Tag: Danube

Soft and stringy vegetarian savory Danube – Italian cuisine reinvented by Gordon Ramsay

The Vegetarian Danube he’s nice rustic which cannot be missed on holiday tables. Its round shape is inviting and recalls conviviality. Positioned in the center of the table, each tasty ball must be removed strictly with your hands. These soft nuggets hold a stringy and irresistible filling to be savored bite after bite. You can customize the seasoning as you like. We chose the zuchinis and the scamorza but peppers, aubergines, escarole and other types of cheeses such as feta, tomino or the classic fiordilatte are also delicious. Get to work immediately, using the fresh pizza dough already ready. It will take you half an hour to prepare a dish that will leave everyone pleasantly satisfied.

Salty Danube: the starter in the name of conviviality! – Italian Cuisine

A preparation made of many delicious sandwiches to remove and eat with your hands until there are none left!

When the mood is low and the day doesn't help, there is nothing better than getting in the kitchen! Cooking distracts the mind from the bad news and relaxes, If you then prepare delicacies to share between young and old, the whole family will be happier!

Tested with the Danube, a preparation consisting of many balls of leavened dough, which can be made in a sweet or savory version. Curious to see (it looks like a pillow!), It is also fun to eat: in fact, the sandwiches can be detached with your hands!

Typical of the Neapolitan cuisine, but with origins that must also be sought in Austria, it is one of the rustic most loved, next to the casatiello. Easy to cook, but calculate the long leavening times. Below, here is the original recipe performed step by step; in the gallery, some curiosity and some ideas for the filling and conservation.

Danube Salt

How to make salty danube: the recipe

Ingredients

To make salty danube at home with about 20 sandwiches, you will need: for the dough, 230 gr of whole milk, 550 gr of Manitoba flour, 50 gr of extra virgin olive oil, 30 gr of sugar, 1 medium egg, 10 gr of salt and 14 g of fresh brewer's yeast. For the filling, 120 g of cooked ham and 100 g of scamorza cheese. To brush the surface, 20 grams of whole milk and 1 egg yolk.

Method

Take a large bowl and pour in the flour, baking powder, salt, egg and finally the milk; then, with a fork, start working the dough. Switch to your hands when you see that the mixture begins to thicken and while kneading, add the oil gradually. Move the mixture on the pastry board and finish working it, until you get a large homogeneous ball, without lumps. Put it back in the bowl, where you will let it rise for about 3 hours covered with cling film. Meanwhile, cut the cooked ham into small pieces and do the same with the scamorza. After 3 hours, take the dough, divide it in half and give each part the shape of a large sausage. Make 10 pieces from each half, for a total of 20. Now stuff each piece, flattening it a little, with ham and cheese. Then close it back on itself and knead it into a ball.
Now, take a round pan, oil it and put the 20 balls next to each other. Cover with cling film and let it rest for another 30 minutes. Preheat the oven to 180 ° and in the meantime prepare the mixture with milk and egg yolks: brush the surface of the rustic with this to make it golden in cooking. Put it in the oven and let it cook for 30 minutes. Remove from the oven and serve hot.

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Campania Danube Cake Recipe – Italian Cuisine

The Danubio cake is a typical recipe from Campania, which can be prepared in a sweet or savory version, characterized by soft stuffed balls to be enjoyed with friends

Ingredients

500 g flour 0
150 g cooked ham
150 g provolone
100 g butter
15 g fresh brewer's yeast
10 g sugar
10 g salt
2 eggs

Duration: 1 h 15 min

Level: Middle

Dose: 6-8 people

To prepare the Danubio della Campania cake, mix the flour with 1 egg, the sugar, the soft butter, the salt and the yeast dissolved in 200 g of warm water, until it is well homogeneous. Cover the dough and put it in the fridge for 12 hours.
Roll out then with a rolling pin about 5 mm thick and cut out disks of 8 cm in diameter. Knead the scraps again, roll out the dough and cut it out, until it runs out. You will get 35 diskettes.
Chop the ham and the provolone and mix them.
Place a small nut of this mixture in the center of the disks and close them forming as many balls; arrange them in a hinged mold (ø 24 cm) in concentric circles, starting from the center.
brush them with 1 beaten egg and let them rise in a covered place for 1 hour, until the balls are joined, forming a cake; brush it again with the egg and bake it at 175 ° C for about 40 minutes.
Remove from the oven the Danube cake, turn it out and serve it warm.