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AperiPane: Aperitif bread and cold cuts

RECIPE PREPARED WITH LA CASA DEL GRANO SEMOLA GROSSA

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. In a planetary mixer, kneading machine or by hand, knead Semola fine, Semola grossa, sourdough, salt and water until obtaining an even, smooth and elastic dough
  2. Leave the dough to settle for 30 minutes, then knead it again and let it settle for another 30 minutes
  3. Repeat the operation 3 times and only then leaven the dough for 24 hours at a cool, controlled temperature (fridge +/- 5°C)
  4. Then prepare the loaves, leaven them for another hour and bake at 200°C for 15-20 minutes in a conventional oven
  5. When the loaves have cooled, cut them into large slices and mould them into different geometric shapes
  6. Toast them in a hot pan with a drizzle of evo oil
  7. Create different geometric shapes with the cold cuts and cheeses too
  8. Serve, enjoying mixing up the different shapes and colours of the various ingredients

Ingredients

  • 400 g La Casa del Grano “Semola fine”
  • 600 g La Casa del Grano “Semola grossa”
  • 160 g sausage
  • 160 g semi-seasoned Pecorino cheese
  • 160 g mustela (Sardinian cured meat from loin of pork)
  • 150 g sourdough or biga
  • 650 ml water
  • 25 g salt
  • Evo oil, q.s.

Bring our tradition home

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