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close relative of the lemon , a tart is very fragrant, cream with a delicate flavor and soft texture and untied.

Ingredients: 400g


pastry 160g eggs (about 3 medium)

100g sugar 100g fresh cream 250g
orange juice (about 3 medium size)

grated zest of 2
oranges 2 tablespoons Cointreau (or other orange liqueur)
marmalade
a pinch of salt

The cream of this tart, it a consistency that does not allow the tip to be able to transform, so the buttered pan and systems X two wide strips of parchment paper between two fingers (as does Lory ), taking care of them firmly against the surface and leaving a slight surplus, that will be taken.

Coat the pan with the pastry, doubling the board as to reinforce it.

Foriamo the bottom with a fork, put on aluminum foil, making sure it adheres perfectly to the shell (thus preventing falls in cooking) fill with rice or dried beans and bake at 170 degrees for white 10 '. We remove aluminum and rice and continue cooking until light coloring.

Meanwhile, mix, without mounting, the eggs with the sugar and the grated zest, until they begin to whiten, to join the pro juice, cream and liqueur.

Apply a thin layer of jam on the bottom and on the edge of the shell, pour the cream and bake at 130 degrees for 15 to 20 '. When the cream is churned out compact but still shaky, being careful not to pass this point of cooking.

Let cool almost to the cooling and the pie crust, using the parchment paper. If it had been attaccata, passiamo velocemente il fondo dello stampo sulla fiamma.

Va servita fredda, decorata con fettine di arancia o con pistacchi tritati.

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Tradizionalmente realizzato con lievito naturale, viene attualmente prodotto per lo più con pasta di riporto e lievito di birra.

Lo si trova nei panifici napoletani e della provincia, in grosse pezzature formate a filone o a pagnotta.

Lo caratterizzano una mollica importante, profumata ed areata, una crosta scura e croccante ed una lasting about three days.

Ingredients: Pasta

carryover carryover made with 100g flour
W 300 (alternatively a Manitoba commercial, cut with a 30% flour 0)
water 70g fresh yeast

2g 2g of salt. Let's go

rising 2 times, each time slightly mixed up again, then put in the fridge in a sealed container, until the next day.

Refreshments: 600g flour
0 W 250 with good absorption (for the success of the bread, it is important to get a meal of good quality, preferably for professional use, or you can use 525gr flour 75gr of 250 and 00 w semolina, baking)
420gr cold water (or less, depending on the absorption of the flour)

13gr fresh yeast 5g salt a teaspoon of malt

carry-over, left to rise

Dissolve yeast and malt in 'water, add all the flour as much as a fist, start slowly with the leaf, we combine the flour, salt and then kept aside.

When the dough has formed, uniting the landfill, mixed at low speed to mix the two masses, then we increase the speed and leave a little string.

attach the hook and mix vel. 2 to reincordare mass overturning the dough into the bowl three or four times. Stop the machine when the dough cleans the bowl, it will take about fifteen minutes.

Let stand for 30 ', then we give a first bend of type 1, spreading the dough much, we stretch it into a square and more than 40 inches square, we closed down and we cover Bell (before folding, we can detach a small portion to be used for later baking.)

After another 30 ', turn upside down the dough and make a second bend, this time extending as far as possible, being careful not to force. We have closed down.

After 15 ', let's first round, moving the dough on the table without too manipulate it, we cover a bell.

Let's spend an hour, then we give the final form in the same way as before, taking care not to spill the gases produced by fermentation.

tipped the ball on a floured cloth, seal it may be pinching the closing bell and cover again.

We have to rise to 28 - 30 ° for about fifty minutes, must be doubled.

topple on to scoop flour, including flour and bake the loaf on a hot surface (refractory tile or heavy baking pan upside down), with steam at 250 °.

After 8 'to take our water, reduce to 220 degrees and put in the oven slit.

After another 10 'to 190 ° and reduce cook times with the door opening (approx 20').

baked, we test the cooking tapping on the bottom (must play empty) and let cool upright in the oven ajar.

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Center Giuseppina Berettoni

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on the occasion of Christmas and the New Year.

Thanks V. Piazza and M. Brega

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