O.p Agarwal Chemistry

FONDUE WITH HAM AND

Today, at the request of my cousin, I finally put to use my fondue brand new set of polished stainless steel with cool touch handles, with a set of forchettine.Insomma: if you have not realized that I like this set too, especially with what I paid and all the miles that I did go and buy (since the Pontina.) Pending use for Monday a chocolate fondue, here's how I've used.

FONDUE WITH Focaccia (recipe):
(for cake)
50 g of yeast
350 ml of water
1 tablespoon sugar
500 g flour 00
6 tablespoons extra virgin olive
salt and fat


Dissolve the yeast in a bowl with 100 ml of warm water and sugar, add 5 tablespoons farina.Mescolare also to obtain a mixture omogenea.Coprite with a cloth and let rise in a warm and dry for 1 hour or until it has doubled its volume (one hour was enough for me and advanced) . Knead "dough" with the advanced flour, 150 ml of water, 2 tablespoons of olive oil and a pinch of sale.Formate a ball and a slit croce.Coprire again and rise for 30 minuti.Sgonfiate the dough and knead again and then rise for another 15 minutes.
Meanwhile, pour the remaining oil (4 tablespoons) in a bowl, add the advanced water (100 ml) and a tablespoon of salt grosso.Sbattete quickly to obtain an emulsion as possible omogenea.Tenete account that the salt does not dissolve completely in cold water.
Take the dough and roll it out on an oiled baking sheet, pulling it out from the center to the bordi.Quando you obtain a rectangle of thick, more or less homogeneous, Procurator of the dimples on the regular pasta, evenly pizzicandola.Spennellate your rectangle with a little of the mixture of oil, salt and acqua.Coprite and let rise for 20 minuti.Finita rising bake in a preheated oven at 200 degrees for as long as is necessary to brown the surface, about 20 minuti.Al first hint of cooking, the oven and brush again with the emulsion. Replace the baked the cake and wait to finish this cottura.Quando will be completed using the remaining mixture for brushing the cake still calda.Aspettate last time that cold and then remove from pan.


(for fondue)
40g butter 40g flour

400 ml of milk
salt
300g philadelphia
oregano (optional)


Melt the butter and then add the farina.Mescolate with a fork, removing any lumps that formeranno.Versate wire and milk girare.Trasferite still on fire and cook until the cream is thick, then add the hot philadelphia.Servite.


Cut the cake into squares and dip it in cold cheese and affixed bacchettine.BUON APPETITE!!