Homemade Hamburger Sandwiches, a very simple recipe for making the classic soft burger buns, slightly sweet just like those in the pub. If you divide the dough, the sandwich will be in the maxi format, otherwise if you want a medium sandwich you can divide the dough into 8. Perfect for filling with beef burgers or with vegetable burgers, slices, onion, salad, a slice of tomato and homemade mayonnaise (without eggs)

Ingredients for 8 sandwiches

• 450 grams of flour (300 flour 0+ 150 Manitoba flour)
• 1 egg
• 7 gr of dried brewer's yeast (I Mastrofornaio)
• 180 grams of warm water
• 40 grams of granulated sugar
• 1 teaspoon of salt
• 30 gr of extra virgin olive oil

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Let's proceed by making the dough that can be prepared by hand or with the planetary mixer, I used the planetary / mixer. We prepare all the ingredients on the work surface.

We put in the bowl of the mixer the flour, lo sugar, the dried brewer's yeast, L'egg and theoil, start mixing with a wooden spoon or, if we use the planetary mixer, with the leaf hook (K); let's add thewarm water and finally the salt.

We mix the ingredients, then change the hook and put the hooked one, let the dough knead, in all it will take 5-6 minutes. Proceeding by hand instead we knead first in the bowl, then on the work surface with a thin layer of flour.

We form a ball and place in a bowl with a drop of oil on the bottom. We cover the container with foil. We let it rise for 1 to 2 hours (based on the outside temperature) must double its volume, if the environment is cold we keep the container in the oven off with only the light on. After rising, roll out the dough on a pastry board with very little flour and let's create a loaf from which we will detach 6 or 8 loaves. We create balls and let them rise for at least 1 hour (better 2).

If they have not risen much despite the time passed, you will see that they will rise further in the oven. Now put the loaves on a baking sheet with parchment paper, brush with water and oil in equal quantities. Add the sesame seeds (if you want you can also brush with an egg and milk beaten together, or just with milk).

We bake at 180-190 ° for 15-20 minutes or in any case until golden brown. After taking out the burger buns, remove them from the pan and place them on a wire rack. To prevent moisture from forming on the bottom. Your homemade burger buns are ready. We cut the sandwiches and make to taste!

The leftover sandwiches can be stored in a food bag once cooled; they will be soft for 2 days.

It may look like a wholemeal pizza, but it is a delicious Margherita pizza with chestnut flour.

An alternative to classic pizza margherita recipe, this chestnut flour pizza is also made with a part of Manitoba flour, perfect for reducing its caloric intake and increasing its leavening power.

It is the first time that I try a leavened product based on this flour, with which I usually make mine castagnaccio. A beautiful discovery that I wanted to inaugurate with my favorite pizza: the Margherita. This is the pizza I always use to test a new pizzeria and, as in this case, also to experiment with a new blend of flours.

So here is the recipe for my pizza Margherita, simple simple, to be cooked in a pizza oven, or, by lengthening the time a little, in a normal domestic static oven.

ingredients for two pizzas with chestnut flour

THING

for the pizza dough

• 150 g of chestnut flour
• 150 g of Manitoba flour
• 175/200 ml of warm water
• 10 g of salt
• 6 g of dry yeast
• 10 g of sugar
• 2 tablespoons of extra virgin olive oil
• Salt and Pepper To Taste

for the filling

• 2 fresh mozzarella of 125 g each
• 400 ml of selected tomato sauce
• 4 tablespoons of extra virgin olive oil
• a bunch of fresh basil
• 1 teaspoon of dried oregano
• Salt and Pepper To Taste

HOW TO PREPARE MARGHERITA PIZZA WITH CHESTNUT FLOUR

As for a normal one Pizza margherita, I started from the dough, dissolving the yeast and sugar in a little warm water and pouring them into the center of the flour. I also added the remaining water, always warm, the oil and salt, then, with the help of a fork, I mixed the water from the center, incorporating the flour little by little with my hands. With energy, I began to knead to mix all the ingredients, until the mixture was elastic but not sticky.

I created a spherical shape by folding the outer edges of the dough inwards. It must be smooth and compact. I turned it upside down and turned it between my hands resting on the work surface with my palms facing slightly upwards, as if to form a V (this operation is called "pirlatura").

I placed the dough in a bowl greased with oil and covered with cling film, letting it rest for about 3 hours in a warm place (I use the "rising" function of my oven which guarantees a constant temperature of 30/35 ° ). Finally, I cut the dough into 2 parts, formed 2 pallets, manipulating them as little as possible, and let them rest on a baking sheet, always warm and always covered.

