We start by putting flour in a larger bowl. On top add the semolina, sugar, potato flakes and oil. We make a hole in the middle in which we pour the warm milk together with the yeast dissolved in it. Add salt and start kneading a dough that is elastic and non-sticky. Cover with a clean towel and leave it in a warm place for an hour until it doubles in volume, then divide it in two and with the help of a rolling pin make 2 cakes as large as the tray (round 26 cm) which I lined with baking paper.
Put a cake in the pan, and over it, add the ingredients for the filling, cut into cubes and mixed with grated cheese. Cover with the second cake and glue the edges well. Leave in the pan for another 30 minutes, then grease with oil, water and oregano, all 3 mixed. Place in the preheated oven at 200 ° for 25-30 minutes until golden brown.
For the dough:
260 g of flour of type & # 82200 & # 8221
260 g of Manitoba type flour
50 g of lard
100 g of water
140 g of milk
12g of salt
10 g of granulated sugar
1 cube of fresh brewer's yeast
For the filling:
600 g of chopped tomato puree
150 g of cooked ham or various cold cuts to your liking
200 g of mozzarella pizzotella in pieces
oil evo q.b.
salt and pepper q.b.
sesame seeds q.b.
1 egg yolk
We start the recipe by putting the yeast, sugar, milk, water in the bowl and let it melt for 2 minutes at 37 degrees at speed 3. Add the lard and mix for 2 minutes at speed 3. Add the flour, salt and knead for 5 minutes at ear speed. Transfer to a floured container and leave to rise for an hour in the oven. Drain the tomato well and season with oil, salt, pepper and oregano.
After the leavening time, divide the dough into two unequal parts, one slightly larger than the other. Roll out the larger dough with the rolling pin on a well-floured work surface, line a baking sheet with parchment paper and place the rectangle of dough obtained. Punch the entire surface with the ribs of a fork. Pour the tomato sauce over the dough, put the cooked ham and mozzarella. Spread the other part of the dough and cover the crush by welding the edges carefully. Brush the entire surface with the egg yolk, sprinkle with sesame seeds and leaven for another 30 minutes in the oven off. After a while, bake in a static preheated oven at 200 degrees for about 25 minutes. Allow to cool before serving.
Preparation - Integral crushed stuffed with growth
1. Join the mother yeast Allaire flour. Stir. Add it Zucchero and the its.
2. Pay attentionwater and mix well. Finally add the & # 8217oil. Knead the dough with your hands and leave to rise for an hour. Roll out the dough with the rolling pin.
3. Divide it into two equal parts. Make three folds and roll out each part of the dough again. On one side you have the Crescenzi, leaving an inch from the edges.
4. Cover the growth with the other side of the dough. Roll with a rolling pin and transfer to a baking sheet lined with parchment paper. Squeeze the dough with your fingers, salads and seasoned with l & # 8217oil. Bake at 200 ° C for 25 minutes. Serve warm or cold mashed.
And here is a photo of the full crushed stuffed with growth ready to be enjoyed:
& ndash for the Florentine crush
300 grams of flour 00
100 grams of lard
100 grams of sugar
13 grams of brewer's yeast
2 egg yolks d & rsquouovo
1 pinch of salt
1 pinch vanilla powder
& ndash for whipped cream
500 milliliters of whole milk
& frac12 vanilla bean
4 tablespoons sugar
2 tablespoons cornstarch
250 milliliters of cream
1. Melt the brewer's yeast in a bowl of lukewarm water and add it to the 300 grams of flour, then work the dough and let it rest for two hours.
2. Add to the dough the 2 egg yolks, 100 grams of lard, 100 grams of sugar, a pinch of salt, a pinch of natural vanilla powder and the rind of an orange.
3. Let the mixture rest for another two hours.
4. Spread everything in a buttered and floured pan until you get a thickness of about 1.5 cm (which doubles & aggravates during cooking), then bake in the oven, after heating to 180 ° C, for about thirty minutes.
5. The crush will be ready when it is golden (and when a toothpick dipped in it in its heart comes out immaculate). & It's time to bake it and let it cool on a serving platter.
6. While the crush cools we think of the cream. Heat the milk with the vanilla bean, bringing it to the boil. Now turn off the heat and set the saucepan aside.
7. In another saucepan, mix the eggs with the sugar and cornstarch, taking care to remove the lumps. Pour the milk evenly into the eggs, stirring constantly and preventing the eggs from cooking.
8. Now put the saucepan back on the heat and cook the cream over low heat, stirring with a whisk, until it is firm and starts to boil. At this point, transfer it to a bowl, cover it with cling film and let it cool.
9. Whip the snow cream and gently incorporate it into the now cold cream.
10. Cut the Florentine crush in half and fill it with whipped cream, then sprinkle with icing sugar (if you can get & ndash or create & ndash a mold with the lily of Florence, place it on top of the cake and drop the bitter cocoa powder ).
