Sfogliatelle with sausage and broccoli
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Recipe Sfogliatelle with sausage and broccoli by on 07-04-2017 [Updated on 20-04-2017]
The sfogliatelle sausage and broccoli are the smart and fast version of the very famous Neapolitan curly sfogliatelle.
With a roll of rectangular puff pastry, butter and a tasty sauce, here are some delicious fake sfogliatelle ready to bring to the table and amaze all your guests. After seeing them in the group "Misya's recipes" on Facebook, the curiosity to try the recipe was too strong and I immediately got to work, with a truly remarkable result. I tried this savory version but nothing prevents you from making various types of toppings, even sweet :) I'm out and about again today, a business appointment in Milan with round-trip flights within the day, a handful, but not to stay one night away from Elisa, this is a small price to pay. I'll leave you with the recipe and talk to you later, pelvis: *
How to make sausage and broccoli sfogliatelle
Roll out the puff pastry and cut it into 3 equal rectangles.
Brush the first with melted butter, add the second layer on top and brush it too.
After adding and brushing the third layer, roll up the puff pastry.
Now cover with cling film and transfer to the freezer for 1 hour.
Once you have taken the roll, cut it into 8 slices and form small cones by working the discs with your thumbs, thus creating the hollow.
Then stuff with some previously cooked sausages and broccoli and some scamorza.
Then close by sealing the edges well.
Transfer the sfogliatelle to a dripping pan lined with parchment papers and cook at 200 ° C for 15-20 minutes.
Your fake sfogliatelle are ready to be tasted, hot.
And here is the video
Salted curly puff pastry "sasicc 'and friariell'" (sausage and turnip greens)
500 g of broccoli (turnip greens)
150 g of smoked provolone
1 clove of garlic
olive oil to taste
salt to taste
2 rectangular puff pastry rolls
butter to taste
The first thing I do is clean the turnip greens, breaking them just below the root of the leaves. After that I wash them very well.
In a pan, I fry a whole clove of garlic, together with a little chilli. When it starts to sizzle, I add the broccoli still wet, add salt and close with the lid. I let it go for about ten minutes.
When the broccoli are wilted, I also put the sausages and let them cook.
The second phase for the preparation of the sfogliatelle is the most fun ... the four-handed one!
Luca lays out the two sheets on the work surface and cuts them in half vertically, after which he takes care of the "peeling in layers" of the same.
On the first rectangle brush some melted butter and I place the second sheet.
This is done by alternating pastry and butter for all four rectangles: the last rectangle must also be brushed.
Once this is done, I roll the dough on itself from the shorter side. Once this nice roll is formed, I wrap it in parchment paper and leave it in the fridge for at least an hour.
After the hour, I cut the roll into slices about one centimeter thick to form the outer shell of the sfogliatelle.
Each slice of pastry must be opened slowly until it forms a cone to be filled.
Then Luca gradually fills the sheets with sausage cut into small pieces, broccoli and provolone.
Once filled, you need to seal the edges well.
Finally, the sfogliatelle are cooked in a preheated oven at 200 ° for about 25 minutes.
Sfogliatelle with sausage and broccoli - Recipes
Once the climb towards health has begun it is obvious that I do not take steps back, but too many sacrifices certainly do not help and that is why I look for solutions a little everywhere, just to avoid getting bored and start again not loving me with the wrong foods . Parmigiana, whether it is made with aubergines, potatoes, artichokes, potatoes and courgettes, only zucchini has always been part of the home cooking, and that's why I tried to look for a light version.
I experimented with the one with soy milk and wholemeal flour, the one with almond milk, the version with vegetable broth and I must say that in their own way they were all decent.
The version I prefer is undoubtedly this one with rice milk because it tastes a little more neutral as it should be with soy milk and the almond one takes on a slightly sweet taste which is not bad but not much in my strings, the vegetable broth instead gives a too liquid consistency.
Nobody forbids you to try them all also because the doses are the same, so have fun and experiment!
