I’m working again on my project about the world trip in 80 piadina turnovers.
It had a long stop because as usual I have so many things to do and so many things to post but now I found the time to study new countries and new fillings and soon I will posts the recipes.
I wanted to make an Italian turnover, nothing new, I did the most classic one, called ” cassone rosso” or ” red turnover”: it’s filled with tomato sauce and shredded mozzarella cheese.
It reminds you of something? 😀
The other one, more origilan, is the Indian turnover.
I asked the precious help of my friend Silvia, the most massive curry eater I know: she helped me a lot and we decided to fill them with palak paneer, spinach and cheese the Indian way.
Wonderful, yes, but we do not find paneer here.
Silvia says she would eat her weight out in paneer ( not a lot, she is also the fittest girl I know in the world) and she produces it at home when she wants it.
She teached me, it’s pretty easy, now you can also make your own paneer!
- Bring milk to a boil stirring now and then. When hot pour the lemon juice and stir, milk should start curdling. If it doesn't happen add some more lemon juice.
- When milk will be completely curdled you should see greenish colored whey with lumps of cheese in it.
- Put in the sink a colander, cover it with the cheese cloth and pour immediately the curdled milk. Gather the edges of the cloth ( pay attention as the liquid is very hot!) and squeeze exceeding water.
- Put again the paneer into the colander with the cheese cloth and put a weight on it. Let it drain for about 40 minutes then take it off the cloth. You can cut it in cubes and use it for your Indian recipes or you can eat it plain. You can store it in fridge in an airtight box for 2-3 days.
[…] time ago I have posted the recipe of homemade paneer to make the Indian version of piadina […]