Casatiello sfogliato



  • 250 g farina Caputo blu o Conad O
  • 200 g farina Caputo rossa o Manitoba
  • 10 g lievito di birra fresco
  • 120 g LM rinfrescato
  • 100 g latte + 100 g acqua
  • Due uova
  • 85 g strutto
  • 15 g zucchero
  • 10 g sale
  • Pepe q.b.

Per farcire
  • 150 g prosciutto cotto a dadini
  • 120 g salame tritato fine
  • 50 g provolone grattugiato
  • 40g parmigiano
  • 100 g asiago a dadini piccoli
  •  30/40 g strutto da spalmare

Preparare una biga con 80 g farina e 50 g acqua far lievitare due ore.
Sciogliere in 100 g di acqua il LM, con lo zucchero e far riposare un'ora. Impastare tutti gli ingredienti, escluso lo strutto e il sale. Appena l’impasto è incordato unire il pepe, lo strutto un po' per volta e il sale. Dopo 20 minuti è pronto. Far lievitare due ore. Dare una piega a tre. Mettere in frigo impasto coperto con pellicola per 4 ore.
Dare ancora delle pieghe a distanza di un’ora. Per due volte. Stendere due rettangoli e spalmare con il 40 g di strutto. Cospargere di parmigiano, provolone e salumi, cotto e asiago. Arrotolare stretto e formare due filoni. Allungarli un po' e intrecciarli. Far lievitare una notte, mettere le uova crude, che andranno bloccate con cordoncini di pasta incrociati.
Far lievitare una notte o per 4/5 ore, finché non avrà raddoppiato volume. Infornare a 170 /180 gradi per 25/30 minuti dopo aver spennellato con uovo.

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