Homemade bread is always the best! And if we learn how to decorate it to perfection, it will turn into a true masterpiece. Today I propose the reinterpretation of the angelic salty cake, that is a tasty crown of stuffed bread, which will be super soft even without using eggs and butter!
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Identity Card of the Recipe
- 251 KCal Calories per serving
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Ingrediants
For the dough
- 500 g of Manitoba flour
- 270 ml of water
- 10 g of salt
- 50 ml of extra virgin olive oil
- 1 teaspoon of chopped rosemary
- 20 g of grated Parmesan cheese
- 5 g of brewer's yeast
- 5 g of malt or sugar
For the filling
- 100 g of cooked ham
- 80 g of green olives
- 100 g of Fontina cheese
Materials Needed
- Bowls of various sizes
- Knife
- Sieve
- Transparent film
- Scale weighs food
Preparation
- First, prepare the leavening. In a bowl, sift the Manitoba flour. Dissolve the fresh brewer's yeast in 100 ml of warm water, adding a teaspoon of sugar. Pour the liquid into the center of the flour, then mix with the spoon to obtain a sticky batter. Cover with a sheet of cling film and leave to rise in a warm environment for at least half an hour, or until the leaven is swollen and soft.
Did you know that ...
The leavening is essential to obtain an excellent result: it is used to give more thrust to the dough and to obtain a very soft bread.
Fresh brewer's yeast can be replaced with 2 g of dry brewer's yeast or with a dose of mother yeast equal to 30% of the weight of the flour.
- Proceed with the preparation of the dough. Sift the remaining Manitoba flour, add the grated Parmesan cheese and the rosemary; in the center, pour the swollen and soft leaven. Dissolve the salt in the remaining lukewarm water and pour the liquid into the flour, together with the "extra virgin olive oil: mix all the ingredients with your hands, until you get a soft and velvety dough.
- Put the dough back into the bowl and let it rise for 3 hours or until doubled in volume. To help it rise, let the dough rise in a warm environment (eg near the radiator).
- After the necessary time has elapsed, the dough must have tripled in volume. Roll out the dough with a rolling pin until you get a rectangle measuring 30 x 40 cm.
- Distribute the filling (eg ham, cheese and olives) over the entire surface. Roll the rectangle starting from the long side to obtain a cord. At this point, cut the cord in half, vertically.
The alternative idea
You can invent the filling you prefer; for example, stuff the bread with tomato sauce, mozzarella and oregano, or choose a filling of grilled vegetables.
- Bring the two halves together, taking care to turn the two cut parts outwards. Roll the two parts together to form an intertwining.
- Place the braid on a baking sheet and let rise again until doubled in volume.
- Place in the oven and bake at 180 ° C (mode: static) for 25-30 minutes.
- The angelica salata cake is ready: serve it warm or cold as an appetizer or as a delicious alternative to bread. Keep the angelica cake for 2-3 days, in a plastic bag to prevent it from drying out in contact with the air.
Alice's comment - PersonalCooker
A proverb says: "even the" eye wants its part ", and this angelic savory pie is the concrete proof! You can clearly make many changes, replacing the proposed filling, for example, with courgettes, peppers and aubergines!
Nutritional values and Health Comment on the recipe
The Angelica Salata Cake is a recipe that belongs to the group of appetizers.
It is a fairly caloric food, whose energy is mainly supplied by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of high and medium biological value. Fibers are well present, while cholesterol is not relevant.
Contains few ingredients rich in histamine (grain). It provides gluten but not lactose.
The Angelica Salata Cake is not a product that lends itself to the customary diet. Especially in excess, it is contraindicated in the nutritional scheme of the obese, diabetic and hypertriglyceridemic.
It must be excluded in the diet for celiac disease, but not necessarily in the diet for histamine and lactose intolerance, in which case the reaction is subjective.
It is a recipe that does not respect the lacto-ovo vegetarian and vegan criteria.
The average portion of Torta Angelica Salata is 30-40 g (about 75-100 kcal).
