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“Black” Sandwich

RECIPE PREPARED WITH

FARINA TIPO 00

LA CASA DEL GRANO

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Slowly heat the milk in a pot and melt the brewer’s yeast in it
  2. Pour the following ingredients into a kneading machine or food processor: heated milk, 65 ml evo olive oil, 10 g salt, 10 g sugar, one egg, 5 g squid ink and 550 La Casa del Grano Farina Tipo 00
  3. Knead until a smooth and dark dough is obtained that easily detaches from the sides of the pitcher
  4. Knead the dough by hand and shape it into a loaf left to rise in a brioche mould for about two hours
  5. Bake in a ventilated oven at 170°C for about 25 minutes
  6. Cut the zucchini into roughly 5 mm slices and season them raw with evo olive oil, salt and pepper
  7. Cut the brioche bread into 1-cm-thick slices
  8. Fill the sandwich with a spicy Pecorino cream cheese, smoked salmon and marinated zucchini

Ingredients

  • 550 g La Casa del Grano “Farina Tipo 00”
  • 240 ml milk
  • 200 g smoked salmon
  • 60 g spicy Pecorino cream cheese
  • 1 egg
  • 5 g squid ink
  • 2 zucchini
  • 100 ml evo oil
  • 15 g salt
  • 12 g brewer’s yeast
  • 10 g sugar
  • Pepper, q.s.

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