Salted Befana's Stocking Recipe of of 06-01-2019
The recipe of the stocking of the salty Befana it is a fantastic variant a little faster, but always tasty and in this case also with a decidedly captivating shape, to prepare the escarole pizza. Obviously, even if I have chosen this filling, it does not necessarily mean that you have to choose it too: you can in fact opt for the filling that convinces you the most, for example by choosing ingredients more congenial to children or simply those you have at home to consume.
Similarly, the recipe can be used at other times of the year simply by varying the final shape of your cute escarole pizza: you can change it from the befana's stocking to a star, Santa's hat, Easter bunny, or even leave the classic round shape if you prefer. A basin and good epiphany;)
How to make the stocking of the salty Befana
Clean and wash the escarole, then let it dry for a couple of minutes in a pot with a little water and the lid.
Drain it well and cut it into pieces.
Prepare a sauté with garlic, oil and the chopped anchovy fillets. When the anchovies have dissolved in the oil, add the escarole.
Let the escarole flavor for about ten minutes, then add the olives cut in half and the capers and let the water dry well.
Finally, season with salt and pepper and let it cool.
Overlap the 2 sheets of shortcrust pastry keeping them separated with a sheet of parchment paper so that they do not stick together, then draw your sock with a pointed blade.
Set aside the scraps of pasta, separate the two sheets of brisée and stuff one of the two socks, leaving 1-2 cm free along the edges: arrange the escarole on top, then add the cheese in pieces.
Gently take the second sheet of dough and cover the filling, pressing lightly to let the air out.
Then seal the edges well with the tines of a fork.
Beat the egg in a small bowl and brush the sock. Use the leftover paste to decorate the sock, brush the decorations as well and add the poppy seeds to taste.
Bake in a preheated convection oven at 200 ° C for about 30 minutes or until golden brown.
Once ready, let your salted Befana stocking cool before serving.
- 2 rolls of puff pastry
- 100 g of cooked ham
- 80 g of galbanone type cheese or slices
- one yolk
Salted Epiphany Stocking Recipe & # 8211 PREPARATION
Print or draw the shape of the befana sock and cut it out. Roll out the first roll of puff pastry and cut out the shape of the sock with the template. Stuffed with ham and galbanone. Take the other roll of pastry and make the shape of the sock. Rest on the stuffed sock, take care to match the edges. With the flaps a fork seal the edges. Brush with the egg yolk and bake hot at 180 degrees for 20 or 25 minutes.
Salted Epiphany stocking
Salted Epiphany stocking
- Ingredients for 1 large stocking:
- bris & eacutee pastry or puff pastry: 2 rolls
- escarole: 1 head
- garlic: 1 clove
- d & rsquooliva oil
- anchovies in oil: to taste
- semi-mature cheese: 100 gr. approximately
- to brush: 1 egg + 1 tablespoon of milk
- to decorate: poppy seeds
And here's how to prepare the stocking of the salty Befana.
As I said, for the filling you can use the ingredients you like most!
And & hellip if you don't want to make it salty, you can prepare it Sweet Befana stocking stuffing it with nutella or cream! & # 128521
The recipe for the savory befana's stocking of puff pastry
Today we present the recipe of the salty Epiphany sock prepared with puff pastry. For those of you who do not know it, it is a delicious and easy to prepare appetizer, a perfect finger food to be included in the Christmas menu. Alternatively, you can also add it to that of January 6th, the date on which the traditional feast of Epiphany falls. As you read above, only two ingredients are needed: cooked ham and shortcrust pastry. In place of the latter, however, you can also use two rolls of puff pastry. The recipe derives directly from that of the puff pastry Christmas tree, very popular during lunches and Christmas Eve parties and on December 31st.
Are you curious to know how to prepare it? We will satisfy you immediately! Here you go recipe of the salty stocking of the befana prepared with puff pastry.
First, take one of the two rolls of puff pastry and go to make the shape of an Epiphany sock, then brush the edge of the sock with the egg yolk and then add the cooked ham.
At this point, take the second roll of puff pastry, also creating the typical shape of the stocking of the epiphany. Now you just have to carve the edges, through strips whose dimensions do not exceed 1 cm, then roll them up on themselves.
It's time to put it all away fridge for about half an hour, then add the egg yolk to this second roll of puff pastry as previously.
The last step is the cooking at 200 degrees for about 20 minutes, so you will finally have yours in the stocking of the Epiphany for the menu of January 6 or as an appetizer for the New Year's Eve.
Hello everyone, today I will prepare you a salty Befana stocking, to be proposed as an appetizer, a simple and nice idea.
