HO FATTO LE SFOGLIATELLE RICCE NAPOLETANE - ANCORA NON CI POSSO CREDERE 😅

If you had the impression that I was preparing myself for a battle, well in a certain sense it was a bit like that. I decided to immerse myself in this madness of making Neapolitan sfogliatelle at home. I think this has so far been the craziest and most fun preparation I have ever tried to do at home. And so yes, I tried to make the sfogliatelle with home-made tools. And yes, you can do it as long as you really have a lot of patience, to take the thing first of all with great fun, because I assure you that there is to have fun, and to accept that maybe at the first attempt not everything will go in the right direction. Ok, for those who will think, but all this work for two sfogliatelle, I'm going to get the pastry shop. Clearly you have to get the pastry shop. But as always, first of all, let's talk about passion in making some crazy preparations like this at home. But if in this realization you can also find a bit of fun, and slowly follow all the various steps, well I assure you that the final result can be really very very satisfying. As you may have guessed, it will be essential to have a pasta machine. Don't think about doing all the rolling pin because it's impossible. You will still need a rolling pin. If you have one like this that rolls, it's even better. Otherwise, even a plastic one will be fine. And a Manitoba flour. Please, this is essential. Without a Manitoba flour, don't try it because a disaster will happen. Obviously all the other ingredients, but these elements are essential. Ok, are you crazy enough to start with me in this business? Yes? Ok, let's go! First of all, we prepare the dough for the sfoglia. This dough is very simple and fast to make. At least there is an easy thing in this recipe. Ok, we will need 500 g of Manitoba flour, 200 g of water and 10 g of salt. First of all, melt the salt well in the water. Perfect. Once the salt is melted, pour all the water all at once into the flour. Simply mix. This is a very dry dough, 40% hydration. So it will remain extremely dry and floury. It must be exactly like this. Don't add water at all. So now I move on to the pastry board. And I will try, rather than kneading, because this dough must not be stringy, I will try to compact and make absorb all the water, the flour, the flour, the water. In short, it doesn't matter. The important thing is that in the end there is no more flour powder. The dough, as I told you, will be very dry. So more than anything else, in the end I will compress it and create a mass that, as you can see, is not homogeneous at all. Perfect. I closed it in this sealed bag and I'm going to put it in the fridge, where it will rest for about 4-5 hours. The day before, together with the preparation of the dough, I also advise you to cook the semolina, so the next day you can focus only on the rolling, which will not be a short-term job. So, 500 g of water brought to a boil, 10 g of salt, I melt the salt first and gradually add the semolina. If you add it gradually in this way, and you will help yourself with a whisk, you will have absolutely no lumps. Here, as you can see, no lumps. Ok, I poured all the semolina, I lower the flame and I will have to stir for another couple of minutes until the semolina starts to detach from the walls and from the bottom. Here, you see, at this point it is ready. I turn off and put it to cool in a container. You can leave it to cool all night at room temperature or in the fridge. After 4 hours of rest of this very strange dough, let's refine it. And to do this, we will need the rolling pin. What am I doing right now? I compressed it a little more and I'm going to give it a slight stretch with the rolling pin. This is because homemade rolling pins do not have a very wide hollow, so I will not be able to turn the dough well inside if it is very thick. So I reduced the thickness to about 1 cm so that I can insert it in the widest size. We will start with the widest size, in my case the number 7. And I start to pull it, in this way. By compressing it, the dough will slowly become more refined, that is, it will begin to have its compactness, the one it did not have when we kneaded it. You see that I still make a little effort. Ok. Once the first part of the dough is pulled, I put it aside and reduce the size to about half. So if I made 7, in my case, I then moved on to 3. And I make a second step to the dough, which will therefore become thinner and will become even more refined. To make it even smoother, I repeated this operation twice. Now I'll show you how. Once I obtained this pasta tongue, I folded it in half on itself, in this way. So, trying to match the edges enough. There is no need to be very precise, but it is better to match them. And I bring the size of the pasta strip back to 7, so to the maximum. In this way, I refine my pasta strip again. After this step, I bring it back to half, so about 3 or 4. And I pull the dough again. And, as you can see, at this point it begins to become much smoother. I don't remember that dough so strange and crumbly anymore. Perfect. Once I obtained this very long pasta tongue, I fold it in 3 or 4 parts. It doesn't matter in this phase how many parts you fold it. I'm just folding it and shortening it, because I have to put it in a container. In this case, I'll put it in a 30x40 pan for another rest. Now, very important, we have to grease the entire surface of our dough with lard. It must be perfectly greased on both sides. I'm also greasing the pan where I'm going to place it for the rest. Now I grease the other part of the surface. It's very important. If we skip this phase, we'll have big problems later in the puff pastry. I cover it with plastic wrap and I put it in the fridge for about an hour. After this time, I take the dough again, which will obviously be very greased, I put it on the counter and I pass it slightly to the rolling pin to thin it a little. This step is not essential. I always do it for the same reason, because it must have an adequate thickness to the first measure of the puff pastry. I'm making these little folds to help the funnel in the puff pastry. Perfect! I start from the biggest measure, so from 7, and I start to pull the dough. From this moment on, we should always go down, slowly, maybe one or two numbers at a time, to try to get to the last measure. Having greased the surface of the dough well with the rolling pin, you see that I don't have any problem in folding it on itself, the dough won't stick. At the last step, so at the smallest measure, I prepare myself with the rolling pin. In this case, I told you, it would be useful to have