Italian Easter Menu
Ingredients: Flour, Hot water, Dry yeast, Salt, Olive oil · 180 min cook time · 800kcal · ~₩50,400
Ingredients
3kg Flour, 4cups Hot water, 3sachets Dry yeast, 1.5spoon Salt, 3spoons Olive oil, 100g Anchovies, 1pinch Oregano, 1bunch Basil, 4개 Eggs, 250g Fresh grated pecorino cheese, 100g Parmesan cheese, 3cloves Garlic, 1bunch Parsley, 1pinch Black pepper, 1loaf Italian bread (2 days old), 500g Tomato sauce, 4개 Tomatoes, 1loaf Pane di Casa or Sourdough bread
Instructions
1. For Zeppole: Mix 1.5 spoons of salt into hot water. Add 3 sachets of dry yeast to the flour (3kg). Add 3 spoons of olive oil to the flour. Gradually add water to the flour and knead until soft. Let the dough rest for 1 hour.
2. Take a small piece of zeppole dough, flatten it, add anchovies and a pinch of oregano or basil. Roll it up and twist it.
3. Fry the zeppole in oil at 180 Celsius until golden brown.
4. For Palottine: Prepare tomato sauce by warming olive oil, adding finely chopped garlic, tomato sauce, a basil leaf, and a pinch of salt. Cook for 15 minutes.
5. For Palottine: In a bowl, combine 4 eggs, 250g fresh grated pecorino cheese, 100g Parmesan cheese, finely chopped garlic, chopped parsley, salt, and pepper.
6. For Palottine: Cut the crust off 2-day-old Italian bread, wet it with water, and squeeze it well. Add the wet bread to the cheese and egg mixture. Mix well. If too soft, add more bread.
7. For Palottine: Wet your hands and form small balls from the mixture.
8. For Palottine: Fry the cheese and egg balls in olive oil at 130 Celsius for a maximum of 2 minutes. Place them on kitchen paper to drain.
9. For Palottine: Let the fried balls rest for about 10 minutes, then add them to the prepared tomato sauce.
10. For Bruschetta: Use Pane di Casa or sourdough bread. Toast the bread.
11. For Bruschetta: Top the toasted bread with fresh basil and chopped tomatoes.
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