Before entering fully into the recipe ornazo h Salamanca, where you mention to eat good, great, was in the village of Pool . Me to be your sincere, until 4 days, I had no idea what was hornazo, and see you where, I ended up at the bakery of Maria Luz in the c / Tablao of the Pool (the street of souvenir "I call myself), and I ran in front of him.
entered
in the store looking for something like a pie to take home as sandwich, our day's excursion. And then we have a tremendous mazacote cornmeal cholesterol filled to the brim (ham, bacon, sausage and I know that most of sausage). I bought it with my reservation, thinking about my medical diet (of course), but as always, tempted to try something new. Thought it would be quite dry and I was right across settings. The corn flour bread reminded me of our talo con chorizo \u200b\u200b(very well to dietary cholesterol), and was melt in your mouth.
How While the clerk said, something worth € 18 per kilo! "Find it cheaper, but no good!" And he was right. It was scrumptious. And now that you know where you can find a hornazo of death, I leave you with a little history and recipe of it that I found on the net ..
seems that hornazo of Salamanca came back in the sixteenth century, when Lent was put to the women of gay life outside the city. The men of the time they could not live without them, would find them on Easter Monday, with a pan full of earth products charra: pork, to be exact. And happily shared it with them as they brought them back to the city.
And now, if someone comes to life, this is the recipe that I found on the blog of Alberto Gonzales:
Ingredients for the dough (for about 6-8 people)
- 500 gr.
- flour 200 ml.
- water 100 ml.
- white wine 50 ml. olive oil 1 egg
- 25 gr. lard
- 25 gr.
- fresh yeast 5 gr. sugar (a tablespoon of coffee)
- 10 gr. salt (two teaspoons)
- 1 / 8 Coffee spoon dye Yellow
Ingredients for the filling
- 300-400 gr. sausage
- 300-400 gr. fillets of marinated pork (or bacon) 3 boiled eggs
Preparation First prepare the dough in two steps:
- Mix in a bowl with the aid of a Fork 300 gr. flour with 200 ml . water, the 100 ml. white wine, the 25 gr. fresh yeast, the 5 gr. sugar and dye . Cover with plastic wrap and let stand in refrigerator 2-3 hours .
- was added to the mix before the rest of the flour (200 gr.) , the 50 ml. olive oil, the 25 gr. melted lard , a beaten egg and 10 gr. salt. Mix using a fork and finish kneading by hand for several minutes. We put the dough in a bowl that we will cover with plastic wrap and let rest 1 or 2 hours in the refrigerator .
Once the dough is ready when split it into 2 and roll out with a roller each to leave with a thickness of about 3mm . Enough to fill a tray of about 30 × 40 cm .
have the first layer on a baking sheet on it over the filling and the second layer of dough.
firmly shut the borders, we spread the top layer surface with beaten egg and prick in several places with a fork to release air when cooking is not hollow inside.
We put the tray in a preheated oven at 200 º C in the lower third of oven, heat up and down for about 30 minutes .