Viradinho Amigo
Ingredients
Part Preparo
Part Recheio
Process
01. Grate the smoked calabrese sausage. Set aside.
02. In a heated skillet, add a drizzle of olive oil to taste, the onion, the garlic, and sauté until golden.
03. Add the chopped kale and sauté until wilted.
04. Season with salt and freshly ground white pepper to taste.
05. Let cool.
06. Add the reserved grated calabrese and the Catupiry cheese and mix until smooth.
07. Refrigerate.
PREPARATION
01. Place the Zeelandia Pão Amigo, the eggs, and the cold water in the mixing bowl and mix on low speed (speed 1) for about 5 minutes.
02. Add the fresh yeast and mix for another minute.
03. Beat at high speed (speed 2) until reaching the veil stage.
04. Shape into a ball, cover with plastic, and let rest for 10 minutes.
05. Using a rolling pin, roll out the dough to obtain a rectangle of approximately 65 x 40 cm.
06. Cut into triangles of approximately 20 x 5 cm.
07. Place approximately 15 g of reserved spinach and ricotta filling at the base of the triangle.
08. Fold the tips of the triangle's base together with the filling and roll to achieve the home-style shape.
09. Place on pre-greased baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
11. Bake at 210°C for approximately 12 minutes in a stone oven.
12. Brush the bread with unsalted butter and sprinkle with grated Parmesan cheese.
Tips
* Turbo Oven: 180ºC for approximately 10 minutes.
Yield
40 Units of 46 g
Equipment
Mixing Bowl , Oven , Stove , Refrigerator , Grater , Rolling Pin , Spoon , Pan , Scale , Flat Baking Sheets , Knife , Brush , Container , Cutting Board , Skillet , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 3.0 | % VD (*) |
| Aç adicionados (g) | 2.2 | % VD (*) |
| Proteínas (g) | 5.6 | % VD (*) |
| Gorduras totais (g) | 5.9 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 313 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Viradinho Amigo
Ingredients
Part Preparo
Part Recheio
How to make it
FILLING
01. Grate the smoked calabrese sausage. Set aside.
02. In a heated skillet, add a drizzle of olive oil to taste, the onion, the garlic, and sauté until golden.
03. Add the chopped kale and sauté until wilted.
04. Season with salt and freshly ground white pepper to taste.
05. Let cool.
06. Add the reserved grated calabrese and the Catupiry cheese and mix until smooth.
07. Refrigerate.
PREPARATION
01. Place the Zeelandia Pão Amigo, the eggs, and the cold water in the mixing bowl and mix on low speed (speed 1) for about 5 minutes.
02. Add the fresh yeast and mix for another minute.
03. Beat at high speed (speed 2) until reaching the veil stage.
04. Shape into a ball, cover with plastic, and let rest for 10 minutes.
05. Using a rolling pin, roll out the dough to obtain a rectangle of approximately 65 x 40 cm.
06. Cut into triangles of approximately 20 x 5 cm.
07. Place approximately 15 g of reserved spinach and ricotta filling at the base of the triangle.
08. Fold the tips of the triangle's base together with the filling and roll to achieve the home-style shape.
09. Place on pre-greased baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
11. Bake at 210°C for approximately 12 minutes in a stone oven.
12. Brush the bread with unsalted butter and sprinkle with grated Parmesan cheese.
Tips
* Turbo Oven: 180ºC for approximately 10 minutes.
Yield
40 Units of 46 g
Equipment
Mixing Bowl , Oven , Stove , Refrigerator , Grater , Rolling Pin , Spoon , Pan , Scale , Flat Baking Sheets , Knife , Brush , Container , Cutting Board , Skillet , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 3.0 | % VD (*) |
| Aç adicionados (g) | 2.2 | % VD (*) |
| Proteínas (g) | 5.6 | % VD (*) |
| Gorduras totais (g) | 5.9 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 313 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.