Staturant Family History

Casatiello Angela

INGREDIENTS:

• 250 grams of flour 00 for pizza MOLINO SPADONI ;
• 250 grams of flour and durum wheat MOLINO SPADONI ;
• 1 stick of 25 grams of fresh yeast;
• 50 grams of lard;
• 7.5 grams of salt;
• 200 ml of water;
• 50 ml of milk;
• a pinch of sugar;
• 50 grams of salami diced;
• 50 grams of diced ham;
• 50 grams of provolone;
• 1 chopped onion;
• 5 green olives seasoned;
• ground pepper WORLD SPICES ;

Dissolve yeast in 200 ml of warm water mixed with a pinch of sugar. Apart

mix the flour with the oil and a pinch of salt, add the mixture and knead to long.

During processing, stir in the milk, about 50 ml, and go on and off, blinking and stretching the dough vigorously with your hands.

After about 20 minutes, gather the dough into a ball and put it in a floured bowl, cut a cross above praticatevi and cover with a cloth.

let rise for at least two hours in a warm place.

After the interval, take the bread dough and stir in all remaining ingredients for the filling. Fate rise for a half hour.

As soon as the dough is ready, give it an elongated shape at the two ends together, will form a donut.

Bake at 200 ° C for 30 minutes.

Once baked, while the casatiello is still hot, passategli over the butter with a pastry brush.

PS: correct that the meats are of my production. =)