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Segni New Generations Festival 2021
Workshop
From 24th October

Dolce ad arte stories | FOCACCINE, PANINI DOLCI E SALATI | day 9

Farmo is synonymous with goodness and quality in the gluten-free world and this year for the spectators of the festival it has thought together with SEGNI about the creation of a new special section where, at each episode, a story is combined with a recipe. To mix ingredients and imagination, between sweet and savory, using balanced, healthy and tasty products.

It is possible to request the kit of products offered by FARMO at the festival ticket office (0376.1514016).

Recipe: FOCACCINE WITH TOMATOES AND OREGANO

Ingredients for 6 focaccine

  • 250 g of Fibrepan-LP preparation
  • 200 g of water
  • 12 g of brewer’s yeast
  • 12 cherry tomatoes
  • 1 tablespoon of dried oregano
  • 1 tablespoon of extra virgin olive oil
  • 6 g of fine salt

What is needed

  • 1 bowl
  • 6 molds with a diameter of about 10 cm
  • 1 fork
  • 1 small knife

Execution:

Pour the water into a bowl, add the crumbled yeast and melt it completely with the help of a fork, once dissolved add about a third of the mixture and continue stirring with a fork. Add the salt, which should never be put in direct contact with the yeast, a little more preparation and continue to knead. Pour the oil and the remaining Fibrepan-LP preparation and once mixed, transfer the dough to the cutting board and continue to knead with your hands until you get a smooth and homogeneous dough, if the dough is a little sticky, sprinkle it with a little prepared. Divide the mixture into 6 parts, then form balls, and crush them, inside the molds, with your fingertips. Cut the cherry tomatoes into quarters, then stuff the scones by crushing them well, then sprinkle with oregano. Arrange the scones on a baking sheet and cover them with a cloth and let them rise for 35/40 minutes. After the time has elapsed, bake the scones in a static oven at 180 ° for 20/25 minutes.

Recipe: SUPER DELICIOUS SWEET & SAVORY PANINI

Ingredients for 8 panini

  • 250 g of Fibrepan-LP preparation
  • 200 g of water
  • 12 g of brewer’s yeast
  • 1 tablespoon of extra virgin olive oil
  • 6 g of fine salt

For the savory version

  • 4 slices of Hungarian salami *
  • 1 mozzarella *
  • Origan

For the sweet version

  • 2 tablespoons of jam to taste
  • Brown sugar

What is needed:

  • 1 bowl
  • 8 aluminum muffin molds
  • 1 fork
  • 1 rolling pin
  • 1 small knife

Execution:

For the dough proceed as for the scones, once finished divide it into eight equal parts, form as many balls.Take a ball and roll it out with a rolling pin forming a disc, place a slice of salami and a piece of mozzarella in the center, place it in two and then join the two ends thus obtaining a ball, finally place it in the mold with the smooth side upwards proceed in the same way with the rest of the ingredients.

For the sweet version, once the disc is formed, put a little jam in the center, then cut it in half and join the ends, making sure that the filling does not come out. Once ready, arrange the sandwiches on a baking sheet and cover them with a cloth and let them rise for 35/40 minutes. Before passing them in the oven at 180 ° for 20/25 minutes, brush the sweet ones with a little water and then sprinkle them with brown sugar and the salty ones with a little oregano.

Gluten and lactose free products *

Gianfranco Allari

farmo