Paganini Since I am not, I reply, and how if I reply ..... especially if the first focaccia farro had a certain rhythm, but this time I have adapted to the Stefy and her beautiful contest "Invent apple ..." (designed for category Leavened sweet and salty).
a cake filled with apple puree, which give a sweet saporin that breaks the consistency of cream cheese and some cubes of fresh bacon that tickles further the palate. The surface is decorated with spicchietti apple (pie style) for maximum softness, studded with small gems black poppy seeds, almost impalpable.
400 g cake flour spelled
9 tablespoons extra virgin olive oil (6 and 3 for the dough to the gilding on the surface) water
oil
stuffing 400 grams of fresh soft cheese
130 grams of bacon diced sweet apples
6 (3 for the filling / 3 for decoration)
a pinch of chili powder (only if you like)
poppy seeds
Pour the flour onto a work surface, add 6 tablespoons oil, 1 pinch of salt and warm water (about one cup), mix gently until the mixture becomes homogeneous. Roll out the dough with a rolling pin and expand the dough into a thin layer which cover a circular baking pan greased with oil. Allow to stand for time to prepare the stuffing.
Take the cheese and soften in a bowl. In a nonstick saucepan combine the apple, grated fine and the bacon cubes. Cook on low heat for about five minutes or until the bacon does not change color. If you like spicy add a pinch of chili powder (I've added the course).
After cooking, remove the pan from the heat and add the apple mixture to the bacon and cheese and fill the cake.
pull a rolling pin to another disk of dough from the middle and close the original cake, sealing the edges well. Peel apples, three other little ones and make them a spicchietti to settle on the surface. Bake at the highest temperature of the oven (mine is 220 ° F) for fifteen minutes. Here ready tortafocacciosa of apples, cheese and bacon _ ^ ^
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