Tag: garlic

Traditional pizzoccheri with cabbage, garlic and casera – Italian Cuisine

Traditional pizzoccheri with cabbage, garlic and casera

1) Mixed the two flours, knead them with 450 ml of cold water and knead until the dough is smooth and not too soft, adding little water if necessary.

2) Roll out the dough with a rolling pin to a thickness of 2-3 mm, then obtained strips 7-8 cm wide; overlap the strips and, with the help of a smooth blade knife, cut out many "tagliatelle" 5-8 mm wide.

3) Bring boil abundant salted water and add the diced potatoes and the cabbage into strips; after 2-3 minutes, unite the pasta and cook for 9-10 minutes (a couple of minutes more for the dry one). Meanwhile melt butter with garlic until it is hazelnut in color.

4) With a slotted spoon, collect the pasta and the vegetables, drain them very well and transfer them in a large hot bowl, alternating them in layers with the diced casera cheese and parmesan. Eliminate garlic, pour over the butter and pepper to taste.


Posted 02/02/2022


Garlic Bread – 's Garlic Bread Recipe – Italian Cuisine

Combine flour, sugar and yeast in a bowl, then add the egg first, then the milk and finally also the softened butter and salt and knead until a homogeneous dough is obtained.

Cover the bowl with cling film or a clean tea towel and let rise for at least 2 hours or until doubled in volume.

Meanwhile, prepare the buttercream: finely chop the garlic, shallot and chives, then mix them together and then add the softened butter, salt, sugar and mayonnaise.

Cut the cheese into thin slices.

Once doubled in volume, take the dough back and place it on the baking sheet lined with parchment paper.
With a fairly sharp, smooth-bladed knife, make cuts with a diamond pattern, then slide the cheese and buttercream into the crevices.
Bake for about 20 minutes or until golden brown in a preheated convection oven at 180 ° C.

The garlic bread is ready, serve it warm or warm to enjoy the melted cheese.

Knots of garlic bread – Italian Cuisine

»Knots of garlic bread

First of all, prepare the aromatic oil: chop the garlic and parsley very finely and add them to the slightly heated oil in a rather large bowl.

Dissolve the yeast in the warm water, add the flour first and only after salt and oil.

Knead for at least 10 minutes, in order to obtain a smooth and elastic dough, then let it rise for at least 1 hour or until doubled.

Take the dough again, deflate it with the help of a little flour, then take it a little at a time and form some cords about 15 cm long, then knot them to create the knots.

Heat a non-stick griddle (or pan) after having lightly greased it with a little oil-stained kitchen paper, then cook the knots, about 5 minutes per side, over medium-low heat, with the lid on.

Once cooked, put them still hot in the bowl with the flavored oil and mix to distribute it evenly.

The garlic bread knots are ready, you just have to enjoy them.

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