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Savory Pandorini

Savory Pandorini


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Savory Pandorini Recipe of of 15-12-2018

That of salty pandorini it is nothing but the rustic version of the Christmas sweets that I published a few days ago. These are very soft briochine stuffed in a greedy way: I chose a filling based on tuna, cheese and olives, perfect to bring a delicious appetizer with a slightly particular shape on the Christmas Eve table, a day when traditionally you eat meat.
You can obviously keep the basic ingredients for the leavened dough and then choose the filling based on your taste and your guests' taste, or simply based on what you have available at home: from cured meats to vegetables, you will still make a great impression, because in this case it is above all the shape that makes the recipe ;-) With the savory pandorini I hope I have given you a tasty idea to add to your Christmas appetizers, a basin and have a good day: *

Method

How to make salty pandorini

Put the flour in a large bowl, put milk and yeast in the center and start kneading. Also add egg, salt and oil and continue to work.

Once you have a smooth and homogeneous dough, cover with a clean cloth and let it rise in a sheltered place for about 2 hours or until the dough has at least doubled in volume.

Once the dough has doubled, prepare the filling by pitting the olives, cutting the cheese into cubes and draining the tuna very well.
Then divide the dough into 6 balls, flatten them, add the filling in the center and close well to form a ball.

As they are ready, place each ball in a well-buttered mold, then let it rise again for about 1 hour, or at least until the dough has reached the surface of the molds.
When the leavening is complete, brush the surface of the pandorini with a drop of milk, bake at 160 ° C in a pre-heated ventilated oven and cook for 25 minutes.

Wait until the salty pandorini have at least cooled before turning them out and serving them.


Savory Pandorini - Recipes

years ago I received a gift that I could define as Horror!
DIY gel candles were all the rage, and a dear friend of mine thought it best to make one for me. A nice cup with sliced ​​(real) lemons inside, drowned in candle gel.
You will say. it gets worse!
My friend thought it best to pack the package a few weeks before Christmas.
When I opened it.
The hairy mold that hung over the lemon slices had made a hideous blob with the candle gel, I think I let out a frightened scream!
ahahahahahahahahah!

You know I never had the courage to tell her anything :)))))
Luckily he doesn't make candles anymore!

ahaha you are too strong Laura! beautiful in pandorini in miniature size I like them so much! kisses!

Hello, out of curiosity: what time do you start preparing the pandoro (after three years I would like to try to do it and I wanted to know how long it takes in all. More or less :-D)
Ciaooo

delicious! I love pandoro, pandorini! : D
Congratulations

I do not attack you the pippone of the dose reductions because I am like you, what I have left over I recycle it, so I ask you: and if I put the balls of leftovers in individual muffin molds to rise, can it be okay in your opinion?
Thanks Deborah

Thank goodness my mom and sister know me very well and always get the right gifts right. The boyfriend, I trained him during the year by throwing him some ideas like "but do you know how much I need this?!" ) & quot. While with friends we opted for homemade gifts, such as jams and biscuits. So no problem. But I do remember a birthday present my mum gave me when I was about 15 years old: a `` nice '' dictionary of German. At the time I deeply hated having to study German, let alone anxiously unwrap a gift and find myself in a dictionary brick !! In reality, a gift was never more useful, but who cares! It was my birthday!! :)
But do you know that these pandorini are too cute ?! They would make my friends happy!


Savory pandorini with cheese and cooked ham

Are you looking for nice place cards that they can then take home or eat during lunch?

THE Savory pandorini with cheese and cooked ham they are perfect, they are easy to prepare and you can also customize them according to the tastes of the diners.

A mini savory tart with a potato mixture that makes your Pandorino even softer.

A beautiful idea like placeholder, but it is also perfect as a gift to bring to colleagues or for a standing buffet.

For example, I enjoy preparing these single portions on festive occasions, such as New Year's Eve dinner or evenings spent playing cards.

