Category archives: Street Food

Porridge Chickpeas Recipe Simple and Tasty

12 June 2015 silviocicchi Leave a comment

The chickpea flour is a pie very low which is prepared with chickpea flour, water, salt and extra virgin olive oil. Ligurian dish, but also it is known to pisa, leghorn, in nice and across the piedmont. It can be combined with other ingredients such as onions, anchovies, sausage and finally sprinkle with black pepper.
It is cooked in a wood stove or to home, and the cooking takes on a vibrant golden color. Some food companies will distribute a version precooked packaged only to be heated in the oven.

Porridge Chickpeas Recipe Simple and Tasty

This recipe is for 6 people. 15 minutes of preparation, 8 hours of rest, and 30 minutes cooking.
Ingredients: 250 grams of chickpea flour, 700 ml of water, a pinch of salt and pepper, 70 ml of extra virgin olive oil.

Porridge Chickpeas Recipe Simple and Tasty

Place the chickpea flour in a bowl and slowly add the water, stirring with a whisk to remove any lumps. You will get a liquid, velvety, Stirring the mixture, You will form a foam that will have to remove with a strainer perforated. Let stand for 8 hours at room temperature, stirring and foaming the compound. After 4 hours add the extra virgin olive oil, stirring with whisk.
After 8 hours recommended, the batter is ready to be cooked. Complete this by adding salt and pepper.

Porridge Chickpeas Recipe Simple and Tasty

Cooking. Grease a pan with low sides by oil and pour the batter.
Bake the pan in a preheated oven at 200/220 degrees for 30 minutes until the surface is golden and crispy.
Remove from oven and let cool before serving.
Cut into squares or diamond shapes porridge and serve with cheese, vegetables and salami, but it is also delicious natural, a snack or as an aperitif.
The chickpea flour is a food suitable for any diet, including the vegan, suitable for those who are lactose intoillerante and for those suffering from celiac disease, also suitable for subjects with metabolic diseases.
The average portion of chickpea flour is 300 grams which is equivalent to 290 Kcal.
How to prepare your home the chickpea flour? Give your recipe in the comments on this page.
Read more on the chickpea flour, you can consult wikipedia.

Recipes, Street Food

Recipe Piadina Light

20 February 2015 silviocicchi 2 comments

The flatbread is a typical product of the classic Romagna, and in recent decades has really gained fame internationally. Born as a poor dish made with wheat flour and water, over the years has undergone changes due to the different cultures and traditions of the various cities Romagna which is prepared. The recipe? There is not a single, every city jealously guards its. In some locations you use yeast, in other bicarbonate, someone uses lard, other extra-virgin olive oil, Finally, there are those who add milk to give softness. Has much in common with pizza, from the ingredients to form. Prepare the recipe piadina light at home, is really a simple and fast. This recipe flatbread is a version "light"Where you do not use lard.

Recipe Piadina Light

Ingredients to obtain 6 piadine

400 gram flour type "00"

10 grams of yeast (that for pizza)

1 teaspoon salt

4 tablespoons extra virgin olive oil

250 ml of cold water (30 degrees around)

Preparation

Preparation times flatbread, are reduced compared to the dough for pizza: Body preparation 10 minutes, rest (rising) 30 minutes, Cooking 2 minutes.
Pour into a bowl and mix the ingredients.

Transfer the dough to a work surface and knead for 10 minutes until he reached a uniform consistency.

Cut the dough into balls 100 grams

Cover and let stand for 30 minutes.

After 30 minutes leveled the balls to give him a diameter of 20/24 cm.

Cook in a nonstick skillet over high heat special on both sides. If you do not own the circular plate for tortillas, you can use a common pan.

A perfect match? Surely the Piadina with a nice glass of Sangiovese

The piadina lends itself to many different combinations, from sweet to savory, without particular problems.

Here is a list of the products commonly used to stuff the piadina:

salami, ham, baked ham, squaquerone, arugula, spicy salami, cup, mortadella, speck, fontina, pecorino, tomato, eggplant, sausage, onion, Nutella.

If you want to know more on flatbread, consult the encyclopedia wikipedia

Recipes, Street Food

How to Make Croissants Filled with Salted Dough Pizza

1 February 2015 silviocicchi 4 comments

In recent years, an aperitif in the bar has become a habit, sometimes this rite replaces even dinner. We find so many things to try on the counters of bars that invariably end up with the '' stuff ourselves " . Among the many different appetizers that are proposed, are almost always savory croissants filled with a multitude of different ingredients. These mini savory croissants can be made with puff pastry, or as in our recipe, using the dough with which we usually do pizza.

How to Make Croissants Filled with Salted Dough Pizza

Prepare home, for our guests the croissants savory stuffed, made with the dough for pizza is a very simple operation, its preparation requires only a few minutes.

Ingredients to obtain 32 croissants savory small.:

Flour type "0" 625 grams

Warm water 325 grams

Sale 15 grams

Brewer's yeast 2 grams

Sugar spoon.

Dissolve the yeast in crumbs with sugar, add the flour and begin to knead. After a few minutes add the salt.

When the mixture is compact and does not stick to your hands more, dividetelo in 4 balls.

Cover them well and let rise for about an hour, in a house not exposed to drafts, a good place to let it rest to rise, could be inside the oven off, with the little light on who will provide the right heat for perfect leavening.

After the time necessary for leavening, helping with the rolling pin leveled the 4 balls to obtain 4 discs of dough by the diameter of 28 cm.

Cut the dough into disks 8 cloves each as shown below.

Stuffed triangles made with ingredients to your liking.

Roll up the croissants and arrange on a baking container.

Let rise for other 30 minutes and bake in oven 200 degrees previously heated for 20 minutes or until the surface will be perfectly golden.

Using the dough for pizza for our savory croissants, get a perfect product to be consumed even the next day.

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And you? What ingredients you use to fill your savory croissants? Leave a comment on this page!!

If you want more information on croissant, visit wikipedia.

Advice, Dough, preparation, Recipes, Street Food

The fried pizza-recipe and preparation

15 November 2014 silviocicchi

The Fried Pizza Recipe and Preparation chef Silvio Cicchi.

This article will introduce the fried pizza-recipe and preparation. The fried pizza is widespread throughout southern Italy, it seems that in every region takes a name and a filling different!! The origins of fried pizza dates back to World War II, when the streets of Naples women frying the simple pizza dough, but without any filling or seasoning. Considered a variant of the classic pizza poorest, with the passage of time was filled in different ways, until you get to today's recipe, which provides a delicious filling of ricotta cheese and salami. The pizza dough fried, quite similar to that of classical Neapolitan pizza, discs of dough are filled with ricotta, pepper and bits of fat or lard. In some regions is planned to be used smoked cheese, or buffalo mozzarella. The discs of dough are stuffed, folded crescent like a calzone, and fried in boiling seed oil until the browning. Today the most popular and classic pizza fries is undoubtedly stuffed with ricotta cheese and salami.