11/11/15 recipe -Taste USA

Wednesday, November 11, 2015

Melon Brioches "panbrioche al melone"

How to make Melon Brioches Recipe "panbrioche al melone" - Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
1/2 cup (100 g) sugar
2/5 cup (100 ml) milk, room temperature
10 1/2 oz. (300 g) very ripe cantelope, diced
6 eggs, room temperature
4 tbsp. plus 1 tsp. (40 g) fresh yeast, crumbled
1/2 stick (50 g) butter
salt

Method:
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast and the sugar in the milk and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the eggs, one at a time. Add the softened butter, the salt and finally, the diced melon. The melon will release some juice, so add a few spoons of flour to absorb it. Knead until the dough is smooth, dry, and elastic.

Cover the dough with plastic wrap, let it rest for about 10 minutes, then divide it into small balls, each weighing about 1 3/4 ounces (50 g), or use your imagination and create shapes of your choice, perhaps using a baking cup or a pastry cutter.

Place the brioches, floured and properly spaced (bear in mind that brioche dough increases in size considerably during cooking), on a baking pan lined with parchment paper and let them rise, covered with plastic wrap, for about an hour, until they have doubled in size.

Bake at 320-340°F (160-170°C) for about 15 minutes.

Chef’s tips:
This mixture tends to darken quickly, but this does not necessarily mean that the brioches are fully baked.

Melon Brioches "panbrioche al melone"

Brioches with Orange Zest "panbrioche alla scorza di arancia"

How to make Brioches with Orange Zest Recipe "panbrioche alla scorza di arancia" - Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) all-purpose flour
4 tbsp. plus 1 tsp. (40 g) fresh yeast, crumbled
1/3 cup (100 ml) lukewarm milk
1/2 cup (100 g) sugar
8 eggs, at room temperature
1/2 stick (50 g) unsalted butter, softened
salt to taste
zest of 2 oranges, julienned or grated for a stronger flavor

Method:
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the milk.

Add the yeast mixture and sugar to the well, and gradually start incorporating it into the flour a little at a time. Begin to knead the dough, adding the eggs one at a time. Add the butter, salt, and lastly, the orange zest. Continue kneading until the dough is soft, smooth, and elastic.

Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes. Shape the dough into small balls, each weighing about 1 3/4 ounces (50 g), or use your imagination and create shapes of your choice, perhaps using a baking cup or a pastry cutter.

Place the brioches, floured and properly spaced (bear in mind that brioche dough increases in size considerably during cooking), on a baking pan lined with parchment paper. Let rise, covered with lightly greased plastic wrap, until doubled in volume, about 1 hour.

Bake at 325°F (160°C) for 15 minutes, or until golden brown.

Brioches with Orange Zest "panbrioche alla scorza di arancia"

Vegetable Calzone (Folded Pizza)

How to make Vegetable Calzone (Folded Pizza) Recipe "calzone alle verdure" - Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours

4 Servings

for the dough:
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/4 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups (375 ml) lukewarm water
1 tbsp. (18 g) salt

for the filling:
1 lb. (500 g) tomatoes, cut into 1-inch (2 cm) dice
10 1/2 oz. (300 g) bell peppers, cored, seeded, and cut into 1-inch (2 cm) dice
1 3/4 oz. (50 g) green onions, cut into 1-inch (2 cm) lengths
7 oz. (200 g) eggplant, peeled and cut into 1-inch (2 cm) dice
7 oz. (200 g) fresh spinach, stemmed and roughly chopped
1/2 bunch fresh basil, chopped
1/3 cup (100 ml) extra-virgin olive oil salt

Method:
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the salt dissolved in a little water. Knead the dough until smooth and elastic.

Cover the dough with a kitchen towel and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).

Divide the dough into four portions and roll them into balls. Let the dough rise again, covered with plastic wrap in a warm room, until it has once again doubled in size (it can take from 30 minutes to 1 hour depending on the temperature).

