Pirozhki with brochio

Submitted by enr on 22 Apr 2012
400 g brochio or cottage cheese, whey obtained from sheep's or goat's milk ricotta or feta cheese
100 g sugar
rind of 2 oranges
rind of 2 lemons
2 tbsp lemon or fruit brandy
sunflower oil
# For the dough:
250 g flour
180 g soft butter
50-60 ml water
1 egg
For the dough: Put the flour in a bowl. Add salt and macerate butter. With your fingertips mash until you get crumbly mixture. Make a well in the center and pour in the egg, pre-broken and water. Knead but not interfere long. Shape it into a ball, wrap in plastic foil and leave the dough for 30 minutes in the refrigerator. Wash well with brush, hot water and baking soda oranges and lemons. Grate the rind. In a bowl mix together the cottage cheese, sugar, orange and lemon peel and brandy finally. Sprinkle with a little flour desktop and roll the dough into a sheet with a thickness of 0.5 cm. With glass cut circles with a diameter of 10 cm. Distribute spoon of filling in center of each circle. Fold in half. Moisten the edges and pinch with your fingers or handle of a fork or spoon. Heat the sunflower oil in a deep pan and fry the pirozhki until golden. Serve sprinkled with powdered sugar or chocolate sauce. * The dose is 20 * The pirozhki called. * * Frittelle are based on Fiadone (Fiadon) - tarte corse à la brousse - Corsican citric tart with cottage cheese brochio.
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22 Apr 2012
magazine.Salt Pepper, number 90, April 2007.


ma_rri_na, and what more popularly can replace cheese - plain cottage cheese, ricotta?

Brochioto is so to speak a specific product of Italians Corsica like rikotata, but, in contrast, is made from whey. Not salty cheese. So it can be replaced with a plain cottage cheese, ricotta - it is maznichka of curd, but is more watery. I'm doing them with a mixture of cream cheese and fresh cheese without salt so on. Fresh cheese that resembles mozzarella. Became a sweet little salty, but aromatic.

I I understand brochio is more local product, so it is good to know how to be replaced :) For rikotata - the one I take quite dry, there is a *light* version, so guess would be appropriate.

And while that Corsica is a French Territorial kitchen is rather Italian and the language also (see. Corsican language). That's why Fiadone spoken out as an Italian word. A Brochiu really is a local product, replace with ricotta.