The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Italian Sandwich Rolls and Mango Tarts!

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SylviaH's picture
SylviaH

Italian Sandwich Rolls and Mango Tarts!

Today I prepared Italian rolls.  Tomorrow I will be making meatballs and Italian hot sausage and wanted a nice roll that would hold up to the fillings.  I have recently stocked up on my favorite Duram flour and Organic White Wheat.  I love Daniel DiMuzio's recipe for his Sicilian Semolina Bread useing the fine duram semolina flour.  But I also wanted to use some of my organic white wheat.  I used his formula and replaced one cup of the bread flour with one cup of the organic white wheat.  The rolls have a nice chew and crunch just perfect crumb for the saucey sandwiches....the rolls are full of flavor and will make wonderful...hoagies, submarines, or grinders!


There is a fruit stand about 2 miles from here that is selling these fabulous organic mango's ... Oh and I mean they are wondeful tasting!  I'm going back for more tomorrow...they were selling them by the box full very reasonable....maybe I could eat that many.  This is mango time of year!  I don't know the variety..all yellow in color...maybe someone on TFL does...but they are just delicious, perfect ripe and sweet!  I have blueberries and cherries...but this is a favorite..Mango Tart with vanilla custard and a very simple very easy to make Cream Cheese Tart Crust from one of my favorite recipe sites!  I will include the recipe here because this is such a great tasting tart shell and could not be easier to make.  It is wonderful filled with crab salad or anything you can think of in a tart!



The Biga Smelled So Good!



Mixing the dough is easy following Dan's instructions in his new book 'bread baking An Artisan's Perspective'



These are apx. 7 1/2 inch large sandwich rolls!  Minus one I ate!



Great flavor with a bit of chew and enough holes to hold the sauce!


Mango Tart's with Vanilla Custard and Cream Cheese Tart Shells



Vanilla Custard...coming to a rolling boil!





 


Cream Cheese Tart Shell Recipe........very easy very tasty! From http://www.allrecipes.com


3 oz. Cream Cheese Softened


1/2 Cup Butter- or 1 stick Softened


1 cup All Purpose Flour


l. Blend cream cheese and butter, stir in flour just until blended and chill for one hour or up to 24.


Roll out and put in tart pans or cup cake pans..mini pans are nice...


Preheat Oven 325


Bake apx. 20 mins or until light brown.


Cool add cooled custard and top with favorite fruits.


I love Jello's Vanilla Custard...the one that you cook!  Or the English brand by Bird's is wonderful.


Sylvia


 

Comments

Paddyscake's picture
Paddyscake

to me..they are smaller than the reddish ones. Your rolls and especially the mango tarts look like they are to die for. Saved in my favs for another day.


Thanks, Betty

SylviaH's picture
SylviaH

Hi Betty!  Thank you, these are small mangos and the name is fitting they are so sweet!


Sylvia

xaipete's picture
xaipete

Wow Sylvia. Everything you made looks absolutely terrific. I want to try some hot meatball sandwiches too. Please post pictures of them! We have so many people with blogs lately. I can hardly keep up reading, posting, and making stuff! Your mango creation looks fantastic--beautiful and luscious. I can almost taste it were it not for having just finished off the last of my cherry pie!


--Pamela

SylviaH's picture
SylviaH

My favorite sandwich is the Italian Sausage and Peppers...I got hooked on them way back when...when I was pregnant!  We used to go for lunch to this little hole in wall Italian deli..oh my, they were the best!


  I know what you mean..I miss a lot of posts.  TFL has really grown! 


 There is a very good Italian resturant that makes a mango tart that they sell out of...this one is very similar...one year we got one for a family birthday instead of a cake.


  I usually fry my meatballs first..one time I tried the oven recipe for them and they were really good and easy to do in the oven.  But I still the old fashioned browned in pan ones...I use a recipe that given to me by my Italian girlfriend..it was the way her mom used to make hers....no pork..just ground beef...which is fine for me since I eat the Italian Sausage! 


Sylvia

xaipete's picture
xaipete

I fry my meatballs first too. I usually use some pork in them but next time I'll try them with all beef.


Do you have one of those mango cutter made by Oxo? I have one and it works great.


--Pamela 

SylviaH's picture
SylviaH

Sliced mango's.  I just noticed your mango cutter by Oxo post.  I have seen them.  I just used a veggie peeler to remove the skins. then sliced them down each side of the stone and sliced the halfs about 1/4 inch thick. 


Sylvia 

xaipete's picture
xaipete

Since I bought the cutter (very inexpensive), I use it to cut the mango in half and then peel it. Sometimes I cube it before peeling.


Bobby Flay (foodtv) makes a great mango dessert served with ginger ice cream.


http://whatwearecookingnow.blogspot.com/


Reed's make an incredible ginger ice cream.


http://www.reedsgingerbrew.com/icecream.php


--Pamela

dmsnyder's picture
dmsnyder

The rolls and tarts all look wonderful, Sylvia! I think I'd start on desert while the meatballs are cooking.


