JamieOliver.com

madamada · Wed 28 Oct 09 9:21am

which has to raise for a couple of hours now, it's made with sourdough and a little yeast last night, it raised till this morning, it has only raisins butter and sugar in the dough, I streched flat like I do for Gubana, dusted it with almonds flour and spread on it figs marmellata, then rolled it like a strudel and shaped like a Gubana. roll crossed hmm wink

JoyYamDaisy · Wed 28 Oct 09 9:58am

Magnificent for sure! smile crossed smile crossed smile crossed

rhianna899 · Wed 28 Oct 09 11:16am

crossed Sounds lovely yummy

I'm making pumpkin pie tonight so I've got my fingers crossed for that too mrgreen

madamada · Wed 28 Oct 09 11:31am

in diretta from Friuli lol thanks Joy and rhia

p.s. there is also a handful of fresh milled barley flour, and I brushed its surface with eggs' whites and sprinkled it with sugar and cold water with my hands ,,,,, a sort of blessing before it disappears into the oven

all this just in case I am asked to it again with the same recipe lol ........... I will come here to discover what I did lol
p.p.s. 5 mins oven at 250° and 45 at 160°

it looks not bad ........... I still do not know how it tastes wink

p.p.p.s.not bad wink lol

Last edited by madamada (Wed 28 Oct 09 7:05pm)

Jeenas Recipes · Wed 28 Oct 09 8:00pm

It sounds fabulous! big_smile

MsPablo · Wed 28 Oct 09 8:06pm

Your dish sounds wonderful. Reminded me of this one that we had in Mallorca:

http://www.ensaimadademallorca.com/wen/

madamada · Thu 29 Oct 09 8:16am

thanks for the wonderful link and thought MsP I'll investigate as usual reading reading forgetting mixing and then doing what I feel at the moment I put my hands in the dough wink big_smile thumbsup
thank you all who kept fingers crossed and commented

this is the beauty of this site clap clap clap

p.s who knows more about this, i.e. what are the "capelli d'angelo " mentioned for th filling?? cooked pumpkin or shredded dough??, there is pumpkin marmellata as well it must be mmmmmmmmmmmmmmmm

I would avoid lard and use butter wink anyway, my recipe was in the air I think and I did not read and copied it well, as usual lol

Last edited by madamada (Thu 29 Oct 09 12:54pm)

JoyYamDaisy · Thu 29 Oct 09 10:58am

Capelli d'angelo sounds like it would be Angel hair pasta?
http://en.wikipedia.org/wiki/Capellini

madamada · Thu 29 Oct 09 12:55pm

yes indeed but how does this go into the filling, raw, boiled, fresh made ones or bought yikes shocked hmm smile

MsPablo · Thu 29 Oct 09 1:25pm

capelli d'angelo is the term used for the stringy strands of pumpkin, the dough is very flaky and light, delicate with sweet pumpkin that is moist.

Last edited by MsPablo (Thu 29 Oct 09 3:04pm)

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forum: Recipe Swap

#1 Wed 28 Oct 09 9:21am

madamada

keep fingers crossed for a pumpkin sweet bread

#2 Wed 28 Oct 09 9:58am

JoyYamDaisy

Re: keep fingers crossed for a pumpkin sweet bread

#3 Wed 28 Oct 09 11:16am

rhianna899

Re: keep fingers crossed for a pumpkin sweet bread

#4 Wed 28 Oct 09 11:31am

madamada

Re: keep fingers crossed for a pumpkin sweet bread

#5 Wed 28 Oct 09 8:00pm

Jeenas Recipes

Re: keep fingers crossed for a pumpkin sweet bread

#6 Wed 28 Oct 09 8:06pm

MsPablo

Re: keep fingers crossed for a pumpkin sweet bread

#7 Thu 29 Oct 09 8:16am

madamada

Re: keep fingers crossed for a pumpkin sweet bread

#8 Thu 29 Oct 09 10:58am

JoyYamDaisy

Re: keep fingers crossed for a pumpkin sweet bread

#9 Thu 29 Oct 09 12:55pm

madamada

Re: keep fingers crossed for a pumpkin sweet bread

#10 Thu 29 Oct 09 1:25pm

MsPablo

Re: keep fingers crossed for a pumpkin sweet bread

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