a rolling pin that rolls on itself. If you don't have it, nothing happens. So, I pull the first part of the dough, I take a rolling pin and I start to roll it on the rolling pin. I continue to pull the dough, I don't let it accumulate too much underneath, because now it's really very thin, and I roll it on the rolling pin. Here, I advise you to roll on the rolling pin in a very gentle way, without tightening too much, so as not to have problems of sticking between the various sheets. It won't happen because there is some strut, but it's better not to tighten too much. Here it is. Everything is rolled up. Now the real fun begins. I placed the ends of the rolling pin on two very technological suspensions, that is, two overturned bowls. In this way, the rolling pin will be able to rotate when I pull the dough and, at the same time, it will not rest on the bench, thus avoiding to crush the dough that has rolled on the rolling pin. In a bowl, we prepare our strut that we would have taken out of the refrigerator about an hour before, so it must be very soft. Let's start with the dances. I start pulling a part of the dough, I slightly enlarge it with my hands and now, this is very important, we have to create a small cord because this will give us the way to roll the dough on itself. So, I haven't put the strut yet, I just created this cord and the two ends that protrude are extremely necessary. So, I pull a little more I enlarge it with my hands and this is why we need a rolling pin that can give us a dough that can stretch a lot without tearing and I begin to spread the softened strut all over the surface. It must be a very thin layer of strut but it is very important that it is spread in a meticulous way all over the surface, there must be no empty spots. The softer the strut will be, the easier it will be to spread it. Otherwise, if it is cold in the fridge, it will give us problems and we will probably tear the strut. Ok, at this point I start rolling pulling the dough a little so I pull and roll and I stop a centimeter before where the strut ends. At this point I pull a little more dough from the rolling pin, I enlarge it with my hands and I go with the strut spreading it well, a thin layer all over the surface. At this point I pull and roll pull and roll Yes, you are imagining well we have to do this for the entire length of the strut so with a lot of patience chatting with someone at home we pull the dough we enlarge it strut all over the surface well spread and go we pull and roll pull and roll and so on all over the strut and here we are at the last centimeters as you can see the two strings that I created at the beginning must stay out exactly like this perfect, finished you have to grease again this cap that we created with strut it is important because you do not have to create crusts, I close well with the film and I put in the refrigerator to rest all night the next morning the big day, I started with the preparation of the filling, so we will need the semolina that we cooked the night before 350 grams of ricotta 70 grams of candied cedar 70 grams of candied orange peel and the grated peel of an orange I recommend it must be with the edible peel always check on the label two whole eggs 200 grams of sugar half a teaspoon of cinnamon and two sachets of vanillin if you can get a vanilla bean even better the preparation is very simple you just have to mix everything together I advise you to start with the semolina because when it dries it will be compact and it must be so so I joined the eggs, then the ricotta and mixing I also try to melt the semolina well the sugar the cedar and the candied orange the vanillin the cinnamon and finally I grate the orange peel a wonderful smell and now the really fun part of all, even more than the sheeting so I take the lid from the refrigerator I cut off the ends and I create slices of thickness about two centimeters, two centimeters and a half in this way and look you can see the sheeting all the layers of the sheeting we created I finish slicing all the lid, each slice will be a sheeting I prepare a tray, I grease slightly with a little of lard, on which I go to place the various slices my future sheets which I cover even if with a little of lard, so that during the process of shaping, those that remain unexpected will not dry on the surface and here really begins the magic all our work will be paid back I start with the fingers to slightly spread the disk of pasta now if the sheeting has been successful the disk will tend by itself to want to become a cone but we do not give up the temptation we try to spread it, at least more or less up to this size at this point pressing with the thumbs I will push inside and a cone will form very easily precisely because the sheeting will make the dough slide towards the tip of the cone gently and I continue to form the cone without pressing too much because remember it will slide by itself and spread the dough again at this point I will find in my hands a cone, here it is just crushed, instead it will be a shell look there, it's beautiful ok, at this point I start with the filling so with a spoon I start to fill pushing a little towards the tip of the cone in a generous enough way almost to the edge and then I close so simply without sealing there will be no danger that during cooking the filling will come out I place in a pan that I have previously prepared with baking paper and I continue with the other disks so first I spread then with the thumbs I go towards the inside in a delicate way I form my cone that I fill I press better with a spoon, in fact I changed I close and go in the pan and so for all the others I can assure you that you will be really very excited only when in your hands this amazing shell will form perfect, I go in the preheated oven 200 degrees, fan program halfway through the oven I close and after about 20 minutes our sfogliatelle will be ready, look at them here they are beautiful with some small imperfections due to the craftsmanship and homemade tools but I'm really very happy I put them on gratings to make them cool a little and let's see together the sfogliatura and now away with the icing sugar guys a scent I have to taste them immediately I go they are very good also the inside has held up very well they are very fragrant very tasty and now I'm going to try something I always did as a child as a child I directed myself to see how it is here to do this to peel let's eat it tiring recipe but amazing, I finish eating my sfogliatella comment, leave a like and if you are not subscribed to the channel do it now, the sfogliatella also says it bye and see you in the next video, I keep eating