Consortium’s recipes

ROSE PIE WITH HERBY PANCETTA AND TALEGGIO PDO

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Dissolve the yeast in a little warm water with a teaspoonful of sugar and leave in a warm covered place. As soon as the surface becomes rippled, add it to the previously sieved flour in a bowl; gradually add 250 ml of water, kneading rapidly with your hands, and then the oil; add the rest of the water only if the dough is still dry. Lastly add the salt.
Continue kneading on a lightly floured work surface until you obtain a soft elastic dough: leave to prove in a bowl, covered with a cloth, for approximately three hours or until it has doubled in size.
Then place on the work surface, deflate and knead for a few more minutes and roll out with a rolling pin into a rectangle approx. 0.5 cm thick.
With a pizza cutter, cut 7 strips, 4 cm wide and 10 cm long, and place a slice of pancetta and a few slivers of Taleggio PDO on each of them: roll up to form 7 roses and place them in the previously greased and floured tin, 6 along the edges and one in the middle, spacing them out.
Leave to prove again for at least one hour, until the dough has risen, expanding into the spaces between the roses. Delicately brush the surface with the beaten egg yolk and bake in the oven at 180°C for approx. 40 minutes; the pie is ready when the surface is golden.
Once it has been taken out of the oven, leave for 10 minutes, then turn it out of the tin and cool on a cooling rack.