmesan cheese (or grana padano), extra virgin olive oil, a knob of butter, salt, pepper and breadcrumbs.

Method

The first thing to do to prepare the crumbled potatoes and sausage is to brown the chopped meat in a pan with a drizzle of oil, blending with a little White wine. When the sausage is ready, place it in a container to let it cool.

We then move on to the preparation of potatoes which must be washed, peeled and boiled in boiling water for about 40 minutes. After having drained them, in a large container, they must be crushed in coarse way with a fork and mix with the flour, egg, a pinch of salt and pepper and a good sprinkling of parmesan. The dough must be worked exclusively with the hands and "crumbs" must be formed, an essential feature of this recipe.

At this point, in a greased pan or covered with the greaseproof paper, more than half of the composed with potatoes and flour and add the sausage and the provolone cut into small pieces, adding more Parmesan cheese and sprinkling with bread crumbs. At this point, the remaining part of the dough must be covered rustic pie, crumbling the mixture as if they were small crumbs of bread.

Before putting it in oven you need to brush the crumbled potatoes and sausage with melted butter, and make a further sprinkling of parmesan and breadcrumbs. The cooking is at 200 ° in a convection oven for about 40 minutes and until the surface it is not completely golden.

Crumbled pumpkin and apples – Italian Cuisine

First of all, start preparing the filling: clean the apple and pumpkin and cut everything into cubes, preferably of a fairly similar size.

Then cook for at least 10 minutes (or until they become soft and slightly caramelized) in a non-stick pan with butter and brown sugar.
Then let it cool down.

Meanwhile, prepare the pastry: in a bowl, combine flour, hazelnut flour, yeast, egg, butter and sugar and knead quickly until you get a dry and "crumbly" consistency.

Put 2/3 of the mixture on the bottom of the mold lined with baking paper, trying to level and compact slightly.
Add the filling, leaving the edges free, then cover evenly with the remaining mixture and cook for about 35-40 minutes in a preheated convection oven at 180 ° C.

The pumpkin and apple crumble is ready: let it cool down at least, then cut it into slices and serve.