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LUMACHELLE ORVIETANE

This is one of the recipes we prepared the first course of Hadrian and Paoletta .. I liked it a lot because I'm a good albeit in exaggerated their simplicity .. when he feels a ... No longer able to stop floor pano I'm trying all the recipes and today was their turn, that of Orvieto lumachelle .. this is a recipe Paoletta ...

INGREDIENTS:

250 grams of flour 140 0

water

100 grams of bacon

50 g pecorino

10 gr 10 grams of lard oil

EVO

12 grams of levitated beer

5 grams of salt 1 pinch pepper

PREPARATION:

Paoletta you steal the preparation so your explanation is pretty clear ..: *

Mix well the flour, water and yeast, about 15 minutes, then add salt, pepper, cheese, lard and oil ... cover and let rise for 45-50 minutes ..

take the dough and add the diced bacon cut .. very small balls of 50 grams each and these form the rolls of about 1 cm in diameter .. wrap around itself to form a pinwheel loosely too al centro altrimenti in fase successiva di lievitazione perde la forma rotonda diventando una piccola montagnetta...far lievitare ancora per 20 minuti..accendere il forno a 190°, infornare per 15 minuti, poi abbassare a 150° finche nn diventano belle dorate..e voilà...sono pronte..madò si spande per casa un odore che è difficile da dimenticare...provare per credere..:-D

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Cornetti...del corso di Adriano e Paoletta

Essendo io un'appassionata di lievitati sia salati che dolci, e avendo seguito il corso di Adriano e Paoletta a Napoli, I decided to do the test Enna croissants ... I is not never gonna stop to try new recipes because each preparation also gives you new emotions ... this time, of course, I followed all the proceedings of the course and the result satisfied me enough ... Paoletta put the recipe on her blog under the name of Act II croissants .... unlike Paoletta who loves to cut the small croissants, I however, like to see the rise in croissants a bit larger .. gives me great satisfaction to see these croissants type as those that bring my children in the evening when you buy them in deli, and then we put Goduria Cornettone to divide and stuff it with Nutella or jam ... yum yum ... very good .. that Goduria .. only sin is that I was on a diet .. After having tasted all good things that we have prepared the course of bakery in Naples ....

INGREDIENTS: 275 gr of Manitoba

275 grams of flour oo

15 grams of yeast

10 g salt 90 g sugar 1 egg

170 grams of water

120 g milk 30 g butter

1 grated orange rind (or lemon) .. I put both

1 tablespoon rum 1 teaspoon vanilla extract (or scraping dui a pod )

290 grams of butter for the turns (I I used butter, using pastry chefs)

1 egg brushed on top for the final (I added a little milk)

I followed all the preparation that is Blog Paoletta, is perfect and photos are wonderful and beautiful and beautifully explain the entire procedure and its rides ... I with my humble camera, I could never reach the levels of their pictures .... thanks to Adriano Paoletta and I have entered the heart and I will not let more as friends.

Jun Kazama-asuka Kazama

SHEEP TILDA

after so long .... FINALLY THE NEW CREATIONS ....

SHEEP OF DELICIOUS STYLE TILDA that I like very much.

RECENTLY THE DESIRE TO CREATE ME AND A LITTLE PAST .... BUT FROM TIME TO TIME the artistic vein that is within me He comes .... I hope you like ME AS A FAVORITE