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

4 godz.Porcje: 12Nutri-Score D€€
od @citlallygonzalez16 importówugotowano 0 razy
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Składniki

12 osób
  • bread flour (for the breadsticks)Produkty zbożowe300 g
  • salt (for the breadsticks)Przyprawy3 g
  • sugar (for the breadsticks, plus a little to activate the yeast)Spiżarnia27 g
  • warm water (warm)Napoje300 ml
  • active dry yeast (for the breadsticks)Spiżarnia7 g
  • unsalted butter (softened, for the breadsticks)Nabiał42 g
  • olive oil (for the breadsticks)Spiżarnia15 ml
  • Italian seasoning (for brushing the breadsticks)Przyprawy3 g
  • bread flour (for the bomboloni)Produkty zbożowe500 g
  • whole milk (warm, for the bomboloni)Nabiał750 ml
  • eggs (large, for the bomboloni)Nabiał2 kawałki
  • white granulated sugar (for the bomboloni)Spiżarnia67 g
  • unsalted butter (softened, for the bomboloni)Nabiał56 g
  • salt (for the bomboloni)Przyprawy6 g
  • vanilla bean paste (for the bomboloni)Spiżarnia15 ml
  • milk chocolate bar (extra large bar, chopped, for the ganache)Spiżarnia200 g
  • heavy cream (hot, for the ganache)Nabiał120 ml
  • unsalted butter (for the Alfredo sauce)Nabiał56 g
  • garlic (cloves, minced)Warzywa i owoce4 kawałki
  • black pepper (to taste)Przyprawy2 g
  • Cajun seasoning (to taste)Przyprawy3 g
  • salt (to taste, for the Alfredo sauce)Przyprawy3 g
  • heavy cream (for the Alfredo sauce)Nabiał600 ml
  • Parmesan (grated, for the Alfredo sauce)Nabiał200 g
  • vegetable oil (for deep frying the bomboloni)Spiżarnia1 litr

na porcję

Wartości odżywcze

598kcal

Węglowodany
58 g
Białko
13 g
Tłuszcz
35 g
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Przybory

  • Miska ×2
  • Mikser planetarny
  • Blacha do pieczenia
  • Piekarnik
  • Rondel
  • Frytkownica
  • Termometr kuchenny
  • Łyżka cedzakowa
  • Pędzelek kuchenny
  • Sito

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. First rise of the breadsticks

    • Cover the dough and let it rise until doubled in size.
    Krok 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.
    Krok 4

  5. Bake the breadsticks

    • Bake at 220 °C until golden.
    • Brush with melted butter and sprinkle with Italian seasoning.
    Krok 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.
    Krok 6

  7. First rise of the bomboloni

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

  8. Shape and second rise

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

  9. Fry the bomboloni

    • Heat the oil to 185 °C.
    • Fry the dough balls until golden, turning once.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 12
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