Table of contents:
- THE RECIPE OF ANTONIO PAPPALARDO
- Preparation of the loaves
- Cooking the loaves
- Preparation of the filling
- Composition of burgers
2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
YOU WILL BE BROUGHT. But no. Exploded is the pizza dough. Bursting, stressed, limp, gone, did I get the idea? As only a dough left too long to itself can be.
Or rather, to say it with Antonio Pappalardo of the Pizzeria Cascina dei Sapori in Rezzate (BS), two segments in the guide to the best Italian pizzerias of Gambero Rosso, which we have already talked about, it is the pizza dough a little too leavened, “gone too far”, become mushy and deflated, to use the gastrofighetti as we all are now, “leavened past”.
So? What do we do, don't you want to throw 'I'm good of God out of the dough, with all the care and attention we have dedicated to it?
Of course not, the good Antonio gives us the tips to recover and prepare, with these exploded doughs, or "carry-over" or "semi direct" (from the technical vocabulary), excellent mini Hamburger like the ones you see in the photos.
Because if nothing comes from diamonds, gourmet mini burgers are born from the bursting dough.
The secret is to re-balance all the ingredients, aka oil, salt, yeast, liquids and flour. And add, of course, the tristanzuolo dough.
We will spare you the calculations of Pappalardo that derive from years of experience, just know that ours ensures soft doughs and fragrant doughs: no one will notice even the slightest bit of acid, and you will have reused a dough otherwise destined for garbage.
The recipe is this, with doses per kilo of "burst" pasta and which will give rise to something like three kilos of final dough, to be divided into blocks of one pound each, that is to say thirty blocks. A bit many for our domestic needs.
Make your calculations based on the dough that has "popped" in you, prepare the burgers and then let us know if we were right or not.
THE RECIPE OF ANTONIO PAPPALARDO
Burger buns (doses for about 30 loaves of 100 g each)
For the dough:
1 kg exploded pasta (leftover from homemade pizza)
1 kg wholemeal flour
10 gr brewer's yeast
700 gr whole milk
20 gr salt
120 gr sugar
Filling the hamburgers
50 gr Macadamia nuts
1 long eggplant
1 ripe mango
Preparation of the loaves
Put the "burst" dough, flour, sugar and yeast into the mixer.
Operate the mixer and gradually add the milk; when the dough starts to be smooth, add the salt, let it absorb and finish kneading with the remaining milk. If all goes well it should take you 15 minutes.
Remove everything from the mixer and leave to rest for 18/20 hours in the refrigerator at 4 °, then make loaves of about 100 g each and let them rise in covered plastic containers for another 3/4 hours.
Cooking the loaves
Cooking should be done with steam, according to Pappalardo. Now, they also sell the steam oven at Ikea, but since not all of us have these great steam ovens, use the oven you have.
Where you will bake the cakes at 150 degrees for about 20/25 minutes, with a ventilated function and being careful to put a basin, obviously not in plastic, on the bottom of the oven with water, to ensure the right humidity.
Preparation of the filling
Cut two scallops into thin slices, put them in a hot pan with a drizzle of extra virgin olive oil and cook them for 30 seconds on both sides.
Take a long aubergine, cut it into cubes and let it "purge" in salt, then squeeze it and fry it in plenty of peanut oil. At the end, sauté it in a pan with garlic, cherry tomatoes and basil.
Composition of burgers
Take a roll, cut it in half, add the previously blended mango, the scallop, the aubergines and the toasted macadamia nuts.
Enjoy the gourmet sandwich with great satisfaction.
So, was he right or not, Antonio? Don't these "popped" burgers look good? And you, don't you want to "pop" some dough just to try them?