This month the Bread baking day theme is bread with cheese hosted by High on the Hog
In these days I came across a nice book about a famous restaurant in Milano Il Luogo di Aimo e Nadia and found in it this nice recipe using a starter (with which I'm lately in love) along with Aceto Balsamico and Parmigiano Reggiano. I hope you will enjoy this tangy recipe !!!
Pane all'Aceto Balsamico e Parmigiano Reggiano.
500 gr. starter
500 gr. durum wheat semolina (finely ground)
150 ml. balsamic vinegar
100 gr. grated parmigiano reggiano
10 gr. extra virgin olive oil
salt
On a moderate heat reduce the balsamic vinegar to half quantity.
Mix the flour, the starter, the reduced vinegar and a little salt, knead it and cover and let rise until doubled around 3 hours.
Knead again for about 10 minutes and roll in a rectangle about 1 cm thick spread with parmigiano and roll. Cut the roll in three shorter rolls and put them on a baking sheet covered with oiled cling paper and let rise three more hours until doubled.
Bake in a preheated oven at 300 for 40 min then raise the temp to 375 and bake 15 more minutes.
Let cool on a rack.
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10 comments:
Che bello questo pane!
E' la prima volta che mi capita di vedere una ricetta di cottura di un pane, dove la temperatura iniziale del forno รจ minore di quella finale.
Proprio bello!
Ciao Cinzia.
Oh, man. That looks good.
Oooo what an interesting idea to use reduced balsamic as the liquid! I like it!!
this is magnicficent! What a lovely combination the aceto and cheese. A truely Italian loaf of flavors!
Natalia what a wonderful bread and I'm loving the use of a balsamic reduction, I must give this bread a try ;-)
Yum! Looks fabulous!
Balsamic vinegar in bread? That's so intriguing!
I love your balsamic idea! Brilliant! I need to get back into the bread baking day swing of things!
I thought one used balsamic vinegar only in salads and stuff. That's what gives the bread a lovely dark colour.
Bring on the spaghetti, this would go perfect in my opinion. Looks delicious!
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