I remember that the first time I prepared them was just on the occasion of a game of cards at a friend's house, usually I always like to bring something to a friend's house, you know after who hears them hahaha.

Let's face it that I enjoy cooking and I like to pamper the people I love, then I also have to test what I prepare.

Instead, the ones I photographed were her husband's packed dinner, which he very much appreciated, asking me to make them again during the Christmas holidays.

For this recipe I used Desirèe potatoes, of Dutch origin with red skin and yellow flesh. Compact, suitable for any type of preparation in the kitchen. A floury potato perfect for boiling, in collaboration with Bubi Potatoes & amp Food Store, a company that distributes potatoes grown in Muro Lucano, I talk about it in detail in this article.

If you are interested in purchasing their products, I invite you to visit their site.

If you do not have small pandoro molds, you can use a 750 g pandoro mold or other type of mold such as cups.

Another rustic Christmas to prepare for lunches and dinners are the savory Alberelli

Let's prepare, together, the savory Pandorino with cheese and cooked ham


Savory Pandorini

THE salty pandorini they are an excellent idea to prepare as an appetizer during the holidays. Also very cute to be found as a tasty place card, especially on Christmas day and to amaze your guests. I personally love them hot but they can also be eaten cold.

Preparing them is really very simple and in a short time you will have created a delicious goodness that is very beautiful also to be seen for example with decorations to taste. Now let's see together, step by step, how to prepare them.

Read also: Classic homemade panettone

Difficulty: low Cooking: 30 minutes Preparation: 10 minutes

Flat cost: Bass Doses: 6 pandorini

1 jar of plain yogurt ,

3 egg,

25 g of parmesan,

50 g of bacon / bacon,

120 g of smoked cheese,

a pinch of salt.

Decorated with: slices of melted cheese , pastry rings in the shape of a star.

Tools used: silicone mold in the shape of pandorini.

HOW TO PREPARE SALTED PANDORINI

• In a large bowl, beat the eggs and then pour the yogurt. Incorporate well.

• Add the flour and continuing to mix, with the spoon, add the olive oil, Parmesan, salt and baking powder. Mix well until the mixture becomes creamy. Finally add the cooked ham, pancetta and smoked cheese. Do incorporate well.

• Grease and flour the pandorini mold and pour the mixture inside, leaving about 1 cm from the edge.

• Bake at 180 ° C and cook for 30 minutes.

Remove from the oven and decorate as desired. I used some slices of melted cheese that I engraved with the pastry cutter to make the star shape and I placed on the pandorini.


Savory Pandorini

The salty pandorini are soft and tasty, perfect as an appetizer on the party table to accompany cold cuts, grilled vegetables, sauces and savory creams.
Served with a cream of Parmesan, the savory pandorini are festive and brighten up the table. They can also be used as a place marker.

Ingredients

100 ml of unsweetened vegetable milk (I rice)

50 gr of Parmigiano Reggiano (36 months)

30 ml of sunflower oil

6 gr of fresh brewer's yeast

1 teaspoon of clear honey

1/2 teaspoon chopped rosemary needles

30 gr of Parmigiano Reggiano (36 months)

30 grams of unsweetened vegetable milk (I rice)

