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 è 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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