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Cornulete ( cu untura ) - Cornulete (ricetta romena) con struttto - Romanian pastries (sweet rolls ) with lard for pastries)

impasto:
100 gr strutto
230 g farina OO
1 bustina lievito per dolci o mezzo cucchiaino scarso di bicarbonato di sodio
1 cucchiaio aceto di vino bianco o di mele
4-5 cucchiai di acqua ( io soltanto 4, dipende della farina )

per servire
75 gr zucchero in polvere vanigliato
ripieno a scelta

marmellata di amarene con gherigli di noci macinate
gherigli di noci macinate con uvetta

si ottengono 30

pieces - mix the lard and baking powder and vinegar and 3 tablespoons water (if you still need a better add it after the meal to avoid mistakes)
- add the flour and if you still need 1-2 tablespoons of water, 'dough should be firm
- Divide the dough in two, roll out the dough and lay a rectangular part of the filling as a swivel to 2 cm from the edge of the dough. Roll up to exit the stuffing in dough, braying in the length and then cut the roll into small Rottoli size (2-3 cm). Repeat until you're done when the dough and filling. I fate half roll small and mid-high triangular coils (like small croissants)
- Sulla infornate Tegla infarinata (spolverata soltanto di farina) della book gives a con forno a 180 ° C per minute, a 30 Massimo il vostro forno secondo, sono quando sono gia pronti Dorat
- Versatel Tegla dalla mow the hot Nello Zucchero velo vanigliato

in Romanian

I made half recipe serving Joan

filled as follows:
1. the coils filled with a mixture of cherry jam from trade and therefore quite soft ground nutmeg in a bronze nut, so finely
2. cornuletele filled with walnuts in the nut inherited from beaten and mixed with raisins
mam'mare
english

dough:

100 g lard for pastry
230 g OO flour
1 teaspoon baking powder or half teaspoon of baking soda
1 tablespoon white wine vinegar or apple vinegar
4-5 tablespoons water ( depending the flour)


to serve

75 grams vanilla icing sugar

filling of your choice:
black cherry jam with walnuts minced
minced walnuts with raisins


you get 30 pieces


- Mix the lard, baking powder and vinegar and 3 tablespoons water (if you still need another better add it after the flour )
- Add flour if needed and the others 1-2 tablespoons of water, the dough should be firm
- Divide the dough in two, roll out the dough and lay a rectangular part, add filling at 2 cm from the edge of the dough. Roll up and cut the dough to the leght. Then cut it this roll in small pieces ( 2-3 cm ). Repeat until finish the dough and the filling. I made also little traingles, fill with wallnuts+raisin and roll up

- Bake on floured baking pan (only sprinkling flour) or paper baking cover at 180 ° C for 30 minutes or less according to your oven, when they are golden means are ready

- Pour the cornulete warm, directly from the pan, in the vanilla icing sugar


Leggi anche /Citeste si /Read also : Cornulete - Romanian pstries (sweet rolls)

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Pasta con zucca e barbabietola rossa - Pasta with pumpkin and beetroot - Paste cu dovleac si sfecla rosie

ingredients: pasta



cubes of pumpkin butter sage


1
cooked beetroot 2 tablespoons chopped nuts 2 tablespoons Parmesan or grana
(Berth grated) 1 cup heavy cream


- Boil the pasta with the diced squash in salted water
- ammalgamare and grate the beets in a pan with the cream, chopped nuts and cream cheese until it becomes a
- Drain the pasta and season it with butter and sage
- pour the sauce on a plate with nuts and beetroot over la pasta zucca, burro e salvia aggiungendo un po' di noci macinate sopra

in romana

ingrediente :

pasta scurta
dovleac curaat de coaja si taiat cuburi ( cit intra intr-o farfurie adinca)
unt
frunze de salvie

1 sfecla rosie deja coapta/fiarta si curatata de coaja
2 linguri de miez de nuca macinata
2 linguri parmezan sau alta brinza asemanatoare (rasa)
1 pahar de smintina ne-fermentata (pentru gatit)

- fierbeti pasta impreuna cu cuburile de dovleac, al dente, in apa sarata
- in acest timp radeti sfecla pe razatoare si o amestecati int-o tigaie cu smintina nefernmentata, nucile si brinza
race - drain the pasta and season with butter and sage (melted butter in a skillet, melt about 150 g pasta 100 grams of butter, add sage leaves and take praospete pan from heat, drain and pour pasta with pumpkin in a pan with butter and sage and they put on the fire for a few seconds to mix well)
- served in a saucer base coat beets with walnut sauce, cream cheese and spoon race over the place with pasta sprinkle with pumpkin and walnuts


english


Ingredients:

short
cubed pumpkin paste

fresh sage butter

a cooked beetroot 2 tablespoons
chopped nuts
2 tablespoons Parmesan or Grana (grated cheese)
1 cup cream ( or less ..)

