sabato 5 ottobre 2019

Danubio salato con salsiccia e caciocavallo

Il danubio salato è uno dei rustici più famosi della
 cucina partenopea, insieme al babà salato, al casatiello 
e al tortano, non può mancare sulla tavole delle feste.
 La sua forma accattivante richiama la convivialità: 
una volta posto al centro della tavola ogni pallina si
 deve staccare rigorosamente con le mani! 
Questi morbidi bocconcini custodiscono un filante e
 gustoso ripieno da assaporare morso dopo morso. 
L’origine di questa ricetta è 
legata a due leggende: 
la prima attribuisce la nascita del danubio alla zia 
austriaca del celebre pasticcere 
napoletano Scaturchio, 
l’altra rimanda all’epoca dei Borbone con il 
matrimonio tra Ferdinando I e Maria Carolina
 d’Asburgo Lorena e le influenze culinarie
 dei cuochi viennesi. 
Le radici di questo appetitoso piatto sono 
quindi dubbie, ma la sua bontà è una certezza!
Danubio salato con salsiccia e caciocavallo
400 g farina manitoba
180 g di latte
35 g di olio
22 g di zucchero
1 cucchiaino sale
1 cubetto di lievito di birra
1 uovo intero + 1 tuorlo per spennellare
Ripieno
150 di salsiccia cotta (oppure un salume a piacere)
300 di Caciocavallo a cubetti

----------------------------
Preparato l'impasto inserendo nel cestello della planetaria 
la farina, l’olio lo zucchero, l'uovo intero, il latte tiepido
 in cui avete sciolto precedentemente il lievito e lo zucchero,
 alla fine unite il sale. Formate una palla e lasciatela
 lievitare un’ora e mezza circa. (questa operazione
 ovviamente può essere fatta anche con la mdp oppure a mano).
Quando è lievitata, tirare l’impasto in un filoncino 
e dividetelo in 16 pezzi, schiacciare col palmo 
della mano ciascun pezzo, farcitelo con il formaggio e
 la salsiccia sbriciolata e poi richiudete
 i lembi e formate delle palline.
 Una volta create le 16 palline disponetele vicine
 ma non attaccate in una teglia a piacere
(io ho usato una tonda da 26 cm foderata con carta forno)
 lasciatele lievitare di nuovo per 1/2 ora. 
Passata la mezz’ora le palline, crescendo, si saranno
 attaccate fra di loro. Spennellate con il tuorlo versate
 i semi di sesamo ed inforna a 180° per circa 30 minuti.

28 commenti:

  1. Cara Imma proprio invitante un pezzo, direi che è buonissimo, e lo proverei volentieri, se è il Danubio salato bene venga...
    Ciao e buona fine settimana con un forte abbraccio e un sorriso:-)
    Tomaso  

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  2. Hai ragione il Danubio è una ricetta spettacolare e il tuo è davvero super. Baci Sabry

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  3. Eh, è proprio sempreverde il danubio, buonissimo e irresistibile...che meraviglia il tuo!
    Buona settimana :)

    RispondiElimina
  4. Non sono mai riuscita a preparane uno né dolce.. né tanto meno salato.. Che gustoso il tuo! baci e buon lunedì :-*

    RispondiElimina
  5. Che voglia di danubio!! Mi piace tanto anche la farcia che hai scelto. Come stai? Spero tutto bene!!

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  6. Il danubio è buono in ogni modo, sia dolce che salato

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  8. Amo il danubio e lo preparo spesso, ma mai fatto con questo ripieno, deve essere molto gustoso!
    buona serata
    Alice

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Benvenute nel mio mondo fatto di zucchero a velo e tanta dolcezza ma con un pizzico di salato che non gusta mai!!!