Bread With Speck, Fontina Cheese & Pistachios |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Nicknamed 'the crab'. Ingredients:
for a kilo of bread dough you need |
1kg flour (i use farina di grano duro) |
2 sachets instant yeast |
2 tsp sugar |
2 tsp salt |
400ml tiepid water |
for the filling you need |
200g sliced speck |
200g fontina |
50g pistachios |
pepper |
50g parmesan cheese, grated |
Directions:
1. Blend ingredients all together in the mixer however add water little at a time until the mixture turns into a dough. Knead with your palms on a floured surface and leave to rest for more than an hour until it doubles in size.
2. Put the pistachios in boiling water, peel and roughly chop. Open the dough into a large circle of 1cm thickness, and scatter the pistachios, fontina cheese cut into cubes and the slices of speck. Season with pepper and roll the dough into a sausage. Attach the ends of the dough to form a ring, put onto a baking sheet and in a baking try and leave to rest for around 30 minutes. Make slits with a knife on top of the dough ring as if you’re cutting it into slices but do not keep cutting right through. Scatter the grated parmesan and bake in a pre-heated oven of 200 degrees celsius for around 40 minutes. Serve warm or cold.
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