Drive away with green broad beans and ricotta
Bakery products from Italy
I set them in my own way
I set them in my own way
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
They are also excellent as an aperitif for our discerning guests!
preparation
step 1
Sift the flour. Combine the oil to the flour already sifted. Add the pinch of salt
step 2
Begin to knead the kneading by gradually adding water so that depending on the consistency of your succeed flour not to put excess thereby risking to have a sticky compound.
step 3
(If you decide to add fennel seeds, turmeric and pepper or chilli: do it now)
step 4
Knead until obtaining a smooth and compact dough. Cover with plastic wrap and put to rest for half an hour at room temperature.
step 5
After this time, take the dough. Cut into small pieces. Create of sausages with hands starting from the center and going towards the outside of the cut length of about 8/10 cm maximum.
step 6
Better that the thickness is not too thin otherwise the bagels will be too thin and therefore too crispy.
step 7
Roll them by creating the shape of a ring and appittite the closure flaps. Heat a pot of water and boil the bagels reached tuffateci (not too many at a time: 8/10 maximum).
step 8
As soon as they surface they are ready. Pull them out and put them to drain on a clean, dry cloth.
step 9
Preheat the oven to 200 degrees. Bring them on a baking sheet covered with parchment paper.
step 10
My trick is to spray with water halfway through cooking: after the first 15 minutes sprinkle with water (do this task quickly to maintain heat). Bake for another 15 minutes.