2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Breadcrumbs and crust are quite different in some respects, but are actually quite similar in nature delicious cousins.
Breadcrumb is a name used to denote a French pastry resembling a pie - the delicious filling is carefully wrapped in a layer of dough in an oval or random shape. The most popular is the Breton breadcrumb, which is an appetizing salty pie with eggs and meat.
Crosta is a great cake with a crispy butter crust and juicy and fragrant filling. It also resembles a pie or cake. The homeland of the specialty is Italy. The recipe for it originates in a small Italian village, where it is traditionally prepared from shortcrust pastry with various sweet or savory fillings - fruit, chocolate, vegetable, with nuts, cheese, creams.
And while breadcrumbs are mainly used to make savory temptations, crostata is more popular in its sweet version, as a dessert. It, unlike breadcrumbs, can be found both open and closed - with a grid of strips of dough.
To feel the similarities and differences between breadcrumbs and crostata, you need to touch the recipes for these delicious pies.
Eggplant hotel
Necessary products:
For the dough: 125 g soft butter, 1 egg, 1/2 tsp. salt, 200-250 g flour, dried basil, 1 tbsp. lukewarm water
For the stuffing: 1 eggplant, 1 zucchini, 7-8 cherry tomatoes, 100 g Gouda cheese, 100 ml sour cream, 1 egg, olive oil, black pepper, salt
Method of preparation: Pour the flour into a bowl. The butter is cut into small pieces and rubbed by hand. Add the egg, salt and dried basil. Knead until a homogeneous mixture is obtained. If necessary, add a tablespoon of lukewarm water. The finished dough is wrapped in transparent foil and cooled for half an hour.
During this time, prepare the vegetables. Zucchini are cleaned well with a brush. They do not peel. Eggplants are peeled in stripes. Eggplants and zucchini are cut into circles. Cherry tomatoes are cut into slices.
Heat a drop of olive oil in a pan and spread evenly. Put the zucchini and aubergines in the pan for a few minutes, turning on both sides. In each batch of vegetables, drop a drop of olive oil in the pan again.
The oven is heated to 200 degrees. Take the dough out of the fridge. Spread on baking paper the size of a tray. Place a sheet of dough on the baking tray. Arrange the zucchini, aubergines and cherry tomatoes in the middle, alternating fan-shaped. A free space is left on the side. Sprinkle with salt and a little olive oil. The free ends are twisted towards the center and slightly pinched.
Brush the outer edges of the breadcrumbs with a beaten egg brush. Add the cream to the egg and beat with a whisk. Grate 100 g of Gouda cheese, sprinkle with salt and pepper. Pour the resulting mixture evenly over the breadcrumbs.
Bake until ready, until the filling hardens and acquires a golden tan. Serve warm.
The pear crust
Necessary products:
For the dough: 250 g flour, 100 g fine crystal sugar, 1 pinch of salt, 1 tsp. vanilla sugar, 120 g butter, 3 egg yolks
For the filling: 2 large fragrant pears, 1 tbsp. butter, 3 tbsp. white wine, ½ tsp. sugar
For the cream: ½ h.h. sugar, 500 ml of fresh milk, 40 g of cornstarch, 3 egg yolks, 100 g of amaretti or nut biscuits, 2 tbsp. amaretto
Method of preparation: The flour is sifted. Sugar, vanilla and salt are added to it. Add the butter and grind into crumbs with your hands. Pour the yolks and form a smooth dough. Wrap in foil and leave for 30 minutes in the refrigerator.
During this time, the pears are peeled and sliced. Heat the wine, sugar and butter in the pan. Add the pears and simmer for 2 minutes.
Prepare the cream by beating the yolks with ½ tsp. of milk and starch. The remaining milk is boiled in a saucepan with the sugar. The still boiling milk is poured in a thin stream into the yolk mixture, stirring constantly. Return the mixture to the hob until it thickens. When this happens, remove from the heat. Add the crushed biscuits and amaretto.
Take the dough out of the fridge and roll it out in a baking dish. Pour the filling over it. Arrange the pears on top. The cake is baked for about 40 minutes at 180 degrees. The crust is served cold, sprinkled with powdered sugar and cinnamon.
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