Questa ricetta mi ricorda l'infanzia, era sempre presente nei buffet di compleanni o ai pic nic di famiglia. Non la facevo da tanto tempo e...con la voglia di riprovare quel lontano sapore che profuma di ricordi, ho deciso di rifarla... Ingredienti:
700 gr di farina 0
400 ml di latte
7 cucchiai di olio evo
25 gr di lievito
24 gr di sale
2 cucchiaini sugar 1 egg
Also:
smoked cheese (hard or braid)
mortadella ham
Galbanino
2 tomatoes
Procedure:
Pour a little warm milk in a glass in which is dissolved the yeast, pour another drink in another bit of milk and dissolve sugar and salt together. Start working the flour with milk in which the yeast has dissolved, add oil and milk with salt and sugar in the loose and continue to knead adding the remaining milk until a smooth paste and smooth.
Divide the dough into two loaves
and let rise for one hour in warm place away from drafts. 
Meanwhile prepare the stuffing: Chop the smoked cheese (hard or braid), mortadella, ham and Galbanino together and mix them together with two chopped tomatoes.
Spread the dough on a floured surface first and lay it in a pan greased with a little oil. Spread the filling.
Lay the second cake and place it over the filling, seal the edges with a fork (I used a filling consisting then I did the "flap", but If you use a more liquid filling, you fold the edges of the dough and sealed).
Prick the surface and let rise for another hour. Brush the entire surface with egg yolk
and bake at 200 degrees for about 25-30 °.
Let cool, cut and serve.
0 comments:
Post a Comment