Time: 1 ora e 30 minuti
Difficulty: Facile

Features:
Bresaola is one of the most consumed sausages with the approach of summer, because it is rich in noble proteins, very poor in fat and free of carbohydrates.
Recommended for those on a diet.
Obtained from the hindquarter of the bovine, especially from the tip of the hip, in the vast majority of cases is produced with the zebu, cattle native to Africa and Asia.
Historical background
Typical product of Valtellina and Valchiavenna, a specialty of the province of Sondrio (where the production of Bresaola della Valtellina IGP falls) The first records date back to the fifteenth century: the canon Lupi recorded in 1498 the purchase of meat and the respective pounds of salt in a ledger, while some official documents such as a statute on provisions of 1467 refer to "salted meat".
Notes
The new generation of revolutionary and gourmet products dominates the beef, proudly present and enhanced by a non-invasive tanning. In these products, valuable Italian breeds such as fassona, chianina and maremmana are used.

Ingredients for about 1,070 g of raw dough:
400 g Special bread and pizza Molino dalla Giovanna without lactose
100 g whole grain buckwheat flour
420 g water
25 g fresh yeast
20 g granulated sugar
30 g Extra virgin olive oil
6 g salt to taste

For the purpose of dusting:
Rice and maize flour
To fill:
1 fresh and firm yellow pepper
200 g bresaola of undercoat of scottona

Process of making the dough:
In a bowl pour the mix and the saraceno, in a separate bowl dissolve in water, sugar and yeast and then pour into the flour, start to work for a couple of minutes to mix everything.
At this point, add the oil and let the dough work, then the salt and complete the processing of the dough until a smooth and homogeneous dough.
Size and proofing process:
Transfer to the pastry board sprinkled with rice and corn, make a loaf, put to rise for about two hours at room temperature covered with film to avoid drying.
Method of firing:
After the leavening rest, heat the oven to 220, in static mode. and cook for 30 minutes.
Place it on a grid and let it cool completely before slicing.
Method of filling:
Cut a thin slice of bread, lay two slices of bresaola and the fresh pepper, previously cut into strips.