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Pizzette, panini e cornetti con pasta di Rosticceria

Pizzetti, rolls and croissants

PASTA WITH ROASTING

Hello to you all this recipe instead of the mythical Nanino of Cookaforum . With the doses are off about 30 pieces and I must say the pasta is very good. Many thanks to her for her recipes are always useful.

Good preparation at all.





Ingredients: 500 gr


. flour in 2000 and 250 250 Manitoba,
50 gr. lard,
35 gr. sugar, 20 g
. salt, 1 cube
Yeast 25 gr, 220 gr
. of water. Garnishing
at will.




procedure

Dissolve yeast in water and sugar, add flour, lard, work to obtain a homogeneous mixture and then add the pasta to the Compact by a ball and let rise an hour and a half. Take it and roll with a rolling pin to a thickness of half a cm and then the rods. Put them all on baking paper, brush with the tomato and add the stuffing preferita.Spolverare with salt and extra virgin olive oil. With 'other part of the dough, make a half a centimeter round pastry, cut into triangles, stuff and roll giving the shape of croissants. With scraps of dough, roll into balls with which they have degl'ottimi sandwiches that will be left to rise for another hour. Then bake at 220 for 15-20 minutes.