Tag: savory

Savory biscuits for aperitifs – Italian Cuisine

In a large bowl, work together flour, softened butter, pecorino cheese, water, a pinch of salt and white pepper to taste. Continue to work until a homogeneous mixture is obtained.

Roll out the salted pastry on the floured work surface, creating a not too thin sheet. Cut the biscuits with a star shape (I used one of 5-6 cm), positioning them gradually on the baking sheet covered with parchment paper.
With a knife cut away a piece of pastry from each star, creating a space about twice the edge of the glass to use (the cookies in the oven will swell a bit 'and the space will shrink).

Brush the surface of the cookies with egg white, decorated with poppy seeds, paprika, chopped pistachio or what you have chosen for decoration, then bake in preheated oven at 170 ° and cook for about 10 minutes or until the edges do not they will be golden.

Let it cool completely before touching it, then remove from the pan, pour your drink in the glasses and complete the aperitif by sticking your savory biscuits on the edges of the glasses.

TAGS: Recipe Savory biscuits for aperitifs How to prepare savory biscuits for aperitifs Savory biscuits for an aperitif recipe

Savory Pandorini – salted Pandorini recipe – Italian Cuisine

Put the flour in a large bowl, put milk and yeast in the center and start kneading. Also add egg, salt and oil and keep working.

Once the dough is smooth and homogeneous, cover with a clean cloth and leave to rise in a sheltered place for about 2 hours or until the dough is at least doubled in volume.

Once the dough is doubled, prepare the stuffing by peeling the olives, cutting the cheese into cubes and draining the tuna very well.
Then divide the dough into 6 balls, flatten them, add the filling in the center and close well forming a ball.

As they are ready, place each ball in a well-buttered mold, then let it rise again for about 1 hour, or at least until the dough has reached the surface of the molds.
When the leavening is complete, brush the surface of the pandoro with a dash of milk, bake at 160 ° C in a preheated oven and cook for 25 minutes.

Wait until the salty pandos are at least warmed before turning them into molds and serving them.

TAGS: Recipe Pandorini salati | How to prepare salted Pandorini | Pandorini salty recipe

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10 savory panettone to try (not just at Christmas) – Italian Cuisine

From panettone in every season, to panettone in every moment of the day – from aperitif to after dinner. With Capocollo di Martinafranca, 'Calabrian Nduja, capocollo or truffle: the panettone becomes salty

To define it as a novelty is to smile, and not because Attilio Servi has been producing it since 2013, but because it has been growing it in the cheese industry since the Middle Ages. What you call Easter pizza, Easter cake, cheesecake crescia brusca, is common in Marches, Lazio, Umbria, Abruzzo and Molise and has even been included in the list of Traditional Food Products (P.A.T). But now it's trendy, it's enough to call it "panettone salato".

The first: Attilio Servi
Attilio Servi has made in his Roman pastry a Panettone with semi-candied pears and Parmigiano Reggiano Cows Red 24 months, is called Focaccia del Contadino Pere and Parmigiano and ran the year 2013. The idea is liked so much that his production is grew up and started a whole line of focaccia: with Focaccia Trionfo d'Italia (with Abruzzo pear tomato, PDO pecorino and Pantelleria oregano) it won the first prize for Best Panettone Salato during the Una Mole event of Panettoni in December 2017. But there are also the Focaccia alla Amatriciana (tomato, pecorino cheese and guanciale), the Focaccia Cacio e Pepe, and the novelty of 2018, the Focaccia with 'Nduja Calabrese.

From panettone in summer, to panettone aperitif
The idea was not to de-traditionalize the classic panettone, as many try to do, trying to sell it under the sun of August 15, but to expand the opportunities for consumption over breakfast, snack and the moment of dessert under Christmas . Instead of enriching it with creams and exotic ingredients, he preferred to make it an equally Italian version, but suitable to be consumed as an aperitif and appetizer. In fact these are savory leavened products but with a sweet tendency, like the brioche dough, to be served with a glass of bubbles or in combination with cheeses and cold cuts, foie gras, smoked salmon …

All the best, from Capocollo to caciocavallo
The research of the typical product remains fundamental, so in 2018 products like the Pancapocollo with Capocollo of Martina Franca del Salumificio Santoro, made by Emanuele Lenti; in Abruzzo, Casa Rustichella but a tribute to the Abruzzese cake reinterpreted and enriched with dried tomatoes and pecorino cheese and covered with poppy seeds; in Caserta the PanArchico is born, panettone salato crafted with caciocavallo Gerarchico and white pork belly, created by Guido Sparaco. In Mantona, Grazia Mazzali has created his Pepita del PO, savory panettone with white truffle of the Po floodplains and so on
This year, the offer has multiplied and at the Maestri del Panettone 2018di event in Milan they even organized an aperitif based on sparkling wines and samples of different savory panettone.

Here are 10 products to taste, for the holidays, but not only

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