Scarpelli Dough Boys Food

DOUGHBOYS

Steps:

• Sponge: In a large bowl, dissolve the yeast in lukewarm water and stir in the flour. Allow the mixture to sit until quite bubbly, about 30 minutes.
• Mix together the white flour, rye flour and salt in a bowl. Stir 1 cup of this mixture and 1 cup of cold water into the sponge. Mix thoroughly and allow to sit another 30 minutes.
• Add the whole-wheat flour, chestnut flour and the olive oil. Knead the dough either by hand or in an electric mixer fitted with a dough hook. Mix until the dough is soft and elastic, about 5 minutes. You may need to add a little more flour if the dough is too wet, but you want a soft, slightly sticky dough. Very soft, moist dough makes the best crust!
• Put the dough in a large bowl, cover with a towel and allow it to rest in a warm place until it has doubled in size, about 2 hours. If you are making the dough a day before, put the bowl in the refrigerator and let rise slowly overnight.
• To cook the doughboys, preheat a deep-fryer or heavy-bottomed pot, with enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Be sure to use a frying thermometer to be accurate. Pull the dough into odd shapes that look like elephant ears, then drop them into the fryer, in batches, and cook until golden brown, about 3 minutes. Flip them over with a chop stick and cook the other side until golden brown, a few more minutes. Repeat the process until all of the dough is used. Arrange them on a serving platter and serve with jam, maple syrup, and powdered sugar. Sit down, get coffee and eat.
• Cook's Note: The dough usually made a day before using.

SCARPELLI (DOUGH BOYS)

Steps:

• In a jug, whisk egg, vanilla, sugar and milk.
• Place flour in a bowl.
• Add mixture to flour and mix well.
• Mixture should be of a cake consistency.
• Add more milk or flour to make the consistency right.
• Leave mixture for 30 minutes to rise.
• In a non stick pan, over low heat, place a quantity of olive oil to enable shallow frying.
• Place a tablespoon of mixture per scarpelli in the pan and cook 10 to 12 scarpelli at a time.
• When scarpelli are golden on both sides, remove scarpelli and place on paper towel.
• Sprinkle scarpelli with sugar and eat warm.
• Tips.
• Keep heat low to moderate as scarpelli will burn and not cook thoroughly if heat is too high.
• Scarpelli are best eaten on the day that they are made.

PORK CHOPS SCARPARIELLO

Steps:

• Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.
• While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.
• Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.
• Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.

TARALLI BARESI

Steps:

• Dissolve yeast in water.
• Sift flour salt and pepper onto mixing board.
• Make a well in the center and add yeast, wine and oil.
• Blend together and gradually incorporate into flour.
• The dough will be stiff.
• Knead 10 minutes.
• Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
• Preheat oven to 375º.
• Break off small pieces of dough and roll into ropes about 6 inches long.
• Form a ring and pinch edges together.
• Place on baking sheet and let rise 20 minutes.
• Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
• Brush with oil and bake 12 to 15 minutes.
• at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.

DOUGH BOY

Steps:

• Preheat oven to 350°F.
• Sift together the flour and salt. Cut the margarine and shortening into the flour mixture.
• Add spices and yeast, followed by coconut and water.
• Knead the mixture for 5 minutes, score with a knife. Leave to stand until almost twice its' size (approx. 1 hour). Form dough into a round mound or loaf shape.
• Gently place bread on baking sheet. Bake for 1 1/2 hours. Check for doneness by "knocking" on the bottom of the bread; if it sounds hollow, it is done. If it is not done, continue baking for another 15 to 30 minutes if needed.

MAORI BOIL-UP WITH DOUGHBOYS (DUMPLINGS)

Steps:

• Add stock, water and pork to pot, bring to a boil then cover and simmer for an hour.
• Soak watercress in cold water for 10 minutes. (This removes bitterness) Squeeze out moisture and break into pieces. Set aside.
• Add kumara, onion, green onion and tomatoes to stock and simmer for 15 minutes.
• Remove pork and chop into pieces. Return meat to stock and boil for 5 minutes. Add salt and watercress and simmer for 15 minutes.
• Meanwhile make the doughboys. Cut butter into dry ingredients until it resembles coarse cornmeal. Stir in enough milk to make a stiff, slightly sticky dough.
• Drop either teaspoon or tablespoon sized amounts of the doughboy mixture into the the boiling pot, cover and cook for about 10-15 minutes. Don't lift lid while cooking. Larger doughboys will take a bit longer.
• Serve with a garnish of chopped cilantro.

PIZZA DOUGH BOY

Steps:

• best to use a kitchenaid mixer for this using the hook attachment.
• mix all the ingredients together until you get the right consistency.
• you can see if you got the right consistency if you turn the mixer on max and it whips the dough apart making 2 or more balls.
• add more flour or water until you get that consistency
• put some oil in a bowl and wipe it off with a paper towel.
• make the dough into a ball and put it in the bowl.
• cover for minimal 3 hours.
• freeze in a freezer bag or spread it out on a floured countertop.

DAD'S ITALIAN BEEF "POOR BOYS"

Steps:

• fill pan half full with water and let roast and onions cook for 5-6 hours.
• Shred meat and let sit in fridge over night.
• Next day add all other ingredients and cook again.
• We let it cook in a crock pot on low all day and it's ready when we get home from work!
• Sometimes I cheat and sneak home for lunch and make a sandwich.