Pandora yes, but salty. Here’s a new frontier of taste at Christmas for an aperitif you didn’t think you could make – RicettaSprint.it

Pandora yes, but salty. Here’s a new frontier of taste this Christmas for an aperitif you didn’t think you could make with your own hands.

If you think you can’t do something, then it’s time to try. Never say never is just a saying, but it means giving up before you even try is crazy. It seems ridiculous to pretend that you know how to do everything. In short, we must always test ourselves without ever taking one or the other thing for granted, neither underestimating nor overestimating ourselves.

Pandora yes, but salty. Here’s a new flavor frontier this Christmas for an aperitif you didn’t think you could make

It’s the same in the kitchen. Have you ever heard expressions like, “But I can’t cook, I won’t do it”. Well, I have many times, but what many people don’t understand is that no one is born with talent, but everything is learned. Just like the recipe we are going to make today, Salted Pandora.

Salty pandoro as an aperitif

Aren’t you curious about what we’re talking about? It’s clear that its intended use will rank among the starters, I’d see it better for a Fan-page.

Ingredients

300 g of Manitoba flour and 100 g of regular flour

50 ml of milk

olive oil

apples 5 g

3 eggs

Brewer’s yeast

rosemary

bacon 140 g

130 g of gruyere

milk

Pandora yes, but salty. Here’s a new flavor frontier this Christmas for an aperitif you didn’t think you could make. Method

Put the warm milk in a large container and let it dissolve with honey and brewer’s yeast. Let them rest for 10 minutes and stir when we see foam on the surface. Separately mix flour, salt, egg yolks, oil and mix everything well, gradually adding milk. Knead for 10 minutes, better if you use a mixer, then cover and leave to rise for 3 hours. Meanwhile, prepare the almi and cheese, cut the bacon and gruyère into small pieces.

also read: Can we make apple pie while waiting for pandoro? I put this ingredient inside that makes it crunchy and delicious

How to make salted pandoro

Mix the dough with your hands and add the bacon and Gruyere and mix everything again. We grease the pandoro mold with butter and put the dough in it, which will have to rise for another two hours until it doubles in size. We cook at 180 Pandoro yes, but salted. Here’s a new flavor frontier this Christmas for an aperitif you didn’t think you could make. After 50 minutes of cooking, remove it from the oven and let it cool. Brush with warm milk.

read also: Roccocò, one of the many Christmas desserts in and around Naples

also read: A collection of no-bake Christmas desserts, easy, quick and delicious

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