Malted barley panini, toasted with grilled Primosale Idea cheese
Ingredients
(for 6 panini)
FOR THE PANINI :
300 g type ‘1’ wheat flour 6 g toasted barley malt 165 ml warm water 30 g extra virgin oil 10 g salt 12 g brewer’s yeast spelt or oat flakes 1 tsp honey or barley syrup
FOR THE FILLING : 6 slices of Primosale Idea, each weighing 80 g 2 tomatoes 100 g pesto large-leaf salad gomashio, to taste
Method:
Sieve the flour and the toasted malt into a large bowl and make a well. In the well, melt the brewer’s yeast in the 30°C water and add the honey or the barley syrup. Use a little flour and form a dough. Leave the dough to stand for approximately 20 minutes (in a warm place). Once the dough has been left to stand, blend in a little flour from the well at a time, alternating it with the oil and form a dough; add the salt half way through. In the end, the mixture should be soft and smooth. Make a ball and leave it to rise in a well-covered, greased bowl. Leave the dough to rise in a warm place for around 45 minutes. Once the dough has had enough time to rise, take the dough and make small sandwich shapes, each weighing around 80g; moisten the surface of each and sprinkle over the cereal flakes; leave to rise for another 30 minutes. Bake the panini in a pre-heated, fan-assisted oven at 170°C, placing also a small bowl of water in the oven to create a damp atmosphere. Bake for around 18 minutes and leave the panini to cool on a cooling rack. Slice the tomatoes. Warm up a griddle pan, grease it slightly and quickly grill the slices of primosale cheese. Cut the panino in half and generously spread on the pesto, fill with salad leaves and tomato, add the grilled primosale cheese and season generously with gomashio (a condiment made from toasted sesame seeds and salt). Use a long skewer to keep the panino in one piece.
AICI – Associazione Insegnanti di Cucina Italiana
Eleonora Caprio’s recipe
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.