Traditional Bulgarian Banitsa made with flour Arte

Products
  • 400 grams of flour Arte type 500
  • 50gr. Of fetta cheese
  • 8 spoonfuls of grease
  • 120 grams of butter
  • 3 eggs
  • 20 ml. of sunflower oil
  • 2- 3 spoonfuls of vinegar
  • some salt
  • half a cup of baking soda

Recipe

To begin with, prepare the dough. Knead together the flour, baking soda, salt, sunflower oil and the vinegar with 200ml. of cold water. Separate into two parts and form small crust pastries.

Smear them well with the grease and put the one over the other. Create a bigger crust pastry from the two, fold it smear it with some more grease and continue folding while it becomes almost ball-like.

Repeat the same process for the second part of the dough. Let the 2 balls chill in the fridge for about 3-4 hours. Knead one of them to the size of the baking tray. Add the fetta cheese to a bowl of eggs stir, and pour on top of the dough. Knead the second dough ball and put it over the first ball with the eggs and cheese.

Pour some hot milk, cut just like you would a Turkish delight and bake for about an hour in a pre-heated oven.

Other dishes with Arte’s products

Arte “Select” bean stew

Boil 500gr. of beans Arte “Select” in proportion with water 1 to 4. Add sunflower oil and chopped onions. Let it boil for about an hour on low flame, and afterwards add 3 soup- spoons of chopped canned tomatoes.

Arte “Select” lentils stew

Wash 500gr. of lentils Arte “Select” in boiling water. Afterwards let the lentils boil in proportion with water 1 to 3, and add a bit of sunflower oil and salt, as well as some pepper and garlic.

Pasta with basil pesto and cherry tomatoes

Boil the spaghetti in salted water as instructed on the packaging. When you are done, drain them and leave aside. In the meantime prepare the pesto. Add basil, parmesan, olive oil(50 ml.), the garlic (4 cloves), pine nuts (50 grams),

Traditional Bulgarian Banitsa made with flour Arte

To begin with, prepare the dough. Knead together the flour, baking soda, salt, sunflower oil and the vinegar with 200ml. of cold water. Separate into two parts and form small crust pastries.

Risotto with Arte “Baldo” rice, mushrooms and parmesan

Chop the onion and garlic in small pieces and heat them up in butter. Add the mushrooms and leave on the medium fire for a few minutes.

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