KALLISTEA

Migliacci with the brocciu

Preparation: 15 minutes,
Steeping: 2:30,
Rest: 2:30,
Cooking: 10 minutes,

Ingredients: 

400 G of flour,
10 G of table salt (2 pinches),
10 G of yeast of baker,
6 DLL of whey or water,
800 G of fresh cheese of goat or ewe (1 part),
1 egg,
5 milk Cl,
18 beautiful dry sheets of chestnut,

Development

Make soak the sheets of chestnut during 2 has 3 hours in water. Preheat your furnace a score of minutes has 250°C or on thermostat 8. Make the paste: Join together the flour and a pinch of salt in a salad bowl. Water yeast with small milk or tepid water, and pour slowly on the flour while working vigorously, using a spatula out of wooden until obtaining a soft paste. Cut cheese in small dice and incorporate those in the paste. Let put back the paste 2 hours approximately with room temperature. For the completion: Drain, sponge the sheets of chestnut. Lay out them by 3 on a plate with pastry making in order to form 6 circles. Place a ball of paste on each one of these circles. Prepare gilding: In a small salad bowl, whip egg and milk with a salt pinch. Flatten each ball with the back of the hand, then gild. Let rest approximately 30 minutes, then make cook the migliacci with hot furnace (250) during 8 has approximately 10 minutes. Draw up on round dish and are useful hot.

The Councils:

If one does not have sheets of chestnut, it is necessary to plate the migliacci on a slightly oiled sheet. The best fresh cheeses used for this preparation must have three maximum days.

Some of these receipts are extracted from the excellent work of Liliane OTAL

“To know the Corsican kitchen” with the Western Southern editions.

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