For Christmas dinner at home Aiazzi, historical event that happens every year illo tempore, our dear Bologna has brought simple snacks for a cocktail of simple but good good which we propose a recipe to brighten your home appetizers, an excellent accompaniment to a classic Lambrusco in the area.
This is a sandwich paste which, after rising, is incorporated parmesan cheese.
1 kg flour for pizza and focaccia (I put two thirds of this third of flour + Manitoba: so I am still softer)
gr.150
butter at room temperature (optional lard Gr.40: yes! To Bologna is well: no lard, no party!)
gr.60
-70 sugar 50 g fresh yeast beer (two loaves)
gr.400 about water (needs a little 'adjusted based on the type of flour)
gr.15 salt (never directly in contact with the yeast! but put in a little hole in the flour)
The first time you tell your dose if worked by half hand, if you use the mixer to leave behind a little flour and then add it if necessary, but must be a soft dough of a pizza dough.
having done everything is mixed to dissolve the yeast in warm water with one part of the amount of sugar and it works for 5-6 minutes until smooth and elastic will be beautiful, then he puts them in a bowl, cover with plastic wrap and let stand in a sheltered and warm for about an hour, or until will have almost doubled in volume.
After resting you squeeze the dough and sprinkle with grated Parmesan cheese (10% of the weight of the dough), then rolled and kneaded until the cheese is incorporated.
At this point form the loaf (as to make the dumplings) and these are cut into pieces the size of the potato gnocchi with a plastic spatula, put it on a baking sheet with parchment paper, a bit 'spaced and brush with beaten egg.
Now let rise again for about 15 minutes and then bake at 200 ° (depending on oven) for 8-10 minutes, until golden look beautiful!
cooked and eaten!
ps sorry for the conclusion but I had to do it!
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