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RUSTIC PARMIGIAN FIOCKS
ingredients
servings
4
Grated Parmesan cheese
65 oz
Egg, yolk
1 unit
Iodized salt
1 pinch
Full fat milk
85 fl oz
Butter
100 oz
Type 00 wheat flour
200 oz
Oregano
1 teaspoon
starters from Italy
RUSTIC PARMIGIAN FIOCKS
RUSTIC PARMIGIAN FIOCKS
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious tasty and rustic appetizers
preparation
step 1
Begin to prepare the pasta flavored with Parmesan cheese: put the flour and cold butter into pieces in a mixer and shake to get the sandblasting. Add the Parmesan cheese, salt and cold milk
step 2
Work the whole thing, still a bit with the mixer, to compact the ingredients. When the ingredients are a bit compacted, transfer the dough onto a work surface, quickly molding a panet.
step 3
Wrap it in the food film and allow it to cool in the fridge for at least 30 minutes. After the rest time, resume the dough, remove the pieces of about 24gr of weight.
step 4
Wrap the thin strips of 20 cm in length, then wrap the filet on it by making a knot. As soon as they are ready, place the knots on an oven-baked pan.
step 5
Then put the knots in the fridge for at least 30 minutes. To fix the shape, then reseat them and brush them on the surface with the yolk beaten with milk. Sprinkle the surface of the flakes with Parmesan cheese
step 6
Sprinkle Provencal herbs and bake nodins in preheated oven (preferably ventilated) at 200 ° for about 15-20 minutes, or until they are golden.
step 7
When they are ready to fry them and allow them to cool completely.
step 8
In this recipe I used the blend of provencal herbs, delicious and fragrant, adding that extra touch to almost all the recipes that require aromatic herbs.
