Four types of tartlets for the festive table from the Italian "crazy" dough (Pasta matta).
I found the recipe for this dough on Italian culinary sites. The dough is suitable for a lean table.
Traditionally, the dough is kneaded in olive oil, but it can be replaced with another vegetable oil, better without taste or smell.
Tartlets can be baked a week before the celebration and stored in a sealed container at room temperature.
The workpieces are dense and crispy, do not get wet from the fillings.
Lavash Tartlets • Пять вариантов тартале...
Sand baskets • Идеальные песочные кор...
Pita Baskets with Salad • Корзинки из лаваша с с...
Puff spoons with caviar • Слоеные ложки с красно...
Three Kinds of Snack Pies • Пирожки закусочные для...
Colorful Balls Snack • Закуска "Разноцветные ...
Raffaello and Ferrero Snack • Закуска "Раффаэлло и Ф...
Egg Pate • Яичный паштет
Three Lenten Pate • Три паштета/икры: гриб...
Three Herring Snacks • Три закуски из сельди:...
Crazy Dough Cabbage Strudel • Штрудель с тушёной кап...
Crispy "Tongues" from the "crazy" dough • Хрустящие лепёшки "Язы...
How to make a base for foil tubes • Пирожки закусочные для... time code 0:45
Links to homemade fish salting recipes:
- • Засолка скумбрии (сель...
- • Как засолить красную р...
Homemade cream cheese:
- • Как приготовить сливоч...
- • Домашний сливочный сыр...
Cod liver cream:
- cod liver (without oil),
- boiled egg,
- salt and black pepper to taste
Liver to Egg Ratio 1: 1
Grind everything with a blender into a homogeneous creamy mass.
Basket salad from the video:
- avocado,
- salted red fish or herring,
- boiled egg,
- mayonnaise,
- salt, pepper to taste
The proportions are arbitrary.
"Squirrel"
- boiled eggs,
- hard or processed cheese,
ratio 1: 1
- garlic, mayonnaise, salt, pepper to taste
100 g - 340 kcal
Ingredients
Water - 150 g
Salt - 4 g
Flour - 300 g
Olive oil - 75 g
Preparation
Dough
1. Combine drinking water at room temperature with salt and stir until completely dissolved.
2. Combine the sifted flour with vegetable oil and salt water, knead a soft dough that does not stick to your hands. Links to other recipes from this test will be left under the video.
3. Cover the bowl with plastic wrap and leave the dough at room temperature for 30 minutes.
4. Lightly sprinkle the rug with flour, form a rope from the dough, divide into four equal parts, round each piece. Place three in a bowl and cover with plastic wrap.
Spoons
1. Roll out a part of the dough 3 mm thick, approximately 30 by 20 cm. Attach a tablespoon or another spoon and cut the dough along the contour with a curly round knife.
2. Transfer the dough piece to the back of the spoon and press down so that the dough fits snugly to the very edges.
3. Chop the blanks, as the dough swells during baking.
4. Bake in an oven preheated to 200 ° C on a medium level without convection for 12-15 minutes until golden brown.
5. Cool and transfer the workpieces to a dish.
6. Fill with any pate or caviar.
Baskets
1. From the second part of the dough, rolled out 3 mm thick, cut out circles with a diameter corresponding to the diameter of the molds. Collect the cuttings in a separate lump and store under plastic wrap.
2. Press the dough to the outside of the inverted mold. Prick with a fork.
3. Bake in an oven preheated to 200 ° C on a medium level without convection for 12-15 minutes until golden brown.
4. Fill the baskets with salad
Asterisks
1. Roll out the third part of the dough 4 mm thick, cut out the stars or flowers.
2. Place each piece on the bottom of an inverted muffin tin, press down carefully and be sure to prick with a fork.
3. Bake in the same way.
4. I fill the finished blanks with cream cheese.
5. From salted red fish I roll up a spiral and set it in the center.
Tubules
1. Roll out the fourth part of the dough 3 mm thick and cut into strips 1.5-2 cm wide.
2. For baking, I use metal tubing tins.
3. I put the dough on the tube so that the next turn overlaps the previous one by 2-3 mm.
4. Bake in an oven preheated to 200 ° C on a medium level without convection for 17-20 minutes.
5. Cool the workpieces and remove them slightly by pressing them against the narrow end of the tube.
6. I fill them with Squirrel salad, you can use pates or cream cheese with different fillings.
Grissini
1. Roll out a layer 5 mm thick from the scraps of dough. Sprinkle with any seeds or dry herbs to taste, press down lightly with your hands, then press down with a rolling pin.
2. Cut into strips 2 cm wide. Twist each into a spiral and place on baking paper.
3. Bake in an oven preheated to 200 ° C on a medium level without convection for 17-20 minutes.
4. Cool and serve with snacks instead of bread, wine or hot drinks.
Note!
The baking time may differ from the one stated in the video, focus on your oven, and also take into account the material from which the form is made.
tartlets #Pasta_matta # snacks # for the festive table