Babbà sweet Babbà
Hi Lucio I like this recipe of yours, but above all the result. I have to ask you one thing: if I do not find the dried powdered sourdough, the one you indicate among your ingredients, how do I replace it with the small piece of brewer's yeast or with the mother yeast always available in my fridge? and in what quantity? But is this dried yeast readily available at the supermarket? I look forward to hearing from you. pity not being able to eat these sandwiches are my absolute favorite hello
Hi Tiziana, you can use your sourdough, if there is it you have used it, for the quantity it is up to you with your experiences how much you have to put usually 100 g for 500 g of flour. Instead for the dried powdered sourdough I found it in the super Auchan and sponsors it & quotLa prova del cuoco & quot; and there is also written above but I think you can also find it in other super types & quotSISA & quot or Decò & quot; I advise you to use it instead of brewer's yeast in the dose I wrote that is 50 g of dried sourdough for 500 g of flour, string the dough well and you will see that you will have the same growth time as if you were using that of beer but with a very important difference that you will be able to read on the information written on the box. So even if you are in a hurry you can use this product and obviously if you put less than the indicated dose it will take longer to levitate. To say that you have to try it to understand, it will become a product that will surely surpass brewer's yeast. Hello kisses!
A Cilentana in the Kitchen Chef Rosalba Fucciolo
a quick quick first course with friggitelli peppers.
While the pasta pot is boiling:
1) sauté a clove of garlic (which we later eliminate) in a little extra virgin olive oil.
2) add 7/8 datterini tomatoes in pieces and let them dry for a few minutes, then add the previously fried friggitelli peppers, some fresh chopped basil. season with salt and pepper.
3) cook for about 5 minutes
4) separately drain the spaghetti al dente and sauté together with the peppers, sprinkling with Parmesan
5) We serve freshly chopped basil and semi-cured goat ricotta flakes
Tip: I have another less light version, the peppers in strips must first be fried and then sautéed with a little tomato.
Sfogliatelle with sausage and broccoli - Recipes
We take the broccoli or (the turnip tops) we clean them from the oldest and hardest leaves, cut the hard stem and wash them under running water.
cook keeping them closed with a lid, and turn them often, the cooking time is around an hour, cooking however depends on the quantity. in this case the cooking took about an hour.
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Rustic Sfogliatelle Pizza recipe from Detto Fatto
The very nice tutor of the show Detto Fatto di Rai Due, that is Ciccio Pizza, proposed us, in this episode of the program conducted by Caterina Balivo, the recipe for the delicious stuffed rustic sfogliatelle, sfogliatelle prepared with flour, lard and a touch of honey, stuffed with pork sausages and broccoli with the addition of provola, a classic pairing of Neapolitan cuisine revived today by the legendary Ciccio Pizza.
Photos taken from the Rai Due cooking program entitled Detto Fatto
But let's now see in detail the ingredients used and the procedure adopted by Ciccio Pizza to prepare this very good and delicious recipe entitled Sfogliatelle rusticas of which we provide, at the end of the post, also the video so as not to miss a single passage of this interesting recipe.
Recipe duration Rustic puff pastry: 45 min
- 500 g Manitoba flour,
- 200 ml water,
- 30 g honey,
- 10 g salt,
- 250 g lard
- 3 pork sausages,
- 3 bunches of broccoli,
- 250 g provolone,
- chili pepper.
Procedure of the recipe Sfogliatelle rusticas of Ciccio Pizza
Put water, honey, flour and salt in the mixer and mix everything until the dough is homogeneous, remove the latter when it is ready and knead it by hand for 8-9 minutes. Cover the dough externally with a layer of lard and let it rest for about an hour in the refrigerator covered with the film, divide the dough into three parts and roll out each to form three dough tongues.
We spread some lard over the entire surface of the pastry, roll it up on itself, greasing it again with the lard to form a salami. We close everything in a film and let it rest for a whole night.
After the necessary time, cut the salami into slices and work each slice with the thumbs to form bells by turning them and letting the center come out towards the outside.
Now there is nothing left to do but stuff the sfogliatella with the filling of sausage, broccoli, provolone, garlic, extra virgin olive oil and chilli. We bake in a pre-heated oven at 180 ° -190 ° for about 25-30 minutes and serve.
Video of the recipe Sfogliatelle rusticas by Ciccio Pizza for Detto Fatto
Here is the video of the recipe & # 8220Rustic puff pastry& # 8221 cooked by Ciccio Pizza taken from the program Detto Fatto aired every day from Monday to Saturday on Rai Due!
