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Tarallini nasprati of castellamare of stabia

ingredients

servings

8

Icing sugar

to taste

Lemon peel

1 spoon

White sugar

130 oz

Iodized salt

4 oz

Fresh brewer's yeast

3 oz

Lard

13 oz

Butter

13 oz

Water

120 oz

Type 00 wheat flour

200 oz

Desserts from Italy

Tarallini nasprati of castellamare of stabia

Tarallini nasprati of castellamare of stabia

with meat with gluten with lactose

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tarallini nasprati of castellamare of stabia

Light, friable, fragrant and sweet at the right angle

Tarallini nasprati of castellamare of stabia step 1

step 1

Let's start by weighing the water and add the sugar

Tarallini nasprati of castellamare of stabia step 2

step 2

Add half the flour and crumble over the yeast.

Tarallini nasprati of castellamare of stabia step 3

step 3

We start the machine and as the dough melts we gradually add the rest of the flour.

Tarallini nasprati of castellamare of stabia step 4

step 4

We'll have to wait for the dough to twist around the hook and get off the walls

Tarallini nasprati of castellamare of stabia step 5

step 5

Add butter and lard twice to wait until the first part is well absorbed before adding the other.

Tarallini nasprati of castellamare of stabia step 6

step 6

Add the lemon zest and after it has been embedded, we also put the salt.

Tarallini nasprati of castellamare of stabia step 7

step 7

Let's weave the dough well. Of course given the relative strength of the flour and the discrete hydration, let us not expect what a spectacular result.

Tarallini nasprati of castellamare of stabia step 8

step 8

In the photo you can observe the right knitting, which allows for sufficient elasticity and a good seal of the dough.

Tarallini nasprati of castellamare of stabia step 9

step 9

Pour and let rise in a lukewarm place in an oiled and film-covered container.

Tarallini nasprati of castellamare of stabia step 10

step 10

We expect the dough to double at least volume, time naturally depends on temperature. It took me about an hour and a half, at a temperature of 29 °.

Tarallini nasprati of castellamare of stabia step 11

step 11

Remove the dough from the container and place it on the floured work surface. With the toe of the fingers make it more or less rectangular.

Tarallini nasprati of castellamare of stabia step 12

step 12

We wrap the pasta to form a sausage and lengthen it with your hands.

Tarallini nasprati of castellamare of stabia step 13

step 13

From the sausage we cut slices of pasta are pessimistic, they must be around 15g each.

Tarallini nasprati of castellamare of stabia step 14

step 14

Allow the slices to rest for at least 5 minutes.

Tarallini nasprati of castellamare of stabia step 15

step 15

The slices are very soft and moisturized so we treat them gently. First stretch to about twenty inches and then with the palms we create a sausage that will give the strength necessary for the leavening.

Tarallini nasprati of castellamare of stabia step 16

step 16

We tie the two ends of the sausage and we will make the tarallino. If it seems to you that the flaps do not fit well together, let's put a bit of water between them.

Tarallini nasprati of castellamare of stabia step 17

step 17

As we make the tarallini put them in a baking tray covered with oven paper.

Tarallini nasprati of castellamare of stabia step 18

step 18

We complete the baking tray. (I also did a couple of braids so much to see how they would come)

Tarallini nasprati of castellamare of stabia step 19

step 19

We cover the tarallins with film or plastic and let them rise.

Tarallini nasprati of castellamare of stabia step 20

step 20

Even in this case the tarallins must at least double the volume and the time will depend on the temperature at which we keep them. They used me another half and always at 29 degrees.

Tarallini nasprati of castellamare of stabia step 21

step 21

As I said earlier, it is time to choose how we want our tarallins to be. If we want them to dry, we will do the cooking at a descending temperature and with a final baking step.

Tarallini nasprati of castellamare of stabia step 22

step 22

If we want them softer we will cook at a constant temperature, but always with a final drying phase.

Tarallini nasprati of castellamare of stabia step 23

step 23

In both cases we start by preheating the oven in a ventilated operation at 190 °.

Tarallini nasprati of castellamare of stabia step 24

step 24

If you want soft tarallins, leave the temperature unaltered to perfect gilding. Then we extract from the oven and let it cool down

Tarallini nasprati of castellamare of stabia step 25

step 25

They will be a kind of butter sandwiches.

Tarallini nasprati of castellamare of stabia step 26

step 26

A little too much sandwiches, however, we will then let them dry for about fifteen minutes with a 110 ° oven-operated oven, keeping the door open so that the steam goes out.

Tarallini nasprati of castellamare of stabia step 27

step 27

If we want dried tarallins, we always go from 190 °, then they will be discreetly colored, but not too much, lower at 160 °.

Tarallini nasprati of castellamare of stabia step 28

step 28

Let's keep it for 5 to 6 minutes at this temperature, also inserting a ball of foil paper so that a slight slit is formed that will cause excess vapor out of the water, so expect to complete the gilding

Tarallini nasprati of castellamare of stabia step 29

step 29

We lower again to 140 ° C and cook the tarallini for another 5-6 minutes. By opening the oven at this stage we can also check the baking taking between the fingers and checking if they are sufficiently dry.

Tarallini nasprati of castellamare of stabia step 30

step 30

Finally, lower it to 100 ° for a further 10 minutes with a semi-open oven

Tarallini nasprati of castellamare of stabia step 31

step 31

Glass is almost entirely made from dark sugar. The latter can be bought in shops that deal with pastry items, or we can do it on our own.

Tarallini nasprati of castellamare of stabia step 32

step 32

Let's start by putting in a container the dark sugar and the zest of a lemon.

Tarallini nasprati of castellamare of stabia step 33

step 33

Let's melt the sugar in the microwave or in the bain-marie and add a drop of water to soften it slightly.

Tarallini nasprati of castellamare of stabia step 34

step 34

With a brush we distribute, without exaggerating, a bit of melted sugar on top of tarallini.

Tarallini nasprati of castellamare of stabia step 35

step 35

I preferred not to dip the tarallino directly into the fondant because otherwise it would be too sweet for my taste.

Tarallini nasprati of castellamare of stabia step 36

step 36

The fountain will solidify very quickly, but as it was a little diluted, it did not look white enough for the aesthetic purposes I wanted to get,

Tarallini nasprati of castellamare of stabia step 37

step 37

To get the purpose I had set for, I poured some icing sugar into a bowl and pressed it slightly over the tarragon that had already been fed.

Tarallini nasprati of castellamare of stabia step 38

step 38

Once the excess sugar was blown away, I was more satisfied with the finished result.

Tarallini nasprati of castellamare of stabia step 39

step 39

Finally, we have to complete the glazing for all the tarallins and we will complete it.

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