Sauté each of the vegetables separately in a skillet with a bit of the oil and add salt to taste. Mix the sautéed vegetables in a bowl, and set aside to cool.

Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches (20 cm) in diameter.

Spread the vegetables on half the surface of each disk, fold the dough into a half-moon shape and seal the edge.

Put the calzones on a baking sheet lined with parchment paper and bake at 475°F (250 °C) for 8 minutes, or until golden brown and puffed.

Vegetable Calzone (Folded Pizza)

Anise Rolls "panini all'anice"

How to make Anise Rolls Recipe "panini all'anice" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
1 3/4 oz. (50 g) anise seeds
1/2 stick (50 g) unsalted butter, softened
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
1 tbsp. (18 g) salt

Method:
Combine the anise seeds and butter and mix to make a soft but firm cream.

Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the water. Add the yeast mixture to the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, and begin to knead. Add the butter with the anise seeds and salt, and continue kneading until the dough is smooth, dry and elastic, and has an unmistakable aroma.

Cover the dough with a sheet of lightly greased plastic wrap and let rest for about 10 minutes. Then form the dough into small balls, each weighing about 1 3/4 ounces (50 g).

Arrange the rolls, floured and about 1 inch apart, on a baking sheet lined with parchment paper. Let rise, covered with lightly greased plastic wrap, until they have doubled in size, about 1 hour. If you wish, you can garnish the buns by sprinkling them with a few anise seeds.

Bake in the oven at 375°F (190°C) for 15 minutes, or until lightly golden brown.

Anise Rolls "panini all'anice"

Heart-shaped buns with dried figs

How to make Heart-shaped buns with dried figs Recipe "cuoricini ai fichi secchi" - Preparation time: 30 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
10 dried figs
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 1/8 cups (500 ml) lukewarm water
1/2 stick (50 g) unsalted butter, softened
1 tbsp. (18 g) salt

Method:
In a medium bowl, cover the figs with water and let soak. Once they are softened, drain them and chop them into fine strips.

Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the water. Add the yeast mixture to the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, and begin to knead. Add the chopped dates and softened butter, and continue kneading until the dough is smooth, dry and elastic.

Cover the dough with a sheet of lightly greased plastic wrap and leave it to rest for about 10 minutes. Roll out the dough with a rolling pin to a thickness of about 3/4 inch (2 cm). Cut out dough with a heart-shaped pastry cutter.

Arrange the hearts, floured and about 1 inch apart, on a baking sheet lined with parchment paper. Let rise, covered with lightly greased plastic wrap, until they have doubled in size, about 1 hour.

Bake in the oven at 375°F (190°C) for about 15 minutes, or until lightly golden brown.

Heart-shaped buns with dried figs

Sun-dried Tomato and Caper Twists

How to make Sun-dried Tomato and Caper Twists Recipe "nastrine con pomodori secchi e capperi" - Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 30 minutes

4 Servings

for the dough:
4 cups (500 g) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
1 tbsp. plus 2 tsp. (20 g) sugar
1 large egg, lightly beaten
1/4 stick (25 g) unsalted butter, softened
2 tsp. (12 g) salt

for the filling:
1 large egg, lightly beaten
2 1/8 oz. sun-dried tomatoes, chopped
4 1/4 oz. (150 g) salted capers, rinsed and patted dry
chopped fresh oregano, to taste

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Add the sugar and egg to the well, and little by little, the yeast mixture.

Gradually start incorporating the wet ingredients into the flour, and then begin to knead. Add the softened butter and lastly, the salt. Continue kneading until the dough is soft, smooth and elastic.

Cover the dough with a lightly greased wrap of plastic sheet and let rise for about 30 minutes in a warm place.

Roll the dough on a floured work surface with a rolling pin to a thickness of about 1/8 inch (3 mm). Brush the surface with some of the beaten egg and sprinkle with the chopped sun-dried tomatoes, capers, and oregano.