If the recipe & # 8220Rustic puff pastry& # 8221 by Ciccio Pizza taken from the tv program & # 8220Detto Fatto & # 8221 you liked it and you cooked it too, leave your comment and give it your vote, we will be happy to report your opinions.
Purpette cu & # 8216e sasicce and broccoli: the Neapolitan recipe & # 8220troppo & # 8221
The kitchen, as we have said several times, it is the realm of imagination and creativity. Many of the recipes that crowd our kitchen are the result of creative improvisations, which have given rise to culinary successes, very often even worldwide.
Today we want to offer you a recipe that we can not only define & # 8220 typically Neapolitan & # 8221, but which probably contains in a concentrated way, the essence of Neapolitan cuisine.
We are talking about the magical union of 3 foods that a Naples are essential: the meatballs, the sausage and of broccoli. Let's see what it is.
The union of some dishes, often turns out to be a real stroke of luck that allows all lovers of good food to taste unique dishes with a sublime flavor, including the recipe that we propose today, the meatballs with sausage and broccoli. Let's see together how they are prepared.
- 350 g of minced meat
- 3 eggs
- stale bread to taste
- parsley to taste
- Salt to taste.
- oil to taste
- 3 cloves of garlic
- 250 g of broccoli
- 1 large sausage
N.B. For those with a sweet tooth, they can also add a couple of slices of provolone cut into cubes.
First, soak the stale bread in a bowl with plenty of water and let it soften for about 30 minutes.
In the meantime, continue with the broccoli, carefully clean them by removing the yellow leaves, wash them more than once to remove any residual soil, and then stew them in a pan with a little water for a few minutes, until they soften, then pass them. in a colander to eliminate excess water.
At this point season them in a pan, sauté 2 cloves of garlic in oil and then add the broccoli, season with salt and let them flavor for about 10 minutes. Once ready, put the broccoli on a plate and in the oil left in the pan, crumble the sausage and let it cook for a few minutes, then let it cool while waiting for the dough to be prepared.
At this point, after the time necessary for the bread to soak, transfer it to a colander, and applying pressure with your hands, let out all the excess water.
Pour the bread into a deep bowl, together with the minced meat, the eggs, the garlic clove cut into very small pieces, the chopped parsley and the salt, and start kneading until you reach a soft mixture.
Chop the broccoli and add them together with the crumbled sausage, to the previously obtained minced meat mixture, work again to mix the ingredients well and then proceed to form many medium-sized meatballs.
Once all the forms are ready, heat the oil for cooking the meatballs in a pan and when it has reached a suitable temperature, proceed with frying over a not very high flame.
Once the meatballs are ready, place them on a serving tray with some salad leaves to embellish the dish and then bring to the table.
I warn you, they are difficult to do, especially if you are alone. It involves rolling out a very long dough, and this involves a bit of organization. The dough sheeter is essential, and if you have a kneader to make the dough it is better, since we need a lot of elasticity. But seeing them in the oven that sizzle, and become the classic scrocchiarelle sfogliatelle, is a satisfaction that, although I never miss them, I cannot explain in words. And since we made them, we decided for a rustic version, stuffed with sausages and broccoli. More Neapolitan recipe than that, you die. I hope the photos are comprehensive, I have documented every breath of the event. If anyone wants to experiment, let me know!
Ingredients for 12 small sfogliatelle
250 grams of Manitoba flour
250 grams of flour 00
20 gr of honey
5 gr of salt
250 gr of water
250 gr of broccoli
2 pork sausages
time: 2 hours plus rest
We prepare the dough, for those who have a planetary mixer, we use the hook. We mix all the ingredients until a smooth, slightly hydrated and very elastic dough is obtained, which detaches completely from the sides of the bowl and is dry. Let the dough rest for at least half an hour covered with film.
Let's first draft the dough with a rolling pin, to make it thin enough to pass it through the dough sheeter (or grandma duck).
We start from the first measure (the largest) and begin to stretch the dough. As the dough thins, sprinkle it with flour, it must always remain very compact, continue to pass it through the machine.
When, continuing to tighten the rollers, the dough becomes very long, let's help each other by wrapping it in a rolling pin, of course if we have another person to help us it would be better. The dough must remain long, without breaking.
