DOUGHBOYS
Provided by Chris Cosentino
Time 3h40m
Yield 4 servings
Number Of Ingredients 11
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)
A great tasting treat from the Molise region of Italy. Scarpelli was a treat reserved for special occasions such as feast days. Very similar to pikelets.
Provided by Pietro
Categories Dessert
Time 1h
Yield 30 scarpelli
Number Of Ingredients 6
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.
Nutrition Facts : Calories 70, Fat 0.3, SaturatedFat 0.1, Cholesterol 7, Sodium 2.7, Carbohydrate 14.4, Fiber 0.5, Sugar 1.8, Protein 1.9
CHICKEN SCARPARIELLO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
- Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
- Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
- Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
- Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.
MAORI BOIL-UP WITH DOUGHBOYS (DUMPLINGS)
A variation of a New Zealand recipe. This version uses a pork tenderloin. Traditional versions use pork bones or pork neck added to the broth. Use the doughboy recipe included here or use recipe #484350. Other root vegies may be added also.
Provided by Outta Here
Categories Yam/Sweet Potato
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 280.4, Fat 10, SaturatedFat 5.1, Cholesterol 65.8, Sodium 1037.4, Carbohydrate 24, Fiber 1.9, Sugar 2.6, Protein 22.4
More about "scarpelli dough boys recipes"
DOUGHBOYS - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
BEEF STEW AND DOUGHBOYS - BONITA'S KITCHEN
From bonitaskitchen.com
IGGY'S DOUGHBOYS RECIPE | COOKING CHANNEL
From cookingchanneltv.com
DOUGHBOYS CAMPFIRE RECIPE : 7 STEPS (WITH PICTURES)
From instructables.com
NEWFOUNDLAND DOUGH BOYS...FLUFFY DUMPLINGS FOR SOUP …
From stuffedatthegills.ca
MAKING AN ESPERANTO DOUGHBOY AT HOME (RECIPE)
From blog.timesunion.com
25 SOURDOUGH RECIPES IDEAS | SOURDOUGH RECIPES, SOURDOUGH, RECIPES
From pinterest.com
25 pins
75 PILLSBURY DOUGH BOY IDEAS IN 2022 | COOKING RECIPES, RECIPES ...
From pinterest.ca
DOUGH BOYS, DESSERTS AND SNACKS | CAMPING RECIPES
From koa.com
ISLAND DOUGH BOYS - PIZZA TODAY
From pizzatoday.com
GABE SCARPELLI - THIS NEW DOUGH RECIPE IS AMAZING!!! 70%...
From facebook.com
DOUGH BOYS - OH MY!!! - MAKING MEMORIES WITH YOUR KIDS
From makingmemorieswithyourkids.com
RHODE ISLAND DOUGHBOYS – ANGIE'S OPEN RECIPE BOX
From angiesopenrecipebox.com
PILLSBURY DOUGH BOY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DOUGH BOY - RECIPES | COOKS.COM
From cooks.com
DOUGH BOYS - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
ACADIAN FRICOT WITH DUMPLINGS - KIDNEY COMMUNITY KITCHEN
From kidneycommunitykitchen.ca
NEWFOUNDLAND AND LABRADOR RECIPES - DOUGHBOYS
From overtheclothesline.com
RECIPES ARCHIVE - FARM BOY
From farmboy.ca
TRADITIONAL NEWFOUNDLAND PEAS SOUP & DOUGHBOYS - BONITA'S …
From bonitaskitchen.com
DOUGH BOYS 2009 RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
BASIC PIZZA DOUGH RECIPE BY THE PIZZA BOYS BICESTER
From foodnewsnews.com
DOUGH+BOYS RECIPES | BIGOVEN
From bigoven.com
SCARPELLI (DOUGH BOYS) RECIPE
From recipenode.com
DOUGH BOYS RECIPE
From farmanddairy.com
14 DOUGH BOYS IDEAS IN 2021 | NEWFOUNDLAND RECIPES, COOKING …
From pinterest.ca
BOIL UP WITH DOUGHBOYS - VEGETABLES
From vegetables.co.nz
78 DOUGH BOY RECIPES IDEAS | RECIPES, FAVORITE RECIPES ... - PINTEREST
From pinterest.com
A FAMILY TRADITION: SCRAPELLE (OR SCRIPPELLE ‘MBUSSE) - ALYSSA AND …
From alyssaandcarla.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
DOUGH BOYS - DAD'S COOKIN
From dadscookin.net
DOUGH BOYS - RECIPE | COOKS.COM
From cooks.com
SCREPPELLE AKA ITALIAN DONUTS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
DOUGH BOYS PIZZERIA AMERICAN AND ITALIAN FOODS - FACEBOOK
From facebook.com
SCRIPPELLE 'MBUSSE (CREPES IN BROTH) - MEMORIE DI ANGELINA
From memoriediangelina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love