A stuffed roast rabbit to be served with a balsamic and potato zabaglione, almost a porchettaSalt and pepper the rabbit. Prepare the filling by adding the ground beef, the breadcrumbs, egg, salt, pepper, parsley. Open the rabbit, lay the mixture and put the pork tenderloin in the center. Add the wild fennel and close with some toothpicks. Cover with the slices of bacon, rosemary and fennel and close with the string. If the meat has the stuffing better than the static oven, for a less aggressive cooking. Put in an oven pan, season with oil, garlic and rosemary and cook at 180 ° C for 1 hour with a static oven and low steam intake (so you don't have to cover it with foil for part of the cooking).
Halfway through cooking, add a glass of white wine. Leave to cool and cut into slices.
Round and soft, they are a real delight, both smooth, but even more stuffed with cream or jam. Here is a lighter version of the fried one, but equally delicious
Little is missing Carnival, a party that is characterized by its masks, but also by its sweets! Frittole, chiacchiere and the classics donuts, they cannot miss at home at this time of year. And the latter are the favorites of the little ones, stuffed and covered with sugar. THE donuts are usually fried in abundant oil or lard, to the delight of all gourmands who have to deal with calories. Precisely for this reason we wanted to find a lighter version (so to speak!) Of these irresistible krapfen: baked instead of fried. Discover it with us!
Carnival donuts.
A recipe that comes from Austria
The donuts, or donuts, they are sweet of Austrian origin. It is said that they were already known in the 1600s in Graz, where they were sold hot on the street for Carnival. From the town of Styria they would have spread to Vienna, to then establish themselves in our Trentino. This delicious pancake has conquered all Italian regions, with different names and fillings, but not very dissimilar in flavor. In Tuscany and on the Romagna Riviera it has become a donut stuffed with custard. In Rome the cream bomb, in Modena the Crafen, in Naples stuffed staples with cherry jam. In Artusi the advice is from stuff the dough before cooking, so that the aroma spreads uniformly in every part of the donut.
The recipe for preparing donuts in the oven
Ingredients
250 g Manitoba flour, 250 g 00 flour, 10 g brewer's yeast, 120 g butter, 180 ml fresh milk, 130 g sugar, 1 egg, the grated zest of one lemon.
Method
Shell the egg in a bowl, add the milk, baking powder, lemon zest and sugar and start mixing to obtain a homogeneous mixture. Gradually combine the two flours, stirring constantly to avoid lumps. Finally put the butter. When everything is well mixed, let the mixture rise in the bowl for at least two hours. Once the pasta has doubled its volume, spread it on a floured surface and obtain many disks, about 8 cm in diameter and 1 cm thick. Place the disks on a baking tray covered with parchment paper and let them rise again for 1 hour. After this time bake in a preheated oven (180 °) for 15 minutes. Then remove the donuts from the oven, brush them with melted butter and sprinkle them with granulated sugar.
In the tutorial some tips to stuff your donuts and make them even more irresistible!
Bigger and softer than the classic pancakes, it is perfect to share for a breakfast or a brunch with friends. And it can be done in a sweet or savory version
Dutch baby pancake, German pancake, Dutch puff: many names for one gluttony! If you love i Pancake, this is a variation that you will love for sure. Bigger and softer than traditional ones, the dutch baby pancake is prepared by mixing all the ingredients together and then cooking in the oven. In the United States, the term is used to describe the Dutch baby pancake "Popover" which indicates that the dough swells during cooking.
Sweet or salty
To make a Dutch baby pancake, you need itflour, sugar, eggs and milk for the base (yeast is not needed); there filling according to your imagination: icing sugar and lemonjuice, maple syrup, berries and cream, apples and cinnamon, but also eggs, vegetables and bacon for asalty version. The Dutch baby pancake is ideal for Breakfast, the brunch, there snack and it can also always be served as a dessert.
Frying pan and oven
The Dutch baby pancake does it bakes, but within one cast iron or iron pan. Usually it is then served inside the same pan in which it is cooked, still hot. Being large it is ideal to share!
The Dutch baby pancake recipe
Ingredients
3 eggs, 60 g of flour, 120 ml of milk, 15 g of sugar, 60 g of butter, a pinch of nutmeg.
Method
Heat the oven to 220 degrees. Mix the eggs, flour, milk, sugar, nutmeg and melted butter together. Pour the mixture into the pan and bake. Cook for 20 minutes until the pancake is swollen and golden. Lower the oven to 150 degrees and cook again for 5 minutes.
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