Port Royale 2 Patch 1.1.0.89

chopping vegetables in oil and mixed with crescentine

Snow, snow and more snow ... but you can!?!? Ok that March is crazy, but honestly I was fine without all this ice! The moisture came in my bones ... I always feel cold, luckily at home I stufina the wood that makes a nice warm, just a shame that despite the snow we still have to continue our day school / work / shopping etc. .... at least if we could stay at home, we might as well be happy to see the white flakes falling from the window, but so little is really nice!
However, I am here to tell you another recipe, one of which crescentine to be exact .. blend well with the slices!
Recently I had a great mind, so for dinner on Sunday I had thought of a nice platter of cold cuts, cheese with mustard, apple and ginger ( Cascina San Cassiano ), mixed pickles and crescentine ... I just can not tell which of my "men" were the happiest! Chi for one thing, some for another we were all at the table with a smile on your face to cover all those good things .... and my husband at one point told a great truth: "but what you can eat well in Italy!" Yeah .... without preparing some kind of delicacies, we are fortunate di avere dei prodotti davvero eccezionali!

Il tagliere era composto da prosciutto crudo di Parma, bresaola, spianata Calabra, lombetto stagionato e coppa di testa, poi il Pecorino sardo con la Mostarda di mele e zenzero (leggermente pizzichina...una delizia)..poi un piatto di sott'oli, misto di funghi, carciofini, peperoncini ripieni e olive verdi di Cerignola in salamoia. Il tutto accompagnato da una bella ciotola di crescentine calde, delle quali lascio la ricetta.

INGREDIENTI per le crescentine:

250 g di farina - 5 g di sale - 50 ml di latte - 50 ml di acqua - mezzo cubetto yeast - 25 g of lard - seed oil

PREPARATION: Sift the flour

in a bowl and add the salt, mixing well. Combine the milk with water in a saucepan and heat slightly, then melt the yeast.

Add the mixture to the flour, add the lard and then also begin to knead. Transfer all on board and knead the dough until it becomes soft but elastic. Form a ball, a cross slit, cover and let rise for 1 hour.
Spread the dough with a rolling pin into a sheet of 4-5 mm thickness and cut squares or diamonds.
In a saucepan heat plenty of oil. When it is hot, dip the crescentine, a few at a time, not to get too latemperatura dll'olio. When crescentine are well puffed and golden, drain and put on a plate with plenty of paper towels.