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La Baracchetta di Biagio Lungomare Marinai d’Italia 3, 16036 Recco (Ge) P.I. 00817350101

 

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Focaccette with Cheese Ingredients: 1 kg  of "00" type flour, 4-5 dl of water, 1 dl extra virgin olive-oil, fresh soft cheese, salt, oil to fry How to prepare: Prepare   all   the   ingredients;   make   a   dough   with   flour,   extra   virgin   olive-oil,   stir   in      salt   (and   then      water).   Knead   by   hand   (you   can make   it   also   by   a   food-mixer)   until   the   dough   will   be   soft   and   smooth.   Let   it   rest   for   more   or   less   60   minutes   at   a   temperature   of 18º/20º   Celsius   and   cover   it.   After   making   the   dough   rest   for   60   minutes,   split   it   in   order   to   pick   up   a   form   of   about   1/2   kg   and stretch   it   by   a   rolling   pin   until   it's   thin.   Cut   it   out   in   squares   of   10   cm   of   width.   On   every   squares   put   50/60   gr   of   fresh   soft   cheese, cover   them   with   the   other   pastry   squares,   fold   up   well   all   the   four   sides      and   fry   in   hot   oil.   During   the   frying,   helping   yourself   with a ladle, put the hot oil on the sides which remain displayed.  Enjoy your meal!
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La Baracchetta di Biagio Lungomare Marinai d’Italia 3, 16036 Recco (Ge) P.I. 00817350101

Home Home Contatti Contatti SpecialitÓ SpecialitÓ PhotoGallery PhotoGallery WebCam WebCam
Focaccette with Cheese Ingredients: 1 kg  of "00" type flour, 4-5 dl of water, 1 dl extra virgin olive-oil, fresh soft cheese, salt, oil to fry How to prepare: Prepare   all   the   ingredients;   make   a   dough   with   flour,   extra   virgin   olive-oil,   stir   in     salt   (and   then      water).   Knead   by   hand   (you   can   make   it   also   by   a   food-mixer)   until the   dough   will   be   soft   and   smooth.   Let   it   rest   for   more   or   less   60   minutes   at   a temperature   of   18º/20º   Celsius   and   cover   it.   After   making   the   dough   rest   for   60 minutes,   split   it   in   order   to   pick   up   a   form   of   about   1/2   kg   and   stretch   it   by   a rolling   pin   until   it's   thin.   Cut   it   out   in   squares   of   10   cm   of   width.   On   every   squares put   50/60   gr   of   fresh   soft   cheese,   cover   them   with   the   other   pastry   squares,   fold   up well   all   the   four   sides      and   fry   in   hot   oil.   During   the   frying,   helping   yourself   with a ladle, put the hot oil on the sides which remain displayed.  Enjoy your meal!