Time: 45 Minuti più riposo
Difficulty: Facile

Ingredients for 4 people

450 g Mix gluten-free bread

50 g Lupine flour with gluten

240 g of water

20 g brewer's yeast

90 g extra virgin olive oil

12 g salt up

Revolution bread mix for dusting

For the Filling
1 head of fresh radicchio
200 g Lardo di colonnata Igp
250 g sliced ​​Emmental

Method

Arrange the gluten-free lupine mix and flour in a bowl and mix well with a spoon, create a hole. Dissolve the yeast in a second bowl with water and add to the flour; mix everything, very slowly, then add the oil and salt and work until a soft mixture is obtained.

Put the dough to rest for about 40 minutes in a bowl, covering everything with a film and taking care to wet the surface of the dough.

When it has doubled its volume, flour the hands and form the dough of the loaves of about 400 g each, put them on a baking sheet covered with parchment paper, greasing your hands well crushed the forms giving a form of slipper; put them to rise again in the oven off for about 1 hour.

Preheat the oven to 240 ° C and cook the loaves in a hot oven for 12 minutes, after the indicated time, lower the temperature to 200 ° and cook for another 15 minutes.

When the cooking time has elapsed, remove the slippers from the oven and allow to cool on a raised grill to allow it to dry well.

As soon as they are very cold, open the long strips in half, stuff them with the lard and Emmental, without covering with the other part of the slipper, put it back in the pan and put it all back in the oven to heat for about 5 minutes.

After the cooking time, place the radicchio over the lard, season with a little oil and cover with the other part of the slipper, serve everything hot.