Ricetta
- 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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