Tag: turmeric

Taralli with turmeric – Recipe Taralli with turmeric from – Italian Cuisine

Put in a bowl flour, salt, ginger, turmeric, salt and oil and mix until a smooth and uniform dough is obtained.
Cover with cling film and let stand at room temperature for at least 30 minutes.

Take the dough again and make some loaves about 1 cm thick.
Cut the loaves into pieces about 8 cm long, with which you will have to form the classic taralli, placing them gradually on the lightly floured work surface.

Bring a pot of water to the boil with the baking soda dissolved in and boil the taralli a few at a time, drain them with a slotted spoon as they rise to the surface and place them on a clean tea towel.
Then place them on the oven tray lined with parchment paper, slightly apart, and cook for about 25-30 minutes or until they are lightly browned in a static oven preheated to 200 ° C.

Turmeric taralli are ready, enjoy them as an aperitif or munch on them in front of the TV.

Turmeric Bread – Recipe for Turmeric Bread from – Italian Cuisine

Pour the two flours, the broken yeast and the just warmed water into a bowl.
Start mixing, then add the turmeric, salt and oil and continue to work until the dough is smooth and homogeneous.

Cover the bowl with non-contact plastic wrap or a clean cloth and leave to rise for about 2 hours or until doubled in volume.

Move the dough on a lightly floured pastry board, deflate it with your hands, work it briefly, create an elongated shape and roll it to create a spiral.
Let it rise again for at least 1 hour or until doubled.

Preheat the oven to 220 ° C, brush the bread with water or oil, sprinkle with poppy seeds and bake. After the first 15 minutes lower the temperature to 180 ° C and cook for another 30 minutes.

Turmeric bread is ready, all you have to do is make it cool and then enjoy it!

Orzotto recipe with turmeric and squacquerone – Italian Cuisine

Ingredients

300 g pearl barley
100 g squacquerone or soft stracchino
50 g sliced bacon
3 pcs fresh turmeric roots
salt

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of turmeric and squacquerone umzotto, peel the turmeric roots and cut them into slices. Put them in a saucepan with 1.5 liters of water; cook for 5 minutes from the boil. Toast the «dry barley with a pinch of salt for 1 minute. Cook it in about 20 minutes, gradually wetting it with turmeric broth. Finally, whip the tangerine with 2 tablespoons of squacquerone and complete with the roasted pork cheek and the rest of the squacquerone.