11. Let it rest in the fridge for half an hour before serving.
It's Carnival for the Italian Table Talk: the Florentine crush
In my eyes as a country girl Florence is a city, it is big and wonderful. The glance from Piazzale Michelangelo takes my breath away in any season and at any time of the day. Every time I get to the center I can't help but photograph the Duomo, from every perspective. I love that moment when I look up, up, and then again, because otherwise you can't hug it all. I wait for this moment: hold your breath for a moment ecstatic, and then let it go in a sigh, the same every time as if it were the first.
Yet, despite this sense of grandeur that pervades me every time, what I love about Florence are the side streets that can only let you discover the friends who live there, the private and mysterious air of some garden that you see beyond a wall (maybe I'll be a little too influenced by Notting Hill, perdindirindina), the shops that seem to stand still at another historic moment.
Just in one of these shops I went to learn how to do it crushed Florentine style. Yes, because you all know how much carnival is an unpleasant party for me, but how you save it every year thanks to the typical sweets. Last year I tried to fall in love with the party with a dive into the Sienese tradition and the Valdelsa, cenci e frittelle.
This year, thanks to the theme we have chosen for theItalian Table Talk of February, the carnival in fact, I decided to give another chance to this holiday and to take advantage of the love for Florence to discover one of its most typical desserts, the crushed Florentine style, better known as greased. Anchor Emiko will present a typical dessert of the Florentine carnival period, the berlingozzo. VALERIE, Venetian doc and therefore the best source to know the traditions of the carnival, has prepared the favette (castagnole) and she will tell us about her personal experience as a child and the emotion of Carnival. Jasmine instead he tells us about the feast of purim with a sweet detail with an evocative shape, the chat to giudia.
But let's get back to our crush. I took my bus and on a winter day so sunny that it looked like spring I went to Florence from Andrea Bianchini, famous chocolate maker and pastry chef, to learn how to make a good crush. As I have told you several times, in fact, it is impossible to talk about Tuscan cuisine in general, and even in this case my region is extremely fragmented. Just like the lampredotto, the crushed Florentine certainly does not cross the city limits to reach me in Valdelsa, so not only did I not know how to do it, but I had never even tasted it. What not to do for science & # 8230
Despite the name and what one can imagine, the Florentine crush is a dessert, scented with orange and vanilla, which during the Carnival period peeks into every bakery, pastry shop and bar in Florence. C & # 8217 is a real race for those who make the best Florentine crush, but almost universally attributed to Giorgio. It is traditionally served covered with icing sugar, with the lily of Florence drawn on the surface, but it is becoming more and more common to serve it stuffed with cream, chocolate, cream or whipped cream.
At first the Florentine crush is just a loaf of bread enriched with it lard. Let's remember that the carnival falls in the period when the pig is traditionally slaughtered, so here is the abundance of lard. Sometimes the ciccioli were even added to what remains a dessert, made even more special by the sugar, vanilla and oranges, well recognizable by the presence of both the grated rind and their juice. Carnival was in fact the last opportunity to indulge in the pleasures of food and meat before the period of Lent. semel in anno licet insanire the Latins said, it was a time when they were allowed to disobey religious and social conventions.
Andrea Bianchini also told me that often the ARANCIA in traditional Florentine desserts they were actually bergamots, very common in the area, so much so that in the glazed rosettes of Della Robbia those that look like oranges are actually bergamots. Another important element of the Florentine crush is its shape, traditionally rectangular. In fact, it seems that it was the nuns of Santa Verdiana in Florence who made the crush famous, cooking it in rectangular tiles that they also used to serve meals to detainees.
In the past, but without going too far back in time, the grandmothers would crush it with a part of the advanced bread dough and bake it in the wood oven. I imagine that the oranges, which give the crushed its typical flavor, were then considered like what is today Bourbon vanilla, rare and precious. At a time when a tangerine or an orange was a Christmas present or to be found in Befana's stocking with charcoal, you realize how orange made this dessert special.
How to prepare: Mashed chicory
Dilute the yeast in 300 ml of warm water. Then incorporate the flour, add a pinch of salt and continue to knead until you get a soft consistency.
Form the classic "ball" with the dough, place it in a bowl, cover it with cling film and leave it to rise for at least 2 hours in a warm place.
Clean the chicory leaves and burn them for a few minutes in boiling salted water with the addition of bay leaves. Drain, lightly squeeze the leaves and chop them. Saute the vegetables for 2 minutes in a pan with two tablespoons of oil.
Divide the leavened dough into two parts. Roll them out into 2 rectangles, then place the dough in a well-oiled pan. Pour in the vegetables and cover with the second layer of pasta. Bake in a hot oven at 200 ° for 15/20 minutes. Chop the garlic and flavor 2 tablespoons of evo oil that you will use to brush the surface of the crush when serving.
Recipe & # 8220Tuscan crush with mother yeast & # 8221
Ingredients: (with mother yeast)
- 500 gr of flour 0
- 120 gr of refreshed mother yeast
- About 340 grams of lukewarm water
- 10 gr of fine salt
- 20 g of extra virgin olive oil (plus brushing oil)
- coarse salt pounded to the surface
Prepare the yeast. Break the mother yeast into some warm water and mix. Add 100 g of flour and knead vigorously. Cover with cling film and leave to rise for about an hour
Put the sifted flours and the yeast in a large bowl and start kneading. Add the remaining water, paying attention to how much water the flour absorbs. Finally add the oil and salt and knead until you have a smooth and homogeneous dough. (The dough is ready when it comes off the bowl completely)
Once ready, place the dough on a floured platter and spread it gently with your fingertips and make the first round of folds, let it rest for about 30 minutes.
