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Old 28.02.2015, 16:24
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acmilan acmilan is offline
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Re: Post photos of what you cook and bake in Switzerland

Stromboli (folded / turnover) pizza and calzone with chicken in buffalo sauce, mozzarella and prosciutto

for pizza dough
500 grams 00 flour
pinch of salt
325ml lukewarm water
7 grams active dried yeast

mix the flour and salt in a large bowl. in another bowl, add the yeast to the water, give it a good stir set aside for 2 minutes. then add the water and yeast mixture to the flour and salt. stir it initially with a fork and get get hands in there and mix well.

place a dough on a lightly floured surface and form it into a ball. cover with a damp towel and let it rest for 5 minutes. then knead the dough for about 10 minutes. dust it with flour if its too sticky. then cut up the dough into 4 equal pieces, place on a rack dusted with semolina, cover with a damp towel and let it proof for 2 hours plus ideally or until they've doubled in size.

to make the stromboli

450 grams of Chicken skinless chicken thighs, cut into bite size pieces
3 tablespoons of Unsalted Butter
1/2 cup buffalo hot sauce (i used frank's)
2 Cups of grated pizza mozzarella (pizza mozzarella)
1 tablespoon of steak seasoning and half a tablespoon of ground garlic
Salt and Pepper, to taste
slices of prosciutto

Preheat oven to 215 degrees celcius
Preheat a large skillet on medium / high heat
Add the butter and allow it to melt, add the chicken and steak seasoning, garlic and pepper and cook it for 6 to 7 minutes or until mostly cooked through
add the hot sauce, turn the heat to high and let the mixture cook until the hot sauce thickens. Remove from the heat and allow to cool completely
Roll the dough to about a 14 inch circle / rectangle, line the prosciutto slices and sprinkle the mozzarella on it all along the edge closest to you, scatter the cooked chicken and hot sauce evenly over the top
Tightly roll it like a jelly roll (making sure the sides are all pinched shut) pinching the seam at the end
Place it seam side down on a parchment paper lined baking sheet, and using a small paring knife make a few slices over the top for the steam to escape
Bake for 25 to 30 minutes or until golden brown. Allow to cool a bit before serving

to make the calzone, then just fold it like calzone.
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-11034894_10206137151618662_4405664090102332581_n.jpg   post-photos-what-you-cook-bake-switzerland-11034192_10206137151538660_8500317115983101773_n.jpg   post-photos-what-you-cook-bake-switzerland-img_20150228_134734.jpg   post-photos-what-you-cook-bake-switzerland-10482611_10206137151578661_4371933265988873220_n.jpg  
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