How to Make Italian-style Zuppa Soup
Food uniquely named Zuppa Soup comes from the City Pasta is Italian. Zuppa Soup there is usually called Zuppa alla Pavese were first made in 1525 in the city of Lombardy. Zuppa Soup has a culinary history associated with the history of the region in Italy.
Once upon a time there was war between rebels of France, Spain, and Switzerland to seize the power of King of Italy. In the uprising, the Italian authorities can paralyze enemies. After the war, the king stopped at a cottage to fill the stomach. The chef strives to serve a special dish made soup consisting of a mixture of eggs, butter and cheese. This is the embryo dish known as Zuppa Soup.
Puff Pastry Ingredients:
- 1 kg of high protein wheat flour
- 550 grams water
- 30 grams sugar
- 15 grams of salt
- 50 grams egg
- 100 grams margarine
- 500 grams of pastry margarine
How to Make Puff Pastry:
- Mix flour, margarine, eggs, and water, knead until smooth. Wrap with plastic, save 20 minutes in the refrigerator.
- Wrap the pastry margarine with plastic rollers hitting up flat (15x10cm).
- Sprinkle work surface with flour. Remove the dough from the refrigerator, up to size 2x long roller pastry margarine that has been flattened.
- Put the pastry margarine with a pastry sheets 2/3 1/2 cm distance from the edge. Fold 1/3 of which are not in contact with pastry margarine into the middle to cover half of the pastry margarine. Then fold the remaining 1/3 to middle until all the pastry margarine closed.
- Turn the pastry sheet to fold open facing us. Roller it firmly but it caution until its length became 6x wide.
- Fold the pastry sheet into the middle of the overlapping 1 cm, then doubled (double fold).
- Wrap the dough in plastic, store in the refrigerator for 20 minutes.
- Remove the pastry sheet from the refrigerator. Repeat making a double fold as much as 2x.
- Remove the pastry sheet from the refrigerator. Before use, the roller 3mm sheet as thick of pastry. Be crushed towards the top to bottom or left to right.
- Wait 15 minutes in order to shrink.
- Form the dough as needed. Pastry dough is ready for use.
- 1/4 onion chopped fine
- 1 clove garlic
- 1 diced chicken thigh
- 1 sausage
- Frozen vegetables (such as carrots and corn can)
- Salt to taste
- Ground pepper to taste
- All ingredients pan until cooked, drain
- 2 tablespoons butter or butter
- 2 tablespoons Flour
- 300 ml white milk
- 80 grams grated cheese
- 1/2 teaspoon ground pepper
- 1/2 tsp broth block
- Heat the butter and then enter the flour, stirring quickly and then enter the milk, stirring constantly.
- Put pepper, broth and then enter the cheese (if it looks thick add water until the desired consistency)
- Then stir the contents of the input.
- Turn off the heat and then lift
- Pour the contents into a bowl, printing pastry exceeds bowl.
- Grease the top of the pastry with spreads.
- Zuppa Soup enter into the oven until cooked
- Preheat the oven to 185 degrees Celsius.
- Reduce temperature to 160 Celsius.
- In order to better the results, turn the fire up and down until the top of the pastry mounting any new use underneath fire until cooked.
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