Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
Time: 1 ora più riposo
Difficulty: Facile
Ingredients for 4 people:
250 g Mix Revolution bread gluten free
100 g lactose free milk
140 g cold water
14 g brewer's yeast
40 g lard
10 g acacia honey
30 g corn seed oil
6 g salt up
Rice flour and gluten-free fine corn
For the filling
100 g of cooked ham without gluten - 100 g mozzarella for pizza without lactose gluten free
500 g of milk without lactose - 500 g breadcrumbs Revolution without gluten
3 whole eggs beaten to 1 lt of mixed seed oil
Procedure
Place the gluten-free mix in a bowl in a fountain and mix briefly. Dissolve the yeast with water, milk and honey in a second bowl and add it to the gluten-free flour; mix everything, very slowly, squeezing the dough with one hand, then add the lard and salt and work until you get a homogeneous mixture.
Let it rise for 45 minutes, until it has doubled its volume, then pick up the dough helping you with the gluten-free rice and corn flour in equal parts and put it on a pastry board, shaped in the shape of a loaf and place it in the appropriate bread mold in a small house, previously greased with oil, close the lid and let it rise again for about 1 hour.
Heat the oven to 200 ° C and cook everything for about 1 hour.
Remove the bread from the mold and place it on a raised grill to dry for 2 hours.
After the rest time divide in half the pancarrè, remove the outer crust and cut into slices of bread.
Take the gluten-free mozzarella, slice it into slices of about 1 cm thick that you will have on a slice of sandwich with a slice of cooked ham without gluten, close with another slice of bread and keep aside.
Take three terrines: place the eggs in a row and beat them vigorously with the tines of a fork, in another separate bowl pour the milk and in the other pour the breadcrumbs.
Take the sandwiches and pass them on both sides in the milk,then in the egg and at the end repeat them well in the breadcrumbs without gluten.
Heat a pan with plenty of oil, put the bread to cook and let it brown on both sides for a couple of minuta per side and serve it all hot .