La ricetta Fondo di frolla con anello microforato
Il Fondo di frolla con anello microforato è un classico piatto italiano, especially appreciated during special occasions and holidays. The typical flavors of this dessert are a blend of sweet and tangy, with a delicate crust and a crumbly texture. It is often served as a finale to a hearty meal, accompanied by a scoop of creamy gelato or whipped cream.
Il Fondo di frolla con anello microforato è un classico piatto italiano, especially appreciated during special occasions and holidays. The typical flavors of this dessert are a blend of sweet and tangy, with a delicate crust and a crumbly texture. It is often served as a finale to a hearty meal, accompanied by a scoop of creamy gelato or whipped cream.
Preparazione
- Preheat the oven to 180°C (350°F). In a large mixing bowl, cream together 250g of burro and 20g of estratto di vaniglia.
- In another bowl, whisk together 250g of farina 00 and 50g of zucchero semolato.
- Add one egg at a time to the butter mixture, beating well after each addition.
- Slice two limoni into thin wedges and juice them; add the juice to the butter mixture, mixing well.
- Gradually pour the dry ingredients into the wet ingredients, mixing until a dough forms.
- Knead the dough for 5-7 minutes, until it becomes smooth and elastic.
- Roll out the dough to a thickness of about 3mm (1/8 in) and use a cookie cutter or a glass to cut out circles of dough.
- Place a spoonful of cream or jam in the center of each circle, then fold the dough over the filling, pressing the edges to seal.
- Brush the tops with a little beaten egg and bake for 20-25 minutes, or until golden brown.
- Let the Fondo di frolla con anello microforato cool before serving.**
Per maggiori dettagli o varianti vai alla ricetta completa.
