INGREDIENTS
- 500 g pasta for bread
- 150 gr stracchino
- 1 garlic clove
- 1 bunch rocket
- 2 tablespoons pine nuts
- 2 tablespoons grana
- 200 gr Piacenza cup
- 1 sweet and sour garden pot
- 1 teaspoon sugar
- qb flour 0
- to taste extra virgin olive oil
- qb salt
- pepper to taste
PREPARATION
1) Flatten 500 g of ready-made bread dough, spread over 150 g of stracchino, 1 bunch of shredded rocket , 2 tablespoons of toasted and chopped pine nuts , 1 finely chopped garlic clove and 2 tablespoons grated Grana Padano cheese.
2) Close the past to the ingredients and knead thoroughly, sprinkle, if necessary, with little flour 0 . When you have obtained a smooth mixture, form a ball, place it in a floured bowl, cut it into a cross and let it rise for at least an hour.
3) Take back the dough , work it for about ten minutes, form an oval loaf , place it on the plate cover it with baking paper and a cloth and let it rise for an hour. Cook the bread in a hot oven at 200 ° C for about 25 minutes. Check that it is well cooked by touching it on the surface. Cover with a towel and let it cool.
4) Drain 1 jar of a gardener in a colander, chop and season with a drizzle of extra virgin olive oil , 1 teaspoon of sugar , salt and pepper . Halve the loaf horizontally and fill with 200 g of the cup into thin slices and the gardener; then serve the stuffed cheese bread cut into slices.