Calabresa Rosette
Ingredients
Part Preparo
Part Recheio
Process
01. Place the potato sticks in a container and crush them to reduce their size. Set aside.
02. In a bowl, combine the grated mozzarella cheese, sliced smoked calabresa sausage, sliced green olives, grated parmesan cheese, diced onion, and chopped parsley, mixing until homogeneous. Set aside.
PREPARATION
01. In the mixer, combine Zeelandia Batata Pratic and part of the cold water (400 ml), mixing at low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml), and mix at high speed (speed 2) for approximately 5 minutes, or until reaching the veil stage.
03. Divide the dough into 100 g pieces and shape them into balls.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. Using a rolling pin, roll the dough into disks approximately 15 cm in diameter.
06. Place approximately 115 g of the reserved filling in the center of each piece.
07. Shape into rosettes.
08. Brush the sides of the pieces with beaten whole eggs.
09. Decorate the sides of the piece with the reserved crushed potato sticks.
10. Place on previously greased baking sheets.
11. Let ferment in a fermentation chamber at room temperature for approximately 40 minutes, or until ready.
12. Using a piping bag, apply 20 g of Catupiry-style cream cheese on top of the pieces.
13. Decorate with sliced smoked calabresa sausage.
14. Bake at 180°C for approximately 17 minutes in a deck oven.
TIP
* Alternative Baking:
- Turbo Oven: 140ºC for approximately 20 minutes.
Yield
15 Units of 220 g
Equipment
Mixer , Oven , Grater , Rolling Pin , Piping Bag , Fermentation Chamber , Spoon , Scale , Baking Sheets , Knife , Brush , Container , Cutting Board
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 113 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 1.4 | % VD (*) |
| Aç adicionados (g) | 1.2 | % VD (*) |
| Proteínas (g) | 4.8 | % VD (*) |
| Gorduras totais (g) | 5.9 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 340 | % 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.
Calabresa Rosette
Ingredients
Part Preparo
Part Recheio
How to make it
FILLING
01. Place the potato sticks in a container and crush them to reduce their size. Set aside.
02. In a bowl, combine the grated mozzarella cheese, sliced smoked calabresa sausage, sliced green olives, grated parmesan cheese, diced onion, and chopped parsley, mixing until homogeneous. Set aside.
PREPARATION
01. In the mixer, combine Zeelandia Batata Pratic and part of the cold water (400 ml), mixing at low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml), and mix at high speed (speed 2) for approximately 5 minutes, or until reaching the veil stage.
03. Divide the dough into 100 g pieces and shape them into balls.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. Using a rolling pin, roll the dough into disks approximately 15 cm in diameter.
06. Place approximately 115 g of the reserved filling in the center of each piece.
07. Shape into rosettes.
08. Brush the sides of the pieces with beaten whole eggs.
09. Decorate the sides of the piece with the reserved crushed potato sticks.
10. Place on previously greased baking sheets.
11. Let ferment in a fermentation chamber at room temperature for approximately 40 minutes, or until ready.
12. Using a piping bag, apply 20 g of Catupiry-style cream cheese on top of the pieces.
13. Decorate with sliced smoked calabresa sausage.
14. Bake at 180°C for approximately 17 minutes in a deck oven.
TIP
* Alternative Baking:
- Turbo Oven: 140ºC for approximately 20 minutes.
Tips
Yield
15 Units of 220 g
Equipment
Mixer , Oven , Grater , Rolling Pin , Piping Bag , Fermentation Chamber , Spoon , Scale , Baking Sheets , Knife , Brush , Container , Cutting Board
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 113 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 1.4 | % VD (*) |
| Aç adicionados (g) | 1.2 | % VD (*) |
| Proteínas (g) | 4.8 | % VD (*) |
| Gorduras totais (g) | 5.9 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 340 | % 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.