There Sicilian rotisserie is are gods Rustic leavened of Brioche dough typical of Sicilian cuisine in particular dthe Palermo, where it is also called Palermitan rotisserie! It comes in a dough based on flour, yeast, water, lard from which can be achieved lots of cottages: Small pizzas, Rollò Sicilians, croissants salty, Triangles stuffed, swivels rustic! From neutral taste slightly sweet and from very soft texture to melt at the bite, if you don't know them, they will make you fall in love at the first taste!
Like any traditional recipe, they exist different versions is small variations. What I give you today is there Original recipe of the Sicilian rotisserie, or theperfect base dough taken from my regional cookbook. It's about a quick and easy preparation! L'dough it is prepared by combining all the ingredients together, it can do both with the planetary mixer be by hand ! The original version wants you to use lard, but if you want you can also make a version without lard with butter or theoil! In the ingredients find all variants! From this base dough you can create all types of Palermitan cottages which you prefer and stuff them to taste with Ham cooked, scamorza cheese, cheeses, cold cuts, mixed vegetables, spinach, ricotta! You can choose to make only 1 type or realize the typical Sicilian rotisserie Made of a mix of everything! To you the choice! Excellent either hot and steaming that freddi! Perfect to make for appetizers, Appetizers, Special occasions, Birthdays, Buffet is Carnival together with many other delicious delicacies such as salty Migliaccio, rustic chatter, salted castagnole. Kids will love them too!
Discover also:
La Brioche col tuppo (the typical Sicilian pastry brioche, to be enjoyed plain, with ice cream or granita!)
Sicilian rotisserie recipe
| Preparation | Cooking | Total |
|---|---|---|
| Quantity for 30 pieces |
|---|
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Basic dough:
To fill:
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How to make the Sicilian rotisserie
First of all mix the flour with the dry yeast, if you use the fresh one, dissolve it in 1 teaspoon of water.
Then add the sugar, mix, finally add the water, knead and gradually add the lard or the butter or oil, make sure that the dough hinges, or becomes elastic, kneading vigorously by hand or with the leaf of the planetary.
Finally add the salt, mix well and form a ball:
Finally let it rise at about 28 ° oven turned off recently until it triples in volume about 3 – 4h:
Turn the dough over on a work surface
How to make Sicilian cottages
First of all, remove the pieces of 25 gr this is the standard measure; if you want you can also make larger cottages depending on your needs.
Then to make the croissants, roll out the dough with a rolling pin, stretch well to at least 13 cm form a triangle, add a little filling in the wide part, in this case ham and smoked cheese, roll up:
For the swivels, stretch the piece to 20 cm, lay some coppata bacon and roll up:
To make the Palermo rollò, make a 20 cm snake and roll it around a sausage cut in half.
As you make them, place them on a baking sheet lined with parchment paper. Let it rest for 40 minutes, then brush with egg yolk if you like:
For the pizzas, just flatten the round piece season with 1 teaspoon of tomato previously seasoned with oil and salt and add to the surface with a pinch of oregano.
For the dumplings just make squares from the initial piece flattening with a rolling pin, stuff with previously boiled spinach and seasoned with oil and salt, add smoked cheese and close the sides with a pinch in the center.
Finally, cook only 1 pan at a time in a very hot static oven at 180 ° for about 15 minutes in the central part. minute more or less varies according to the oven.
Remove from the oven and enjoy yours Sicilian rotisserie
Seal immediately with a contact film as soon as they are cold! in this way they will keep for 3 days!
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