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pancakes

INGREDIENTS:
500 g of flour biancgrammi FLOUR
a cube BREWER'S YEAST
100 grams of SUGAR
1 envelope VANILLIN
a phial of AROMA ORANGE
1 teaspoon
SALT 3 EGGS
75 grams of butter
100 ml of warm milk
granulated sugar to taste to sprinkle the surface of each pizza
SEED OIL as needed for frying

PREPARATION:
Dissolve the yeast in 50 ml of fresh warm milk.
Sift the flour into a large bowl.
the center of the pile to practice a hole and pour the yeast, sugar, vanilla, orange flavor, salt, eggs and melted butter (let it cool).
Mix well by adding little by little, remaining warm milk.

Knead the dough on floured table top for at least 10 minutes or until the liquid is completely absorbed.
Put the dough in floured bowl, cover with a damp cloth and set it to rise in warm place (eg a few minutes in oven on low temperature and then turned off) until its volume will be doubled (at least a couple of hours ).
With a rolling pin roll out the dough in a well leavened dough about 3 mm thick, with the help of a cup cut into disks with a diameter of 10 cm and with a knife on the disks of small cuts all over.
Place in a warm place to rise again for 20 minutes.
In a large skillet, heat plenty of oil seeds and when it is boiling hot fry the pancakes.
Turn the pancakes, so that they become golden all over the surface, then remove from oil, drain on paper towels and sprinkle them while they are still hot, with sugar.

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TAPAS BACON AND ARTICHOKES

INGREDIENTS: 1
BAGUETTE
250 GRAMS OF CREAM Artichoke
200 grams of SPECK
3 tablespoons of oil

PREPARATION: Heat
the oven to 200 degrees.
Cut the baguette into slices 1.5 cm thick and arrange on a plate bakery. With a
penellino, grease the surface of each slice of bread.

Toast the slices in a hot oven for about 8 minutes.
Remove from the oven and stuffed a little sauce over each portion upon application with artichokes and a curl of bacon made from rolled strips.

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BRUSCHETTE

INGREDIENTS (serves 4):
4 slices of homemade bread
1 EGGPLANT
16 cherry tomatoes
BASIL QB
8 tablespoons of oil
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PREPARATION:
Preheat the oven to 220 degrees and laid the slices on a baking sheet. Grease
each slice with a tablespoon of oil.
Wash eggplant and cut into thin slices. Salt the slices and let drain the bitter.

Dry the eggplant and grill on a non-stick pan without added fat.
Put on each slice of bread two or three slices of eggplant.
Wash the tomatoes and cut them in half. On each slice of bread laid four tomatoes upside down.
Season the bruschetta with a tablespoon of olive oil and a pinch of salt.
Cook them in a hot oven for about 8 minutes. Decorate with some bruschetta
basil leaves and serve.