РЕЦЕПТ / ОДНА ИЗ РЕАЛИЗАЦИЙ
This recipe is adapted from the website of the Italian Academy of Cuisine and shows how to prepare sfogliatella ricce or puff pastry sfogliatella.
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ШАГИ
Combine the salt and flour, mound the mixture on your working surface, and make a well inside. Start adding water into the well, bit by bit, working the water into the flour with your other hand. Once you have a stiff dough, stop adding any more water. Knead for 30 minutes without tearing or pulling the dough.
Shape the dough into a ball, and grease the top with lard, so it doesn’t dry out. Leave the dough to rest for 1 hour.
After resting, roll the dough until you get a long, thin strip a few centimeters (about 2") high.
Run the strip of dough through a pasta machine set at the widest setting. Next, fold the strip of dough in half and run it through the pasta machine again. Repeat until you get a long sheet of dough, about 2 mm/1/8" thick.
Repeat this process until you've rolled the entire dough. Once you've rolled the entire sheet of dough, you should end up with a cylinder that's 20cm/8" long and 8cm/3" high.
Brush the cylinder with lard, wrap it in aluminum foil and refrigerate for 24 hours.
The following day, prepare the filling. Add the water and the salt to a medium saucepan, then bring to a boil. Once boiling, add the semolina and cook for 5 minutes over high heat, stirring constantly.
Pour the cooked semolina on a large piece of parchment paper or a large baking tray. Let cool completely.
Meanwhile, mix the ricotta, the sugar, the cinnamon, the vanilla, and the eggs (adding the eggs one at a time) until smooth. Then, stir in the candied orange peel.
Once the semolina has cooled, cut it, place it in a large bowl, and mix it with a mixer to break it apart. Then, add the ricotta and egg mixture and mix until it is combined well.
Set the oven to preheat to 250°C/480°F.
Take the roll of dough out of the refrigerator, unwrap it, then cut it into approximately 1cm/1/2" slices.
To shape the dough, take one slice, grease the top with some lard, then start stretching it with your hands to make it wider, while at the same time push the center of the slice down and the outer edges up with your fingers to make a cone, unfurling it in the process, exposing all the layers, somewhat like a collapsable travel cup. Then, shape all the slices this way.
Fill each cone with a tablespoon of the filling and close it by bringing the edges together, but do not press them together to make them stick.
Arrange the sfogliatelle on a greased baking tray.
Bake for 5 minutes, then take the tray out of the oven (remove any melted lard), and after a few minutes, return back to the oven. Bake for another 15-20 minutes, until pale golden.
When done, remove them from the oven and out of the baking tray.
Sprinkle the sfogliatelle with confectioners' sugar and let cool to room temperature, then serve.
ДРУГИЕ РЕАЛИЗАЦИИ
This recipe is adapted from the website of the Italian Academy of Cuisine and shows how to prepare sfogliatella frolla or shortcrust pastry sfogliatella.