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.
Gattara, restauratrice di tessuti, appassionata di cucina e soprattutto di pasticceria. Un marito dalle mille passioni (ultima la bicicletta) e due fantastici bambini.
Cat lover, textile conservator, I love cooking and even more baking. I'm married to Andrea and have two wonderful kids.