Angelica Salata
The Angelica it's a delicious one puff pastry brioche with a particular processing that makes it spectacular, appreciated both sweet and savouryIt is a tasty braid of pasta with a very tasty filling from'scenographic effectThe recipe it is inspired by the classic angelica cake, a sweet braided pastry filled with raisins and candied orange.The savoury reinterpretation of the traditional dessert involves a special dough prepared with beer which is flavoured with dried tomatoes, olives, feta and salami
Ingredients
INGREDIENTS FOR THE YEAST
- 135 g Flour Manitoba Caputo
- 3 g Dry yeast Caputo
- 75 g water
- 1 teaspoon Malt
FOR THE DOUGH
- 150 g Light beer
- 120 g Soft butter
- 3 Egg yolks
- 400 g Flour Manitoba Caputo
- 75 g Parmigiano Reggiano DOP
- 5 g Fine salt
FOR THE FILLING
- 100 g Dried tomatoes Great taste
- 100 g Feta
- 50 g Black Olives pitted
- 150 g Salami
- 50 g Green olives pitted
- qb Oil extra virgin olive oil
Instructions
- Place the brewer's yeast in the lukewarm water and dissolve it, stirring with a teaspoon. Then add the barley malt (or sugar) and dissolve it, stirring.
- In a bowl, place the flour that you have previously sifted, add the mixture of brewer's yeast and malt 3 and mix all the ingredients until combined.
- Transfer the dough and start kneading until it forms a smooth and homogeneous ball that will be your leaven, which you will then place in a bowl and let rise for 1 hour in the oven turned off with the light on until it has doubled its volume.
- In another bowl, mix together the eggs, beer, and Parmesan cheese. Use a stand mixer with a paddle attachment to sift the flour into the bowl and then fold in the freshly mixed mixture. (If you don't have a stand mixer, place the ingredients in a bowl and mix by hand.)
- At this point, add the starter to the dough a little at a time and continue kneading until it's incorporated. Transfer the dough to a floured surface and knead it until it forms a smooth, even ball. Place the dough in a bowl and cover with plastic wrap; let it rise in the oven with the light on for 2 hours, until the dough has doubled in size.
- Brush the resulting pastry with extra virgin olive oil, then cover it with the previously chopped ingredients: salami, black olives, green olives, dried tomatoes, and feta.
- Start rolling the pastry, squeezing it without letting the dough come out.
- Cut the roll in half with a knife, then separate the two parts and braid them, taking care to keep the cut part facing upwards so that its filling can be seen.
- Form a donut with the braid and seal the two ends by overlapping them.
- Place the angelica on a baking sheet lined with parchment paper and let it rise for 30 minutes in the oven with the light on, until it has doubled in size. After 30 minutes, bake the angelica in a preheated oven at 180°C (350°F) for 35 minutes. Once the surface is golden, remove the salted beer angelica from the oven, let it cool and finally serve.