This is a wonderful, all-purpose dough for making savory torte, such as Timballo di Maccheroni alla Chitarra with Tiny Meatballs and Lamb Rag\u00f9. It is also what I use to make Panzarotti, delicious fried ravioli stuffed with cheese and cured meats.<\/p>\n
Portions: <\/strong>Makes about 1.4 lb-567g<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Put the 2\u00bd cups\/320 g flour, butter, and salt in a food processor. Pulse briefly to combine. Add the eggs and 4 tbsp\/60 ml of the lemon juice and pulse just until a ball of dough begins to form, less than 10 seconds. If the mixture is too dry, add the remaining 1 tbsp lemon juice and pulse briefly. Turn the dough out onto a clean work surface sprinkled lightly with flour. Gently pat the dough into a disk, without kneading it, before using.<\/p>\n If you are not using the dough immediately, wrap the disk tightly in plastic wrap\/cling film and refrigerate for up to 2 days. Bring the dough to slightly cooler than room temperature before using. You can also freeze the dough, tightly This is a wonderful, all-purpose dough for making savory torte, such as Timballo di Maccheroni alla Chitarra with Tiny Meatballs and Lamb Rag\u00f9. It is also what I use to make Panzarotti, delicious fried ravioli stuffed with cheese and cured meats. Portions: Makes about 1.4 lb-567g Ingredients: 2 1\/2 cups-320 g unbleached all purpose plain…<\/p>\n\n
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\nwrapped in plastic wrap\/cling film, for up to 1 month. Let it thaw overnight in the refrigerator and then bring it to slightly cooler than room temperature before using.<\/p>\n","protected":false},"excerpt":{"rendered":"