Clear Mucus While On Period

COZZULA Ploaghe

Today I present a recipe that reminds me of my childhood. It 'a loaf of leavened dough prepared with yeast and filled with pork cracklings and dried fruits. It is usually prepared during the slaughtering and preparation of lard from which also derive greaves .. and on this occasion that my mother was preparing her own ... now happens only occasionally based on the availability of crackling!

I have to thank Matthew Cook Bersellini of fireworks for giving me the perfect :-) greaves

dough Ingredients: (for 7 cozzule 350 gr)

• semolina
• 700 300 gr flour 175 gr of Manitoba
• yeast under
• 7 grams of yeast fresh beer
• 430 / 435 g of water (approximately)
• 200 grams sugar 60 grams of grappa
• the grated rind of 2 lemons
• the grated rind of 2 oranges
• 2 grams of salt

Ingredients for filling:

• 150 grams of finely crushed pork cracklings
• 150 grams of chopped walnuts and roasted
• 150 grams of toasted almonds and cut into strips
• 100 grams of toasted pine nuts
• 150 grams of raisins sultanas (soaked in brandy and orange juice, drained and floured)

Procedure:

prepared the night before the 1st batter. Pour the yeast and the yeast dough and add the water warm. Melt.

Gradually add the flour previously mixed and kneaded. Continue this by adding flour and water gradually. Leave 2 tablespoons of flour and mix by adding the rest of the flour and sugar by placing a number of occasions. Add the grappa

ee continue to knead until dough is smooth and well-strung.

Finally add the peel of citrus fruit, and then absorb well. Add water if need Startup or decreased compared to the amount indicated.

Sprinkle with flour that had kept and let absorb.

You get a smooth, pearly and well-strung. Try this icing with two hands pulling a piece of dough to stretch as a veil and see if the dough keeps without breaking away. Once ready

cover the bowl sealing it very well (to prevent escape) with plastic wrap. Cover with a blanket and let rise in warm place for 10 hours. The next morning

deflate the dough and incordatelo again, and sprinkle little flour if necessary.

Once strung add salt and let absorb.

Finally add the dried fruit and knead Greaves slowly for a few minutes.

let stand in bowl for 15 minutes.

Sporzionate the dough into pieces of 350 grams and shaped ball. Let rise 30 minutes.

exceed 30 minutes mash giving the shape of rectangular muffin (or round) and arrange on baking sheets lined with parchment paper.

Let rise until doubled about 1:30 (covered with foil)!

Once risen sprinkled with sugar and bake in preheated oven 200 ° C (approximately) for 50 minutes.

The muffins are golden brown and the bottom surface without drying out!