Sandwich stuffed with Rizzoli anchovies in organic extra virgin olive oil
- Ingredients 5 people
- Difficulty medium
- Ready in 400 minutes
Ingredients
- 100 g Rice flour
- 65 g Cornstarch
- 65 g Tapioca starch
- 5 g Xanthan
- 40 g Buckwheat flour
- 30 g Potato starch
- 4 g Yeast
- 2 g Sugar
- 7 g Halls
- 320 ml Water
- 30 ml EVO oil
- 10 fillets Anchovy Fillets in organic extra virgin olive oil
- 10 petals Sweet and sour onion
- 15 ml Natural yogurt
- A few leaves Misticanza
Process
How to make : Sandwich stuffed with Rizzoli anchovies in organic extra virgin olive oil- Create the dough by combining all the previously sifted flours.
- Next dissolve the yeast in the water, add the water gradually to the flours and knead, then add the salt and sugar while continuing to knead.
- As a final step, add the oil to make the dough smooth and homogeneous.
- When the dough is completed, cover it with plastic wrap and let it rest for about 6 hours at a temperature of 5°.
- After the 6 hours have passed, take the dough out of the refrigerator and let it stem about 1 hour, then create loaves of the desired shape, let them rise for about an hour, brush with egg yolk, sprinkle with white sesame seeds, and bake for 30 minutes with preheated oven at 190°.
- When cooked, stuff with Rizzoli Anchovies Fillets in organic extra virgin olive oil, yogurt, onion and misticanza.
This recipe was prepared for us by Carlo Le Rose.
