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Olive Garden Night at Home: Breadsticks, Bomboloni, Alfredo Sauce & Ganache
Hoofdgerecht

Olive Garden Night at Home: Breadsticks, Bomboloni, Alfredo Sauce & Ganache

4 uVoor 12Nutri-Score D€€
van @citlallygonzalez16 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • bread flour (for the breadsticks)Granen300 g
  • salt (for the breadsticks)Kruiden en specerijen3 g
  • sugar (for the breadsticks, plus a little to activate the yeast)Voorraadkast27 g
  • warm water (warm)Dranken300 ml
  • active dry yeast (for the breadsticks)Voorraadkast7 g
  • unsalted butter (softened, for the breadsticks)Zuivel42 g
  • olive oil (for the breadsticks)Voorraadkast15 ml
  • Italian seasoning (for brushing the breadsticks)Kruiden en specerijen3 g
  • bread flour (for the bomboloni)Granen500 g
  • whole milk (warm, for the bomboloni)Zuivel750 ml
  • eggs (large, for the bomboloni)Zuivel2 stukken
  • white granulated sugar (for the bomboloni)Voorraadkast67 g
  • unsalted butter (softened, for the bomboloni)Zuivel56 g
  • salt (for the bomboloni)Kruiden en specerijen6 g
  • vanilla bean paste (for the bomboloni)Voorraadkast15 ml
  • milk chocolate bar (extra large bar, chopped, for the ganache)Voorraadkast200 g
  • heavy cream (hot, for the ganache)Zuivel120 ml
  • unsalted butter (for the Alfredo sauce)Zuivel56 g
  • garlic (cloves, minced)Groente en fruit4 stukken
  • black pepper (to taste)Kruiden en specerijen2 g
  • Cajun seasoning (to taste)Kruiden en specerijen3 g
  • salt (to taste, for the Alfredo sauce)Kruiden en specerijen3 g
  • heavy cream (for the Alfredo sauce)Zuivel600 ml
  • Parmesan (grated, for the Alfredo sauce)Zuivel200 g
  • vegetable oil (for deep frying the bomboloni)Voorraadkast1 liter

per portie

Voedingswaarden

598kcal

Koolhydraten
58 g
Eiwitten
13 g
Vetten
35 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Keukenmixer
  • Bakplaat
  • Oven
  • Steelpan
  • Frituurpan
  • Keukenthermometer
  • Schuimspaan
  • Bakkwast
  • Zeef

stap voor stap

Bereiding

  1. Activate the yeast for the breadsticks

    • Dissolve a little sugar in the warm water and sprinkle over the active dry yeast.
    • Let it sit until foamy.
    Stap 1

  2. Make the breadstick dough

    • Combine the bread flour, salt and remaining sugar in a bowl.
    • Add the yeast mixture, softened butter and olive oil and knead until smooth and elastic.
    Stap 2

  3. First rise of the breadsticks

    • Cover the dough and let it rise until doubled in size.
    Stap 3

  4. Shape and second rise

    • Divide the dough and roll into breadstick shapes, then place on a baking tray.
    • Cover and let rise again.
    Stap 4

  5. Bake the breadsticks

    • Bake at 220 °C until golden.
    • Brush with melted butter and sprinkle with Italian seasoning.
    Stap 5

  6. Make the bomboloni dough

    • Mix the bread flour, sugar and salt, then add the warm milk, eggs, softened butter and vanilla bean paste.
    • Knead into a soft, smooth dough.
    Stap 6

  7. First rise of the bomboloni

    • Cover the dough and let it rise until doubled.
    Stap 7

  8. Shape and second rise

    • Shape the dough into balls and place them on a floured tray.
    • Cover and let rise again.
    Stap 8

  9. Fry the bomboloni

    • Heat the oil to 185 °C.
    • Fry the dough balls until golden, turning once.
    Stap 9

  10. Make the chocolate ganache

    • Chop the milk chocolate and place it in a bowl.
    • Pour the hot heavy cream over it and stir until smooth.
    Stap 10

  11. Make the Alfredo sauce

    • Melt the butter and sauté the minced garlic.
    • Add the heavy cream and season with black pepper, Cajun seasoning and salt.
    • Stir in the grated Parmesan until the sauce thickens.
    Stap 11

  12. Serve

    • Toss the Alfredo sauce with fettuccine and chicken.
    • Serve with the breadsticks, salad and zuppa Toscana, then fill the bomboloni with ganache for dessert.
    Stap 12
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