La Crota's recipes ( English )
La Crota's recipes
Egg pasta to make agnolotti, ravioloni, panzarotti, tagliolini, tagliatelle and bugie
Flour 00: 1 kg; egg: 9; salt: 10 gr; olive oil: 1 spoon
Do the typical "fontana" (fountain) with the flour and carefully lay down the eggs and add salt.
Knead until consistency and if necessary add water. Let the dough rest for 30 minutes and then roll it out to your taste to create the type of pasta you want. In this case we are doing pasta for aperitif with a Gorgonzola and bacon stuffing, cooking the bugia in extra virgin olive oil. Serve it on a salad bed with aromatic vinegar.
Flour: 500 gr; salt: 20 gr; sugar: 10 gr; water: 230 gr; brewer's yeast: 25 gr; extra virgin olive oil: 50 gr
Knead the ingredients and let the dough leaven in the apposite chamber for 4 minutes at 44 degrees of steam.
Make the bread or the focaccia and let the dough leaven for 30 more minutes.
Cook in the oven at 180-200 degrees for 20 minutes. If possible, for the first 5 minutes cook the dough with half steam modality.
Codfish with artichokes, olives, potatoes and salad
Take 200 gr of codfish, 1 potato cut in slices, 2 cleaned and sliced artichokes, 8 olives without the pits. Scorch potatoes, codfish, artichokes and olives in boiling water without salt for 5 minutes, drain and season with extra virgin olive oil, anchovies oil and start assembling the plate with salad and fried bread dices.
Gnocchi Di patate
Boil 1 kg of potatoes with the skin then peel and mash them. Knead when they are cold with 300 gr of bran flour and 30 gr of salt. Let the dough rest for 10 minutes.
Make some breadstick with the dough, cut and turn it over the fork. Cook in salted water until they float. Season as your pleasure with sauce, cheese cream, rag¨, or tomato and basil.
Duck liver cooked with Marsala, bread, asparagus and black truffle
Cover the liver in flour and put it in the pan with Marsala.
Make some pieces bread with a circular form, put in the liver and let leaven.
Put a little piece of butter, 4 cooked and sliced asparagus and a black truffle. Add salt, pepper and a glass of broth. Cook in the oven at 190 degrees and serve with asparagus and black truffle sauce and if you want roasted potatoes.
Hazelnut pie (4 people)
Toasted and grounded hazelnuts: 100; sugar: 0,75 gr; flour: 0,50 gr; soft butter: 0,60 gr; half yeast sachet; one teaspoon of coffee powder; 2 whole eggs.
Whip the eggs with sugar and sift the flour and the yeast. Whip the toasted hazelnuts.
Soften the butter. Combine all the ingredients to the eggs and the sugar by mixing up gently.
Put the mix in a baking-pan and cook for 12 minutes at 165 degrees.
Brutti ma buoni (Ugly but tasty)
Beat 150 gr of whites until stiff with 300 gr of sugar and a dash of salt. Add 300 gr of toasted hazelnuts cut roughly. Make some little balls with the dough and cook them in a baking tray for half an hour at 130 degrees, and then for another hour at 85 degrees.