Danubio: da dovunque arrivi, sei perfetto così

Come già vi dissi qualche tempo fa, ho la mania di orecchiare (neologismo che sta ad indicare quando, leggendo un libro o una rivista di cucina, si fa il fantomatico "orecchio" alla pagina) o di segnarmi su post-it volanti (che si accumulano irrimediabilmente e si mescolano agli altri memorandum che mi ritrovo sparsi per la scrivania) un'interminabile lista di piatti che prima o poi nella mia vita dovrò assolutamente provare. Da quando ho aggiunto anche in Google Reader i feed dei miei blog preferiti, sto raschiando davvero il fondo del barile… nel mio reader ci sono più stelline (con cui si indicano i preferiti, NdA) che nella via lattea.

Tra le ricette entrate da tempo immemore nella mia wish list culinaria figura il Danubio, che tutto ha, meno che origini nordiche (come il nome sembrerebbe suggerire): pare, infatti, che tale nome sia stato dato in onore della zia austriaca del pasticcere napoletano Mario Scaturchio, inventrice del lievitato in questione. Ci sono anche due altre storie legate a questo nome: la prima vedrebbe il nome del Danubio derivare dalla sua forma, simile a quella di una superficie increspata dalle onde (versione romantica); l'altra, invece, vedrebbe nel nome un riferimento all'arrivo di cuochi viennesi a seguito dei Borbone nella seconda metà del '700 (versione storica, un po' meno fascinosa, ma forse più veritiera). Indi per cui, nome a parte, questa è una bella ricetta meridionale, nello specifico campana, una di quelle ricette ricche, guduriose (ve lo ricordate il babà rustico, vero?), assolutamente adattabili ad ogni vostro gusto e preferenza (tra l'altro il Danubio esiste anche in variante dolce).

Di sicuro c'è che questo lievitato è perfetto per una cena in compagnia, in cui ogni commensale può staccare la sua pallina di Danubio e mangiarla con le mani (il genere di finger food che tutti amano), accompagnandola ad un buon prosecco, ad un'ottima birra o a quel che più preferisce. Io ho preparato il Danubio (anzi, i Danubi) a Capodanno, e devo dire che non ha deluso nessuno.. sarà che ho seguito l'infallibile ricetta di Tery?!

DANUBIO

(ricetta di Tery, del blog Peperoni e Patate)

Ingredienti (per 2 Danubi – 2 teglie di diametro 24cm)

* 150 g di latte (anche 160 o 170, regolatevi in base all'assorbimento della farina)
* 10 g di lievito di birra
* 1 cucchiaino di miele
* 300 g di farina manitoba
* 200 g di farina 00
* 1 uovo intero + 3 tuorli (ed un altro per spennellare)
* 40 g di zucchero
* 1 cucchiaino di sale (circa 8-10 g)
* 80 g di strutto
* 20 g di burro

Per il ripieno

* circa 400 g di salumi e formaggi. Io ho utilizzato salame, provola dolce, prosciutto cotto e fontina (ho fatto un danubio ripieno di salame e provola e l'altro di prosciutto e fontina)

Procedimento

Io vi segnalo il procedimento per impastare a mano, poiché ho seguito quello; vi segnalo però anche cosa bisogna fare di diverso con la planetaria (il procedimento è lo stesso, in realtà, ma farà tutto lei). Ho rielaborato in parte il testo di Tery, ma le parole sono le sue.

Fate intiepidire il latte e sciogliete al suo interno il lievito, insieme ad un cucchiaino di miele. Una volta sciolto, aggiungete il latte alla farina ed iniziate ad impastare. Unite poi l'uovo intero, 2 tuorli, lo zucchero ed impastate fino ad assorbimento. A questo punto aggiungete l'ultimo tuorlo e il sale e fate assimilare completamente all'impasto.
Quando avrete un impasto ben amalgamato, unite lo strutto ed il burro in 3 tempi e frizionate l'impasto per farlo assorbire. Per frizionare, mettete l'impasto sul piano e con il fondo del palmo della mano destra, premete l'impasto e spingetelo in avanti come per stenderlo; con la mano sinistra impugnate una paletta rigida e, quando frizionate bene l'impasto, utilizzatela per raccogliere di nuovo tutto, tirando verso di voi. Girate l'impasto di 90° e continuate a frizionare finchè non avrete inserito tutto il burro e lo strutto. Ovviamente, se usate la planetaria, dovrete semplicemente fare assorbire burro e strutto, ma farà tutto lei.
 
A questo punto bisogna far incordare l'impasto (con la planetaria, vedrete che mano a  mano l'impasto diventerà liscio, lucido e pulirà la ciotola) e, per farlo, dovrete battere l'impasto sulla spianatoia. Prendete l'impasto da un lato, battetelo sulla spianatoia in modo da farlo allungare. Poi, prendete i lembi dell'impasto che avete in mano, ripiegatelo sull'impasto che si è allungato sulla spianatoia, girate di 90°, afferrate dal lato destro e continuate a battere. Ripetere l'operazione fino a che l'impasto non inizia ad accorciarsi. A questo punto fate la prova del velo, cioè staccate un pezzetto di pasta e stendetelo finchè non riuscirete a vederne la trasparenza. Se si rompe prima di arrivare a questo punto dovrete continuare ad impastare. Quando la prova del velo sarà passata, formate una palla e mettete a lievitare fino al raddoppio (circa 2 ore).
 