Arrived at the last measure, we roll out the dough on a surface, stretch it in the direction of the width to thin it even more, sprinkle it with melted butter with a brush, and roll it very tightly.
We continue to form the roll, sprinkling with butter and rolling very carefully and very tightly.
After so much effort, here is the roll from which we will obtain our sfogliatelle, to which we have evened the edges, which we will put in film to rest in the fridge for two hours.
Meanwhile, stew the broccoli with oil, garlic and meat from the sausages, and then drain them while they cool.
After two hours, cut the roll into slices of one and a half cm.
We put the thumbs at the center of the slice, and unroll the dough with the hands around the fingers, until it forms a sort of cone, as you can see in the video.
We fill the sfogliatella with the filling, leaving space to close it.
We seal the edges well with your fingers, and place them on parchment paper, to put them at 190 degrees for about twenty minutes or in any case until they become beautiful golden.
Here are our cooked sfogliatelle.
Don't tell anyone: if the filling before baking them is a nut of choux pastry (linka), here are some nice lobster tails, to be filled with cream once cold.
An Experimental Cook
No dear .. I really can't help but comment on them with a 10 and praise .. you don't know, but I'm really & # 39 sick & # 39 of puff pastry .. I have to eat them at least once a week. My partner is from Herculaneum and still bitterly regrets the day I tasted them, very skeptical. Ohi cor & # 39 .. & lt3 & lt3 & lt3 Complimentissimi.
I also join me more than 10 and praise, they must be great compliments :-))))
Have a good evening .
wow..they are beautiful O_O
I've never had the pleasure of tasting them but they must be delicious!
6 was very good!
ps: but you're giving yourself to the pastry shop.
how good they must be! also very good for the photo!
Scaturchio is one of the obligatory stops for those passing by Naples, but having them at home is truly a rewarding experience.
Your recipe is very similar to one that I have kept for several years, but which, unfortunately and strangely for me, I never made.
But I must definitely try.
Congratulations and good luck for the contest.
Beautiful .. and the recipe is very close to the one used in pastry. I confirm that the curls can be made at home but it is really complicated, because the dough must be spread so thin that it must be transparent .. Congratulations, very good! : D
Valeeee: D as a Neapolitan I can only appreciate, I love them! & lt3 You have come very well, who knows how good! I've never done those curls. oh well, I see that even Scaturchio gives me reason: D Congratulations, a big kiss and good evening! : **
Well, if I learn how to do them, Matteo sposaaaa! : D He goes crazy there, he is a Nordic who loves Naples, the South and its sweets, this one in particular. and when we happen to be in Campania, woe to not eat so many shortbreads and not to bring several bags to Rome, as a spare!
There are really special traditional foods. they represent not just a city, but a whole taste, flavor, country.
what goodness these shortbreads !! a warm greeting, Peppe.
the shortbreads are delicious! I will make them again for sure the I love them. My sister's boyfriend always brings them directly from Naples!: D
I added you to the list ^ _ ^
for now, I wish you my good luck.
my mom these I have to do. I am crazy about the pastry and I have never tried it with lard :) thanks for the recipe I put it on the list of things to do absolutely! :) kisses
Oh yes! I imagine the perfume, I try them for sure, how good, thank you.
What a delight and perfection! They are divine! you're very good.
It is worth darling you know that I have Neapolitan origins right? it seems to me that he has already told you in some posts .. :) the sfogliatella, both the riccia and the shortcrust pastry are a must that I like crazy. only one, I don't eat cedars and candied fruit. which unfortunately I always reject also from panettone and pastiere. which is why when I prepare them I avoid adding them even though I realize that they give a touch of authenticity to the recipe! You have been very good! from the research of the ingredients, to the assembly, to the execution. your memories, mixed with your passion and skill, led you to the super final result. and believe me they have nothing to envy to those bought!
I hug you sweetness: *
. but I who here from the foot of the Alps have never tasted the original sfogliatella? How do we put it? A tray to me! :) Traditional recipes are the most difficult to replicate at home, those flavors that we know how to catalog and recognize well and remain on our tongue since childhood. your "crazy and desperate" search has led you to an excellent result! Very good, in the kitchen there is nothing more beautiful than finding and meeting again with a flavor that has been pursued for some time :) a persto!