Tag: salty

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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Salty crown of panbrioche: the centerpiece to eat – Italian Cuisine

Nice to look at, good to eat. The salty crown of brioche bread with ham, tomato sauce and smoked scamorza

How to decorate the festive table? Prepare one salty crown decorated. Beautiful to use, to give as gifts so as not to arrive empty-handed, and very scenic. The recipe is a brioche bread stuffed with ham and smoked scamorza cheese, and Agromonte cherry tomato sauce to give it a nice touch of red!

Ingredients for 4 people

For the brioche
230 g Manitoba flour
230 g 00 flour
10 g brewer's yeast
250 ml whole milk
50 ml extra virgin olive oil
10 g salt
1 teaspoon of sugar
1 egg (for brushing)
sesame seeds to taste
dried oregano to taste

For the stuffing
150 g sliced cooked ham
150 g sliced smoked scamorza
50 g grated parmesan
200 ml ready-made Agromonte cherry sauce
extra virgin olive oil to taste
oregano to taste

Method

In a large bowl, dissolve the yeast with the sugar and warm milk. After mixing well, add the flour mixture, the oil and finally the salt, working the dough well until you get an elastic and non-sticky dough. Cover the bowl with a cloth and let rise for about three hours or until doubled.

After the time has elapsed, transfer the dough onto a lightly floured work surface and, with the help of a rolling pin, roll out a rectangle of about 6 mm. Stuff 2/3 of the rectangle with the ready-made Agromonte cherry sauce, the slices of ham and the smoked cheese. Complete with a drizzle of oil, a little grated cheese and a pinch of oregano. On the remaining part of the rectangle, cut the strips (10-12) that will decorate the crown. Roll the rectangle starting from the stuffed side, folding the strips on the roll at the end. Now form a crown by joining the two ends, sealing well to prevent the filling from coming out. Transfer the crown of brioche to a baking sheet or a baking tray with parchment paper. Brush with beaten egg and decorate with sesame seeds and oregano alternating them. Let it rest for about 60 minutes covered with a cloth.

Meanwhile, preheat the oven to 190 ° by inserting a saucepan with water to create a humid environment. Cook the Corona di panbrioche for 30 minutes or until golden brown. Remove from the oven and serve warm as an appetizer or aperitif.

The Corona di pan brioche is also a creative idea for a scenic and edible Christmas centerpiece.

The breakfast: try it salty and 100% Italian – Italian Cuisine

The most important meal of the day must be nutritious and complete: try it with salami – 100% Italian and to bring to the table with ease, thanks to Negroni

According to nutritionists, the optimal breakfast must provide the body with all the nutrients necessary to keep it healthy, have all the energy necessary to face the hours of work, school and sport – and even to manage the sense of hunger until the afternoon . The most important meal of the day must be balanced: tea or coffee, bread and cereals rich in fiber, lots of fruit and a food rich in protein and with a good amount of fat. The savory breakfast has always been very popular abroad but is also gaining ground in Italy, and our local cold cuts are an excellent choice to make it varied and rich. Excellent for adults, children and also for those trying to stay on a diet, because the savory breakfast gives a greater sense of satiety. And then it's nice to vary, and wake up every morning with the desire to discover a new combination. How to get organized? Easy. Negroni offers Essenza, a selection of high quality cold cuts sliced in trays, 100% Italian with thin slices, with a unique taste and enveloping aroma, ideal allies for a savory breakfast. In any season. Here are some ideas.

100% Italian Gran Cotto Negroni

Without gluten or milk derivatives, without added glutamate, Alta Qualità cooked ham is slowly steamed. From the Negroni reserve, soft and delicate, it is ideal for toast, a great Italian classic.

100% Italian Gran Crudo Negroni

From the Negroni reserve, a long-seasoned raw ham, gluten-free and without preserves, with the sole addition of sea salt. The pairing to try is with pancakes with a slightly sweet flavor and crunchy grapes.

100% Italian Mortadella Riserva Negroni

Produced exclusively with artisanal techniques, without gluten and milk derivatives, without added polyphosphates and glutamate, it is cooked slowly in the oven. Thinly sliced, encased in a rosette of bread, it is the iconic Italian snack.