When I want economic and irresistible recipes to sell or surprise the family, I bet on this Differentiated mass salted. It is made with a light and tasty fermented pasta, stuffed with creamy minced meat and a touch of melted cheese. The preparation is simple, with ingredients at affordable prices and worthy oven result. Perfect for those who seek taste, yield and economy.
How to make differentiated mass salted mass
First I prepare a creamy filling of ground meat, then I make a soft and easy to model pasta. Full, model the balls, parry and let it rest before frying. The secret is in the consistency of the mass and in the creamy point of the filling. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- Filling
- 1 drizzle of oil
- 3 Accardati garlic cloves
- 1 mining medium chopped onion
- 400 g of minced meat (ACEM is an economic option)
- Parsley to taste
- Black pepper to taste
- Stroke for taste
- 1/2 tablespoon of salt
- 150 g of tomato sauce (sachet)
- 1 tablespoon of wheat flour
- 1 box of sour bread (200g)
- Sliced or pieces cheese mozzarella (10 g per salty)
- Mass
- 4 cups of wheat flour (about 960 ml)
- 3 tablespoons of sugar
- 10 g of dry organic yeast
- 1/2 tablespoon of salt
- 1 tablespoon of margarine (very full)
- 1 egg (ambient temperature)
- 100 ml of milk (ambient temperature)
- 150 ml of water (ambient temperature)
- To bread
- 1 ovo
- 50 ml of milk
- 1 cup of breadcrumbs
Methods of preparation
Creamous full of land:
- Over high heat, I heat a drizzle of oil and will quickly downtown the garlic.
- I add the onion and let it dry, without golden too.
- I add the minced meat and move until it loses the red color and starts releasing liquid.
- I put the parsley, black pepper, paprika and salt, mixing well.
- I let it cook until all the liquid dries.
- Together the tomato sauce, mix and put the flour, mixing for 1 minute to thicken.
- I finish with the cream, mixing until the filling becomes creamy and full -bodied (it cannot be liquid).
- Puccio for another 2 minutes, stirring constantly and I let it cool completely.
Differentiated mass:
- In a bowl, mixed flour, sugar and yeast.
- I add salt (never directly on the yeast).
- I make a hole in the center, I put margarine and eggs, mixing slightly.
- I gradually add milk and water, mixing until it forms a dough.
- I transfer to the work surface and sink for 10 minutes until smooth and soft.
- Divide the dough into two parts, I create rolls and cut pieces of 50 g.
- Boleio each piece, forming simple and uniform balls.
- I leave to rest covered for 10 minutes.
Assembly and modeling:
- Let each ball beat, open slightly with the roll.
- I put a spoonful of filling and a piece of mozzarella.
- I close the ends in the center, Boleio again to seal well.
- I repeat with all the dough.
Bread:
- I hit the egg with the milk.
- I walk every salty in the beaten egg and then in the breadcrumbs.
- I put a pan and take the freezer for 30 minutes (this fixes the breadcrumbs and prevents the release in the oil).
Frying:
- I warm a lot of oil at medium temperature (not too hot).
- Fried a few savory at a time, golden on both sides.
- I run on the paper napkin.
SUGGESTIONS
Let the filling cool completely before modeling, preventing the dough from softening. Keep the dough well to guarantee lightness and softness. To freeze, bread and freezing before the final fermentation. Fry directly from the freezer, increasing time in the oil. Use mozzarella for an even more creamy and tasty filling. The oil should be at medium temperature for frying equally without burning outside.
Revenue combinations
- Servant with homemade sauces (topped mayonnaise, ketchup or garlic sauce).
- Okay with natural juices or drinks.
- It can be served as a snack, at parties or for sale.
Conclusion
To be Differentiated mass salted It is perfect for those looking for cheap recipes, with light pasta and creamy filling. Easy to do, it produces a lot and the taste conquers anyone. Ideal for sale, parties service or family lunch, with low cost and professional result.
Can I freeze the salty before frying?
Yes, after the breader, take the freezer. Fry still frozen, increasing the frying time.
What is the secret that the pasta is soft?
Driving well for 10 minutes and respect the rest time before modeling.
Can I replace the minced meat with another filling?
Yes, the grated chicken or ham and cheese are also fantastic.
Should the oil be too hot for frying?
No. The ideal is the average temperature, to brown and cook inside.
How to prevent the flour of the wire flour from being in frying?
Leave the salted breaded 30 minutes in the freezer before frying.
