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Add a photoI first discovered this recipe on one of our family trips to Maui. Longhi's on Front Street in Lahaina, is always our first and last restaurant stop while we are there. I purchased their cookbook and have enjoyed their famous appetizer every since. This is a great recipe to accompany soup, salad or a glass of wine and a gentle breeze.
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Ingredientes
- 1 â 4.5 ounce can chopped green chiles or 2 large green bell peppers, roasted and, peeled with seeds and membranes removed then finely chopped
- 2 -3 large pickled jalapenos (depending on how spicy you like it), finely chopped - A tablespoon or so of sliced pickled jalapenos can also be used. If you canât find these, roast a couple of jalapenos (be sure to remove the seeds and membranes unless you want atomic bread) with the bell peppers and use them instead
- 2 cups bread or plain flour, plus a bit extra for dusting if necessary
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 package dry active yeast
- 1 cup slightly warm water
- 2 cups mozzarella or Italian blend cheese
- 1 tablespoon cornmeal or polenta
Direcciones
- Place the green chiles and the jalapenos in a small bowl and mix together; cover and set aside until ready to use.
- In a large bowl or the bowl of an electric mixer fitted with the dough hook, add the dry ingredients, sprinkling the yeast over the top. Pour the water over the top of the dry ingredients and either mix with your hands or the mixer until the dough is elastic. Let the dough rest for approximately 15 minutes before dividing into 6 small balls of equal size then roll between floured hands to make a 12 inch long loaf. Place each log approximately 3 â 4 inches apart on a large lightly greased baking sheet that has been dusted with the polenta. Cover the dough with a piece of cling film that has been lightly greased and place in a warm place to rise until it has doubled in size. This should take about 1 hour.
- Preheat oven to 350 degrees, 180 C, Gas Mark 4.
- With a very sharp knife cut a slit down the middle of each piece of dough. Spread the equal amounts of the green chile mixture over the top of each with the back of a spoon covering as much of the top as possible. Sprinkle equal amounts of the cheese over the dough. Place in the preheated oven and bake for approximately 20 â 30 minutes or until the cheese is golden brown and bubbly. Cool for at least 10 minutes. Serve while warm or at room temperature.
