Wholemeal Bread with Oregano, made with Bread Machine

Pane Integrale con Origano, fatto con la Macchina per il Pane

(Wholemeal Bread with Oregano, made with Bread Machine)

This is for 24.691 oz (700) g of bread

Ingredients

8.465 oz (240g) water

2 tablespoons of soybean oil (You must use the spoon as supplied with the bread maker)

2 teaspoons of salt (You must use the spoon as supplied with the bread maker)

5.291 oz (150g) Manitoba flour

1.234 oz (35g) spelt flour

0.529 oz (15g) buckwheat flour

7.760 oz (220g) wholemeal flou

1,5 baking powder

0.176 oz (5g) oregano

Procedure

Stop the mixer in the tin for bread.

Weigh 8.465 oz (240g) of water and pour it into the tin.
Pour 2 tablespoons of oil and 2 teaspoons of salt (use the dispenser of the machine).
Weigh 5.291 oz (150g) of Manitoba flour and pour in a bowl.

Weigh and pour 1.234 oz (35g) of spelt flour and add in the bowl. Pour into the bowl o.529 oz (15g) buckwheat flour. Mix well the three flour with a spoon. Then pour everything into the tin.
Weigh and pour into the tin 7.760 oz (220g) wholemeal flour.

Make a little fountain on wholemeal flour and add 1,5 teaspoons of yeast.
Put the tin in the machine and close the door.

Set the program to the bread, the type of brown (I like the browing maximum) and the weight of bread 24.691 oz (700g).
At one point, the machine will beep. At this point you can add 0.176 oz (5g) of oregano.
After about 3 hours and 40 minutes, the bread is ready.
Remove the mixer that get stuck in the bread. Using the tool provided with the machine.

Left to rest the bread for at least 1 hour .

 Bon appetit!

 

Mexican Morsels of pork

Bocconcini di Maiale alla Messicana

(Mexican Morsels of pork)

(This is for 4 people)

Ingredients

28.219 oz (800g) pork neck meat (pulp)

1 tablespoon of EVO

5.291 oz (150g) white onion

12.345 oz (350g) red bell pepper

½ yellow bell pepper

0.352 oz (10g) parsley

17.636 oz (500g) can of beans cooked blacks

1 tablespoon of worcester sauce

1 teaspoon of turmeric

1 teaspoon of ginger

1 chili pepper

17.636 oz (500g) water

salt to taste

Procedure

Wash 12.345 oz (350g) of red bell pepper and 1/2 of yellow bell pepper.
Remove the seeds and cut them into small pieces.

Cut 5.291 oz (150g) of white onion wheels.

In a nonstick skillet over medium heat, put the oil and sauté 28.219 oz (800g) pork neck meat for 10 minutes. Add to it the sliced bell ​​peppers and onion wheels, 1 tablespoon of turmeric and 1 tablespoon of ginger. Continue to saute for 2 minutes and add 1 tablespoon of Worcester sauce, add 1 glass of water and let it evaporate.

Add beans blacks canned pre-cooked and chopped chilli. Add a ladle of water and salt to taste. Cover with a lid. Cook it for another 20 minutes. INPORTANT: All must have a soft consistency.

Pour the preparation in a serving dish and add 0.352 oz (10g) of chopped parsley.

Fantasy of Pearl Barley

Fantasia di Orzo Perlato

(Fantasy of Pearl Barley)

 (This is for 4 people)

Ingredients

10.582 oz (300g) pearl barley

7.054 oz (200g) diced tomatoes

1 cob of belgian chicory

7.054 oz (200g) diced mozzarella

4 basil leaves

0.176 oz (5g) parsley

4 peppermint leaves

½ teaspoon of ginger

½ teaspoon of turmeric

½ lemon juice

½ red bell pepper

salt, black pepper to taste

EVO to taste

  Procedure

Leave to stand 10.582 oz (300g) of pearl barley 1 hour in cold water.
Boil the pearl barley in hot and salted water for about 40 minutes. Burned pearl barley and pass it under cold water to stop them cooking.

Put the barley in a bowl and keep it aside.

Wash 1 cob of belgian chicory cut it into pieces, cleaned 7.054 oz (200g) of tomatoes and cut them into cubes. Cut 7.054 oz (200g) mozzarella and ½ red bell pepper into cubes.

