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.
This week it was Heather of Sherry Trifle who chose Fresh Ginger and Chocolate Gingerbread. Check out her blog for the recipe! Thanks Heather! And check Tuesdays with Dorie to see what the other bakers came up with for this week's challenge.
I didn't expect to enjoy this gingerbread this much but it really was very tasty ! I didn't add the candied ginger but still, the ginger was there !
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.