Le ricette della tipicità
Ricotta Bread
Pane alla ricotta
Recipe from Modena. According to the different areas, these breads are also called “zaletti” or “pastine”.
Difficulty: Medium
Ingredients: 1 kg of flour type “00”, 500 g of mountain ricotta cheese or 300 g of ricotta cheese and 50 g of Parmesan, 140 g of fresh whole eggs, 300 g of fresh whole milk, 30 g of brewer’s yeast, 30 g of extra-virgin olive oil, 30 g of refined sugar, 15 g of salt. Serves 4.
Preparation: meld the yeast with the warm milk and blend it into the flour along with all the other ingredients. Leave it to rise for 10 minutes. Bake at 180° for approx. 20 minutes.
Notes: the ricotta cheese can be replaced with Parmesan and the dough can be flavoured with spices or herbs to taste, e.g. black pepper, chives, red pepper.
Pignoletto dei Colli bolognesi
Recipe sent by: Davide Dalloco - Chef of the Hotel and Catering School of Serramazzoni (MO)
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Last update 18/07/2007
