I've always had a passion for pies, so when I started cooking gluten-free, now twelve years ago, I have not given peace until I found a recipe for a dough suitable and for years I used what I found here. Lately, however, I feel in the mood to experiment and change, and I decided to groped the road to true dough crust, the without eggs and yeast. So, following the instructions found on a book called "Pizzas cakes and pies ..." ed. Giunti Demetra, and using a flour that for this kind of dough it seemed appropriate, I made this pie very unusual for my great joy has been approved by all the diners. Here's the recipe:
Ingredients:
For the pastry crust: 300 grams of flour for bread and Bi-Aglut pastries (bag 1 kg), 250 grams of cold butter with a refrigerator, a pinch of salt, 75 ml of cold water.
For the filling: 2 medium onions blondes, 2 apples, 100 ml cream, mixed ground spices (I used coriander, nutmeg, cinnamon, cloves, ginger), salt and pepper.
Procedure: pour the flour in a large bowl or on a work surface, put the butter in the groove, a pinch of salt and water. Knead briefly as possible in order to obtain a smooth and homogeneous mixture, then divide the dough into two rolls, one of which almost double the other, and refrigerate for half an hour.
Take the dough from the refrigerator largest, widen and flatten the dough with your hands, then fold it in half, flatten with rolling pin, roll it and fold it back again, pulling it slightly. Since it is not an elastic dough as it should, and do not add flour, I perform these steps (longer to describe than to do) by making the dough between two sheets of parchment paper.
At this point, cut the dough to a diameter of at least 10 cm higher than the pan (to understand, my dish is 20 cm in diameter the widest part and I cut the dough to a diameter of about 30 cm) and gently roll around the rolling pin, place it into the pan covered with parchment paper.
gently pushing the dough against the bottom and the walls of the pan, cut the excess all around, then put on the bottom layer of thin slices of apple.
Pour a layer of apples very thinly sliced \u200b\u200bonion, and sprinkle with spice mixture. Then make another layer of apples, another onion, and season again. Alternate layers in this way, pouring the last cream. Use the second loaf to form, in the manner already described, a thin co why "of pasta, and transfer on the cake Numidian edges so that they can adhere well to the pasta sides. Decorate the surface with patterns of pasta to taste.
I advanced a bit 'of pasta, so I did a tiny little cake for my daughter, who can not stand, let alone cooked apples and onions. I filled with a potato sliced \u200b\u200bvery thin, seasoned with butter, salt and sage.
At this point I have to open a parenthesis. I stuffed with a half I stopped, worried by that the unusual taste could not be fully appreciated, and then decided to make a rather thin layer. But it is coming off a pie so delicate that twice as many ingredients in the filling there would have been fine. So if I used one onion and one apple for my stuffing, the ingredients have reported two apples and two onions because we definitely would have been fine, making the cake taste fuller and less disguised than the pasta around.
Bake at 190 ° C for 40 minutes and serve lukewarm.
considerations: the pasta is coming fine, crumbly but very large, delicate and slightly browsed through the movement of the folded twice. The filling as mentioned above could easily be doubled.
short is very good!
contrary ...
... mouth-watering!
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