Directions

  • Prepare the mini savory pandori
  • In a small bowl, mix the crumbled brewer's yeast with the honey, then add the warm milk (or warm water) and dissolve everything well.
    Leave to rest for 10 minutes.
  • Meanwhile, in the bowl of the mixer, mix the flour with the salt, the oil, the egg yolk, the grated cheese and the finely chopped rosemary needles.
  • Finally add the dissolved yeast, operate the machine with the leaf hook (K), and let it work until the mixture is smooth and compact.
  • Transfer the mixture obtained to a container, cover with cling film, and place in a warm place away from drafts.
    Leave to rise for 2 hours.
  • When the dough has doubled in volume, transfer to the lightly floured work surface, and roll it out by pressing with your fingertips, without pulling the dough.
  • Form a rectangle, then fold back on itself and close in a booklet.
  • Divide the dough into 4 equal parts, and mix each piece.
  • Place each part in a mini pandoro mold.
    If using a silicone mold, wet it lightly before using it, for other molds, oil them lightly.
  • Cover with cling film and leave to rise again in a warm place, until the dough has reached the edge of the mold (about 1 hour)
  • Cooking pandorini
  • Bake the mini pandori in a preheated oven, static mode, at 160 ° C for 25 minutes.
  • When cooked, turn off the oven and leave the pandorini inside, keeping the oven door a little open.
  • When the mini pandori are completely cold, gently unmold.
  • Prepare the parmesan cream
  • In a saucepan pour the vegetable milk and the grated Parmesan.
    Heat over low heat, stirring constantly, until the cheese melts.
  • Remove from heat and allow to cool.
  • Pour a tablespoon of Parmesan cream on each pandorino.

Notes

  • To prepare salty pandorini, as an alternative to vegetable milk, you can use water in equal measure.
  • For even more delicious pandoro, diced salami or pancetta, sliced ​​olives, chopped anchovies, or whatever you like, can be added to the dough. These ingredients must be added to the mixture after rising, before breaking the mixture and dividing it into four parts (step 6). Once joined to the mixture, work by hand to make them well incorporated into the dough.
  • The instructions on the molds are indicative: always follow the instructions on the packaging or in the leaflet of your mold.
  • It is possible that during cooking the dough swells so much that it forms a ball out of the mold. To be able to lay the pandoro on the serving plate, before turning out the pandoro, cut the excess of dough following the edge of the mold itself. The excess cut from the pandoro can be used as sandwiches to be stuffed with various cold cuts.

Let's find out the complete Christmas menu together:

  • Heading Menu Idea

Savory Pandorini

The salty pandorini are soft and tasty, perfect as an appetizer on the party table to accompany cold cuts, grilled vegetables, sauces and savory creams.
Served with a cream of Parmesan, the savory pandorini are festive and brighten up the table. They can also be used as a place marker.

Ingredients

100 ml of unsweetened vegetable milk (I of rice)

50 gr of Parmigiano Reggiano (36 months)

30 ml of sunflower oil

6 gr of fresh brewer's yeast

1 teaspoon of clear honey

1/2 teaspoon chopped rosemary needles

30 gr of Parmigiano Reggiano (36 months)

30 grams of unsweetened vegetable milk (I rice)

Directions

  • Prepare the mini savory pandoro
  • In a small bowl, mix the crumbled brewer's yeast with the honey, then add the warm milk (or warm water) and dissolve everything well.
    Leave to rest for 10 minutes.
  • Meanwhile, in the bowl of the mixer, mix the flour with the salt, the oil, the egg yolk, the grated cheese and the finely chopped rosemary needles.
  • Finally add the dissolved yeast, operate the machine with the leaf hook (K), and let it work until the mixture is smooth and compact.
  • Transfer the mixture obtained to a container, cover with cling film, and place in a warm place away from drafts.
    Leave to rise for 2 hours.
  • When the dough has doubled in volume, transfer to the lightly floured work surface, and roll it out by pressing with your fingertips, without pulling the dough.
  • Form a rectangle, then fold back on itself and close in a booklet.
  • Divide the dough into 4 equal parts, and mix each piece.
  • Place each part in a mini pandoro mold.
    If using a silicone mold, wet it lightly before using it, for other molds, oil them lightly.
  • Cover with cling film and leave to rise again in a warm place, until the dough has reached the edge of the mold (about 1 hour)
  • Cooking pandorini
  • Cook the mini pandori in a preheated oven, static mode, at 160 ° C for 25 minutes.
  • When cooked, turn off the oven and leave the pandorini inside, keeping the oven door a little open.
  • When the mini pandori are completely cold, gently unmold.
  • Prepare the parmesan cream
  • In a saucepan, pour the vegetable milk and the grated Parmesan.
    Heat over low heat, stirring constantly, until the cheese melts.
  • Remove from heat and allow to cool.
  • Pour a tablespoon of Parmesan cream on each pandorino.

