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Mother-in-law languages, the Piedmontese recipe excellent as a crunchy aperitif


Mother-in-law languages

The mother-in-law languages ​​are crunchy savory sheets, ideal as an aperitif and to be enriched with creams and mousses of all kinds. Let’s find out how to prepare them at home.

Mother-in-law’s tongues are a rather simple savory leavened product to prepare. From the classic elongated and flattened shape, this leavened product is perfect to be served as an aperitif or as an appetizer accompanied by cold cuts and cheeses.

The base includes a simple condiment based on oil, salt and rosemary but you can add many other ingredients such as cherry tomatoes, anchovies, oregano or onions.

Mother-in-law languages
Mother-in-law languages

Preparation of mother-in-law’s tongues

  1. To prepare the mother-in-law’s tongues, start by placing the brewer’s yeast dissolved in part of the water required for preparation in the bowl of the planetary mixer. Add the oil and start mixing.
  2. Continue adding the sifted flour, the rest of the water and the salt.
  3. Continue to knead everything for a few minutes until you have obtained a smooth and homogeneous dough .
  4. Transfer the mixture obtained in a large bowl greased with oil and cover with a clean cloth. Let it rise for 2 hours so that the dough doubles its volume.
  5. When the dough has doubled its volume, transfer it to a cutting board, divide it into pieces that are not too large .
  6. Roll out each piece with the help of a rolling pin trying to obtain an elongated shape with a thickness of about half a centimeter. If necessary, help yourself with your hands.
  7. Transfer to a baking tray lined with parchment paper.
  8. Brush with olive oil and season with salt and rosemary. Bake in a preheated oven at 200 ° C and cook for 20-25 minutes until completely golden. Remove from the oven and serve.

If you liked this recipe you can also try the one to prepare crackers .

storage

You can keep your mother-in-law’s tongues, with the original recipe, you can put them in a bread bag and leave them in a cool and dry place for up to 3-4 days . We do not recommend freezing in the freezer.


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