- Single dish
- 30 min
Savoury plaited bread with Prosciutto Cotto topped with Nonno Nanni Stracchino
250 g flour
20 g sugar
8 g fresh brewer’s yeast
125 ml milk
25 g butter
80 g Prosciutto Cotto
1 pack Nonno Nanni Stracchino
30 ml milk
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Melt the butter into the milk in a small saucepan on a low heat, and set aside to cool until lukewarm.
Put the flour, sugar and salt in a bowl and mix with a wooden spoon.
Dissolve the brewer’s yeast in the milk. Mix well and add to the flour.
Mix initially with the wooden spoon, then tip onto a worktop and knead by hand to make a smooth, uniform ball of dough.
Transfer the dough to a glass bowl, cover with film, place in the oven (without turning the oven on) and leave to rise for about 2 hours until it has doubled in volume.
Cut the slices of Prosciutto Cotto into pieces and set aside for later.
Divide the dough into three pieces of the same weight.
Form into balls and flatten each ball into an elongated shape approximately 45 cm long with a rolling pin.
Scatter the Prosciutto Cotto along each piece of dough, then roll the dough laterally to incorporate the Prosciutto. Lengthen the pieces of dough further by hand, working gently.
Plait the three dough rolls together.
Place on a baking tray lined with oven paper and leave to prove again in in the oven (without turning the oven on) for 40 minutes.
Remove the baking tray from the oven and preheat the oven to 180°C.
Beat the yolk in the milk and brush onto the surface of the plait.
Bake for 40 minutes.
Set aside to cool. Cut into wedges and top with Nonno Nanni Stracchino.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola