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: 40 minuti più riposo
Difficulty: Facile
Ingredients for 4 people:
500 g of special gluten-free preparation for bread and pizza Molino Dallagiovanna - 15 g of fresh brewer's yeast - 20 g of forest honey
300 g of water at room temperature
100 g of EVO oil
8 g of salt up
100 g sesame seeds
250 g raw ham San Daniele
Procedure
Place the gluten-free flour in a bowl in a fountain, gradually add the water in which you have melted the yeast and honey. Mix everything very slowly trying to squeeze the dough with the palms of your hands, add the oil and salt and work until you get a soft mixture.dough in a rather large oiled rectangular pan and also grease the surface to make it easier to remove the leavened strips.
Cover with kitchen foil and let rise for 2 hours and 30 minutes.
Remove the film and, with the help of a tarot, remove the strips of dough that you will spread with your hands, thinning from the central part to the outside, to form breadsticks.
Fill a basin with water and with a brush brush the ' dough with plenty of water, then pass the breadstick into sesame seeds and panateli well on each side.
Transfer the breadsticks obtained in a pan (without baking paper) and bake in preheated oven at 220 ° C for 20 minutes. br>Remove from the oven and let it cool on a raised perforated grid for 4-5 hours so that the bread sticks completely dry, served with slices of raw ham.