- Boil the pasta with the pumpkin cubes in salted water
- Grate the beets and add in a pan with cream, chopped nuts and gratted cheese, mix
- Drain the pasta and season it with butter and fresh sage ( melt butter in a sated pan and add fresh sage leaves, remove from heat aftre few second and pour the drain pasta and pumpkin cubes and return to heat for another seconds)
- Pour the beetroot sauce on a plate, the pasta pumpkin, butter and sage and sprinkle ground nuts



Leggi anche /Citeste si /Read also : Spaghetti, zucca e stracchino

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Gnocchi all'acqua (senza patate / fara cartofi/ without potato)

Ingredienti per gli gnocchetti:
150 ml   acqua
150g  farina bianca “00” + una manciata di farina per la spianatoia
olio extravergine di oliva q.b.
sale q.b.

per il sugo :

passata di pomodoro
olio, sale, pepe
un spicchi d'aglio intero
alcune foglie di basilico

In una padella aggiungiamo un filo di olio extra vergine di oliva, e lo spicchio d'aglio, lo facciamo rosolare e poi lo togliamo. Aggiungiamo la passata grossa di pomodoro o i pelati schiacciati e facciamo insaporire tutto a fuocco basso. Un piccolo peperoncino if you like and salt and allow it to dry the excess water, add fresh basil at the end.


procedure for the filling: Boil the water with a pinch of salt and a tablespoon of oil. Add the flour all at once and, stirring constantly, cook until the mixture is detached from the walls (like the cream puffs). Allow to cool and then form the gnocchi.

Boil the gnocchi in boiling salted water and then drain into the pan. Mix the gnoccheti with the sauce and serve.


in romana pentru

Ingredient gnocchi:
150 ml apa
150 g faina faina de simplu "00" + a handful of flour sprinkled on how much oil is needed



salt For the sauce:

tomato juice or pulp of peeled canned roisi
oil, salt, pepper, whole garlic clove



basil leaves in a pan add one tablespoon of oil and a clove of garlic, flavored oil, leave it to siblings but to burn the garlic and throw apoiil. Add tomato puree or crushed tomatoes peeled and let it simmer gently until sauce thickens. Add salt, pepper and basil leaves at the end.


dough:
Boil water with a pinch of salt and oil droplets cietva. Add the flour all at once and pull the pot from heat stirring constantly until the mixture separates from the edges of the pot (the FAL as the eclair dough). We leave to cool and then shape gnocchi, roll the dough Grão how you cut your finger into pieces 1 cm, give them the form they want, I've twisted them to take this palm elongated.

Boil gnocchi in boiling salted water and take them with a slotted spoon when rising to the surface. He shed the sauce, mix and serve them.

english


Ingredients for dumplings:

150 ml water 150 g plain flour "00" + for the Pastry flour
extra virgin olive oil q.b.
salt q.b.

For the sauce:

tomato sauce
oil, salt, pepper
a whole garlic clove
some basil leaves

In a pan, add a tablespoon of extra virgin olive oil and a clove of garlic, let cook and then take off the garlic. Add the pureed tomato or peeled and crushed tomato and bring to the boil and simmer gently until thickened. Add salt, pepper and at least basil leaves .


for the dough: Boil the water with a pinch of salt and a tablespoon of oil. Add the flour all at once and remove from the stove, stirring constantly until the mixture is detaches from the borders of the pan. Allow to cool and then form the gnocchi.

Boil the gnocchi in boiling salted water and with a slotted spoon Removing Them When They rise to the surface. Mix Them with the sauce.


also read / Citeste si / Also Read:
Gnocchi alla Sorrentina
for this recipe pour tomato sauce over the gnocchi and diced mozzarella and Parmesan Bake in the oven Already heated at 220 ° C.