List of Ingredients
- 2 2/3 CUPS of farina speciale (special Italian pizza flour)
- 1 1/3 CUP of milk
- 1 CUP of semolina durum wheat flour
- 3 OZ. of Gorgonzola
- 1/3 CUP of shelled walnuts
- 1 1/2 TSP. of fresh brewer’s yeast
- 2 shallots
- poppy seeds
- extravirgin olive oil
- Salt
Method
Knead the pizza flour together with 2/3 cup semolina flour, the flaked yeast, the milk, a pinch of salt, and 1 tbsp oil. Cover the dough with a damp towel and set aside for 3 hours to rise.
Next, divide the risen dough into 18 small balls, cover again with the towel and set aside for a further hour.
Chop the shelled walnuts and combine with the Gorgonzola and the peeled and finely sliced shallots: This will be the filling.
Stretch out the balls of dough to create long strips. Place 1 tsp of filling at one end, then roll up the dough around the filling to form a sort of croissant; close up the ends by rolling them against the work surface.
Transfer the resulting pastries to a lined baking sheet, brush with oil, sprinkle with poppy seeds and semolina flour, then set aside to rise for a further 30 minutes before baking at 385°F for 20 minutes with no fan, then at 400°F for a further 10 minutes with the oven fan turned on. Serve warm, with some cured meats if desired.