Dinnede
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/dinnede
Total time
35 Minutes
Baking/cooking time
15 Minutes
Rest time
1 Hours
45 Minutes
Difficulty
easy
Ingredients
Ingredients for 8 Dinnede
| For the dough | ||
| 200 | g | Rye four Regiograno bio |
| 300 | g | Wheat flour type 00 nr. 2 bio |
| 20 | g | ADAM - lievito madre natural yeast with dry yeast |
| 375 | g | lukewarm water |
| 8 | g | salt |
| 30 | g | extra virgin olive oil |
| For the topping | ||
| 1 | onion | |
| 300 | g | speck |
| 300 | g | flavorful melting cheese |
| 200 | g | sour cream |
| 150 | g | mascarpone |
| q.s. | salt | |
| q.s. | pepper | |
| q.s. | chopped chives |
Preparation
- To prepare the Dinnede, put the rye flour, wheat flour, sourdough starter, and lukewarm water into the bowl of a stand mixer. Start the mixer and knead until you obtain a smooth dough, then add the salt and extra virgin olive oil and knead until the oil has been completely absorbed. The dough should be quite soft and slightly sticky. Transfer to a well-floured work surface, fold twice, shape into a ball, and return to the bowl. Cover and let rise in a warm place, away from drafts, until doubled in volume. This will take about 1 hour and 45 minutes.
- Meanwhile, prepare the topping. Coarsely chop the onion and set aside. Cut the speck and cheese into small cubes and set aside. In a bowl, mix the sour cream and mascarpone with salt and pepper. Set aside.
- When the dough has doubled in volume, preheat the oven to 230 °C and line two baking trays with parchment paper.
- Take the dough, divide into 8 pieces, and stretch each piece by hand on a well-floured surface into an elongated shape of about 20 × 15 cm. Place on the trays. Spread a generous spoonful of the sour cream mixture on each piece and top with speck, onion, and cheese.
- Bake one tray at a time at 230 °C (static) for about 15–18 minutes. Remove from the oven, garnish with chives, and serve immediately.
In collaboration with @passionecooking
CATEGORY
