Ciao a tutti, amici di Greedyweb!
Oggi vi porto in un viaggio epico nel cuore della Sicilia, ma non un viaggio qualsiasi: prepareremo una maxi rosticceria siciliana, con ben 18 specialità diverse e un totale di 50 pezzi tra dolci e salati.
Ho passato ore e ore in cucina per sfornare cartocciate, torcioni dolci e salati, le siciliane e molto altro ancora. Ogni morso è un pezzo di storia e tradizione. In questo video vi mostro tutto il processo, dall’impasto alla frittura, per creare una tavolata che farebbe invidia a qualsiasi bar siciliano!
Preparatevi a un’esperienza golosa e ricca di sapore. Qual è la vostra specialità di rosticceria preferita? Scrivetemelo nei commenti!
Non dimenticate di iscrivervi al canale e attivare la campanella per non perdere le prossime sfide di Greedyweb!”
#RosticceriaSiciliana #CucinaSiciliana #Greedyweb #RicetteSiciliane #StreetFoodSiciliano #SpecialitàSiciliane #MaxiRosticceria #RicetteItaliane #Arancine #Torcionifritti #FoodChallenge
00:38 Ingredienti per ottenere 17 pezzi
01:56 quando aggiungere il sale
02:24 come deve risultare l’impasto
03:06 dopo la lievitazione e porzionatura
03:41 come lavorare ogni pallina e ccome metterle a riposare
04:31 inizio preparazione con 3 Cartocciate con la porchetta
05:55 Prepariamo la base per le 8 pizzette
07:58 Prepariamo la base per le Facci di Vecchia (focaccia siciliana)
08:20 Prepariamo i 9 mini Torcioni o #Rollò con i Wurstel
09:26 Prepariamo le Cartocciate al prosciutto e Siciliane (attenti alle istruzioni per le Siciliane)
10:40 Prepariamo le Cartocciate al Tonno
12:34 Prepariamo le Cartocciate ai Funghi
13:20 Elenco di ingredienti per altri due tipi di Cartocciate preparare
13:38 Spennellare, farcire le Facci di Vecchia e infornare i primi pezzi
15:16 Precottura delle pizzette, farcitura e cottura finale
16:21 Spennellare le cartocciate prima della cottura e sfornare le pizzette
16:40 Prepariamo il Dolce
18:01 Cottura delle Siciliane (2 al prosciutto e 2 al Tonno)
19:16 Cottura dei Torcioni Dolci
20:21 Come togliere lo stampo e Farcire i Torcioni Dolci
21:53 Carrellata di quello preparato in questo Video
🎥 Benvenuti su Greedyweb, il mio angolo di cucina dove ogni ricetta è fatta con amore!
Sono LoryStef, food blogger e appassionata di cucina dal cuore italiano. Qui troverai ricette facili, veloci e spiegate passo passo, perfette per chi ama cucinare in casa, anche con poco tempo.
Dalle ricette della tradizione italiana ai piatti dal mondo, passando per idee creative, dolci, piatti per bambini e lunch box, il mio obiettivo è ispirarti ogni giorno con gusto e semplicità.
Iscriviti e cucina con me! 🍝🍰👩🍳
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COSA UTILIZZO PER I VIDEO
Cellulare Samsung S22 Ultra 5G https://amzn.to/48Ypt4W
Kit illuminazione https://amzn.to/34vIY58
Microfono Rode https://amzn.to/2TLy0QG
interfaccia audio Esi U22 XT https://www.thomann.de/it/esi_u22_xt.htm
GUARDA ANCHE
Pollo al Curry e latte di Cocco https://youtu.be/nG_aRz5hJrU
Pollo all’arancia e riso Venere https://youtu.be/ZbbccjP1ZeA
Sformato di patate provola e Speck https://youtu.be/SXFBsIvVI-Y
e tanto altro https://www.youtube.com/watch?v=W-K1ROvqQHA&list=PLEE06696E924939D5
E SE NON VUOI SBAGLIARE COL DOLCE GUARDA QUESTI
CheesCake con Geleè alle fragole https://youtu.be/KZAjHK0ph30
Chiffon Cake al limone https://youtu.be/RuXcj9asi2E
Devil Cake https://youtu.be/4n4amzNiM7o
Red Velvet https://youtu.be/NGFuxRWehTE
Strudel di mele perfetto https://youtu.be/4PMJ2xZpF-I
e tanto altro https://www.youtube.com/watch?v=RuXcj9asi2E&list=PLlA4YWOBd2UXwQXoWvHzGtsJFk8QI5Hhw
PER LA MERENDA
Panini supersoffici al cioccolato Pangoccioli https://youtu.be/VVmFcv8hnbM
Creper facili e veloci https://youtu.be/WvcRE_TEzXA
Frolla perfetta per crostate e biscotti https://youtu.be/02hflhwoq2Q
e tanto altro https://www.youtube.com/watch?v=ISobxnc9v6I&list=PLlA4YWOBd2UU9XktsGUzMTBK6oglq28qa
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Hello everyone, and welcome to my GreedyWeb channel. Today, I’m taking you to the heart of Sicily on an unforgettable culinary journey. Together, we’ll prepare 18 different varieties of Sicilian delicacies, both sweet and savory, all starting from a single, magical dough. Not just variety, but also quantity. We’ll make 50 pieces in total, kneading our base three times to ensure perfection in every bite. Are you ready to discover the secret of these delights? If this culinary adventure piques your interest and you don’t want to miss upcoming recipes, subscribe to the channel and activate the notification bell. Now, without further ado, let’s