The original recipe has been deposited by Accademia Italiana della Cucina (Italian Academy of cooking), at Camera di Commercio in Bologna on 13 October, 2005.
Ingredients (for two loaves of bread, each of 300 g)
- 400 g superfine flour
- 20 g brewer's yeast
- 40 g butter one tablespoon cream (or two tablespoons milk)
- a pinch of salt a big glass of warm water
- 100 g Parma ham
- 60 g Parmigiano Reggiano cheese
Preparation
Take a fork and mix the flour, salt, 20 g butter, milk or cream, oil and brewer's yeast blended in a cup of warm water (not too warm, in order not to hinder the leavening process). Work quickly all the ingredients with your hands, until you shape a smooth ball on which you will make a deep crosscut. Cover with a cloth and put on it plastic wrap. Leat leaven for about one hour, then work again the dough, whose volume has doubled, and then leave it to stand for 15 minutes. Work again the dough with your hands and divide it in two equal parts that you will shape into oval discs. Sprinkle some flakes of Parmigiano Reggiano cheese and butter. Leve it to stand for half an hour before baking it at 180° C for about 30 minutes.
Recipe taken from The Old Market - A travel through tortellini, tagliatelle and much more...
Interests
- Food & Drink