In a bowl I combined the tomato puree (but the peeled tomatoes will also be perfect), with the oil, salt, pepper and dried oregano (if you wish you can flavor the tomato with a clove of crushed garlic, to be removed at the time of service). I drained the mozzarella, I dried and chopped with my hands.

COOKING THE DAISY WITH THE PIZZA OVEN

Once fully matured, I spread a mixture on the shovel of the oven (here I leave you the link of mine G3 Ferrari Pizza Express Delizia oven*) Sprinkling it with a little durum wheat semolina flour. I rolled out the dough, pushing it with my fingertips from the center outwards, without touching the edges to leave the classic cornice.

Once stuffed with the fragrant tomato and mozzarella, I placed the pizza on the refractory stone of my oven, preheated to 400 °. After about 4 minutes it is ready to be enjoyed!

PIZZA WITH CHESTNUT FLOUR IN THE HOME OVEN

To cook it in a normal domestic oven, bring it to 220 ° and place your two pizzas laid out on the pan resting on the base, always sprinkled with semolina. Cook the first 8 minutes with the tomato only, then add the mozzarella and finish cooking for another 10 minutes.

When I prepare the pizza in the pan, I move it to the top of the oven for the last 2 minutes of the grill to obtain a golden effect on the cornice, which I brush with the bottom of the tomato sauce.

I served with another sprinkling of oregano, a few drops of raw oil and basil leaves.

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These cauliflower croquettes are made in no time, with very few steps, and can be customized with your favorite spice blend. They are light, because they are baked in the oven, suitable for an aperitif or a vegetarian main course.

I wanted to give my cauliflower croquettes the typical shapes of the nuggets traditional, inspired by the 4 B's: Bell, Bone, Ball, Boot, or bell, bone, ball and boot. The result is amazing: crunchy on the outside, tender on the inside, tasty and tasty.

November is a month of "cabbage", and not only in an ironic sense! In fact, they arrive on the market stalls the cruciferous: broccoli, cauliflower, cabbage, savoy cabbage, Brussels sprouts, savoy cabbage and many other varieties, such as kale and kale. They are the ones that, I always tell you, when I was a child I called "stinky vegetables" and hated beyond belief. Today, however, I love them and can't wait for autumn to come to enjoy them.

And given that, if not properly checked, I tend to turn everything into meatballs, the love for these vegetables led me to create the recipe for these vegetarian croquettes, delicately spiced, crunchy on the outside and tender inside. A pantry recipe you can find in the column #AprolaDispensaeCucino which I share with Cristina, He knows, Monica is Valentina.

But back to us and the recipe for these cauliflower meatballs.

ingredients for 20/24 cauliflower nuggets

THING

• 600g cauliflower (net of leaves and stems)
• 4 tablespoons of olive oil
• 3 tablespoons of spices to taste
• 2 egg
• seed oil (I use peanut oil) to taste
• breadcrumbs to taste

HOW TO PREPARE CAULIFLOWER CROQUETTES

First I cleaned the cauliflower by removing the hardest parts and dividing it into small buds. I washed and dried carefully.
I placed the cauliflower florets on a baking sheet covered with parchment paper, sprinkled them with olive oil and sprinkled with spices, a pinch of salt and a sprinkling of pepper. In a preheated oven at 200 °, I cooked for about 20 minutes.

Once cooled, I transferred the cauliflower into the glass of a mixer and blended with the egg. I added just enough breadcrumbs to form a compact but malleable mixture.

With wet hands, I formed mine nuggets cauliflower, giving them the typical shapes of the famous fast food chicken nuggets, lightly breading them in leftover breadcrumbs.

I placed them on a baking sheet covered with parchment paper (I kept the one from the florets) and I cooked them for 15 minutes, oven heated to 200 °.

Before serving my cauliflower croquettes I made a quick passage in the pan, with a drizzle of seed oil, to form a golden and crunchy crust. I served with a sauce of Greek yogurt and herbs to taste.

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MORE IDEA: COLORED CAULIFLOWER

There are several varieties of cauliflower, from the best known white cauliflower, rich in vitamin C and with anti-inflammatory power, to the very particular orange cauliflower, also called “cheddar” due to its resemblance to the well-known English cheese. The purple cauliflower Violet Queen or Sicilian violet is instead rich in anthocyanins and has a high antioxidant power, while the green cauliflower, for example that of Macerata and Moncalieri, is rich in chlorophyll and can help in the treatment of anemia.

If you can find these colorful varieties of cauliflower I recommend, once cooked in the oven, to blend them separately to obtain multicolored cauliflower croquettes!