get to work. For the magical dough, you’ll need: 10g of dry yeast, 100g of lard, 1kg of 00 flour, 20g of salt, 100g of sugar, 500g of water, plus more if needed, an egg yolk, and two tablespoons of milk for brushing. This recipe yields 17 pieces. In the video I make 50, making this dough two more times. Let’s get started. Sift the flour into the bowl of a stand mixer, adding the lard, yeast, and sugar. Pour in the water, leaving a little for when we add the salt to the dough. [Music] and start mixing on low speed for a couple of minutes. [Music] Now add the salt and the remaining water [Music] and continue mixing, increasing speed to 1.5 until the dough comes away from the sides of the bowl, leaving them clean, about 10-15 minutes. [Music] Remove the hook, [Music] take the dough to the table and work it into a ball. [Music] Place the dough in a bowl, cover tightly, and let it rest in a warm place until it doubles in size. Here it is after an hour and a half. Look, it’s nice and fluffy. [Music] Take the dough to the table and cut out 17 100g pieces. In the meantime, I’m kneading the dough two more times. [Music] We work each ball until we get a smooth surface and set it aside. [Music] We cover the balls well with plastic wrap. They must not get air, otherwise the surface will dry out, ruining the final product. [Music] We cover with a tablecloth and let rest for 30 minutes. We start the 18 varieties by preparing three parcels with the porchetta. We take the ball and stretch it out to form a disk 13-14 cm in diameter. We roll the slice of porchetta with sticks of stringy cheese. [Music] We place the roll in the center of the disk of dough. We spread a teaspoon of mayonnaise on the roll, a few French fries, and close it by bringing the two edges over the filling. [Music] We move it to a baking sheet and prepare two more disks of dough. [Music] Now we prepare eight mini pizzas. Roll out each ball into a disk with a diameter of 12-13 cm and transfer it to a non-stick baking tray greased with oil. Press each disk firmly to widen it. [Music] Place two or three tablespoons of sauce seasoned with salt, oil, pepper and oregano in the center of each disk. [Music] Place the baking tray in the oven at 35° and let it rise for 30 minutes. Prepare four more disks of dough in this way. [Music] Now let’s prepare the Facci di Vecchia, a typical Sicilian focaccia. Roll out three disks of dough with a diameter of 12 cm, no more. [Music] Let them rise in a warm place for 30 minutes. Prepare the mini parcels. Take three balls, make long, 1 cm thick ropes. [Music] Divide them into three parts and roll each part around a piece of sausage. [Music] [Music] Here, I’ll show you up close how to start rolling the dough around the sausage and how to finish the sealing. Place them in the pan with the sealing underneath and let them rise in a warm place for 30 minutes. Let’s prepare the prosciutto cartocciate. Roll out the dough discs to a diameter of 12 cm. Add a spoonful of tomato sauce previously seasoned with salt, oil, pepper, and oregano. Take one or two slices of prosciutto, depending on the thickness, and roll them up with three or four sticks of melted cheese. Place the roll on the sauce, add some pitted olive pieces, and fold the disc into a half-moon shape. To seal, pinch the seam with your fingers, as I do in the video. Transfer the cartocciate to a nonstick baking sheet greased with oil. Prepare four more and let them rise for 30 minutes. Let two of them rise on two rectangles of parchment paper. I’ll explain later. Let’s prepare the tuna cartocciate. Roll out the dough disc to a 12 cm diameter. Add a spoonful of sauce. You can omit it if you don’t like it with tuna. Drain and fluff the tuna with a fork. Add a generous spoonful to the sauce. Finely chop an onion and add it to the tuna. Add the pitted olives, the diced mozzarella, and a sprinkling of oregano. Close them into a half-moon shape like the prosciutto cartocciate. [Music] Prepare three more. [Music] and let them rise in a warm place for 30 minutes. Two. Set them aside like the prosciutto ones on two rectangles of baking paper. I’ll explain why later. Now let’s prepare the mushroom cartocciate. Roll out a disk of dough with a diameter of 12 cm. Add the spoonful of sauce, the sautéed or pre-cooked mushrooms, cheese or mozzarella sticks, the olives, a sprinkling of oregano, and these with the mushrooms are closed into a triangle, or like this, first the bottom part and then two flaps towards the center. [Music] Transfer it to the oiled baking sheet. To distinguish the