To make the sock I used my quick and easy puff pastry, it can be prepared in 20 minutes, it is very good and puff pastry to perfection, alternatively you can use 2 ready-made rectangular puff pastry rolls. For the filling I preferred cheese, cooked ham and olives, but you can customize it according to your tastes, let's see how to proceed to prepare it
I put you the link of my puff pastry here: https://youtu.be/DQv9QvEScfk
-My quick and easy puff pastry, or 2 ready-made rectangular puff pastry rolls
Ingredients for the filling:
-150 gr of edamer cheese
-150 gr of cooked ham
-30 gr of olives
- sesame seeds to taste
-paprika to taste
-1 egg for brushing
- I divide my puff pastry in half, put it in flour and roll it out with a rolling pin, on a sheet of parchment paper, form a sheet of 35x25 cm, I do the same thing with the other half
- I begin to stuff a sheet, in the center with the cheese, I will arrange the slices to form a seven, slowly add the ham, the olives cut into slices, more cheese and ham
- helping myself with parchment paper I lift the other sheet and the adagio on the filling, I press with my fingers on the perimeter of the filling and with a pizza wheel I cut it, keeping myself two centimeters from the filling
- with the tines of a fork I seal the entire perimeter of the sock well, brush it with a beaten egg and form 3 squares with the scraps of pastry, which I lay down on the sock simulating patches, brush with beaten egg also the patches, quilt them with a fork and brush them with paprika, or if you prefer with turmeric or poppy seeds
- I pierce the entire pastry with a toothpick and drop the sesame seeds into it, and bake, static hot oven at 200 & # 176 for 25 minutes
- the stocking is ready to be served. will be snapped up, this pastry is very good, do not throw away the scraps of pastry, but form small savory cottages, Happy Epiphany!
Calza della Befana Salata a stuffed and tasty appetizer for the Epiphany
Calza della Befana Salata an Appetizer for the Epiphany filling and tasty simple perfect to serve for the occasion of January 6th but even more so to entertain the children, in fact you can do it together with them.
You must have two available brisee dough rolls or puff pastry (but pizza dough is fine too) and then some necessary to stuff it well.
Inside I put some seasoned cup but if you prefer you can indulge yourself with your imagination and I advise you not to use mozzarella or other cheeses otherwise they will come out of the cuts and the stocking will not have such a perfect shape. The procedure is easy and you will find it step by step in the preparation, but before going to the recipe look also:
& # 8211 Quick Appetizers of the Befana
& # 8211 Befana sweets
& # 8211 Befana tarts
Recipe of the salty Calza della Befana, for a "finger food" Epiphany
There is little time left for lunch atepiphany and you don't know which appetizer to kick off the dances of the last post-Christmas holiday? Simple, to honor tradition, the Salted Epiphany stocking is for you. It requires only very few ingredients, and the preparation times are very short, just ten minutes, for a course that is beautiful to look at and good to taste!
Ingredients (for 6 people)
- 2 rolls of shortcrust pastry or puff pastry
- 120g of cooked ham
- 1 yolk (or water) for brushing
Start by carving the figure of a stocking of the Befana on the shortcrust pastry or puff pastry, and brush the edges with yolk or water. In the center of the pasta, arrange in an orderly manner, filling the empty spaces, the slices of cooked ham. After having also shaped the second layer of shortcrust pastry, taking care to obtain the same shape as the first sheet, and spread it on the pan, where the first layer is also located.
Now carve the edges, as if you were preparing maxi lozenges, obtaining strips of just under a centimeter to be rolled up on themselves. Refrigerate for thirty minutes, then brush the rest of the yolk on the surface. Cook at 200 ° in the medium-low part for about twenty minutes. Once ready, serve your salted Befana stocking and enjoy your meal!
(For the filling you can be as creative as you see fit. Not only cooked ham, but also raw ham, salami or other cold cuts of your choice. You can also stuff the sock with smoked salmon, or grilled vegetables)
What to put in the stocking of the salty Befana
The Epiphany sock in version salty it is particular, perfect for those who do not love sweets, the perfect accessory for a gift that surprises. There are many ideas for filling the stocking, some simpler others a little more different to make. One of the best is definitely the pizza rose, perfect for making the it fits greedy, to make it you just need some pizza dough, roll it out and cut thin strips, spread the tomato purée and mozzarella. Roll up the dough and form small roses to bake. In a few minutes the rose will be ready to be packaged and put inside the sock. Also very interesting panzerotti little ones, both baked and fried, to bring a little surprise in the socks. In fact, the filling can be as varied as possible. Perfect solution even the meatballs, or better bun, to be wrapped inside the plastic food bags. The sock in this way will have a very particular flavor and even more interesting and beautiful.
First, take the two rolls of shortcrust pastry and arrange them one on top of the other. I advise you to leave its parchment paper, so when you go to cut them, they don't stick together.
