Panini farina di castagne e noci brasiliane - Ricette - Zig Italia

Bestseller

Chestnut flour and Brazil nut rolls

Difficoltà: Intermedia

Tempo: 30 minutes + 4.5 hours of rising 30 minutes of cooking

Persone:

Ingredienti

Ingredients:

  • 200 g chestnut flour;

  • 200 g manitoba flour;

  • 150 g wheat semolina flour hard;

  • 310 g of milk;

  • 50 g of oil EVO;

  • 4 g of dry brewer'

    s yeast;

  • 10 g of sugar cane;

  • 5 g of salt;

  • 5 g of honey;

  • 10 nuts Brazilian;

  • Thyme;

  • EVO oil q.b

For stuffing:

  • Gorgonzola;

  • onions in oil.

Procedimento

These soft thyme and Brazilian nuts, stuffed with gorgonzola and onions preserved in oil, are the perfect choice for a gourmet appetizer or rustic aperitif. With a fragrant dough and an intensely flavorful filling, they combine the scent of aromatic herbs with the creaminess of the cheese, offering a unique taste experience. To begin, dissolve the yeast in the warm milk, stirring gently until the yeast is completely dissolved. Let it rest for about 10 minutes to activate it. In a large bowl, add the three flours and mix well. Make a well in the center and add the sugar, salt, and honey. Pour in the milk with the yeast and oil, and begin mixing the ingredients together with the flours.

Adding the Thyme and Kneading the Bread

Start kneading the dough with your hands, adding fresh thyme leaves for an unmistakable aroma. Knead for about 15 minutes, until you have a smooth, even ball. Lightly grease a bowl with oil and place the dough inside. Cover with plastic wrap and let rise for 4 hours in a warm place.

Preparing the Brazil Nut Filling

While the dough is rising, roughly chop the Brazil nuts, which will be used as the filling for the rolls. Once the dough has finished rising, take the dough and divide it into 10 equal portions. Roll out each portion into a rectangle and place the chopped nuts on one side. Roll the dough up and seal the sides, then shape the rolls into rounds.

Second rising and baking

Place the rolls on a baking sheet lined with lightly greased parchment paper. Let them rise for another 30 minutes. Meanwhile, preheat the oven to 200°C. Before baking, brush the rolls with a little olive oil and sprinkle a few thyme leaves and walnut pieces on top. Bake the rolls at 200°C for 10 minutes, then reduce the temperature to 180°C and bake for another 20 minutes in the lower half of the oven.

Filling and serving

Once cooked, remove the rolls from the oven and let them cool. When ready, slice them and fill them with creamy gorgonzola and pickled onions. Garnish with fresh thyme leaves and serve the rolls while still warm. Perfect for a gourmet aperitif or as a delicious appetizer, these sandwiches will amaze with their mix of flavors and textures. (recipe created in collaboration with Laura “ladfoodie”)