Cooks in: 12h 45mins
+ 12h
Levels: Medium
Serves: 8
List of Ingredients
- 1 LB. of mixed cured meats: lardo, salami, culatello, prosciutto crudo
- allpurpose flour
- whole milk
- 1 TBSP. of fresh brewer's yeast
- Salt
Method
1
Crumble the yeast and dissolve it in the milk at room temperature; then add
2
the milk to the flour and mix the ingredients for 5-6 minutes. Add 1 teaspoon salt and knead for 5-6 more minutes.
3
Shape the dough to form a loaf of bread; place it in a bowl, cover it with plastic wrap and let stand in the refrigerator for 12 hours. Roll the dough out into sheets 2 mm thick; the best way to do this is to use a pasta machine to roll out the dough. Cut small discs about 1 3/4 inches in diameter.
4
Preheat a baking tray in the oven, then place the discs on it and bake them for 3-4 minutes: they will swell during cooking. Remove from the oven and serve immediately with the cured meats and
5
pickled and oil-packed vegetables.