Fold the sheet of dough in half to enclose the filling and cut it into strips 1 1/2 inches (3 cm) wide. Wind the strips into twists and place them on a greased baking sheet. Let rise again until doubled in size, about 1 hour.

Brush the twists with the rest of the beaten egg. Bake in the oven at 425°F (210°C) for 20 minutes, or until golden brown and puffed.

Sun-dried Tomato and Caper Twists

Saffron Croissants "cornetti allo zafferano"

How to make Saffron Croissants Recipe "cornetti allo zafferano" - Preparation time: 30 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
3 sachets saffron
2 1/2 cups (600 ml) lukewarm water
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
1/2 stick (50 g) butter
1 tbsp. (18 g) salt

Method:
Dissolve the saffron in 2 tbsp. (4 g) of lukewarm water.

Make a well in the flour on a work surface. Crumble the yeast into the water at room temperature, add them to the flour and begin to knead.

Add the water with the saffron and the softened bbutter. When the dough is almost ready, add the salt and knead until the dough is smooth, dry and elastic and a uniform yellow color.

Let the dough rest, covered with a sheet of plastic wrap, for about 10 minutes and then roll it out with a rolling pin to a thickness of about 1/4 inch (6 mm). Cut out isosceles triangles and roll them up to make the croissants.

Arrange them, floured and properly spaced, on a baking pan lined with parchment paper and let them rise, covered with plastic wrap, for about 1 hour until they have doubled in size.

Bake in the oven at 350°F (180°C) for about 20 minutes.

Saffron Croissants "cornetti allo zafferano"

Olive Croissants "cornetti alle olive"

How to make Olive Croissants Recipe "cornetti alle olive" - Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 30 minutes

4 Servings

for the dough:
4 cups (500 g) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) sugar
1 large egg, lightly beaten and at room temperature
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
1/4 stick (25 g) unsalted butter, softened
2 tsp. (12 g) salt

for the garnish:
2 1/8 oz. (60 g) black olive paste (tapenade)
1 large egg, lightly beaten and at room temperature

Method:
Put the flour onto a clean work surface and make a well in the center. Add the sugar and the egg to the well. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating the wet ingredients into the flour until a loose dough starts to form, and then begin to knead. Work in the butter and lastly add the salt. Continue kneading until the dough is soft, smooth, and elastic.

Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes.

Roll out the dough with a rolling pin on the floured work surface to a thickness of about 1/8 inch (3 mm). Spread the black olive paste over the surface, using a flexible spatula, and cut the dough into isosceles triangles. Roll them up from the base of the triangle to make the croissants. Arrange them on a greased baking sheet, and let them rise again until doubled in size, about 1 hour.

Brush the surface of the croissants with the beaten egg to make them golden brown. Bake in the oven at 425°F (215°C) for 20 minutes, or until golden.

Olive Croissants "cornetti alle olive"

Thin Crepes "borlengo"

How to make Thin Crepes Recipe "borlengo" - Preparation time: 10 minutes – Cooking time: 5 minutes – Resting time: 1 hour

4 Servings

Ingredients:
2 cups (250 g) all-purpose flour
4 1/4 cups (1 l) lukewarm water
1 large egg
1 tbsp. (18 g) salt
1 3/4 oz. (50 g) bacon fat
1 clove garlic
1 sprig of rosemary
butter, as needed
3 1/2 oz. (100 g) Parmigiano-Reggiano cheese

Method:
In a large bowl, mix the flour with the water and the egg. Add the salt and continue to blend until you have a liquid batter. Let the batter rest for at least 1 hour.

Finely chop the bacon fat with the garlic and rosemary and set aside.

Pour a ladle of the batter in a very thin, even layer onto a very hot griddle or skillet 8 inches (20 cm) greased with a little butter. Spread the batter using the back of a spoon. After a few moments, when it is set, turn it with a spatula and finish cooking.

Remove the crepe to a plate. Sprinkle the center with the bacon fat and herb mixture and sprinkle with some grated Parmigiano- Reggiano cheese. Fold twice into four and serve immediately. Repeat with the remaining batter and filling.

