How To Install Seats In An Aluminum Boat

Pan apple with bacon and walnuts

Le promesse vanno mantenute... ed avendo promesso sia a Lui che a Lei che avrei partecipato sicuramente ad Inventa-mela con qualcosa di pensato appositamente per l' evento ... beh... non mi posso di certo sottrarre alla sorte...

Avendo deciso fin dall'inizio di presentare un lievitato ho iniziato a ragionare sulle mille sfaccettature dell'ingrediente mela...

I wanted something different ... usually not a bread dough with apples, not a classic dessert with apples ...

I decided to start much earlier with my reasoning ... habitat of the apple ... from what revolves around ... the passion of the man who dominated the lands ...

Here I am in Trentino Alto Adige so ... to search the catalog mental ingredients and flavors known, known, reassuring ...

The sweet sour apple, the regal flavor of bacon, the roundness of the palatal nuts ... all ingredients in the region just above proficient in recipes and traditions ...

But the apple was to be a key element ... absolute princess of the great dance of flavors and sensory ...

Here then is my idea materialize vivid and palpable ... a loaf of bread where there is water to replace the apple juice ...

I, in fact, that is the apple to serve as a binder, a messenger of flavors, essential and necessary part of my training ...

the great ball but Apple is certainly a prince, and it is here that the speck appears in its noblest form ... Knight always present in Trentino dishes ...

Walnut acts as a driver ... Ferry final taste of a regional unbreakable ...

A special bread, which smells of Trentino, passion and research ...

The apple feels first, then come the other ingredients of the spotlight away from the lighthouse, but which is felt the presence pleasant surprise ...

The perfect accompaniment to the bread of the cheese is aged (preferably a Primiero to remain in the area) of the highest quality honey and maybe a glass of apple juice ...

When the bread is finished to the last crumb of the ballroom lights go off, but the palate will continue to receive a mild and velvety symphony ... music that brings joy, which produces well-being ... that welcomes and soothes the heart ...

Serves 12 small loaves:

• 600 g of flour Manitoba;
• 400 g di semola rimacinata di grano duro;
• 600 ml di succo di mela al 100% (o di centrifugato di mela);
• 25 g di lievito di birra fresco;
• 15 g di sale fino;
• 2 cucchiai di olio extravergine di oliva;
• 200 g di speck tagliato a listarelle;
• 1 tazza di gherigli di noce.

Procedimento:

1. Sciogliere il lievito all'interno del succo di mela (a temperatura ambiente e non freddo) e lasciarlo ravvivare bene (finchè in superficie del liquido non si nota una leggera formazione di schiuma);
2. Impastare con cura, in planetaria oppure a mano, le due farine (precedentemente sift) together with the apple juice in which it was made to dissolve the yeast and olive oil;
3. Add salt and continue to knead;
4. When the dough is ready (it detaches from the walls and is not sticky ) add the bacon into strips and walnuts, mix well and leave the dough to rise until at least covered by a towel to the doubling of the volume;
5. Prepare the desired size of the loaves and cover, and let rise again until they doubling;
6. Preheat oven to 200 ° C and bake the bread and turn the oven to 180 ° C, until golden brown and is cooked;
7. Cool sopra una griglia e poi (per gustarlo al meglio) abbrustolirlo prima di consumarlo con formaggi e miele.