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Qualcosa che Fa-la-fel icità!

Soggetto : lievito di birra 
Attributo : fresco o secco 
Domanda : voi quale preferite ? 

Riflessione : che iella aspettare per tutta la settimana la focaccia del sabato sera e ritrovarsi con il sig. Saccaromyces cerevisiae che ha deciso di andare in sciopero!!! 

Report of a double betrayal Saturday Scumbag!

Given that I prefer the cube of fresh yeast (having almost given up for some time the ability to manage the dough) to avoid unpleasant surprises I used to do a little test viability before putting finger in the pie, some rip-off over the years has left its mark !!!!!

Friday evening dissolve yeast in a piece of a finger water (just tiepidina, and I never take cold Porello!), add a pinch of sugar (that was a ringalluzzisce bit!) and wait 15-20 minutes time trusting sure I'll see a nice froth in the cup and spumeggainte frizzicarella!

Ehhhhhhm, right! Calm!

tour and appearance, look and around after a good hour I have decreed that this yeast, for me, was dead on!

Thank goodness I bought the day before and ending on 4 April!

Go and trust of the "fresh .

Ok, do not give up. I decided to mix the dough and cake!

I always reserve a couple of packets of dry yeast, according to someone much safer (if it was not me that creates some problems dosage: weigh the scales a third of a qt already very small is not really easy!), and then dry it is! The more time that what would be super secure, it also contains a bread improver which should provide excellent results in all weather conditions!

SHOULD Here! Better wear a conditional fine!

Admitted to have really weighed too little, from Friday evening to Saturday late morning at least some 'pasta that you would have to move ... or not? If it had been one of my bizarre experiments I played quite a "mea culpa " I would be stupid presuntauosa date of that claim and who knows what would have ended there! But heck, tried and tested recipe, super tested and proven strategic, than they will use when you need more certainty! The mixture was strung like a charm. Some little doubt about the yeast seems to me that more legitimate! But in many bags on the shelf, I was lazy that Beccaria me?
I needed something that would make me go back for lunch a little 'smile and do not know about you, but to me there just put that in a good mood as the meatballs.
And even if they are even better alternatives.
I spotted the its already for quite a while 'e was not the first occasion that made my joy and that of the mole ( transeamus on what you said the first time about the ingredients
!!!). But this time we ran a hand, thanks to a bowl of ricotta will expire soon but NOT hiatus as the yeast "fresh" ... thankfully!
When a meatball Fa-la-fel ICIT ^ __ ^

PSEUDO-FALAFEL al RADICCHIO e PROFUMO di ZAFFERANO  

INGREDIENTI per 2 persone  

• 250gr di ceci già cotti 
• 200gr di ricotta ben sgocciolata 
• qualche foglia di radicchio di Treviso 
• 1 bustina di zafferano 
• scorza d’arancia grattugiata 
• flour taste
• extra virgin olive oil
• salt

Combine chickpeas, cottage cheese, orange peel, saffron and radicchio in glass mixer and whisk well until the mixture is coarse. Adjust salt.
By forming the mixture into balls the size of a tangerine and flatten with Pamo hand, obtaining small disks with a thickness of 1-1.5 cm. Flour balls and shaking to remove excess flour.
Heat poco olio in una padella antiaderente e fate cuocere a fiamma media circa 2 minuti per lato, fino a quando saranno dorate e croccanti. 

Servire caldo-tiepido (ma anche fredde sono buonissime) accompagnando a piacere con una fresca insalata o della salsa calda di pomodoro.