Our Recipes Savoury cornflour ciambella
Savoury cornflour ciambella
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare Type-1 First Strong Stone-milled flour||150g|
|Molino Soncini Cesare Corn flour for Polenta||150g|
|beer yeast||half a sachet|
Ingredients for the filling/topping
50g mild cheese in cubes (for instance Asiago), 2 tablespoons peas, 10 pitted black olives, 3 dried chopped tomatoes, salt and pepper to taste
Dissolve the yeast in the tepid milk. In your doughmaker, place the two types of flour, the egg, oil, salt and pepper, and work together to create a well-mixed paste. Add the milk/yeast and work again. Add the peas, the cubed cheese, the olives and tomatoes, and work well together. Pour the whole mix into an oiled and floured ciambella mold, and leave to rise for two hours. Bake at 180°C for 40 minutes (use a toothpick to check that the centre is cooked before removing from the oven). Serve cooled, perfect sliced with cold meats or cheese.
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