“Dinnede” with Potato
Source: https://www.meranermuehle.it/rcp_recipe/%22dinnede%22-with-potato
Total time
30 Minutes
Baking/cooking time
30 Minutes
Rest time
3 Hours
Difficulty
easy
Ingredients
For 4 “Dinnede”
| 50 | g | ADAM - lievito madre natural yeast with dry yeast |
| 350 | ml | water |
| 300 | g | Rye flour rustic |
| 150 | g | Soft wheat flour no. 4 type 00 |
| 50 | g | Whole grain rye flour |
| 5 | g | Salt |
| For the filling | ||
| 200 | g | Fresh soft cheese |
| 4 | Firm potatoes | |
| 50 | g | Pancetta bacon |
Preparation
- Mix all the ingredients together, adding salt only at the end. Knead carefully until a smooth and consistent dough is obtained. Form into a ball and let rise at room temperature for approx. 3 hours.
- Divide the dough into 4 pieces and roll them out into an elongated shape leaving a small border. Spread cream cheese on each "Dinnede" and then stuff with very thin potato slices and bacon cubes.
- Preheat the oven (static: 200°C, fan: 180°C). Bake the "Dinnede" for approx. 25 minutes ensuring the potatoes are also cooked.
In collaboration with @annalenashearthbeat
Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
1000 g
€1.65
CATEGORY
