Empanadas... a modo mio!

Credo che inaugurero' un nuovo TAG in questo Blog.

Il #AModoMio Tag.

Tanto si e' capito che io non riesco a seguire nessuna ricetta.
Allora, poiche' inventare di sana pianta non e' che mi riesca tanto.
Di solito modifico con successo.
Anche perche' mi incaponisco che voglio mangiare una certa cosa ma non ho gli ingredienti giusti a casa... e la faccio lo stesso.
Per oggi vi propongo le EMPANADAS poi stasera preparo il coniglio ( oddio povera me ex vegetariana ma  e' una carne buonissima e spero i bimbi l'apprezzino) e vi faccio sapere quale famosa ricetta ho modificato.

Anticipo -  Nelle empanadas ci vogliono le olive e l'uovo.
Io l'uovo l'ho messo ma non lo rimetterei piu'.
Le olive nere o verdi non le ho messe ma la prossima volta di certo.
In piu' le ho fatte anche per il mio 3enne preferito che pero' avendo preso l'influenza si e' addormentato alle 5 e ADIOS! fino a domani, quindi niente Empanadas for the BOSS ma! la prossima volta ci vuole il PEPERONCINO!!!!

Cominciamo con la preparazione della pasta.
Su youtube ho trovato milioni di vide americani e sempre ricette diverse.
La differenze fondamentali sono:

1. L'uovo nell'impasto.
2. Il burro o l'olio.
3. Acqua calda o fredda di frigorifero
4. Aceto bianco o non aceto

ecco la mia ricetta, ho scelto per la base piu' semplice che potevo per cercare di captare i veri sapori e poi in base a cio' la prossima volta modificare.

Cio' che mi ha stupito e' che... e' facilissssima e semplicisssssima.

Ora, io avevo tempo 8 minuti prima che mio figlio uscisse da scuola.

Dici tu, ti metti a cucinare? No di certo! 

Ed invece io pazza mi do a fare la pasta per le Empanadas poiche' DEVE RIPOSARE almeno 1 ORA nel FRIGO. Quindi se volevo prepararle in tempo per la cena... dovevo sbrigarmi! O il pomeriggio non avrei avuto tempo di far riposare la pasta!

Maledetto youtube che mi hai fatto perder tempo a guardare tutte le ricette possibili!!!

Questa pasta puo' essere usata per fare Empanadas di tutti i tipi. 

La prossima volta io le riempio con patate e verdure saltate... e tante spezie.

Perche' il gusto lo danno le spezie.

Ed anche la pasta, la prossima volta uso la farina integrale, piu' salutare e dara' piu' corpo al sapore.

INGREDENTI per la pasta  circa 10 empanadas

Oddio che bordello ma la pasta e' pronta!

• 250 gr farina
• 125 ml acqua
• sale q.b.
• Olio circa 2 cucchiai

PROCEDIMENTO per preparare la PASTA

Su youtube la pasta la fanno in una ciotolina... io in 3 secondi nel mixer.

Metto la farina.

Il sale

Olio in abbondanza ( i cucchiai teneteveli io non ho tempo per misurare diciamo 4 cucchiai)

e accendo il mixer

quindi aggiungo l'acqua a filo 

TA DAAAAAA

la caccio fuori impacchetto con cellophan e via in frigo.

______________________________________________________________________

Al ritorno dal corso di ginnastica per 3enni.

Dopo la merendina della quasi 1enne che mi fa compagnia in cucina mentre il 3enne dorme sul divano in preda alla febbre io mi dedico al ripieno.

INGREDIENTI per il RIPIENO

• 250 gr carne macinata di Manzo
• 2 cipolle
• 1 peperone
• 2 uova sode
• 2 cucchiai di concentrato di pomodoro
• olive verdi o nere
• paprika dolce
• cumino macinato
• peperoncino
• aceto 1 cucchiaio
• Olio d'oliva

Nel mio caso, c'era anche il macinato vegetariano di soja per il Maritozzo che va aggiungo cosi' senza bisogno di cuocerlo ulteriormente poiche' va comunque poi nel forno ( o se volete fritto)

Quindi ho raddoppiato le dosi di tutto.

PREPARAZIONE

Fate rosolare le cipolle ed aggiungetevi il peperone.

Intanto bollite le uova sode e sminuzzate le olive.

Quando cipolle e peperone sono belli rosolati aggiungete il concentrato di pomodoro. 

Spegnete il fuoco ed aggiungete cumino e paprika.

Per la carne avete due opzioni.

Io ho rosolato la carne brevemente nella padella affiche' arrivasse a mezza cottura e non perdesse i succhi.

Oppure potete spalmare per bene lungo i bordi di un colino di metallo il vostro macinato e versarci sopra l'acqua bollente. L'obbiettivo e' lo stesso, cuocere brevemente la carne.

Mixate carne e verdure ed avete il vostro ripieno.

Stendente la pasta con l'aiuto del mattarello e ricavatene dei dischi grandi come il palmo di una mano.