Repeat the other two folds 15 minutes apart. Drizzle the dough and transfer it to a large, greased bowl, cover with a blanket and let it double in volume.
Yeast, grease a pan with extra virgin olive oil and gently roll out the dough with your fingertips, trying to keep the same thickness on both the edges and the rest of the dough and let it rest for another hour.
Season the surface with extra virgin olive oil, sprinkle with a little coarse salt and bake at 220 ° for about 25 minutes.
Ciaccia: the recipe for soft and fragrant Tuscan focaccia
to weather in ciaccia is the term by which in Tuscany it is called the focaccia, also called crushed, a simple recipe that is prepared with a few ingredients: brewer's yeast or mother yeast, water, extra virgin olive oil, salt and a little sugar. Once prepared, the dough should rise until it doubles in volume, then it will be spread in a pan with the addition of oil. It is in this phase that the second leavening takes place: the pan will be covered with a cloth until the dough doubles. After the necessary time, it will then be baked in the oven for about half an hour: it will have to be soft on the inside and crispy on the outside. You can then enjoy it alone, accompanied by a beer, or served with cold cuts and cheeses, also ideal for a picnic.
Where to find the best Florentine crush in Florence
The Florentine crush is in effect a historical dessert: already mentioned by the well-known nineteenth-century gastronome Pellegrino Artusi, definitely has avery ancient origin and in the eighteenth century it was also called "Schiacciata delle Murate" because it was made by the nuns of the convent of the same name in Via Ghibellina, and when it became the infamous prison, the cake continued to be served as the final course of the last meal of the condemned .
But come to us, listing the best crush the Florentine of Florence without if and without but!
Via Duccio da Buoninsegna, 36
Among the pastries, Giorgio is absolutely one of the best. It is therefore worth leaving the historic center (here we are Soffiano area). On the dessert side, its Florentine crush, soft, stuffed with whipped cream is unmatched.
Via Roma, 1r
In the oldest heart of Florence, we enter one of the most famous temples of Florentine pastry. Their crushed, leavened and orange-flavored, strictly no more than three centimeters high and covered with icing sugar - decorated with the typical symbol of the Florentine cocoa lily - is available both in the original empty version, and filled with Chantilly cream or panna.
Via delle Cento Stelle, 1r
The pastry shop was founded in October 1973 by Piero Buscioni and his wife Daniela, in 1986 his son Cristiano also joined the family business. Try their crush and then it will become your fixed stop.
pastry shop marisa
Via Circondaria, 24
It's from confectionery Marisa "best crush on the Florentine" of 2020. Twelve jurors chosen from journalists of the main newspapers and televisions of the city, gourmets, entrepreneurs in the restaurant sector and representatives of local institutions. Host Massimo Cortini (creator of the event together with the late Beppe Pirrone). He was chairman of the jury Luisanna Messeri, Florentine doc, well-known face of the Rai 1 program "La prova del cuoco" and currently in the library with "Le stories di Artusi".
pastry shop stefania
Elegant pastry shop near Ponte al Pino, Campo di Marte area. For many, hers is the best Florentine crush in Florence, soft and compact at the same time, with the humidity that makes it pleasant to every bite. Unmissable in all the houses of the Florentines.
Pastry like that
Piazza Gavinana, 8 / r
A historic name for pastry lovers made in Florence. Its crushed stuffed with custard or whipped cream is probably one of the best you can find. Definitely worth a try!
Via Vincenzo Gioberti, 168r
to crushed Florentine style is one of the leading products of Pasticceria Serafini: thanks to the direct processing of the dough, which makes it a unique and special product. The taste is an explosion of traditional aromas: orange, cinnamon and vanilla berries are the products used, all of high quality and chosen from the most qualified manufacturers. ”
Via Pietrapiana, 24 / r
Historic shop in the city, in the heart of the Sant'Ambrogio district, opened in 1950 by the couple Maria Luisa Falai and Vinicio Nencioni. A pastry bar born as a neighborhood shop: an oven with its own production of bread, cakes and fresh pasta that over the years has grown specializing in pastry. Don't miss their very soft Florentine crush.
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to crushed Florentine style is a typical Tuscan dessert, purely Florentine that is usually prepared during Carnival.
Like all Tuscan desserts is actually a simple dessert, poor in ingredients and unrefined but the taste and flavor have nothing to envy to more elaborate desserts.
to crushed Florentine it is usually opened in the middle and stuffed to the brim with whipped cream, so as to make it even softer and tastier, but it is very good even without the filling and enjoys a faster dessert to eat at any time of the day.
Following the simplicity and purity of the recipe I decided to present it as it is, without any other element within the placement that can divert attention from so much goodness, because the real and genuine things sometimes do not need anything to be recognized.
You can find my recipe for the stuffed Florentine Crush on Spadellandia in the Stellati Blog section, along with other beautiful recipes.