Latest / GialloZafferano.com / Chard and Ricotta Puff Pastry Bites

Transcript

Chard and Ricotta Puff Pastry Bites · GialloZafferano.com

• 0:00
  Speaker 1: Charred and ricotta. Puff pastry bites nonim italian as salatinal
• 0:04
  Speaker 1: lebiatory bring a simple, savory taste of Italy to your table.
• 0:09
  Speaker 1: They are small, flaky pastries, golden and crispy on the
• 0:12
  Speaker 1: outside with a soft, cheesy, Swiss charred filling inside. They
• 0:17
  Speaker 1: are perfect for parties, buffez quick lunches, or light dinners,
• 0:21
  Speaker 1: and they stay tasty even the next day. For about
• 0:25
  Speaker 1: seventy four bytes, you need preparation time about twenty minutes,
• 0:31
  Speaker 1: cooking time about ten minutes in a convection oven. Difficulty,
• 0:36
  Speaker 1: easy cost, low ingredients. Puff pastry one pound about four
• 0:44
  Speaker 1: hundred and sixty grams. Two rectangular rolls charred one point
• 0:49
  Speaker 1: one pounds five hundred grams to be cleaned, leaves only,
• 0:54
  Speaker 1: cow's milk, ricotta, cheese one cup, two hundred and fifty
• 0:57
  Speaker 1: grams parmigiano regiano chi three ounces eighty grams grated egg yolks.
• 1:04
  Speaker 1: One for brushing. Nutmeg as kneaded, find salt as kneaded,
• 1:12
  Speaker 1: black pepper as kneaded, Extra virginally oil as kneaded. Start
• 1:19
  Speaker 1: with the chart filling, clean the chart and remove the stems,
• 1:23
  Speaker 1: keeping only the leaves. Heat a drizzle of extra virginally
• 1:27
  Speaker 1: oil in a large pan over medium heat. Add the
• 1:31
  Speaker 1: charred leaves and cook them for about three to four minutes,
• 1:33
  Speaker 1: stirring until they are wilted. Season with fine salt while cooking.
• 1:39
  Speaker 1: When the chart is ready, remove it from the pen
• 1:42
  Speaker 1: and let it cool slightly. Then squeeze the chart very
• 1:46
  Speaker 1: well with your hands to remove as much water as possible. Finally,
• 1:50
  Speaker 1: chop the drained charred with a knife. Transfer the chopped
• 1:54
  Speaker 1: chart to a bowl. Addricotta cheese, Add the grated permiganerijano cheese.
• 2:01
  Speaker 1: Season with a little fine salt and black pepper. Add
• 2:05
  Speaker 1: nutmegas desired. Mix carefully until you obtain a homogeneous, creamy mixture.
• 2:12
  Speaker 1: Transfer this feeling into a piping bag without a tip.
• 2:16
  Speaker 1: If you do not have a piping bag, you can
• 2:18
  Speaker 1: use a freezer bag and cut off one bottom corner. Now,
• 2:22
  Speaker 1: prepare the puff pastry. Unroll one rectangular roll of puff
• 2:27
  Speaker 1: pastry on the work surface. Keep the second roll aside
• 2:31
  Speaker 1: for later. With a knife, divide the pastry lengthwise into
• 2:35
  Speaker 1: three equal strips. Take the piping bag and pipe a
• 2:39
  Speaker 1: long strip of filing along one long edge of each
• 2:42
  Speaker 1: pastry strip. Then roll each strip around the filling to
• 2:46
  Speaker 1: form a cylinder, closing it along the longside. Seal the
• 2:50
  Speaker 1: edges well with your fingers so the filling does not
• 2:52
  Speaker 1: escape during baking. Repeat the same steps with the second
• 2:57
  Speaker 1: roll of puff pastry. Unroll it, divide it lengthwise into
• 3:01
  Speaker 1: three equel strips. Pipe the filling along one edge of
• 3:05
  Speaker 1: each strip. Roll to enclose the filling, and seal carefully.
• 3:10
  Speaker 1: When all the field cylinders are ready, place them on
• 3:13
  Speaker 1: a cutting board. With a sharp knife. Cut each cylinder
• 3:17
  Speaker 1: into many small pieces about two centimeter stick about three
• 3:21
  Speaker 1: eighths of an inch. From the two rolls of puff pastry,
• 3:24
  Speaker 1: you obtain about seventy four small bites. Line a baking
• 3:29
  Speaker 1: sheet with parchment paper. Arrange the bites on the sheet,
• 3:33
  Speaker 1: cut side up, keeping them slightly spaced apart so they
• 3:36
  Speaker 1: do not stick together during baking. Beat the egg yolk
• 3:40
  Speaker 1: in a small bowl. Brush the top and sides of
• 3:43
  Speaker 1: each bite with the bitn egg yolk for a shiny
• 3:46
  Speaker 1: golden finish. Heat a convection oven to three hundred and
• 3:50
  Speaker 1: ninety two degrees fa a night, exactly two hundred degrees celsius.
• 3:55
  Speaker 1: When the oven is hot, place the baking sheet in
• 3:57
  Speaker 1: the oven. Bake for about ten minutes until the bites
• 4:01
  Speaker 1: are puffed, golden and crisp on the surface. Remove the
• 4:05
  Speaker 1: baking sheet from the oven and let the bites rest briefly,
• 4:09
  Speaker 1: just until they are safe to handle and slightly cooled.
• 4:13
  Speaker 1: Serve them warm with their contrast of crunchy pastry and soft,
• 4:16
  Speaker 1: cheesy chart filling. For storage, you enjoy this charred and
• 4:20
  Speaker 1: ricotta puff pastry bites at their best when eaten right away.
• 4:25
  Speaker 1: If needed, you store them in the refrigerator for about
• 4:27
  Speaker 1: two days and reheat them before serving. You can also
• 4:31
  Speaker 1: freeze them raw, then thaw them in the refrigerator and
• 4:34
  Speaker 1: bake them before serving.