Fagoza Recipes

FABULOUS FARGOZAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans, preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full.
• Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.

FAROFA

Steps:

• Mash the garlic and a few pinches of salt with the side of your knife until pasty. Place bacon in large skillet over medium heat, and let it cook, stirring, for 5 minutes, or until fully rendered and lightly browned. Add a splash of vegetable oil if there isn't enough fat to generously coat the pan.
• Turn heat down to medium-low, and cook garlic until very aromatic. Add manioc flour, and cook, stirring and shaking the pan continuously, until it's a shade toastier and a little crunchy, 6 to 8 minutes. Turn off heat, and stir in butter. Add salt to taste. Let guests sprinkle or pile it onto their plates, to their taste.

PASTA FAGIOLI

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
• Add pasta and cook 10 minutes, until pasta is tender.
• Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

FAGOZA

Steps:

• Bring water to 110F in a mixer bowl.
• Add the yeast, powder milk to the water using a whisk and mix until yeast is dissolved.
• Add the remaining ingredients and start the mixer to speed 1 ( or lowest ) to blend ingredients. Adjust dough, if too loose add flour, too firm, add water.
• Develop the dough on speed 2 and let mix for 3-5 minutes, or until completely mixed and smooth and elastic.
• Cover bowl with plastic wrap and let dough double in size in a warm place.
• While dough is proofing, prepare the other herbs and cheese.
• Cut green onions 1/2" thick, remover parsley and basil from the main stem and chop fine. Mince the garlic.
• Peel tomatoes (after blanching for 1 minute in hot water and rinsing in cold) remove seeds (cut crosswise in half then squeeze the seeds out) Then cut tomatoes no larger than 1/2" cubes.
• Cut cheese into 1/4"-1/2" cubes (or you can shred the cheese and add it that way).
• When Dough is proofed (doubled in size) punch down and roll it out.
• Add the herbs and cheese over the top.
• Using a bench scraper (or pastry blade) make lots of angled cuts to evenly distribute the herbs and cheese throughout the dough.
• Cut the dough into 24 oz portions,(DO NOT ROUND THE DOUGH) put them into buttered pie tins.
• Proof the dough until light and almost doubled and bake 400F 20-30mins until browned on top and bottom.

EASY FASOLAKIA

Steps:

• Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion until tender, about 10 minutes. Mix remaining olive oil, green beans, tomatoes, potato, mint, parsley, salt, and pepper into onion, adding enough water to cover the whole mixture. Bring liquid to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 1 hour.