Add all to pearl barley with chopped 4 basil leaves, 0.176 oz (5g) of parsley, 4 leaves of peppermint, 1/2 teaspoon ginger, 1/2 turmeric, salt, black pepper and EVO to taste.

Add ½ lomon juice.
Mix all ingredients and serve it at room temperature.

4 Flour Tagliatelle With Sausages

Tagliatelle alle 4 farine con salsicce

(4 Flour Tagliatelle With Sausages)

 (This is for 4 people)

Ingredients

Homemade pasta

1.763 oz (50g) spelled flour

1.763 oz (50g) buckwheat flour

1.763 oz (50g) whole wheat flour

8.818 oz (250g) flour type 00

1 tablespoon soybean oil

1.763 oz (50g) water at warm temperature

3 eggs (2 whole eggs and 1egg white)

salt to taste

Sauce

4 tablespoons of soybean oil

14.109 oz (400g) turkey sausages

24.691 oz (700g) tomato sauce

3.527 oz (100g) tomato paste

10 leaves of basil

1.763 oz (50g) onion, chopped

1 clove of garlic, chopped

1.763 oz (50g) carrot

½ teaspoon carry powder

½ teaspoon black pepper

salt to taste

Procedure

Homemade pasta

Pour 1.763 oz (50g) of spelled flour mixed with 1.763 oz (50g) of buckwheat flour, 1.763 oz (50g) of whole wheat flour and 8.818 oz (250g) of flour type 00 and form in it a fountain.

Break 3 eggs ( 2 whole eggs and 1 egg white) inside the fountain, 1 pinch of salt and 1 tablespoon of soybean oil.

Mix the eggs with a little flour taken from the edges.

Continue to incorporate the flour with both hands from outside to inside the fountain. Retrain a hole in the dough, add 1.763 oz (50g) of warm water into it and incorporate it with caution in the dough.

Knead until the dough becomes smooth and compact.

Once finished making the dough into a ball and wrap it in cling film. Let it stand 20 minutes.

With his grandmother duck roll (nonna papera) out the dough to number 4, after which it passed in the roll of tagliatelle.

Sauce

In a pan add 3 tablespoons of soybean oil. Add in it chopped garlic, 1.763 oz (50g) of onion, 1.763 oz (50g) of carrot and 5 basil leaves ​​. Let it brown.

Add crumbled sausages. Let it brown.

Add 24.691 oz (700g) of tomato sauce and 3.527 oz (100g) of tomato paste.

Add 2 cups water, 1/2 teaspoon curry powder and 1/2 teaspoon of black pepper, 5 basil leaves and salt to taste.
Let it cook for 40 minutes.

Bring to boil water for cooking pasta. Add a tablespoon of soybean oil and salt to taste. Mix it and cook the pasta for 2 minutes. Then, pour into the pot a glass of cold water to stop cooking the pasta.
Drain it and pour it onto a serving plate. Mix the pasta with the sauce and serve it immediately.

Pesto

Spaghetti alla Chitarra con Pesto 'Quasi' alla Genovese

(Pesto)

  (This is for 4 people)

Ingredients

2 cloves of garlic

1.763 oz (50g) basil leaves

35.27 oz (100 ml) EVOO

2.469 oz (70g) Parmigiano Reggiano cheese

1.058 oz (30g) pecorino cheese

0.529 oz (15g) pine nuts

1 pinch of coarse salt

Procedure

First of all you take 1.763 oz (50g) of basil leaves (preferably Ligurian) and can be cleaned with a soft cloth soaked in water.

 

  Put 1 clove of peeled garlic and a pinch of coarse salt in a mortar.

Start fishing with a pestle and when the garlic is reduced cream, add 1.763 oz (50g) basil leaves clean and a pinch of coarse salt. It will help to break up the fibers of the basil and maintain a nice green color access.

 

 Crush the basil leaves rotating from left to right the pestle and mortar from right to left.

 When the leaves of basil are completely crushed, add 0.529 oz (15g) pine nuts and reduce in cream them. 

 

After that, slowly add 2.469 oz (70g) of Parmigiano Reggiano cheese and continue mixing (not crushing but mixing! It is important) and 1.058 oz (30g) of pecorino cheese and mix all.

 

In the end, put flush 35.27 oz (100ml) of EVO and continue stirring. The sauce is finished when all ingredients are well blended.

 Good Appetite!!!