Tag: Salted

Brioche with salted tuppo – Italian Cuisine

Put the flour in a bowl, pour the yeast dissolved in the just warm milk in the center and start kneading, then add the egg, then add salt and butter into small pieces.

Continue to knead for at least 10 minutes, until the dough is strung, then cover the bowl well and let it rise in a sheltered place for about 2 hours or until the dough has at least doubled in volume.

Once doubled, take the dough back, deflate it with floured hands and divide it into 6 larger pieces (about 80 g each) and 6 small ones (about 20 g each).
Pirl the pieces of dough to form balls, then arrange them on the baking sheet lined with parchment paper, well spaced, and let rise for another 2 hours.

Once risen, press a finger in the center of the larger balls and place the smaller balls on top, pressing gently.
Then brush with lightly beaten egg yolk and cook for about 20 minutes in a preheated convection oven at 170 ° C.

The brioches with salted tuppo are ready, let them at least cool before serving.

Recipe Potatoes and salted peppers – Italian Cuisine

This is a recipe that can be prepared in any season because the peppers are preserved in salt

Ingredients

100 g salted peppers
200 g potatoes
dried wild fennel
salt
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare the recipe for potatoes and salted peppers, rinse the salted peppers under running water for a few minutes or leave them immersed in a bowl of water.
Strain and dab them with kitchen paper. In a large pan, brown them in 4-5 tablespoons of oil for 3-4 minutes, then add the sliced potatoes and cook them.
Scented with plenty of dried wild fennel and season with salt if needed.

Salted plum cake with peas recipe – Italian Cuisine

Ingredients

600 pea pods
200 g 00 flour
100 g milk
120 g semi-seasoned pecorino
100 g raw ham
80 g mild extra virgin olive oil
4 eggs
30 g grated Parmesan
10 whole basil leaves
salt
pepper
1 packet of yeast for savory pies

Duration: 2 h

Level: Middle

Dose: 6-8 people

To prepare the salted plum cake with peas, start by shelling 600 g of pods: do not throw away the pods and once emptied remove the stalks, wash them well and cut them into pieces; boil them in boiling salted water for 5-6 minutes, drain and dip them in cold water. Then drain them, blend them and pass them through a sieve to eliminate the fibers: use only a part of this mashed pods (with the rest you can prepare a soup).
Blanch 150 g of peas shelled for 1-2 minutes in salted boiling water, drain and dip them in cold water.
beat with a fork 4 eggs with 80 g of mild extra virgin olive oil (otherwise it is better to mix 50 g of olive oil with 30 g of seed oil); add 120 g of mashed pods to the eggs, 100 g of milk, salt and pepper.
In another bowl mix 200 g of 00 flour and 1 sachet of yeast for savory pies, pour the egg mixture, begin to mix, then add 120 g of grated half-seasoned pecorino cheese, 30 g of grated Parmesan cheese, 100 g of strips of ham and 10 leaves whole basil, salt and pepper.
Pour in a well-buttered and floured 1-liter cake mold, and bake at 180 ° C for 50-60 minutes (if it is too colored, it can be covered with aluminum foil).
Remove from the oven and after 5-8 minutes remove it from the mold and let it cool on a wire rack.
serve just warm with raw ham or culatello and stracchino: delicious!