For the pastry: 500 gr flour 00
25 g yeast 150 g butter
1 teaspoon salt 1 tablespoon sugar 5 eggs
For the filling:
400 gr minced meat
mushrooms (No. `to taste) 2 tablespoons flour
milk to taste Parmesan cheese to taste
oil, garlic, salt, pepper, nutmeg
Procedure:
Working in a large bowl the remaining flour with the softened butter, salt, sugar and beaten eggs with violence against the walls of the container. Will soon join the `plain loaf and keep working the dough slapping`. It seems that the noise of the slap is a sign of a good work! (The muscles of the arms are a good sign).
`When dough is smooth and velvety even more, a buttered baking sheet lined with its 2 / 3 are also of the walls.
Fill with the filling meat that is made like this:
In a large skillet, brown the meat with a little olive oil `el` garlic, add the mushrooms and salt. Turn often. When cooked, remove the pan from heat and add the flour in a corner with half a cup, approximately, of milk. Mix quickly with a whisk to avoid lumps.
Now mix everything together and, if necessary, adjust the density of `other milk mixture. Cook a few more minutes. Finally, combine Parmesan cheese, pepper, and especially nutmeg.
Close the cake with the remaining dough. Brush with beaten egg and allow to rest about an hour. Switch the oven for 40 min. to 160 degrees
The recipe for brioche me and has been provided by Chef Peppe Giuffre `, an important figure in the world of gastronomy, which brings with pride, dedication to simplicity is the Sicilian cuisine around the globe. I'll talk to him very soon. Meanwhile, I suggest a visit to his blog, see link "peppegiuffre"
