Ingredients for 4 people:
- 350 g flour (Type 0)
- Dried yeast
- 4 spoons of extra virgin olive oil
- 210 ml warm water
- Salt to taste
- 50 gr of Ciauscolo
- 50 g larded salami
- 50 g lonza
Essential Ingredients:
- “Contadino” soft salami, Larded salami and Lonza of Country Pig
- Optional: Rosemery
Preparation:
Place in a large bowl the flour, baking powder, a pinch of salt and two teaspoons of sugar. Mix with warm water and two tablespoons of extra virgin olive oil, until the dough is elastic. Cover with a cloth and let rise in a warm place for an hour. Take the dough and work it for about a minute, then spread on a baking sheet greased with oil, and let rise for another 20 minutes. Make dimples with your fingers and finish rising for 10 minutes, drizzle with oil and sprinkle with a bit ‘of salt and, if you like, with the rosemary and bake in a preheated oven at 200 degrees for 25/30 minutes. Remove from oven, cut in half and fill with slices of ciauscolo, larded salami and lonza.
Enjoy your meal!
Our advice:
Our traditional cold meats are truly irresistible, if you want a true starter of the Marche prepared a plate with two slices of ciauscolo, 2 of larded salami, one slice of lonza and add oil vegetables, such as eggplants and peppers, any occasion will become a true party.
