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Bignè di San Giuseppe
by
Frank Fariello
Текущий рейтинг: 5.0
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St. Joseph's Day Pasta (Lasagnette Del San Giuseppe)
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Heather Jones
07 июля 2011
These look amazing! Fantastic!
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These look amazing! Fantastic!
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Heather Jones
07 июля 2011
These look amazing! Fantastic!
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These look amazing! Fantastic!
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%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EBring%20the%20water,%20butter,%20sugar%20and%20salt%20to%20a%20simmer.%20Off%20heat,%20add%20all%20of%20the%20flour%20and%20whisk%20vigorously%20until%20the%20flour%20is%20well%20incorporated.%20Put%20the%20pot%20back%20on%20the%20heat%20and%20stir%20with%20a%20wooden%20spoon%20until%20the%20mixture%20breaks%20away%20from%20the%20sides%20of%20the%20pot%20and%20adheres%20to%20itself%20to%20form%20a%20ball-like%20mass.%20(This%20should%20be%20very%20quick%20and%20take%20only%20a%20few%20seconds.)%3C/p%3E%3Cp%3ERemove%20the%20pot%20from%20the%20heat%20and%20let%20it%20cool%20off%20a%20bit.%20Then%20add%20the%20eggs,%20one%20by%20one,%20mixing%20well%20with%20a%20wooden%20spoon%20until%20each%20is%20well%20incorporated%20into%20the%20dough.%20Let%20the%20dough%20cool%20completely.%20It%20will%20be%20quite%20sticky%20and%20soft.%3C/p%3E%3Cp%3ETo%20fry%20your%20bign%C3%A8,%20take%20two%20spoons%20and%20scoop%20up%20a%20spoonful%20of%20the%20dough%20with%20one%20of%20them.%20Then,%20passing%20the%20dough%20from%20one%20spoon%20to%20another,%20form%20a%20roundish%20little%20dough.%20(NB:%20It%20will%20be%20close%20to%20impossible%20to%20make%20perfectly%20round%20sphere%20with%20this%20wet%20dough.)%20Then%20flick%20your%20dough%20ball%20into%20the%20fat.%20Then%20proceed%20with%20the%20rest%20of%20the%20dough,%20until%20your%20skillet%20is%20filled%20(but%20not%20too%20crowded)%20with%20little%20bign%C3%A8.%3C/p%3E%3Cp%3EThe%20fat%20should%20be%20only%20moderately%20hot%20at%20first.%20The%20dough%20balls%20will%20puff%20up%20almost%20as%20soon%20as%20they%20hit%20the%20oil.%20Nudge%20them%20gently%20as%20they%20fry.%20They%20will%20rotate%20very%20easily.%20When%20they%20have%20all%20lost%20their%20raw%20look%20and%20are%20nice%20and%20puffy,%20raise%20the%20heat%20and%20continue%20frying%20over%20high%20heat%20until%20the%20bign%C3%A8%20are%20all%20golden%20brown.%20Remove%20them%20with%20a%20slotted%20spoon%20to%20a%20platter%20lined%20with%20paper%20towels%20or%20a%20baking%20grid%20to%20drain%20and%20cool.%20Repeat%20until%20you've%20used%20up%20all%20your%20dough.%3C/p%3E%3Cp%3EIf%20you%20have%20more%20dough%20to%20fry,%20remove%20the%20skillet%20to%20a%20cold%20burner%20to%20let%20it%20cool%20off%20a%20bit.%20(If%20you%20add%20your%20next%20batch%20to%20oil%20immediately,%20the%20oil%20will%20be%20too%20hot%20and%20the%20bign%C3%A8%20will%20brown%20before%20they%20have%20a%20chance%20to%20puff%20up%20properly.)%20After%20a%20minute%20or%20two,%20you%20can%20add%20your%20next%20batch%20of%20bign%C3%A8%20into%20the%20oil%20off%20heat,%20the%20oil%20will%20still%20be%20hot%20enough%20to%20start%20them%20cooking.%20Then%20put%20the%20skillet%20back%20on%20the%20flame%20and%20continue%20as%20for%20the%20previous%20batch.%3C/p%3E%3Cp%3EAfter%20all%20your%20bign%C3%A8%20are%20done,%20let%20them%20cool%20off%20completely.%20At%20this%20point,%20you%20can%20simply%20sprinkle%20them%20with%20powdered%20sugar%20and%20serve.%20Or,%20for%20a%20richer%20version,%20you%20can%20fill%20them%20first%20with%20crema%20pasticcera%20(see%20Notes).%20The%20easiest%20and%20best%20way%20to%20do%20this%20is%20to%20use%20a%20pastry%20syringe%20to%20inject%20the%20cream%20right%20into%20the%20center%20of%20each%20bign%C3%A8,%20but%20if%20you%20don't%20have%20one%E2%80%94and%20I%20don't%E2%80%94then%20you%20can%20make%20do%20by%20slitting%20one%20side%20(the%20ugliest%20one)%20with%20a%20paring%20knife,%20very%20gingerly%20opening%20the%20resulting%20slit%20up%20a%20bit%20to%20reveal%20the%20insides%20of%20the%20bign%C3%A8,%20and%20inserting%20a%20small%20spoonful%20of%20the%20cream.%20You%20can%20do%20this%20with%20a%20small%20spoon%20or%20a%20pastry%20bag.%20(Since%20I%20don't%20have%20a%20pastry%20bag,%20either,%20I%20use%20a%20makeshift%20one%20using%20a%20plastic%20sandwich%20bag%20with%20one%20corner%20cut%20off.)%20Place%20the%20bign%C3%A8%20on%20your%20serving%20platter%20slit-side%20down,%20and%20continue%20with%20the%20others.%3C/p%3E%3Cp%3ENOTES:%20Crema%20pasticcera,%20or%20pastry%20cream,%20is%20simply%20hot%20milk,%20usually%20flavored%20with%20some%20vanilla%20bean,%20thickened%20with%20egg%20yolks%20creamed%20together%20with%20sugar.%20These%20days,%20however,%20it%20is%20not%20unusual%20to%20use%20a%20bit%20of%20flour%20or%20cornstarch%20to%20do%20some%20of%20the%20thickening.%20This%20reduces%20the%20number%20of%20egg%20yolks%20you%20need%20and%20making%20the%20whole%20mixture%20more%20stable%20and%20less%20prone%20to%20curdling,%20at%20the%20cost%20of%20some%20richness.%20An%20illustrated,%20step-by-step%20recipe%20for%20the%20traditional%20version%20can%20be%20found%20here.%3C/p%3E%3Cp%3EMost%20modern%20recipes%20will%20call%20for%20frying%20these%20bign%C3%A8%20in%20olio%20di%20semi%20or%20vegetable%20oil.%20Older%20recipes%20use%20olive%20oil%20and%20even%20older%20ones%20lard.%20Personally,%20I%20use%20mostly%20canola%20oil%20mixed%20with%20some%20olive%20oil%20for%20flavor.%20For%20a%20(slightly)%20lighter%20version,%20bign%C3%A8%20di%20san%20Giuseppe%20can%20also%20be%20made%20in%20the%20oven%20rather%20than%20fried,%20on%20lined%20cookie%20shett%20placed%20in%20a%20moderate%20oven%20(180%C2%B0C/350%C2%B0F)%20for%20about%2020-30%20minutes,%20or%20until%20golden%20brown.%3C/p%3E){kind=link}