multicolored tagliatelle with fresh sauce
Bakery products from Italy
Pretzels salted hazelnuts, escarole and greek yogurt without gluten
Pretzels salted hazelnuts, escarole and greek yogurt without gluten
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
I decided to make a savory snack with hazelnuts, escarole and greek yogurt .. Obviously the recipe is gluten free so I recommend attention to all the ingredients: they do not contain gluten and should not be contaminated!
preparation
step 1
To prepare these pretzels let's start simple to prepare the hazelnut flour if we utilize whole hazelnuts: peel hazelnuts and chop finely in a blender.
step 2
Clean the escarole and blanch it in boiling water. Chop coarsely or finely.
step 3
Divide the yolks from the whites and mount questultimi until stiff and store in refrigerator. Whip the egg yolks with salt, add yogurt and mix.
step 4
In a bowl combine the flours, eggs and sugar, the oil, baking powder and escarole. Stir well to mix all the ingredients you'll get a fairly firm dough.
step 5
Now add the egg whites until stiff, a little at a time and making sure not to dismantle them.
step 6
Fill the cups for muffins or those for cimbelle bake in a preheated oven at 180 degrees for about 20 minutes.
step 7
Do not unmold until it will not cool a little. Allow to cool completely the donuts on a wire rack.