Now, delicately engrave the shape of a sock, starting from the top. Divide the two parts, so as to obtain two socks.
On one side, lay the slices of cooked ham and the grated mozzarella.
(You can use any cheese you like).
Overlap the other sock, sticking the edges well.
With the leftover dough, create strips and place them on the top of the sock.
With another longer strip, create the sock hook.
Finally, with the tines of a fork, seal the edges well.
Place it on a baking sheet with parchment paper and cook it in a preheated oven at 180 ° for about 10 minutes.
Before enjoying it, let it cool for a few minutes.
Enjoy your meal!
Salted Epiphany Stocking - Recipes
Hello after the ride tonight I pass by you.
Can you leave me a piece?
Happy Epiphany party !!
What a great idea. pity it's too late otherwise I would have prepared it for tomorrow too. i have a severe cold and i'm not feeling fit.
it will be very good. good life and good food.
Tonight I too will visit you with my broom and taste a slice of this delicious cake !!
your sweet sock is beautiful !! and who knows how good !! :) (ps: your cats are wonderful !!) see you soon)
beautiful and certainly good!
If I throw you a broom can you hook me up your beautiful stocking?
thanks a kiss
Wow! Nice idea to recycle the pandoro like this ^ _ ^
this edible stocking is delicious and the Falvourart products are really excellent!
This sock is beautiful and super-greedy.
But come on. this sock is really cute.
UUUHHHHMMMM, what a greedy sock. good epiphany, hello.
Hello really an original and greedy idea B-)
Nice sock, good Befana to you too
many wishes to you too.
Beautiful and greedy
Good witch dearest smacckete Anna
Beautiful! I have never tried licorice cream.
Good witch to you too.
how beautiful and good your sock !! long live the befana.
Sweet stocking Hello Laura,
An Oscar-winning recycling of Pandoro!
It will be good too, but I don't like sweet, I wait for you on the salty side.
Happy evening, fulvio
what a great idea. the sweet stocking.
I follow you and if you want pass me!
P.s.:but think. your rascal is identical to my lilly!
ahahaha but how beautiful. but when you apologized. you were around tonight .. so. smackkk good befanaaaaa
What a great idea .. I really like it!
A kiss and happy end of holidays :)))
Hi Laura! Your licorice cream looks great to me, I love licorice! Did you also use it for other desserts?
Happy new Year to you too!
Hi Laura, beautiful your blog full of delicious recipes, all to try.
Thanks for stopping by. Have a good year
Hi Laura! This sock looks great and is a lot of fun! I'm glad to know that you follow my blog. Yours is beautiful and then. I love cats. Best wishes to you too for a good 2012.
A truly alternative sock. but much much tastier and above all very original. very, very good.
Epiphany has passed but still I wish you a wonderful weekend.
Good stocking you have prepared.
What a beautiful sock all colored and good to eat!
Thanks a lot. I'm a little bit better. Have a good weekend and have a good life.
Wowww your blog and super original recipes are beautiful. I also wish you a very good 2012., Hello and thanks for stopping by)
excellent this pandoro in stocking!
what a beautiful this sock !! compliments!
Bellissimaaaa! I also want a & quotsock & quot soììì! licorice cream? never tried! and teases me a lot! bravaaaaaa! kisses
beautiful. Can I come to you on Epiphany next year? :)
how entice me that licorice .. a taste I'm not used to, but that I like and teases! good .. what a nice sock !!
What a sweet witch. good. Claudia
Wow, but she's great
hello, good evening ^ _ ^
it's a shame not to be there to enjoy it .. :)
a bijoux !!
but woww laura! how good you are! really very good!
very very good this sock, all to eat.
Very nice your sock. the idea of using the pandoro is also beautiful. hello to you soon ^ _ ^
Wow but how wonderful Laura. A shame to eat it! Kisses
Lauca always has nice and original ideas.
very good Laura, just a nice idea. A hug
Laura congratulations on your blog! it's adorable and the recipes delicious! Seguitissimaaaaaa
Hi, I went to see you too. Also nice idea for using leftover pandoros during the holidays. compliments!
Thanks for visiting, I'm following your blog, I love your recipes! Beautiful kittens on your blog!
Have a nice Sunday!
Kisses .. & # 9829
What a really nice original idea. Congratulations!
Licorice cream. Oh mean that I would give to taste your cheerful and greedy & quotcalzetta & quot :)! A big kiss, good week
here I am .. as promised .. really beautiful sock, congratulations!
and very nice blog with all these kittens! See you soon!! big kiss!!
hello and I'm very sorry for the delay with which I thank you for participating in my collection! I wish you a delicious 2012, ciaooo
Really gorgeous! my compliments and thanks for sending her to my contest!