I miei erano lungi dall'essere regolari ma andavano bene comunque.

Mettete un bel cucchiaio abbondante di ripieno sul disco di pasta e chiudetelo su se stesso.

Spalmate di acqua i bordi del disco cosi' che aderiscano facilmente.

Chiudete le empanadas rivoltando il bordo o con l'aiuto dei rebbi della forchetta.

Infornate per 20-25 min a 220 gradi o fin quando non son belle dorate!

Fare leggermente raffreddare e ...

BUON APPETITO!

Italian Flag Cake with Feta, Cherry Tomatoes, Olives e Basil

Welcome my friends to one of my favorited FoodBlogger Page!

This recipe is made, cooked and posted by Sabina in her blog Due Bionde in Cucina

Please have a look also at the astonishing picture that Sabina takes of the valley where she lives near Merano province of Bozen-Bolzano ITALIA!

HERE for the PhotoBlog

She is not only a sensible photographer but also a great cook!
She keeps on posting so beautiful ad tantalizing recipes that already for a long time she was listed in the suggested sites of Buon Appetito Olanda.





So CLICK HERE for the Italian recipe and the BLOG of Sabina  or read it here in English

INGREDIENTS

• 200 g  flour
• 2 eggs
• 100 ml  milk
• 50 ml extra virgin olive oil
• pitted black olives
• 1 ts chopped fresh basil
• 100 g of feta cheese
• yeast for pies
• a pinch of salt
• cherry tomatoes for decoration

PREPARATION

Preheat the oven at 180°C.
Beat the eggs with salt, milk and oil. 
Add the feta crumbled, the chopped olives, some basil and stir.
Sift the flower and add it slowly to the mixture.
Add the baking powder.
When everything is well blended, pour the mixture into a cake mold  preferably of tin, use if you want, to protect it, a baking paper, and place on top of the cake some tomatoes for decoration.
Bake the cake for 45 minutes.
When ready let it cool, serve it sliced and ...

BUON APPETITO

Budini di Parmigiano con Mandorle e Miele - Parmigiano Pudding with Almonds and Honey

No way, this recipe has to be proved!
Starting first that is coming from a special food blogger Lucia Arlandini, for me a real food artist.
Second the recipe has salty and sweet ingredients, impossible to imagine how the teast will be.
Third it looks fabulous
Fourth is Italian with 100% Italian ingredients
Fifth, when you use parmigiano you help also the Italian economy and the people that lost everything due to the earthquake in emilia-romagna.
So please... eat loads of PARMIGIANO REGGIANO E GRANA PADANO !

So CLICK HERE for the Italian recipe and the BLOG of Lucia or...

Read further!

INGREDIENTS

Photo from -ti cucino cosi- Blog

• 300 GR. Grated Parmigiano  
• 250 ml fresh Cream
• 2OO ml Mascarpone
• 8 GR Cooking Gelatin
• 40 GR Peeled Roasted almonds
• Chestnut Honey
• Pepper

PREPARATION



Put the grated Parmesan in a mixing bowl with mascarpone and cream.
Mix with a whisk 
to make the mixture homogeneous.
Transfer the cream into a bowl and cook a bain-marie for 7/8 minutes.
Remove it from the water and allow to cool down.
Add the softened and squeezed gelatin and add it in to the cheese cream bowl.
Stir until it is completely dissolved.
Pour the mixture into individual moulds and allow them to cool and harden in the fridge.
Remove the pudding from the fridge garnish  them with a drizzle of honey, fillets roasted almonds and a generous dose of pepper.

Pizza Vandaag! Pizza Focaccia "Cipolle" Onions- Broccoli and Classic

My husband should have gone to ski.
Oh God! He doesn't live without snow, ski and mountains... and we live in Holland.
Sure there is something wrong!

So he didn't go, claiming he didn't want to live me alone, in the weekend, with 2 kids, one teething...
How could best say him THANKS ?
Cooking logically.





So yesterday night i made the dough for the today magic pizza.

How was inside

I mix it yesterday, let it outside in the cold at around 3 degrees, ( it managed to rise anyway!), let it inside this morning around 9 a.m. - re-mix it doing the folder kneading - made a cut in it to check the rising - prepared the seasoning - put it out and worked on it just 30 min before the oven.



Here are after the recipe!

The dough

INGREDIENTS

• 300 gr white flour
• 50 gr rye flour
• 50 gr barley flour
• 100 gr whole wheat flour
• 350 ml water
• 7 or 10 or 14 gr salt ( if you prefer it more or less salty)
• 7 gr yeast

for the seasoning

Broccoli topping

Broccoli

• garlic 1 clove
• 1/2 broccoli 
• salt
• mozzarella
• parmigiano
• olive oil

Let the garlic fry in the olive oil. Wash the broccoli, cut it in small pieces and let it fry till tender.

