Selon la définition, la farine est le produit de la mouture des céréales. Dans l’acception commune du terme, la farine est la poudre obtenue de la mouture du blé tendre tandis que le produit de la mouture du blé dur s’appelle semoule. Outre que pour le type de blé, la semoule diffère de la farine par sa granulométrie (la taille des grains), la seconde étant plus fine de la première.
Gather the flour in the shape of a volcano and add the lard. Pour pre-heated water (as needed). Knead. Until the dough is hard enough (do not knead too much because bubbles could form during baking). Let it rest for about an hour. Roll it out. The thickness depends very much on preference and can range from two to five or six millimeters (it expands while cooking). Remember to frequently rub the rolling pin with flour to prevent the dough from sticking. The piadina must be cooked on high heat, the cooking floor must be 220°-240°C.
Finely chop the onion and fry in a little oil. Add the mushroom and sausage, salt and pepper (as needed). Then add the double cream and simmer. In the meantime, turn on the wood-fired oven. Take the round puff pastry and cut it into segments. On the edge of each segment, put a bit of the mixture and a cube of cheese.
The first step is to prepare the dough for the pizza. When the dough has leavened, start to prepare the filling. There are three different types:
tomato, mozzarella, olives and prosciutto; radicchio and gorgonzola; onion, potato and mozzarella.
Start by working the butter at room temperature with a spoon, add the powdered sugar until you get a smooth texture. United gradually vanilla, flour and continue adding the egg whites one at a time that should not be cold but at room temperature and stir well.
Prepare the dough for pizza or pasta brisee. Wash the escarole in a fry pan, over low heat, shallots with a little oil and anchovies, and when the anchovies have dissolved, add the escarole spezzettandola with your hands.