July 4, 2022, 8:12 AM
July 4, 2022, 8:12 AM
CHEESE STICKS
Ingredients
- 2 teaspoons dry yeast
- 1 cup of warm water
- 2 teaspoons of salt
- 2 ½ teaspoons sugar
- 3 ¼ cups of flour
- 2 cups grated Parmesan cheese
- 2 tablespoons of water to brush
Preparation
Dissolve the yeast in a bowl of warm water and let stand for 5 minutes. In the bowl of a mixer add the salt, sugar and flour. Using the dough hook tool, turn the stand mixer on low speed. Slowly pour in the water and yeast mixture. Continue kneading until the dough pulls away from the bowl and is not sticky to the touch.
Grease a large bowl with oil. Form a ball with the dough, place it in the bowl. Cover the bowl with plastic wrap or a cloth. Move this bowl to a warm, draft-free place so the dough doubles in size. It will take approximately 90 minutes.
Once the size of the dough has doubled, place it on a work table. Flatten slightly to remove excess air. Divide the dough in half, and then half of each half and so on until you get 12 equal pieces. Round the pieces and then shape them elongated, like sticks. Brush the bread stick with water. Roll the breadstick in grated Parmesan cheese so it sticks to the outside. Place the breadsticks on a large previously greased baking sheet. Bake at 200ºC for 18 minutes or until golden brown. Let stand before serving.
STUFFED MUSHROOMS
Ingredients
- 16 medium mushrooms
- 1 medium onion
- 100g of bacon
- 400 ml of tomato sauce
- 150 grams of mozzarella cheese
- Dried oregano
- extra virgin olive oil
- Salt to taste
Preparation
Peel and finely chop the onion. Then cut the bacon into small strips. In a frying pan, pour a splash of olive oil and heat it over medium heat. Add the onion with a little salt and cook until it begins to brown, about 10 minutes. Then add the ham, sauté everything for two minutes and remove it from the heat.
Clean the mushrooms, carefully removing the trunk so that it comes out whole and with a teaspoon remove any residue that may have remained. Wash the caps of the mushrooms, being careful that there are no traces of earth anywhere.
Preheat the oven to 180º C and meanwhile place the sofrito in a bowl with tomato sauce and oregano, mixing all the ingredients well. In a baking tray put the mushrooms. With the help of a teaspoon, fill with the sofrito until it overflows.
Pour the mozzarella cheese over the sofrito and put them on the tray in the oven at medium height, baking with heat up and down for 15 or 20 minutes, until the cheese has melted and the mushrooms take on a dark color.
Remove from the oven, put them on plates and ready to serve.
