So simple, so delicious!
No need to write a recipe: need only buy the best buffalo mozzarella, the best anchovies of the Cantabrian Sea and the best peppers Pequillo, an excellent extra virgin olive oil and a basil leaf.
Inizia l’estate e Terrazza Bartolini, finalmente ha aperto! Ecco un gustoso bocconcino di benvenuto che in questi giorni stiamo offrendo ai nostri clienti.
Nei prossimi giorni vi scivero’ la ricetta.
L’altro giorno sono stato a trovare i miei amici Barbara e Pietro alla Stuzzicheria romagnola qui a Cervia.
Dopo essermi mangiato una delle loro piadine la Barbara mi ha fatto assaggiare uno dei suoi deliziosi biscotti al cioccolato appena sfornati…..spettacolari!
Eccoli qua!
Ingredienti:
250 g farina
200 g cacao Fabbri
200 g zucchero
15 g baking
250 g burro freddo
2 tuorli
1 uovo intero
2 cucchiaini di sale dolce di Cervia
gocce di cioccolato
Mettere in planetaria uova e zucchero e far montare, aggiungere il burro freddo e continuare ancora a montare. Aggiungere la farina, il lievito, il sale, il cacao, e le gocce di cioccolato. Mettere il composto in frigorifero per almeno 3 ore. Formare delle palline e schiacciarle leggermente sulla carta da forno appoggiata su una teglia. Cuocere in forno a 180 gradi per 12 minuti.
Grazie Barbara!
Want to make an Easter Colomba?
The recipe for making Easter Colomba is challenging , but following these instructions the result will be outstanding!
Pre dough evening
Ingredients for 5 doves, about 750 g each:
1 kg of flour 00
1/2 liter of water
200 g butter (room temperature)
100g egg yolk
1 g yeast
Mix all ingredients, except the butter, until a dough is smooth and compact. If you have a mixer, working to speed ‘for a 6/7 minutes, then for 2/3 minutes’ speed’ 2. Return to speed one for 2 minutes, then add the butter.
To rise for 10/12 hours at 27/30 ° C until the dough will not be quadrupled. To determine the exact time should be placed 300 g of mixture into a jug liter when the dome will reach the edge, the rising will be complete.
Mixture
Ingredients for 5 doves, about 750 g each:
1801 g preimpasto
300 g flour 00
50 ml water
350 g sugar
150 g egg yolk
250 g soft butter
650 g candied fruit
aromas
almonds
granulated sugar
icing sugar
icing
Mix the pre dough, the flour and the water until the dough is smooth and compact. With the mixer, working first for 6/7 minute speed 1, then the second speed’ for 2/3 minutes. Return to speed 1 in sequence and add the sugar, egg yolk, butter, spices and candied fruit for the last hot to raise the temperature. The final temperature of the mixture must ‘be at 26/28 ° C. Let the mixture stand for an hour at 30 ° C. Divide the dough and put into molds. Let rise for 4/5 hours at 27/30 ° C with a humidity ‘of 70/80%. Finish with icing, almonds, icing sugar and granulated sugar.
Bake at 175/180 ° C for about 40 minutes.
