It’s a replacement for your high-fat tortilla
wrap.
Mariel Reimann shares her recipe for a South
American Pionono.
Pionono
4 Eggs
4 tablespoons of sugar
4 tablespoons of flour
Vanilla extract and/or citrus zest
1. Place the eggs in the bowl and beat until they start to
form up. You should be able to draw a line in the mixture
and see that it stays for a moment.
2. Add honey and vanilla extract, with your choice of a
citrus zest ( honey is used to give color and elasticity to
the dough )
3. Continue mixing
4. Add the flour and sugar then continue mixing with a
stirring motion to form a homogeneous mixture.
5. In a greased cookie sheet place wax paper that has been
buttered and floured.
6. Place the mixture on the paper and spread it with a
spatula to cover the paper.
7. Place it in the oven at 380 degrees. The oven should be
hot so the dough does not lose moisture and turn hard as a
biscuit.
8. Cook for 8 minutes or until the surface is a light
golden-brown.
9. Remove from oven and roll while it is still warm.
Filling:
Savory:
1. Unroll the pionono and cover with mayonnaise or cream
cheese
2. Place layers of ham, cheese, lettuce, tomatoes, olives,
etc.
3. Roll up tightly
4. Decorate and leave in the fridge for a few minutes
before cutting and serving.
Sweet:
Using the same procedure the savory, you can use whip cream
or Dulce de Leche (caramel) and seasonal fruits.
Optional:
You can also add food coloring during the mixing of the
dough to make the display more colorful, or you can add
cocoa powder to replace one tablespoon of flour.
Add comment