Gluten-free ciabatta with fresh lupine radicchio flour, lard and emmental

Gluten-free ciabatta with fresh lupine radicchio flour, lard and emmental
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Time: 45 minuti + lievitazione
Difficulty: Facile

Ingredients for 4 people

450 g Mix Bread and pizza Molino dalla Giovanna
50 g Lupin flour
240 g water
20 g yeast
90 g extra virgin olive oil
12 g salt up
Rice flour and corn for dusting
For the Filling
1 basket of fresh radicchio
200 g Lardo di colonnata PGI
250 g Emmental in slices

Time: 45 minutes plus rest
Difficulty: Easy

Place the mix and the lupin flour in a bowl and mix well with a spoon, create a hole. Dissolve the yeast in a second bowl with the water and add to the flour, mix very slowly, then add the oil and salt and work until you get a soft mixture.
Flour your hands and form with the dough of the strands of about 400 g each, place on a baking sheet covered with parchment paper, with care to wet the surface of the dough greasing your hands and crush in the shape of slippers. At this point put to rise in the oven off for about 1 hour.
Preheat the oven to 240 º C and cook the loaves in the oven hot for 12 minutes, after the time indicated lower the temperature to 200 º C. and cook for another 15 minutes.
Remove the slippers from the oven and let cool all on a raised grill to dry well.
As soon as they are very cold, half open the slippers in the direction of the long, fill with lard and Emmental, without covering with the other part of the slipper put again in the pan and then in the oven to heat for about 5 minutes.
After the cooking time, put the radicchio over the lard, season with a drizzle of oil and cover with the other part of ciabatta, serve all hot.