felsina
30/07/07, 15.07
impastare 300 gr di farina con un mezzo bicchiere di olio, sale, zucchero, un cubetto di lievito di birra e acqua quanto basta.
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0935.jpg
lievitare per almeno 40 minuti
Nel frattempo lessare un mazzo di bietola e 100 gr di radicchio verde
http://www.cookaround.com/cpg134/albums/userpics/10402/thumb_DSCN0934.jpg
poi scolare, tritare e saltare in padella
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0938.jpg
con olio, sale, pepe ed aglio
Tirare la pasta, formare 2 dischi (adattabili allo stampo per le tigelle)
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0940.jpg
scaldare la tigelliera, mettere il primo strato di pasta con il ripieno alle verdure e volendo anche prosciutto cotto
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0945.jpg
chiudere con l'altra sfoglia,
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0951%7E0.jpg
tagliare gli eccessi
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0942.jpg
cuocere molto lentamente (usare una piastra di ghisa)
http://www.cookaround.com/cpg134/albums/userpics/10402/thumb_DSCN0960.jpg
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0962-1.jpg
Con i ritagli ho fatto un cassone romagnolo
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0948.jpg
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0949.jpg
(cotto anche questo molto lentamente e non soltanto di lato! ad un certo punto va cotto "in piedi" altrimenti il lato esterno rimane crudino)
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0954.jpg
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0955.jpg
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0957.jpg
Infine ecco la "torta tigella!"
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0960.jpg
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0962-1.jpg
:)
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0935.jpg
lievitare per almeno 40 minuti
Nel frattempo lessare un mazzo di bietola e 100 gr di radicchio verde
http://www.cookaround.com/cpg134/albums/userpics/10402/thumb_DSCN0934.jpg
poi scolare, tritare e saltare in padella
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0938.jpg
con olio, sale, pepe ed aglio
Tirare la pasta, formare 2 dischi (adattabili allo stampo per le tigelle)
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0940.jpg
scaldare la tigelliera, mettere il primo strato di pasta con il ripieno alle verdure e volendo anche prosciutto cotto
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0945.jpg
chiudere con l'altra sfoglia,
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0951%7E0.jpg
tagliare gli eccessi
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0942.jpg
cuocere molto lentamente (usare una piastra di ghisa)
http://www.cookaround.com/cpg134/albums/userpics/10402/thumb_DSCN0960.jpg
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0962-1.jpg
Con i ritagli ho fatto un cassone romagnolo
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0948.jpg
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0949.jpg
(cotto anche questo molto lentamente e non soltanto di lato! ad un certo punto va cotto "in piedi" altrimenti il lato esterno rimane crudino)
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0954.jpg
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0955.jpg
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0957.jpg
Infine ecco la "torta tigella!"
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0960.jpg
http://www.cookaround.com/cpg134/albums/userpics/10402/DSCN0962-1.jpg
:)