Appetizer with cheese and smoked neck, in beer dough and cracklings

Cheese and smoked neck appetizer in beer dough and cracklings

Preparation time: 40 minutes
Baking time: 45 minutes
Total time: 1 hour 25 minutes
Number of servings: 12 servings

I propose a delicious and easy-to-make recipe, perfect for those moments when you want to impress your guests or simply indulge in a savory appetizer. The cheese and smoked neck appetizer, wrapped in a fluffy beer dough and cracklings, is a combination that blends tradition with innovation, and I am sure it will quickly become one of your favorites.

Short history
Beer dough is a classic recipe, used for a long time in various cultures to add a light texture and subtle flavor to dishes. Combined with cracklings, this appetizer gains a unique taste and richness. So, let's get to work!

Ingredients

For the dough:
- 1 kg flour
- 1 can of beer (50 cl)
- 200 g butter
- 5 tablespoons oil
- 1 packet of ammonium (about 10 g)
- 15 g fresh yeast
- 1 tablespoon sugar
- 150 g cracklings
- 1 teaspoon caraway
- 1/4 teaspoon ground pepper
- Salt, to taste

For the filling:
- Slices of smoked Delaco cheese
- Slices of smoked neck

For brushing:
- 1 egg
- 1 teaspoon milk
- Caraway for sprinkling

Step by step

1. Preparing the sauce:
In a pot, melt 100 g of butter over low heat. Once melted, add the oil and bring to a boil. Add a handful of flour (about 50 g) and quickly mix over heat until you obtain a homogeneous composition. This will be the base for brushing the dough. Keep on heat for two minutes, then remove from heat and let cool slightly.

2. Activating the yeast:
In a bowl, rub the fresh yeast with the sugar until it becomes liquid. Add the melted butter, which has been allowed to cool slightly, and mix well. Then pour in the beer and add the salt.

3. Preparing the dough:
In another bowl, mix the flour with the ammonium. Add the yeast mixture and mix until you obtain a homogeneous dough. If it is too sticky, you can add a little more flour. Knead the dough for about 5-10 minutes, then roll it out on a floured surface.

4. Preparing the filling:
Pass the cracklings through a meat grinder and mix them with the pepper and caraway. This combination will give an intense flavor to the appetizer.

5. Assembling the appetizer:
Divide the dough into two halves. Roll out the first half and brush it with half of the sauce. Fold the dough over the filling, then roll it out again and add half of the cracklings. Fold again and repeat the process with the other half of the dough, sauce, and cracklings. Cover with plastic wrap and refrigerate for 30 minutes.

6. Forming the rolls:
After the dough has cooled, roll it out again on a floured table to a thickness of about 1 cm. Cut strips about 3 cm wide. Place slices of cheese and slices of smoked neck on each strip. Roll each strip and place the rolls in muffin tins.

7. Baking:
Beat the egg with the milk and brush the rolls with the mixture obtained. Sprinkle caraway on top for extra flavor. Place the molds in a preheated oven at 200 degrees Celsius and bake for 35 minutes. After this period, take them out and brush them again with a little egg, then leave them in the oven at a temperature of 175 degrees Celsius for another 10 minutes.

8. Serving:
Let the appetizers cool slightly before removing them from the molds. It is recommended to serve them warm, alongside a refreshing drink or a dry white wine, which perfectly complements the intense flavors.

Useful tips
- Cracklings: If you don't have cracklings, you can use lard or even fried bacon. Each variant will add a distinctive note to your appetizer.
- Dough: This beer dough does not need to rise, as the beer helps the dough to rise nicely during baking. It is ideal for those looking for a quick recipe.
- Variations: You can experiment with different cheeses or types of meat, such as ham or smoked sausages, to achieve diverse flavors.

Nutritional benefits
The appetizer made from simple ingredients, such as cheese and cracklings, offers a high protein content. Additionally, the beer in the dough aids digestion due to the yeast. However, consumption should be moderate due to the fat content.

Frequently asked questions
- Can I use non-alcoholic beer? It is not recommended, as alcohol contributes to the dough rising.
- How do I store the appetizers? They can be stored in the refrigerator in an airtight container for 2-3 days, but it is best to consume them fresh to maintain the fluffy texture.
- Can they be frozen? Yes, you can freeze the rolls before baking; when you want to eat them, let them thaw and bake according to the instructions.

Conclusion
The cheese and smoked neck appetizer in beer dough and cracklings is certainly a recipe that blends tradition with innovation, offering a special culinary treat. I invite you to try this recipe and share it with your loved ones for a memorable culinary experience. Enjoy your meal!