Sweetbread and Conchiglioni Recipe

Sweetbread delight

Ingredients for 2 medium forms (35cm x 26cm) or 40 slices:

Sponge:

2 cups (480ml) of milk

10g dry yeast (or 30g - 2 fresh yeast tablets)

3 tablespoons of demerara (or normal) sugar

2 tablespoons of flour

Pasta:

5 1/2 cups of all-purpose flour

5 gems

1 teaspoon salt

80g unsalted butter at room temperature

Cristal crystal sugar (or demerara or normal)

Syrup:

1 can condensed milk

250ml coconut milk

1/2 cup coconut flakes

Procedures to prepare it:

Prepare the molds: grease (just stick the paper together) and line with parchment paper. Reserve. Mix the ingredients of the sponge, cover with a cloth and wait 30 minutes. After 30 minutes, turn this content in the mixer bowl, add the eggs and beat until incorporated (2 minutes). Mix the salt in the flour. Place the hook in the mixer and gradually add the flour, beating until it reaches the point of not sticking to the hands - depends on the size of the egg). Pass the dough onto floured bench and knead for 6 minutes without stopping. Sprinkle with flour so that it doesn't stick to the countertop. Pass the dough to a bowl sprinkled with flour, cover with a cloth and let it rest in a "warm" place for 1 hour / 1 and a half hours to grow.

Turn the dough already grown on the floured bench, cut pieces and open them in a rectangular shape with the help of the cylinder or the roller. Brush the dough with butter and sprinkle with crystal sugar. Roll without pressing and cut 2 cm wide slices. Put a piece close to the other in the pan. Cover the baking sheets with cloth and let rise for 20 to 25 min. Mix the syrup ingredients and place them on the fire just to warm and mix the ingredients well. Reserve. Take the preheated oven to 180 C degrees for 20 to 25 min. As soon as you leave the oven, sprinkle with the syrup and serve. If you do not have the hook, mix the flour in the bowl and then pass the workbench. I turned the oven on low and left the dough resting on top to grow because the day was cold.

Conchiglioni with cod and heart of palm, beautiful and delicious dish

Ingredients for 10 people (made in a low pan of 38cm in diameter that can go in the oven):

400g conchiglioni

1kg desalted cod

G 500g fresh pupunha palm heart

1/4 cup chopped green olives

1 chopped onion

3 crushed garlic cloves

800ml of milk

4 grains of black pepper and 1 bay leaf to flavor the milk

200g curd

Col 1 tablespoon of flour

1 cup of milk

500ml fresh cream

2 spoon of cornstarch soup, nutmeg, salt and pepper to taste

chopped parsley

40g grated parmesan

Procedures to prepare it:

Wrap each palm heart in aluminum and bake for 1 hour. Remove and let cool. When cold, cut into small cubes. Reserve. Place the milk in a pan, add the milk, peppercorns, bay leaves and salt. Cook the cod slices in this milk for 5 min. Remove, let cool, splinter the skin and thorns. Reserve.

Cook the pasta in boiling water with salt and olive oil in time according to the package. When ready, drain and rinse under cold running water to stop cooking and make it easier to handle.Make the filling: put oil in a pan, fry the onion and half the garlic. Add the diced hearts of palm and the chopped olives. Stir and add the cod in chips. Stir well to make the cod frayed. Add the curd, salt and pim of the kingdom and stir. Then sprinkle a tablespoon of wheat flour over the stew. Stir and add a cup of milk. Stir for 3 min. until the mixture is creamy. Add the chopped parsley. Turn off the fire.

Make the sauce: Fry the remaining garlic in a pan with olive oil, add the strained cod milk, the cream, salt, black pepper and nutmeg. Thicken with cornstarch dissolved in a little milk. Stir until thick and remove from heat (if necessary strain or beat the mixer). Assemble the dish by filling each conchiglioni using a teaspoon and place in the dish / pan that goes into the oven. Sprinkle with the sauce, sprinkle with Parmesan and bake at 220C for 15 min. If necessary, switch on the grill.