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The tongues of mother-in-law are a typical Piedmontese baked product, a mix between a bread and a breadstick, ideal to be enjoyed at lunch as a substitute for bread or to be served for an aperitif accompanied by cold cuts, cheeses and good wine. When I came across this recipe, I tried to understand where its name came from and I found this sentence "We will call them Mother-in-law's Languages, because only the mother-in-laws have such long tongues" naughty but nice;) Well friends I leave you to today's recipe and I wish you a good Sunday, I'm at the second coffee and I don't know yet what turn to give to the day, we'll see, kisses: *
How to make mother-in-law tongues
Put the ingredients for the leavening in a bowl.
Knead them to form a dough.
Let it rest for 1 hour.
Put the flour in a bowl, add the leavening and water and mix.
Finally add salt and oil.
Knead until a homogeneous dough is formed.
Form a ball and let rise in the oven for 2 hours.
Divide the dough into 6 loaves and roll them out into long and thin sheets.
Place them on a baking sheet covered with parchment paper and sprinkle them with salt, oil and rosemary.
Bake the mother-in-law's tongues in a preheated oven at 200 ° C for about 20 minutes.
Just let it cool and serve.