dinner rolls Messina: per chi è messinese questi piccoli panini profumatissimi e ricoperti di sesamo I have a piece of the heart. I panini di cena nascono come cibo tradizionale della Quaresima and, in particular, Holy Thursday. Their origins go back to the Last Supper of Christ and the broken bread to the table for the apostles. To celebrate Easter with more pomp, tradition has it that the regular bread was enriched with eggs, lard, butter, especially sugar and spice. All’interno ci sono infatti cinnamon and cloves, that give these sandwiches a perfume and a unique and unmistakable taste. Outside of Messina sandwiches are the beloved Sesame seeds: the ciuciulena or Sicilian giuggiulena, many preparations that enters the island from CRISPY SESAME SEEDS.
Typical recipes Messina
In Messina these sandwiches are now found throughout the year, but few prepare it as usual: as was the case for pythons Messina, for FOCACCIA, for the ARANCINI Messina, Also the dinner rolls have given way to modernity. Now they are too sweet, too yellow, the clove is a thing because his style is not to everyone. They have become a trivial brioche. And me my heart. I remember the dinner rolls of Astone, legendary bakery in via Garibaldi now sadly closed and I could not give you a recipe that not be reflected in my memories.
Then, After many trials, proudly here is my recipe of dinner rolls: Messina if you try it and if you do not have them anyway because they're good. I leave you le dosi, as usual, with dry and cool beer and sourdough yeast: in all three cases, the recipe calls for the use of very little yeast and a long maturation and leavening in the refrigerator. To get a light and fragrant dough. In Messina the dinner rolls are a viable alternative to BRIOCHES WITH Tuppo to eat granita, but they are also stuffed perfect in both fresh (jams, chocolate cream) both in salty, with cooked or raw ham. Take a look at all my SICILIAN RECIPES and I wish you good day!
4 comments
Hi Ada, I have to try to do some’ to take them to a festina: second if if you double the doses the leavening is fine the same…I don't know why sometimes it comes sometimes no, even with the brioche with the tuppo. Is’ as if the cold of the fridge were going to annihilate the leavening! and I always use dry beer yeast….I don't know. Anyway with a kilo of flour you see problems? Thank you very much! Silvia ps but how well you are with your hair so?!!?
Hello Silvia, Thank you very much, especially for the compliments on the hair. You can safely double your doses. But look if in the refrigerator it seems like you slow down too much the leavening you have two solutions: the first is to skip rest in the refrigerator if you can arrange yourself in the day for a direct leavening. The second is to increase the time spent at room temperature. It comes to mind, that maybe your dough can't get warm enough after you've pulled it out of the fridge and so the leavening is hard. In this case it only takes more time or a higher temperature. Remember that the dough must always be at least 28 degrees and maximum at 32. So the advice is always the same: patience and keep the dough warm. If you want to stay quiet increase the yeast dose by 1g. Kisses
Ada you are a treasure trove of Sicilian food and wine, both the regional and the Mexican. I hope that one day your memories and recipes will be collected in a book. You are Coria's heir <3
Exaggerated! I try to put order in the magnum sea of our recipes and I have a lot of fun doing it. You're very kind.. ADA