Time: 1 ora più riposo
Difficulty: Facile

Ingredients for 4 people
500 g Special bread and pizza Molino Dallagiovanna
400 g of water
20 g of brewer's yeast
30 g of lard
12 slices of cooked ham gluten free
100 g of pizza mozzarella gluten free

Rice flour and very fine masi for dusting without gluten

For the basil pesto
125 g of basil
20 g peeled pine nuts 2 cloves of garlic
20 g of Parmigiano Reggiano D.O.P. grated
15 g of Pecorino Romano D.O.P. grated
1 clove of garlic
100 g of extra virgin olive oil
1 ice cube

Method

For pesto. Wash the basil, dry it gently and transfer it to the mixer's jug with the pine nuts, the peeled garlic clove and the oil and operate the blender. Work until a cream is obtained, then add the Parmesan, the pecorino cheese, the ice and blend for a few seconds; transfer the pesto obtained in a bowl and cover it flush with oil.

Place the mix in a bowl in a fountain and mix briefly. Dissolve the yeast in a second bowl with lukewarm water and add it to the flour; mix everything, very slowly, squeezing the dough with one hand, then add the lard and pesto and work until you get a homogeneous mixture. Let it rise for 1 hour and 30 minutes, until it has doubled its volume, then resume the dough with the help of rice and corn flour in equal parts and place on a pastry board, shape it like a large loaf, cut laterally with a knife the surface of the dough and put again to rise for another 30 minutes.

Divide the dough into 6 loaves and let them rise for 40 minutes, away from drafts. Then flatten them with your hands to get 6 discs; distribute the cooked ham, the diced mozzarella, and fold the trousers in half, covering with the part of uncooked pasta.

Press well to the edges so as to seal them and do not let the filling out, then transfer the small trousers on a greased baking sheet with a little oil.

Bake in the hot oven at 210 ° C for 15-20 minutes, until golden trousers are obtained; crank out and serve.