Teething At 20 Months

Bignè di verdure







Per circa 25 bignè:

Ingredienti:

150 gr. di farina

250 ml. di acqua

1 pizzico di sale

100 gr. di strutto ( in alternativa margarina)

1 carota

1 gambetto di sedano

1 zucchina

Place 4 eggs in a saucepan, water, lard and salt. Bring everything to a boil, then add the flour and stir until the dough comes off the sides of the pot. Allow to cool. Place the dough into a robot drive the minimum speed and add eggs one at a time. You will get a thick paste and homogeneous. Chop the carrot, courgette and celery dosarne about 250 gr. and mix the dough. Transfer the mixture into a bag and a few discs of greaseproof paper to form the tufts of dough. Let slip the cream puffs in plenty of boiling corn oil, remove the paper and let them fry until they are golden brown. Place them ad asciugare su carta assorbente da cucina, salarli e peparli. Porli ancora tiepidi su di un vassoio e servirli.

Sono ottimi come antipasto o per un buffet.