February 14, 2018 Chef in Camicia Recipes

Small Salted Pandori with Ricotta, Delicius Double Anchovies and Parmigiano Reggiano Cream

Ingredients for 12 small pandori
Preparation Time: 60 minutes
CottoalDente Recipes

the DELICIUS product

Rolled Anchovy Fillets in Olive Oil DOUBLE 90g Take two Delicius anchovy fillets, the ones that are really the best. Roll them up together and you will discover DOUBLE, the new anchovy twice the size, and twice the taste.In the classic glass jar they really seem huge, and they are. Hugely marvelous.

Filetti di Alici in Olio di Oliva Arrotolati 90g Double | Delicius

INGREDIENTs foR 12 small PANDORI

400 g of double zero flour
1 egg yolk
16 g of yeast
150 ml of seed oil
200 ml of milk
50 g of grated Parmigiano Reggiano
3 whipped egg whites
nutmeg
salt and pepper

For the filling:
150 g of ricotta
3/4 tablespoons of oil from the anchovy fillet jar 

For the decoration:
1 jar of Delicius DOUBLE anchovy fillets in olive oil
50 g of grated Parmigiano Reggiano
50 g of milk

Equipment needed: 
Mold to create the small pandori 
Electric whisk 
Kitchen kneader 

PReparation

Firstly, whisk three egg whites with a pinch of salt and keep them aside. 
Then pour in the kneader’s bowl 400 g of flour, 1 egg yolk, 16 g of cake yeast, 150 ml of seed oil, 200 ml of milk, 50 g of grated Parmigiano Reggiano, salt, pepper and some grated nutmeg. Mix well unti you have reached a consistent dough. If you do not have a kitchen kneader, you can do everything by hand. At the end slowly add the whipped egg whites, a little at a time, stirring (in this case by hand) from bottom to top. Preheat the oven at 180°C. Fill the molds for small pandori with the dough (only two thirds of the mold) and bake for about 25 minutes in a ventilated oven. Once cooked, make the pandori and let them cool for 5 minutes.

Mini Pandorini con ricotta e alici double

For the filling, mix the ricotta with the oil of the Double Anchovy fillets and put the filling in a sac-a-poche.
Using a knife, make a cut on the bottom of the mini pandoro and remove the central part. Fill each small pandoro with the filling of ricotta and anchovy oil and close with part of what you have removed previously. 

Prepare the decoration: heat the milk (or the cream) with the grated Parmigiano Reggiano in a pot until it becomes a cream. Pour this cream over the pandori and complete with a Delicius Double anchovy fillet on top.