Tartine of buckwheat
Instructions
Prepared sandwiches: dissolve yeast and a pizzichino 100 g of salt in lukewarm water.
In a bowl mix the two flours and mix it with the dissolved yeast, oil and 50 g of warm water.
Transfer the dough on floured pastry Board and knock it vigorously and at length until you have a smooth paste and homogeneous.
Incidetela with a cross-cutting and put it in the bowl, lightly floured already used.
Cover the bowl and place it in a warm place, letting the dough rise for 45 minutes.
After this time, leavened dough again transferred on pastry Board, sgonfiatelo by pressing it with the knuckles of your fingers and knock it for a few minutes before you divide it into 12 equal pieces.
Give each a round shape of small loaves and allineatele on an oiled plate, far apart.
Cover and put them to rise for about an hour.
Meanwhile, prepare filling: Finely chop the onion and let it simmer on a low flame, sprayed from a spoonful of olive oil and a ladle of hot water will be in the end almost spappolata.
Place pepper on a direct flame and let it bruciacchiare on all sides, to deprive him of the skin with ease.
Remove any filaments half stick of celery, and chop finely finissimamente, using the knife (and not the chopper that would reduce in a watery mush) together with a pinch of parsley and a clove of garlic.
Passed the garbage disposals, but make it go too long, half a peeled bell pepper and onion stew well.
Divide the robiola in equal parts, collecting into two bowls.
In the first add the chopped celery, pepper in the second one.
Season with a pinch of salt and a pepper that the celery, which also stempererete with cold milk.
Add salt and pepper mixture aromatizzatelo with half a tablespoon of paprika.
Passed the small loaves in the oven at 250 degrees for 20 minutes then sfornatele and divide them in half.
Put the mixture to celery in a pastry bag fitted with nozzle spizzata and as soon as the sandwiches you will be following, 12 guarnitene with a big clump.
Do the same with those left behind, using the pepper mixture and serve.
Ingredients and dosing for 12 persons
- For the sandwiches:
- 150 g of white flour
- 150 g of buckwheat flour
- 30 g of olive oil
- 20 g of brewer's yeast
- 1 pinch of salt
- = = For Work Surface And Plaque:
- Flour
- Olive oil
- To fill:
- 500 g of robiola cheese
- 80 g of onion
- 20 g of milk
- 1/2 red pepper
- 1/2 costa of celery
- 1 clove of garlic
- 1 handful of parsley
- 1/2 tablespoon of paprika
- 1 tablespoon of olive oil
- 1 pinch of salt
- 1 pinch of pepper