Trascorso il tempo necessario, sgonfiate l'impasto e formate un salsicciotto. Da questo ricavate tanti pezzetti da circa 30 grammi l'uno (a me ne sono venuti 26), schiacciateli con le mani per formare dei dischi e ponete al centro il ripieno. Chiudete i dischi sigillandoli sul fondo in modo da formare un paninetto. Nel sigillare, cercate di stendere la superficie della pasta in modo da non formare grinze e avere un effetto liscio. Una volta formate tutte le palline, imburrate due teglie da 24 cm e disponete i paninetti vicini, ma non attaccati. Fate lievitare fino al raddoppio in forno tiepido (io ho fatto scaldare un po' il forno e poi ho messo tutto a lievitare, coperto, al suo interno; ci vorranno circa 2 ore).
 
Spennellate con del latte o con del tuorlo d'uovo sbattuto (io ho scelto quest'ultimo per un effetto più colorito) e infine procedete alla cottura in forno caldo a 220° C per 10-15 minuti (tenete d'occhio la cottura, perché si cuociono molto in fretta e prendono colore altrettanto velocemente).

123 pensieri su “Danubio: da dovunque arrivi, sei perfetto così

  1. E’ pure nella mia wish list culinaria, e adesso come faccio a lasciarla lì? eh? eh? eh?
    Sentiti in colpa…
    P.S. Oh grazie eh! ^____^

    1. Non puoi assolutamente lasciarla là in wish list, ma devi provarla.. dovrai sacrificarti, e qualcun altro con te (almeno per mangiarlo!).. Però, dai, con l’Aid che fa buona parte del lavoro al posto tuo non puoi non provarci!!
      Altro che colpa… istigo, istigo!! 🙂

      Giulia

  2. Amo il danubio, lo vedo sempre fare nei blog ma ho una certa paura nei confronti dei lievitati che non mi ancora permesso di farlo, e mi mangio le mani. Ti prego, dimmi che è facilissimo, immediato, e che anche un idiota potrebbe farlo, perchè ora mi hai messo il tarlo.
    e giuro che se non scendo ora e mi fiondo al supermercato, e non lo preparo per cena, non sarò felice. 
    Veronique

    1. Non posso mentire così spudoratamente e dirti che sia la cosa più semplice che io abbia mai preparato.. però è assolutamente fattibile con un po’ di tempo e pazienza (anche perché la lavorazione e le lievitazioni sono piuttosto lunghine, quindi un po’ di tempo devi perdercelo).
      Devi però provarci.. io mi arrabbio come una pazza mentre lavoro e penso che non verrà mai bello e sano come quello degli altri, ma poi quando vedi che il risultato piano piano prende forma, allora sì che la soddisfazione c’è, e tutta! 🙂
      Prova! Prova! Prova! 🙂

      Giulia

  3. Bellissimo, e l’hai anche lavorato a mano… sei una portatrice sana di pazienza e forza! 
    Immagino la gioia dei tuoi ospiti la sera di capodanno, beati 😉

    1. Ecco, adesso, non è che sia proprio proprio così paziente.. avresti dovuto sentire gli improperi degni del migliore scaricatore di porto mentre lavoravo la pasta 😉
      Però almeno il risultato è stato all’altezza del lavoro e delle aspettative, ed è stato spazzolato dagli ospiti, quindi posso ritenermi soddisfatta! 🙂

      Un bacione

      Giulia

  4. Ma che bello!! Grazieeeeeeeee!!!!!!!! 
    Mi hai fatto anche venir voglia di rifarlo, troppo invitante! :DSono contenta che hai provato la ricetta e soprattutto che ti sia piaciuta!! 
    Un bacio grande! 

    1. Grazie a te, Tery… la ricetta è veramente imbattibile!
      Certo, a mano è un po’ faticosa (ma anche un bello sfogo, a forza di battere la pasta sulla spianatoia :P), ma ne vale assolutamente la pena!
      Un bacione

      Giulia

  5. Ciao Giulietta, scusami se non sono passata prima…era un po’ che mi rimiravo questo danubio dall’iconcina, ma sono giornate campali e spesso devo saltare le cose che amo di più come questa. Sei sta a bravissima, io non mi capacito come riusciate a tirare fuori dei lievitati così belli, non sai il mio livello di invidia…la bile che sale perché con me non c’è verso! Brava davvero. 
    Se domani hai voglia, passa di la da me per una piccola festa. Si gioca ma non si mangia! T abbraccio forte, Pat 

    1. Ma che dici?!?!
      Ma non ci credo manco morta che a te i lievitati non vengano… su, su, voglio le prove!!
      Guarda che se, nonostante gli improperi e tutti i santi del paradiso scomodati, è venuto a me il danubio a mano, ce la possono fare tutti!

      Un bacione

      Giulia

  6. Giuly ciao! La tua telematica amica scomparsa è qui… devi scusare i miei ritardi, non sai che butto periodo stia passando, per il solo fatto che mi manca il TEMPO!!!! Perchè con gli occhi e con il cuore non mi perdo un tuo post o messaggio! Parliamo ancora del nostro week-end, il 21 non posso, e quello dopo è il mio compleanno. Febbraio?! Come siamo messe?

    Ps. il Danubio lo faccio spessissimo, ricetta per il bimby di PincoPallo. Ottima sempre, versatile, super amata. Bravissima ad averla postata, un sempiterno cavallo di battaglia.

    Un super, super abbraccio!
    Mari

    1. Ciao carissima!
      Eh, non sei l’unica a cui manca il tempo, ahimé… ma, nonostante i ritardi (come vedi pure miei), anche io ti penso e ti leggo sempre! Per febbraio al momento non ho nulla di particolare programmato.. ma si sa che se diamo per certo qualcosa, la bambolina voodoo si rifarà
      viva 😛

      Per me era il primo approccio col Danubio, e mi ha convinta assai.. credo che rimarrà un cavallo di battaglia anche mio, però che lavoraccio a mano 😀

      Giulia

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