SFINCIONE BAGHERESE | KAREN'S KITCHEN STORIES
Sfincione Bagherese is a traditional bread from the town of Bagheria near Palermo in northern Sicily. The bread also goes by the name, Sfincione Bianco di Baheria.
Provided by Karen's Kitchen Stories
Total Time 5 hours 30 minutes
Prep Time 1 hours
Cook Time 30 minutes
Number Of Ingredients 21
Steps:
- Mix the poolish ingredients in a medium bowl by hand or wooden spoon. Cover and let rise for 2 hours.
- Add all of the dough ingredients to the bowl of a stand mixer and mix on second speed for about 7 minutes, until fully mixed.
- Cover the bowl and let the dough rise for one hour.
- Heat the oven to 480 degrees F with one rack on the lowest level and one rack in the middle.
- While the dough is rising, cook the chopped onions in a skillet over medium low heat until softened and just lightly browned on the edges. Let cool in the pan off heat.
- Oil two 9-inch cake pans or one half sheet pan very generously with olive oil (about 2 to 3 tablespoons per pan). If you are using two pans, divide the dough in half and place each half in a cake pan. Otherwise, place all of the dough into the half sheet pan. Dip your fingertips in olive oil and press the dough to stretch it out to fill the pans. Cover with plastic wrap and let rise for one more hour.
- Sprinkle the chopped anchovies over the risen dough. Spread the ricotta and Italian herb mixture over the top of the dough.
- Spread the cooled onion mixture over the ricotta. Spread the mozzarella and/or Fontina cheeses over the onions.
- Toss the breadcrumb layer ingredients together and sprinkle them over the sliced cheeses.
- Bake the breads on the lowest rack for 10 minutes. Move the pans to the middle rack and bake for an additional 10 to 15 minutes, until the bread is crispy and reaches 195 degrees F.
- Let the bread cool in the pans for about 5 to 10 minutes and then remove the bread from the pans to a wire rack.
- Slice and serve.
- Reheat leftovers at 325 degrees F in foil for 10 to 15 minutes.
Nutrition Facts : Calories 276.41, FatContent 12.44, SaturatedFatContent 5.62, CarbohydrateContent 27.79, FiberContent 1.40, SugarContent 1.81, ProteinContent 13.06, SodiumContent 572.54, CholesterolContent 28.87
SLOW COOKER CHICKEN POT PIE | KAREN'S KITCHEN STORIES
This slow cooker chicken pot pie is an easy and almost hands-free way to create chicken pot pie for a crowd.
Provided by Karen's Kitchen Stories
Total Time 5 hours 45 minutes
Prep Time 45 minutes
Cook Time 5 hours
Number Of Ingredients 18
Steps:
- Heat the the oil in a 12-inch nonstick skillet. Add the onions, garlic, thyme, and 1/4 teaspoon salt, and cook until the onions are translucent and slightly browned, about 10 minutes. Add the wine to the pan and stir up any brown bits.
- Pour the mixture into a 6 to 7 quart slow cooker.
- Stir the chicken broth, carrots, celery, soy sauce, tapioca, and bay leaves into the slow cooker. Add the chicken thighs to the slow cooker, cover, and cook on low for 4 to 5 hours.
- Remove the chicken to a cutting board and remove the bay leaves from the filling and discard them.
- Shred the chicken, discard the bones, and stir the chicken back into the slow cooker. Add the peas and the heavy cream. Add salt and pepper to taste.
- Heat the oven to 425 degrees F.
- Pour the filling mixture into a 9-inch by 13-inch baking dish.
- Unroll the pie crusts and lay one of the rounds on your work surface. Brust half of it with water and lay the other crust over the wet part, and then roll the two pieces together to form one pie crust dough rectangle, about 15 inches by 11 inches.
- Place the crust over the filling, trim and crimp the edges, and bake in a 425 degree F oven for about 25 minutes until the crust is browned and the filling is bubbly.
Nutrition Facts : Calories 775.85, FatContent 47.98, SaturatedFatContent 15.98, CarbohydrateContent 29.64, FiberContent 3.50, SugarContent 4.46, ProteinContent 57.84, SodiumContent 769.17, CholesterolContent 307.11
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From kitchensubstitute.com
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From homemadepizzapro.com
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From foodiewithfamily.com
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From tasteofartisan.com
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