After exhausting research in supermarkets, Uccio finally managed to find in a grocery store East Pakistan (mah!) the infamous pasta brick. Or rather, what we think is pasta brick: these are squares of tissue paper pulp, which is written on the packaging used to carry out the spring rolls (which I hate), so I would say that is what for me is close to more brick to the pasta: P
I read several blogs that this dough is extremely versatile, useful to keep in the freezer, easy to use ... Yes, well, here, let's talk.
Problem 1: remove each sheet. Perhaps it should not be done, maybe we had a short time, I can not say. It is a fact that is a rather long one. The brick dough (mine) looks like a quadrotto of frozen dough. Once thawed it is soft, but it's like a set of towels of tissue paper overlapping. You want to separate them one by one!
Problem 2: glue together sheets . Because the dough is very thin, you can not bake the sheet. Therefore, once marched, we have them back together. At first thinking it was enough to overlap, and instead discovering who go brushed oil one by one. Here, too, I wonder if this is the correct procedure.
Problem 3: the filling. Perhaps this was too dry filling, the fact is that very dry, leaving a lot of pasta brick "empty" to eat. Not bad, but maybe it would take something more liquid? Are questions, eh, my. Anyone able to answer is welcome!
Problem 4: the brick has dried . More than crisp was just bored, so here I wonder if I have to carry out correctly ... The result
despite all this, not bad. I will try other fillings, as they have advanced a number (of frozen brick, the triangles have been appreciated by almost all of my guests, thankfully).
Anyway, here's the recipe, if anyone can give me some tips, I thank you in advance! : D
Ingredients: 1 package
brick pastry 200g fresh goat
70g pistachios 1 teaspoon unsalted
thyme olive oil salt & pepper
In a bowl, mix the cheese with the chopped pistachios and thyme. Season with salt and pepper. Cut the sheets of brick in half, with a little oil spenellarli, deporci a tablespoon of filling and fold the triangle. Spenellare with a little oil also the area of triangles, place on a piece of parchment paper and bake at 180 degrees for about ten minutes, until golden brown.
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