Basically these are made with Swiss Chard but they can be made with curly leaf spinach as an alternative. The spinach is mixed with salt, squeezed dry as can be and then combined with olive oil, crushed red pepper (in this case ground Arbol peppers), garlic (either fresh chopped or powder) and paprika.
The dough is a form of basic Italian pastry for this application. Flour, Leaf lard, salt, dry yeast and water.
Here is a pic of the end product. The majority of things are the Enjou but there are two pepper breads that are on the inner and upper left corner. They closly resemble a jelly roll but have peppers and tomatoes with basil and garlic in place of the jelly. Another food that hasn't been made in close to 30 years in my family.
I decided to make these in honor of my family reunion this weekend. All the folks that are coming grew up on these so it will hopefully be a treat. If ya'll ahve been following some of the posts on threads I've started in recent months it's all be about getting things rolling or some practice in on the family favorites.:lips::smiles: So far so good. Even took a stab at Vintnering some wine last week. It has mellowed very nicely over the last week.
As far as tonights project went, I gotta say it's good thing the DW had experience with making these. It was about 10 years ago but she was still a valuable asset if getting things done. SOSDD as far as my end of things but it was fun making them. I just have to survive physically over the next 7 days and we're good to go.;):cool:
And of course one (actually two) nedded to be scrificed for the interst of taste. :rolleyes:;):D
The recipe is one of those that's written in the "about this, pinch of this dash of that, almost" format so I really can't provide anything. It also something that has been passed down over the years and I'm not sure how the family would feel about it getting out so I do apologize for not providing it.