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Cauliflower Pettole with Anchovies by Jamie Oliver
Bashny.Net
Pettole are small doughnuts made from cauliflower dough. A simple and hearty snack that you can feed the host of guests!
Pettole from Color Cabbage with Anchoves
Number: 35-40 donuts
• 350g 00 flour
5 g of fresh yeast, dissolved in a small amount of warm water
1/2 red chili peppers, seeds removed, finely chopped
• 3 anchovies, chop
• 1/4 cauliflower coach, cut pieces of 5 mm
• 1 liter of olive or vegetable oil
A piece of potato to check the temperature of the oil
balsamic vinegar for serving (optional)
1. Pour the flour into a large bowl, make a depression in the center. Pour water with yeast and about 200-250 ml of water to make the dough resemble thick cream. Mix the dough directly in the bowl, as it is quite liquid.
2. Add a generous pinch of salt, chili peppers, anchovies and cauliflower. Good for about a minute. Cover the dough with a clean kitchen towel and leave in a warm place for 1.5 hours. The dough should increase in volume about twice, become very soft and elastic, when pressed, it is easy to restore the shape.
3. Pour the oil into a small deep steak and place it on a medium fire. Throw a piece of potatoes into the butter when it becomes golden in color - you can fry. Scoop up a little dough with a tablespoon and lay it in the oil, helping the dough separate from the spoon with your fingers soaked in water (prepare a cup of cold water so your fingers are always wet).
4. Fry for about 3-5 minutes until the dough is airy and golden. Fish the doughnut with noise and put on a paper towel to get wet from the excess oil. Sprinkle with salt, sprinkle with balsamic vinegar if you want, and serve immediately.
Nutritional value per donut: 49 kcal; 1.4 g fats (0.2 g saturated); 1.4 g proteins; 7.7 g carbohydrates; 0.2 g sugars. published
Photo: Martin Poole.
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: www.jamiemagazine.ru/journal/285094/
Pettole from Color Cabbage with Anchoves
Number: 35-40 donuts
• 350g 00 flour
5 g of fresh yeast, dissolved in a small amount of warm water
1/2 red chili peppers, seeds removed, finely chopped
• 3 anchovies, chop
• 1/4 cauliflower coach, cut pieces of 5 mm
• 1 liter of olive or vegetable oil
A piece of potato to check the temperature of the oil
balsamic vinegar for serving (optional)
1. Pour the flour into a large bowl, make a depression in the center. Pour water with yeast and about 200-250 ml of water to make the dough resemble thick cream. Mix the dough directly in the bowl, as it is quite liquid.
2. Add a generous pinch of salt, chili peppers, anchovies and cauliflower. Good for about a minute. Cover the dough with a clean kitchen towel and leave in a warm place for 1.5 hours. The dough should increase in volume about twice, become very soft and elastic, when pressed, it is easy to restore the shape.
3. Pour the oil into a small deep steak and place it on a medium fire. Throw a piece of potatoes into the butter when it becomes golden in color - you can fry. Scoop up a little dough with a tablespoon and lay it in the oil, helping the dough separate from the spoon with your fingers soaked in water (prepare a cup of cold water so your fingers are always wet).
4. Fry for about 3-5 minutes until the dough is airy and golden. Fish the doughnut with noise and put on a paper towel to get wet from the excess oil. Sprinkle with salt, sprinkle with balsamic vinegar if you want, and serve immediately.
Nutritional value per donut: 49 kcal; 1.4 g fats (0.2 g saturated); 1.4 g proteins; 7.7 g carbohydrates; 0.2 g sugars. published
Photo: Martin Poole.
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: www.jamiemagazine.ru/journal/285094/
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