The Parmigiano Reggiano cheese is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, and Bologna to the left of the river Reno and Mantua to the right of the river Po. Only raw milk produced in the area of origin is used to produce Parmigiano Reggiano cheese. It is special milk, with a unique and intense bacterial activity by the autochthonous microbial flora, and influenced by environmental factors, especially the local forage, grass and hay. Parmigiano Reggiano cheese is used in multiple dishes in Italy. Here's a recipe for 'Rolled Pizza with Vegetables and Parmigiano Reggiano'
Ingredients
Flour Type “0” 0.5kg
1 Egg
1 Cube Fresh Brewer's Yeast
150 G Whole Milk
3 Red Bell Peppers
1 Clove Of Garlic
1 Tbsp Capers (Small), Salted
2 Tbsp Black Olives (Taggiasca Type)
1 Egg, To Brush
Extra Virgin Olive Oil, To Taste
Fine Salt, To Taste
100 G Parmigiano Reggiano In Slivers
Unsalted Butter, To Taste Flour, To Thicken
Preparation
In a small bowl, dissolve the brewer's yeast in the warm milk. In the meantime, in a bowl, mix together egg, olive oil and flour.
Once the brewer’s yeast is completely dissolved, add it to the flour mix. Knead the mix in order to obtain a smooth dough. Score a cross into the dough and let it rise for at least 2 hours (until the dough doubles in volume).
Soak the capers in water; replace the water 2-3 times so that the capers become less salty. Wash the bell peppers and bake them in the oven for 10 minutes at 180°C so that they can be easily peeled.
Meanwhile, pit the olives. Peel the peppers cut them into strips and sauté them with a dash of olive oil and a clove of garlic. Add the olives and the well-dried capers.
Prepare the Parmigiano Reggiano slivers. Put the leavened dough on a pastry board and roll out into a very thin sheet.
Top the dough with peppers, capers, olives and cheese slivers. Roll the dough and seal the edges of the shape well.
Brush with a beaten egg and place the roll on a buttered and floured baking tin. Let it rise for 30 minutes.
Bake in the oven at 170°C for 50 minutes.
Tip: You can roll out the dough using a sheeter, then use a rolling pin to join the dough strips together.
Get Your Ingredients Here
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Courtesy: parmigianoreggiano
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