Tag: stuffed

Paposcia del Gargano: panfocaccia to be stuffed – Italian Cuisine

Once prepared in a wood oven and accompanied by oil and cheese, the paposcia del Gargano can also be tried at home and can also be enjoyed with vegetables and salami

The paposcia of the Gargano is one Panfocaccia typical of this area of the Puglia, legacy of a culinary tradition who considered the bread and all its derivatives of primary importance for family sustenance.

It was once simply a "spare bread"Which was done in a wood oven with all the remains of pasta used to make real bread and was seasoned with a drizzle of local olive oil and a piece of cheese. Over time it has been transformed into a typical product of the Gargano and Foggia, increasingly sought after and appreciated, with tasty fillings and with an increasingly flattened and elongated shape.

The preparation of paposcia was done, at least once, in wood oven but with the necessary precautions it is also possible to do it at home with excellent results.

paposcia del Gargano traditional recipe ingredients recipe

Paposcia del Gargano: the traditional recipe

Ingredients

To prepare the paposcia del Gargano at home you will need: 800 g of 00 flour, 500 ml of warm water, 200 g of mother yeast (or alternatively a 25 g cube of beer yeast), extra virgin olive oil and salt.

Method

To prepare the paposcia del Gargano, the first thing to do is to dissolve the yeast in warm water in a large bowl and gradually add the flour, extra virgin olive oil and salt. The mixture – to be worked exclusively with the hands – must be very homogeneous and must easily detach from the container. When it is ready it must rest for a quarter of an hour on a surface with a little flour.

At this point, the so-called "folds" must be made, which are indispensable for giving structure to the paste for paposcia. Three must be made within an hour and a half to obtain the perfect consistency and leavening. Once the creases are finished, the dough must be divided into six loaves and balls must be formed to put in the fridge to continue the leavening.

It is a procedure that can also be done the day before the preparation of the paposcia, the important thing is to remove the pasta from the fridge eight hours before cooking.

The loaves are then worked with your hands, pulling them about 25-30 cm to give the typical elongated shape of this panfocaccia del Gargano. The cooking must take place with the oven at the maximum for about 12/15 minutes and in any case until the paposcia has taken on color.

Tradition, as mentioned, wants the paposcia to be stuffed with fresh cheese and a drizzle of oil but lends itself to any type of seasoning, from vegetables to sausages to cheeses.

Cilento anchovies: stuffed and fried for a unique taste – Italian Cuisine

You will no longer be able to resist anchovies prepared in this way: with a tasty filling and crispy frying they can be enjoyed from the aperitif to the table

The anchovies are among the more versatile fish to cook, in fact, lend themselves to many preparations and the result is always very tasty. If there is one recipe, however, that enhances the taste and makes them practically "unforgettable" is that of the "mbuttunate" anchovies, typical of Cilento.

Campania is known to be rich in dishes from intense flavor and the anchovies stuffed with Cilento fully respect this culinary tradition. Prepared like this, stuffed with mozzarella and fried, they are perfect for a starter, for a second or for an aperitif.

The recipe of anchovies alla cilentana

Ingredients

To prepare the stuffed anchovies alla cilentana at home you will need: 600 g of anchovies, 3 eggs, 200 g of grated pecorino cheese, breadcrumbs, parsley, minced garlic, extra virgin olive oil, salt and pepper.

The preparation

The first thing to do to prepare the anchovies alla cilentana is clean the fish in depth, removing the head and all the bones, and then opening them in the classic shape of book.

anchovies ready to be fried

Get ready now the stuffing: with a kitchen whisk or fork beat the eggs, add salt, pepper, pecorino cheese, parsley, garlic then add the breadcrumbs and mix well until the mixture is well blended and soft.

Fill the anchovies with the filling and close them. Then pass them in the flour and fry them in the oil until they are golden brown. Before serving, let them dry on absorbent paper sheets to remove excess oil and bring them to the table even more fragrant.

Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle – Italian Cuisine

Roast pork roast stuffed in the oven with balsamic eggnog and potato and carrot quenelle

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.