Description
Foeniculum vulgare (lat. Foenículum vulgáre) — one-, two - or perennial plant. Vernacular names of plants — pharmacy dill, dill walnut, fennel. Has a pleasant anise odor. Fennel grows on the island of Crete everywhere, and indeed throughout Greece. It is cultivated in many countries. In Russia the main area of culture — Central European part of Russia, Krasnodar Krai. Through the use of Cretan raki (a kind of anisette ) the dough after frying is crispy, the tortillas are fragrant and very tasty! I want to note that this vegetable cakes. Tortillas can also be frozen, wrapped carefully shaped cake with cling film. Fry in the future defrosting! Many will ask the question : Can I substitute fennel for dill? Yes, you can. But the fragrant smell in the pellets will not. The dill smells nice too, but not as much as the Fennel! I often substitute in cooking fennel fennel it is for this reason. Number of items: 8-12
Ingredients
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Water
250 ml
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Olive oil
125 ml
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Vodka
50 ml
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Salt
1 tsp
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Flour
3.5 cup
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Fennel
150 g
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Spinach
350 g
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Olive oil
2 Tbsp
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Flour
2 Tbsp
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Onion
2 piece
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Salt
-
Black pepper
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Flour
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Olive oil
Cooking
Preparing the filling: greens of fennel to touch, remove the thick veins, thoroughly washed, dried, thinly slice. Also wash the spinach, drain, chop. Together, sprinkle a little salt and a good grind hands. Leave to stand for a while. This will separate the juice, it must be pressed. On a grater grate the onion, add to the mass. Add the olive oil and flour. Flour is added in order to absorb the humidity of the spinach. Season with salt and pepper to taste. Mix everything carefully. Preparation of the dough of all the ingredients knead dont stick to hands dough, leave it for 30 minutes to rest.
Cooking tortillas: roll out a thin layer of dough to size of pan. To form a pellet in two ways, i.e. to make bread or a round shape (two layers of dough and filling between them), or square (here it is necessary to pay attention to the fact that you will get 4 items, respectively, and take the dough rolling). As seen in the photo, a large reservoir is divided into 4 parts, each part is the stuffing and formed product is more or less similar with a square shape.
A characteristic feature of these scones is that the dough should roll as thin as possible. The toppings spread a lot. Edges carefully suscipiat below did not open when frying. Fry in a frying pan over a high heat for 3-5 minutes on each side. Bon appetit!
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