prosciutto cartocciate from the tuna ones, I put a piece of olive in the prosciutto ones. Let them rise for 30 minutes. My camera went off, sorry, but in the meantime I prepared: three cartocciate with cheese, sausage, mayonnaise, and French fries , and two cartocciate with a spoonful of seasoned sauce, fried eggplant, grated salted ricotta, and stringy cheese. Now let’s start filling and baking. Preheat the oven to 175°C (350°F) with fan-assisted mode because we’ll be baking two trays at a time. In a bowl, beat the egg yolk with the milk and brush the cartocciate that have risen, except those on the parchment paper. Those don’t need to be brushed. [Music] Hold the baking tray against the blank discs and make dimples with your fingertips. Grease them well with olive oil. [Music] Fill the dimples with small pieces of pitted black olives, small pieces of cleaned anchovies in oil, a chopped garlic clove , and sprinkle with oregano. Bake in a preheated oven; they must not brown too much, otherwise they will dry out. Golden but not dark. Bake in a preheated oven until . Pre-bake the eight pizzas with the sauce for 10 minutes. Once pre-cooked, take them out of the oven and fill them as desired. I filled two with fried eggplant, mozzarella, grated Parmesan, and a sprinkling of oregano; two with just mozzarella. Two with mushrooms, mozzarella, olives, French fries, and a sprinkling of oregano. Two with sausages, olives, French fries, and a sprinkling of rigatoni. Bake in a preheated oven for a couple of minutes. [Music] As I was saying, set aside the cartocciate, the two with ham and two with tuna that are on the parchment paper, which do not need to be brushed, mind you. Brush the cartocciate with egg, the ones with the sausages, and the ones with the eggplant. Let’s start baking the first treats: here are the cooked pizzas . [Music] Let’s prepare the dessert. Take eight cannoli molds, 14-15 cm long, and grease them with seed oil. Take each ball and make a string long enough to wrap the mold four times. Now roll each string around the mold, starting as shown in the video. Secure the seal by pinching the dough. [Music] Prepare the rest of the dough and place them on a baking sheet lined with parchment paper, well spaced apart. Let them rise for 30 minutes in a warm, humid place. The surface must not dry out. [Music] Let’s prepare the two Sicilian ham and tuna rolls. The Sicilian rolls are nothing more than cartocciate, fried instead of baked. For this reason, I suggested not brushing them with egg and, while preparing them, placing them two of each type on rectangles of parchment paper to make them easier to move from the table to the pan. Pour 1 liter of peanut oil into a pan. When the oil is ready, dip the cartocciate in it, along with the parchment paper. [Music] As soon as it comes away, remove it from the pan. Turn it often to brown and cook it thoroughly on all sides. [Music] When it is golden brown, remove it from the pan and place it on sheets of absorbent paper to remove the excess oil. To identify the ham rolls, place a small ball of dough in one corner of the cartocciata. Don’t fry the olives like you would in the oven, otherwise the oil will start to splatter. [Music] Now let’s fry the sweet parcels. Immerse them in the hot oil, being careful not to burn yourself . Turn them often to ensure they brown evenly. [Music] [ Music] When they are golden brown, drain them and place them on sheets of absorbent paper. [Music] Now let’s fill the sweet parcels. While they are still hot, carefully remove the mold from each parcel. [Music] Prepare the custard, as you see in the recipe here on the channel; I’ve put the link here in the top right. Fill both sides with the custard. [Music] Roll them in granulated sugar and place them on a serving tray. [Music] Let’s do the same with the chocolate custard and roll them in granulated sugar. [Music] And here’s everything we made today. Two Sicilian tuna pizzas, two Sicilian ham pizzas, one tuna pizza, one ham pizza, one mushroom pizza, one eggplant pizza, nine mini pizza parcels, two eggplant parcels, three porchetta parcels, three sausage parcels, six Facci di Vecchia pizzas, two sausage and potato chip pizzas, two mushroom and potato chip pizzas, two ham parcels , two tuna parcels, three mushroom parcels, four vanilla cream parcels , and four chocolate cream parcels. I hope you enjoyed this taste journey. If you enjoyed the video and want to discover more, please like and subscribe to the channel so you don’t miss future recipes. Until next time. Bye everyone.
Dining and Cooking