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Recipe for family meals :

Sfogliata
 

Deborah Mele in FlorenceThis recipe comes from the web site of Deborah Mele, Italian Food Forever.

"My love affair with Italian cooking began almost 30 years ago when I married into a large Italian family, overflowing with talented cooks. Throughout the early years of my marriage, I had the opportunity to learn the basics of Italian cuisine, and to perfect traditional family recipes."

This is a must visit web site - if you would like to learn more then <click here>

"This tasty bread is great with a bowl of hot soup, as picnic food or as a between meal snack. You can vary the filling as you choose, using your favorite ingredients".

Ingredients

Starter:
1 Pkg. Active Dry Yeast
1/2 Cup Lukewarm Water
3/4 Cup Unbleached, All-purpose Flour

Bread:
1/4 Cup Warm Water (about 90ºF)
1/4 Cup Olive Oil
1/2 Cup All-Purpose Flour
1 1/2 Cups Semolina Flour
1 Pkg. Active Dry Yeast
5 - 6 Cups All-purpose, Unbleached Flour
1/2 Teaspoon Salt


Sfogliata Filling:
1 1/2 Cup Sun Dried Tomato Pesto
2 Pinches of Oregano
1 Cup Pitted Black Olives Coarsely Chopped
2 Cups Grated Italian Cheeses (I like to mix a melting cheese such as Fontina or Mozzarella with Parmesan or Romano)

Method

Starter:

  • Mix the yeast and water together, and then slowly start adding the flour, mixing well.
  • Cover with plastic wrap and let sit at room temperature for up to 2 hours.

Bread:

  • Stir the water oil and salt into the starter until smooth.
  • Add the remaining flours and mix well.
  • Once the dough comes together, knead by hand for 8 to 10 minutes or until smooth and elastic.
  • Shape into a ball, and leave to rise covered for about an hour or until doubled in size.
  • Punch down and let rise for another hour.

Sfogliata Filling:

  • Preheat the oven to 350ºF.
  • Working on a floured surface, push the dough into a rectangular shape.
  • Use a rolling pin and roll to a thickness of about 1/2 inch. Spread the pesto to within 1 - 2 inches of the borders. Scatter the olives, and sprinkle the cheese on top.
  • Starting at the longer end, roll firmly into a tube. Pinch the seams lightly to seal.
  • Arrange on an oiled baking sheet and bake until golden brown, about 30 minutes.
  • Cool 10 minutes and slice.

Makes 1 loaf

Deborah Mele
Italian Food Forever


Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)

© Deborah Mele, Italian Food Forever

 
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