Sneha's Recipe: Italy

Showing posts with label Italy. Show all posts

Tigella Bread of Modena ( Italy)

In: Blogging Marathon, Breads, Continental Cuisine

Modena is located in Emilia Romagna, known as the culinary bread basket of Italy. Tigelle are the quintessential food of Modena, a symbol of pride.

In Modena, many people own a cast iron tigelliera (see photo) to make their tigelle stovetop. It is also common there to have an electric tigelliera cooking device. You can also use your griddle on the stove top.. Since I do not own a cast iron tigelliera, made this on a stove top sandwich toaster . Don't worry, the result will still be satisfying.

This week for BM I choose International Flat Breads. When I was looking up wiki I found this name. Looked up google to find more about it. I was easy to make since it uses the normal bread dough. But as you read above it requires a special mold. One look at it and I decided to use the stove top sandwich toaster and let me tell you got amazing results.. Once baked, tigelle have a soft center, and a crisp crust. To be eaten, they are split open with a knife, then filled in a variety of ways.

You must try this recipe its keeper and can be had with any filling as a brunch too

Ingredients

1.1/2 Cups All Purpose Flour
1.1/4 Teaspoon Instant yeast
2 Tablespoons Oil
1/2 Teaspoon salt

1/2 Teaspoon sugar
1/2 cup warm water and more to knead into a soft dough

Method

Mix the yeast into the warm water and stir.
Add the salt to the flour and then the oil. Mix the oil into the flour first, till it looks like bread crumbs. Add the yeast, sugar, water and mix to make a soft dough. Knead the dough until smooth. Cover and let rise for an hour. I kneaded the dough in the previous morning and kept it in the refrigerator. The next day it had risen perfectly.

Roll out the dough to about 3/4 ” high. Use the top of a water glass / katori or bottle cover to cut disks. ( make sure it fits in the gas sandwich toaster mold).

Cover and let rise again for about 10 to 15 minutes. I made half of the dough and then started cooking them. By the time I finished this lot the remaining had risen perfectly.

Lightly grease the mold and lay in the tigelle. Cover with top and cook on low flame until brown spot appears and it puffs up. Flip the mold so both sides cook. If using a griddle, just flip them. When cooked, cut open and fill.

Traditional filling is Italian prosciutto minced with garlic and fresh rosemary. or cheese or nutella. We had it nutella. It is amazingly delicious, we enjoyed this for our breakfast.

This is my entry for the BM #50 week 2 day 1, theme International Flat Breads

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels : Breads, Blogging Marathon, Continental Cuisine, Italy

10 comments

Italian Chicken Pot Pie

In: Bake a thon, Chicken, Continental Cuisine

Had a small packet of chicken in the deep freezer and only 4 puff pastry sheets remaining, since there was Bechamel Sauce too in the refrigerator I decided to make this pot pie for our evening meal. I got only two pot pies. In this pot pie I used different type of spices, dill and steak pepper.

Earlier I used to never like the smell of dill but after using the dry dill, started to like the flavour of the same. In this pot pie even the steak pepper gives a very awesome. If you do not have this do not hesitate to prepare this pie you can use pepper powder. This was very filling and complete meal with veggies too. We enjoyed this for our dinner. So here goes the recipe.

Ingredients

4 Sheets Puff pastry - square sheet
1 Egg - beaten
1 Cup Chicken – cut into small pieces
½ Teaspoon Ginger- Garlic paste
½ Teaspoon Black pepper powder
1 Teaspoon Lime juice
1 Tablespoon Oil
1/2 Medium size Onion - minced
1 Tablespoon frozen Green peas,
1 Tablespoon chopped carrots- chopped in small cubes
2 Tablespoons Red, yellow and green capsicum – chopped in small cubes
Pinch grated Nutmeg
A pinch dried Celery
A pinch dried Dill
A pinch dried Mint

A pinch Steakpepper
A pinch White pepper powder
Salt to taste
½ Cup Bechamel Sauce
1 Cheese cube

Method
Preheat oven to 180 degrees.

Season chicken with ginger – garlic paste, lime juice, salt and pepper. Heat oil in a pan add onion and all the vegetables saute for a minute then chicken and all the spices and saute add water a little cover and cook. Check if cooked then on high flame dry all the moisture and add the béchamel sauce cheese and mix well add nutmeg and mix well. Remove from heat and cool.

Roll out the puff pastry sheet. Brush the bowl with the oil, then place the dough. Add the filling in the centre. Crimp the dough to fold over the side, pressing it to make it stick cover it a another piece of dough. Brush the dough with egg wash and make 3 slits in the top. Place on a baking sheet and bake for 15 minutes. Bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.

Labels: Chicken, Continental Cuisine, Bake a thon,Pie & Quiche, Italy

Bake-a-thon 2014

An InLinkz Link-up

5 comments

Farfalle in Basil Pesto Sauce - Homemade

In: Blogging Marathon, Healthy, Italy

This is the second pasta recipe for the blogging marathon that I have made at home and enjoyed making it. When this was kept to dry on the table, my hubby asked me did you make this at home when I said yes he could not believe till after dinner I continued making some more.

When I served the pasta with Basil Pesto sauce to my beta he enjoyed having it and cleaned his plate. We had this for our lunch.

Sending this to Mir, who is hosting my Kid's Delight, themed on "Pizzas, Pastas n Noodles".

Ingredients
2 Cups Farfalle pasta - Homemade
1 Cup Mixed pepper - ( green, red,yellow), chopped
1 Teaspoon Garlic - minced
1/2 Cup Fresh Basil Pesto sauce or store bought
1/2 teaspoon Dried oregano

1/2 Teaspoon Italian mixed herbs
Salt & Pepper to taste
1 Teaspoon Olive oil, (basil pesto sauce already has olive oil, so adjust accordingly)

Method

Bring water to boil along with some salt, add pasta and let it cook on full flame for 2 - 3 minutes. Once cooked drain the water and rinse with cold water and keep aside.

In a pan, heat oil, add the minced garlic , saute for a minute, now add chopped mixed peppers, and let it cook for 2 more minutes add herbs, basil pesto sauce, salt crushed black pepper and stir well for a minute. Then add the cooked pasta toss everything well. Serve hot and enjoy.