I have a couple good meatball recipes, but neither is "right" for a meatball sub. Would you share your recipe? I'm going to make a batch of rolls some time this weekend.


David

hansjoakim's picture
hansjoakim

It's safe to say you're our resident expert on Italian baking, Sylvia!


Lovely loaves and tarts!


Those bigas smell mighty fine... I wonder if there's an opportunity to launch a new line of perfume with a ripe biga scent. Eau-de-stiff-Prefermente.

ericb's picture
ericb

I think I may have mango envy. Ever since we discovered that my wife is allergic to mango skin, we rarely have it any more. I just wanted to dive into your picture and have at those mangos Cookie Monster-style. Nom nom nom!


 


eric

dghdctr's picture
dghdctr

Great looking stuff Sylvia.  As always.


--Dan DiMuzio

audra36274's picture
audra36274

 or maybe a B&B. Small enough so you would still enjoy your work ( I feel sorry for Mark Sinclair and happy for him at the same time!) You know the type, goodies, breads and coffee's. Yum! I'd sure stop in if I lived close!


                                                                         Audra

SylviaH's picture
SylviaH

I'm going to send you over some meatballs...per Pamela and David's request!


Sylvia

xaipete's picture
xaipete

Thanks, Sylvia. I was planning on making some tomorrow.


--Pamela

summerbaker's picture
summerbaker

I agree with Betty -we had some champagne mangos recently but they didn't look as nice and fresh as yours.  You are right about it being mango season - yesterday I picked up some Haydens from a vendor at a Slow Foods fundraiser.  They had been tree ripened which makes all the difference in the world!  Picture regular old Haydens with a beautiful deep orange interior instead of the palid yellow that you usually see when you cut into them.


I might have to turn mine into tarts now that I've been inspired by your pics!  Thanks so much for posting the pastry recipe!


Summer

summerbaker's picture
summerbaker

If you're like me you sometimes keep extra pastry cream in the freeer for croissants or eclairs....  It makes a sinfully rich tart filling as well.  Thaw and enjoy!


Summer

SylviaH's picture
SylviaH

Thank you, Summer!  These mango's were so good I went back to our corner fruit stand and got some more and cherries too.  I did notice they called them Manila Mango's and have the green and red skinned one too!  Oh, my freezer is so small..now I've added an Ice Bowl for making ice cream.  These tarts in little shops and resturants are a big hit!  I think it's just the fact you can eat all that mango without any mess or fuss on that handy little tasty tart shell!  I did put a little sweeze of lemon on the slices before putting them on the tarts.


Sylvia

teketeke's picture
teketeke

 Hi Sylvia,

Your rolls and tarts made me really hungry.  Thank you for showing your delicious food.  Mango looks very juicy.  Your rolls is going to be in my baking list. :)

Akiko

SylviaH's picture
SylviaH

This post reminded me of the 'meatball' fun posts we had a while back, with lot's of great meatball sandwiches and recipies.  If you like Italian Meat Balls, HERE's my recipe :) they go great with the rolls...I also like Scali bread made into hoagie's for the meatball sandwiches.

Sylvia

teketeke's picture
teketeke

 Thank you so much, Sylvia!

My husband would like to stay in your house to eat all your food!!   The Italian Meat Balls is one of his favorite meals.  I am going to go grocery shopping tomorrow to get all of the ingredients I need for the meat balls and the bread!   I am so glad that you told me your meat ball recipe!  

 Thank you again, Sylvia :)

Akiko 

 

SylviaH's picture
SylviaH

You are so very welcome.  If you bread the meatballs on the 'not the bread that's added into the meat'  outside, it can thicken your sauce, so you might prefer them without the breading.  If I bread them, I keep most of my sauce for pasta in another pot.  Also using 'milk' to soak the bread that goes into the meat balls is more traditional way and I do prefer the milk to water...it helps tenderize the meatballs..just give the bread a good sweeze to get the milk out before adding it to the meat.  

Sylvia

teketeke's picture
teketeke

 Guess what?  Sylvia???   My husband said, " This is perfect!!"   after eating your Italian meat balls.  Before we were ready to go to bed, he said again, " The meatballs was really good..   you finally made something I like " LOL  

I also like to use milk for soaking the bread, too.  I found out that I ran out of the parsley.. I went out side to get some of them but they were gone!  I wonder who ate them.. So,  I used little bit of dried parsley that there are only left .

I wanted to get the Daniel DiMuzio's book, but I didn't have a time to go to the library or book store. So, I refered Andy's formula to make some loaves for the Italian meatballs.  I badly overproofed the loaves but the taste was good.

Using Romano cheese in the meatballs is a good kick.   I love the taste of the cheese, too.   

Thank you for you recipe, Sylvia!  Your meatballs are in our family's favorite folder.:)  Now, I am hunting for Daniel DiMuzio's book. 

Best wishes,

Akiko