Onions Frying

Onions topping

• 4 onions or around 300 gr of cleaned and chopped onions
• olive oil - a lot!
• mozzarella
• parmigiano

Classic and Broccoli Pizza cooked

Classic and Broccoli berfre the oven

Classic topping

• Tomato sauce
• garlic
• olive oil
• mozzarella 
• parmigiano

Let the garlic fry in the oil. Add the tomato sauce with a bit of salt and let it boil for 15 min. ready

Now! When all your ingredients, and topping are ready you can flat the pizza dough in the oven dish, heat the oven at 250 degrees, let rise again the pizza the time the oven warm up, than decorate the pizza the way you like it and put it the hot oven on the lower level fr around 20 min and...

BUON APPETITO !

Pizza with Onions

hoopsss forgot... the Onion topping can be done in a special way that I saw maybe, if I'm not wrong, by Gabriele Bonci. 

In the oven Plate put FIRST THE ONIONS than the pasta over it... it keeps everything nice and smooth. 

mine was delicious but I know that something can be done better, just have to do it again to know it! 

How to Make Pizza - Recipe from Gino Sorbillo Neapolitan Pizza Master

Here after the way Gino Sorbillo presented the preparation of the Pizza dough on the TV program "La prova del cuoco".

INGREDIENTS

1/2 kg flour 0 ( rougher the the normal 00 for baking cakes)
5 gr dry yeast
10 gr criscito ( dried sourdough)
300 ml water
15 gr fior di sale (salt)
15 ml sunflowers oil


PREPARATION

Photo from www.thekitchn.com

Add the salt to the water and mix it.
In a bowl add the flour, the yeats #criscito, and the water.
Start to mix than add the sunflowers oil.
Mix till the dough is not attached anymore to the bowl.
Than put it on the working table and keep on mix it till it's smooth.

Let it rise 12-24 hours in or outside the fridge.

Take the dough out of the fridge and let it get again at room temperature.
Mix it again, gently but smoothly foldering it.
Devide the dough in 2 or 3 small balls.

Let it rise again for 3-6 hours.

The dough is ready to be worked in round shaped and seasoned.

Pizze Fritte - Fried Pizzettas Napoli Style



Pizzetta Portafoglio

Ma tu vulive 'a pizza,
'a pizza, 'a pizza...
cu 'a pummarola 'ncoppa,
cu 'a pummarola 'ncoppa,
Ma tu vulive 'a pizza,
'a pizza, 'a pizza,
cu 'a pummarola 'ncoppa...
'a pizza e niente cchiù!...

Neapolitan Song - 'A Pizza

Is very typical on the streets of Napoli to grab a small pizza on the go, la pizzetta a portafoglio, or a a pizza fritta from a local standing shop.

The song says exactely this: You just wanted the Pizza with tomato sauce on it.. the pizza, the pizza a nothing more!  There are people ( like me) that can eat pizza every day, specially for lunch!

Making pizze e pizze fritte is very simple but is a real treat!

Here after the recipes but remember... the flour is very important! I've been making pizza since I arrived in Holland and I'm still not satisfied with the result. The best will be buying pizza flour in a a local Italian Shop but is very expensive and I'm not sure that the result is what I want from my Pizzas!

There are so many different kind of flour and grains that the best is if you keep on trying until you find what you think it taste good!

So here is the recipe!



INGREDIENTS for the pasta
 1kg of flour
800g water
7gr yeast
7gr salt
olive oil



Pizzetta before be foldered in portafoglio



for garnish:

tomatoes sauce
mozzarella or fresh cheese
fresh basil leaves
parmiggiano reggiano cheese
smoked ham
mortadella
anchovy
veggies

for the filling:

ricotta cheese
ham in blocks
salami

Than also:

Oil for frying
or
Oven plate and oven Paper

PREPARATION:

Prepare the 3/4 of the flour in front of you on a wooden board, open it in the middle and add in the hole the yeast and the olive oil and start to mix, the compost till is a bit compact than let it sleep for 15 minutes.

When the time is passed add the salt and start again to mix.



Pizzette fritte con salsa



To knead the dough pull the border of the dough in the centre and push it down, use quite lot of energy and every little bit, lift the dough in the air and throw it on the table. Let the dough absorbs all the remaining flour.

Knead the pasta for around 20 minutes than put it in the fridge for 24 hours.

When needed take the dough out of the fridge, pour some flour on the table and, only with the help of bare hands, lay the dough on the oven plate or prepare the small pizzettas to be fried.



Pizza Ripiena Filled with Ricotta e Mozzarella

 If you want to prepare filled pizzettas remember to place the filling in the centre of the dough and to push very well the pasta to close it.

In the oven: place the pizza in the already warmed up oven at 250 grades at the lower level than, after 10 minutes place it in the middle and let it keep on cooking for another 10 minutes. If you are preparing a pizza with mozzarella is better to add the mozzarella and the parmiggiano at this moment to avoid them to burn.

In the frying pan: throw the pizzettas in deep oil and pull them out after 3-5 minutes when they are golden brown. The oil temperature should be around 170 grades.
Dry the excess of the oil out of the pizzettas and garnish them and....

BUON APPETITO OLANDA !