Notes

  • To prepare salty pandorini, as an alternative to vegetable milk, you can use water in equal measure.
  • For even more gluttonous pandoro, diced salami or pancetta, sliced ​​olives, chopped anchovies, or whatever you like, can be added to the dough. These ingredients must be added to the mixture after rising, before breaking the mixture and dividing it into four parts (step 6). Once joined to the mixture, work by hand to make them well incorporated into the dough.
  • The instructions on the molds are indicative: always follow the instructions on the packaging or in the leaflet of your mold.
  • It is possible that during cooking the dough swells so much that it forms a ball out of the mold. To be able to lay the pandoro on the serving plate, before turning out the pandoro, cut the excess of dough following the edge of the mold itself. The excess cut from the pandoro can be used as sandwiches to be stuffed with various cold cuts.

Let's find out the complete Christmas menu together:

  • Heading Menu Idea

& # 176fashion, food & amp various thoughts & # 176

Luckily, muffin tins are okay too, so I can make them again immediately! I like all the ingredients! Not to mention the Renè Caovilla.

Glo you started with the pandorini. the sweet ones were phenomenal, now I'll try these as well. I just have the gorgonzola to finish)

great idea, next Christmas I'll get these molds. kisses!

adorable this salty version !!

They must be really tasty!
PS congratulations for the combinations. i love both cooking and shoes. : D

I love the gorgonzola .. I'll make them!
Hello :))

Hello these pandorini are really greedy. I join your blog, bye bye

but what a delight these savory pandorini, ideona, but where did you find the mini molds? I find them very tasty! I'll try them!

They must be good as hell !! I'd like to buy these molds too. I'll give us a little thought for next Christmas!
Beautiful winter boots. you say it would be a shame to wear them with very opaque black stockings ?? -))


To realize the Savory Pandorini with cheese and cooked ham start with potatoes. Wash them with their peel, cook them in salted water until they are well cooked, it will take about 30 minutes.

Drain the potatoes, remove the peel while still hot, mash them and let them cool in a glass bowl.

While the potatoes are cooking, cut into small pieces the filling you have chosen for your pandorini, in this case the cooked ham and provolone. When the potatoes have cooled, add the milk at room temperature, the eggs, extra virgin olive oil and season with salt.

Mix everything with the help of a spatula mixing all the ingredients well. Add the pecorino cheese, the flour, the instant yeast for savory to the mixture and mix everything by incorporating all the ingredients.

Ultimate add the filling you have chosen. Put the mixture in the chosen mold, if you do not have the molds for the pandorini you can use the one for the muffins. In case you need to oil and flour the mold this depends on the type you use.

Cook in a preheated oven at 180 ° C for about 25 minutes, before taking out the oven, make sure you are cooking with the help of a toothpick, if it comes out dry it will mean that your pandorini are ready.


Pandorini recipe

PREPARATION TIMES
PreparationCookingTotal
1h + rising times (2h + 4h + 4h) 25 min 1 h and 25 min
Ingrediants
Quantity for 12 pandorini of 50 gr each (classic molds of 150 ml capacity)
  • 270 gr of W380 flour (alternatively manitoba Lo Conte (15% protein) that you find in supermarkets under the name "the magic flours
  • 75 grams of water at room temperature
  • 50 grams of milk at room temperature
  • 3 gr of dry yeast (alternatively 7 gr of fresh brewer's yeast)
  • 1 large egg
  • 80 grams of sugar (even 70 grams if you prefer them less sweet)
  • 80 gr of soft butter
  • 40 gr of excellent quality white chocolate
  • 1 teaspoon of honey
  • 5 gr of salt
  • peel of 1 large turgid and organic orange
  • a spoonful of honey
  • 1 tablespoon of vanilla extract (or the seeds of 1 berry)
  • 1 tablespoon of rum

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