I love street food: Gozo, I come from a land that has made ' street food’ a flag. Arancini, pythons, mozzarella in carrozza, Rice pancakes, Focaccia, panelle, bread ca’ meusa, croquettes. For a contest themed street food with two excellence of Swiss production, sbrinz and Gruyère, I drew up three recipes: one with sbrinz, one with the Gruyère and one with both. Of course I ate everything I cooked and eaten while walking on the street under the House, to verify that you have really created a street food. Meanwhile, here's my turnovers (in Sicilian call them Pythons in the oven) with cream cheese, anchovies, Black Cabbage, raisins and pine nuts: a successful marriage between Sicily and Switzerland. A soft brioche dough ' dolcesalata’ with a tasty stuffing, softened by the soft-nosed raisins that well matches the textured flavor of sbrinz and taste of black cabbage and anchovy.
Ingredients for 14 turnovers:
for the brioche dough dolcesalata (basic recipe by Luca Montersino)
- 500 grams of flour 00
- 250 milliliters of whole milk at room temperature
- 30 grams of milk powder
- 12,5 grams of yeast
- 40 grams of caster sugar
- 10 grams of salt
- 100 grams of egg yolks
- 100 grams soft butter
for the filling
- 250 grams of cabbage (without rib, dark green part only)
- 2 Tablespoons extra virgin olive oil
- 150 grams of grated cheese
- 400 ml whole milk
- 2 tablespoons well full of flour 00
- 30 grams of butter
- salt to taste
- nutmeg as required
- 14 anchovy fillets in oil
- 20 grams pine nuts
- 30 grams of raisins already soaked
and still, for finishing
- 1 egg yolk to brush off turnovers
- 4 tablespoons cream for brushing the turnovers
- black sesame seeds as required
For the brioche dough (write down the recipe, I assure you it is fabulous, chapeau to Montersino!) put in the planetary (or in a food processor) the flour, the milk powder and salt. Dissolve yeast and sugar in milk and pour all the flour. Operate the mixer and knead at low speed, slowly adding the egg yolks. Work for 5 minutes and then add, little by little, the softened butter: continue to knead the dough until it becomes smooth and elastic. It took us 20 minutes my planetary mixer at low speed. Make the dough, by covering it with plastic wrap, for 15 minutes.
Meanwhile prepare the filling: make a béchamel sauce by melting the butter on the stove and by joining the flour, mixing to form the roux. Then add in the milk, Add salt and then thicken the bechamel on fire. Once dense, remove from heat and add the nutmeg and sbrinz cheese, making sure to stir the mixture until the cheese has melted completely. Put aside.
Thinly chop the Kale and sauté in a pan with extra virgin olive oil, the pine nuts and raisins already soaked for two minutes: must wither but stay crunchy. Cut each anchovy in 3 pieces.
Gain from brioche dough 14 balls weighing 60 grams and work them on a well floured drawing from each ball a round of half a centimetre thick (use a well floured rolling pin). Put in the middle of each round a little heap of cabbage, three pieces of anchovy, a dollop of cream cheese and fold the dough over itself in a Crescent shape, pressing OK on the edges to seal. Repeat with all the turnovers.
Place turnovers on a baking tray lined with a sheet of parchment paper and let them rise until doubled in volume (about an hour at room temperature). Then brush the panzerotti with egg yolk beaten with cream and sprinkle with sesame seeds.
Bake at 190 degrees in a convection oven for 12 minutes: hot and cold are yummy too. Obviously they enjoyed walking!
THE PAIRING: The presence of a strong-tasting cheese suggests the combination with a beer of a certain weight. We chose the Super Bitter, produced by the brewery Baladin: 8% ABV, Amber and pleasantly bitter using American hops.