Did you know that...
Borlengo, a bread or crepe typical of the Modena area, was first recorded in 1266 in Guiglia during the siege of the Castle of Montevallaro by the Guelph troops of the Algani family of Modena. The defenders of the castle, Ugolino of Guiglia and the Grasolfi family, were able to resist for a longer time before surrendering, thanks to large wafers made of flour and water, cooked and seasoned with herbs. As the siege continued, flour became scarcer and the wafers became increasingly thin ... to the point that they were no longer considered food but “a joke” or “burla,” hence the term “borlengo.”

Thin Crepes "borlengo"

Taralli

How to make Taralli Recipe - Preparation time: 1 hour – Cooking time: 30 minutes

4 Servings

Ingredients:
4 cups (500 g) all-purpose flour
1/3 cup (100 ml) dry white wine
1/2 cup (120 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt
water, as needed

Method:
In a large bowl, mix the flour with the wine, olive oil, salt, and enough water to make a loose dough. Turn the dough out onto a clean work surface and knead until smooth and elastic.

Wrap the dough in plastic wrap and let rest for at least 15 minutes, then divide the dough into ropes about 1/3 inch (1 cm) in diameter. Cut them into pieces about 3 inches (8 cm) long and make them into small rings by joining the two ends of the dough.

Once you have prepared all your rings, drop them into a pot with plenty of salted boiling water and remove them with a slotted spoon when they come to the surface.

Dry them, placing them on a kitchen cloth, then arrange them on a lightly oiled baking sheet.

Bake at 350°F (180°C) for about 30 minutes, or until nicely golden brown.

Taralli

Pretzels from Alto Adige "brezel dell’alto adige"

How to make Pretzels from Alto Adige Recipe "brezel dell’alto adige" - Preparation time: 30 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

4 Servings

Ingredients:
4 cups (500 g) soft wheat flour
1 cup (250 ml) lukewarm water
1/2 stick (60 g) butter, softened
2 tbsp. (28 g) baking soda
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
1/2 tsp. (2 g) sugar
2 1/2 tsp. (15 g) salt
salt crystals

Method:
On a work surface knead the flour with the yeast, water and sugar, adding the softened butter and salt last.

Cover the dough with a cloth and let the dough rise in a warm place until it has doubled in size, about 1 hour.

Divide the dough into 8 to 10 pieces of the same size. Form small sausages that are a little fatter in the middle than at the ends, then tie the ends up in a ring. Let them rise for 20-30 minutes.

Boil about 4 pints (2 l) of water and add the baking soda. Drop the pretzels one at a time into the water, and boil them for about 30 seconds.

Drain them and let them dry, then arrange them on a baking sheet greased with oil (or lined with parchment paper) and sprinkle some salt crystals over them.

Bake in the oven at 375°F (190°C) for about 20 minutes.

Did you know that...
In the monasteries of northern Italy, around 1600, the monks gave pretzels as a reward to children who learned the psalms of the Bible by heart. The shape of this traditional bread recalls a child’s arms joined in prayer, while the three holes represent the Holy Trinity.

Pretzels from Alto Adige "brezel dell’alto adige"

Fried Dough "torta fritta"

How to make Fried Dough Recipe "torta fritta" - Preparation time: 40 minutes – Cooking time: 5 minutes – Rising time: 30 minutes

4 Servings

Ingredients:
4 cups (500 g) all-purpose flour
2 tbsp. (25 g) fresh yeast, crumbled
1/2 cup (125 ml) water, 86°F (30°C)
1/2 cup (125 ml) milk , 86°F (30°C)
1 tbsp. plus 2 tsp. (25 ml) sunflower oil
2 tsp. (12 g) salt
oil for frying

Method:
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the water and milk.

Pour the yeast mixture into the well, gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, and begin to knead. Add the sunflower oil and lastly, the salt. Continue kneading until the dough is soft, smooth, and elastic.

Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 30 minutes at room temperature.

Roll out the dough with a rolling pin to a thickness of about 1/8 inch (3 mm) and, using a fluted pastry wheel, cut out 2-inch (5 cm) diamond shapes.

Heat 1/2 inch (12 m) of oil in a large skillet until hot and shimmering. Fry the dough, in batches, until browned and puffed on both sides. Drain on paper towels and serve hot.

Did you know that...
Fried dough, which is common in many cities in Emilia Romagna, has ancient origins: it was even mentioned by Carlo Nascia, chef at the Farnese court in Parma between 1550 and 1600. In his recipe book he called it “pasta a vento” (literally “windy pastry”) because the diamond pastry shapes swell with air when fried.

Fried Dough "torta fritta"

Shallot crackers "cracker allo scalogno"

How to make shallot crackers Recipe "cracker allo scalogno" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
2 shallots, diced
8 cups (1 kg) soft wheat flour
2 1/3 cups (550 ml) lukewarm water
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (18 g) salt
butter
dry white wine

Method:
Sauté the shallots lightly in a skillet with a little butter and a dash of dry white wine. Remove from the heat and cool.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. When the dough begins to take shape, add the oil with the cooled shallots. Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic. Cover with a sheet of plastic wrap and let the dough rest for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange them on a baking pan lined with parchment paper. Let them rise for about 40 minutes, covered with plastic wrap in a warm, humid place.

Before baking, prick the crackers with a fork to keep them from swelling up during cooking.

Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.

Shallot crackers "cracker allo scalogno"

Oregano Crackers "cracker all'origano"

How to make Oregano Crackers Recipe "cracker all'origano" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
1 tbsp. (5 g) dried oregano
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) soft wheat flour
2 1/3 cups (550 ml) lukewarm water
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
1 tbsp. (18 g) salt

Method:
Put the oregano into the oil.

Make a well in the center of the flour on a clean work surface. Dissolve the yeast in the water and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil with the oregano. Lastly, add the salt and continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with plastic wrap and let it rest for about 10 minutes.

Roll out the dough on a floured surface with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange on a baking pan lined with parchment paper.

Cover them with plastic wrap again and let them rise for about 40 minutes in a warm, humid place. Before baking, prick the crackers with a fork to keep them from swelling up during cooking. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.

Oregano Crackers "cracker all'origano"

Chive Crackers "cracker all’erba cipollina"

How to make Chive Crackers Recipe "cracker all’erba cipollina" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
1 small bunch chives, snipped into small pieces
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1 tbsp. (18 g) salt

Method:
Combine the chives with the olive oil in a small bowl and set aside.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the chives. Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic.

Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 minutes, covered with a sheet of lightly greased plastic wrap.

Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Chive Crackers "cracker all’erba cipollina"

Orange, Sage, and Pistachio Crackers

How to make Orange, Sage, and Pistachio Crackers Recipe "cracker all’arancia, salvia e pistacchio" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
Zest of 1 medium orange
10 sage leaves, finely chopped
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1 1/2 oz. (40 g) pistachios
1 tbsp. (18 g) salt

Method:
Combine the orange zest, sage, and olive oil in a small bowl and set aside.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the orange zest
and sage leaves. Lastly, add the pistachios and salt and continue kneading until the dough is soft, smooth, and elastic.

Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange them on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 minutes covered with a sheet of lightly greased plastic wrap.

Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Orange, Sage, and Pistachio Crackers

Garlic Crackers "cracker all'aglio"

How to make Garlic Crackers recipe "cracker all'aglio" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
1 clove garlic, minced
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1 tbsp. (18 g) salt

Method:
Combine the garlic and olive oil in a small bowl and set aside.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the garlic. Lastly,
add the salt and continue kneading until the dough is soft, smooth, and elastic.

Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel, and arrange them on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 minutes, covered with a sheet of lightly greased plastic wrap.

Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Garlic Crackers "cracker all'aglio"