Layered cocoa butter sandwiches with mozzarella, salad and tuna sauce

Layered cocoa butter sandwiches with mozzarella, salad and tuna sauce
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Time: 2 ore più riposo
Difficulty: Facile

The recipe for a bread that contains cocoa butter, guarantees an incredible softness, just passed to the plate!
Features:
This special ingredient is present in nature gluten-free, comes to the aid in all those recipes where you do not want or can not use traditional butter, so vegan recipes, crudiste, gluten free.
Historical background
Already in the times of Maya and Aztecs the oily part of cocoa was used to protect themselves from the sun, recognizing, moreover, the healing virtues.
The chocolate maker Coenrad Van Houten around 1800 developed the process for the isolation of cocoa butter
Notes
The association with theobromine and caffeine attribute to cocoa butter slimming properties that make it one of the first choice ingredients for the formulation of slimming and anti-cellulite products together with essential oils of grapefruit and fennel.

Ingredients:
270 g Special bread and pizza Molino dalla Giovanna  
12 g fresh yeast
180 g fresh milk 
10 g sugar
30 g cocoa butter
1 whole egg
1 g salt to taste
Gluten-free fine rice flour for dusting
extra virgin olive oil
to fill:
300g mozzarella with milk or in dough
100g green lettuce salad
120g natural tuna fish
200 g mayonnaise with yogurt

 

Proceeding
Put the milk, the crumbled yeast and the sugar in a bowl or in a bowl of a planetarium and mix until dissolved.
Leave to mix for a few minutes, then add the mix and egg, check the consistency, if necessary, with the help of a spatula, pick up from the walls and bottom the dough blocks and finally add the cocoa butter melted earlier and the pinch of salt.
Work another couple of minutes until the dough is homogenous and smooth.
Transfer to a floured pastry board, grease your hands with oil, divide the dough into 6 parts and form sandwiches.
Place to rise on a baking sheet covered with baking paper for an hour and a half, at the end of the indicated time, heat the oven and then bake at 200 ³ for 15 minutes then lower the temperature to 180 ³ for an additional 10 minutes.
Temperatures and cooking times may vary from oven to oven, so always check the external browning of the bread to prevent it from burning.
At the end of cooking, place on a grill to cool.
In the meantime, wash the salad and put it to drain, then season with a little oil and salt.
In a plate, cut the mozzarella into slices and set aside.
Drain the tuna and mix with the help of a fork, in mayonnaise, to create a fluid cream.
At this point, you can compose the sandwiches, cut in half all the pieces made and start forre to grill on a plate.
Take the bases to season with a layer of salad, then tuna sauce, another layer of bread and then again tuna sauce and a slice of mozzarella.
Cover the surface with another layer of grilled bread.
Plate and close the sandwich with a toothpick with an olive on top, serve and taste.

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