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Brioche Campofranco

Leavened dough

For the dough

300 gr. made with flour 80 gr. of soft butter 1 cube of yeast 2 cucchai of warm milk 3 eggs 1 teaspoon dizucchero 1/2 teaspoon salt pepper as needed.

For the stuffing

400 gr. well-drained ripe tomatoes 100 gr. cooked ham 100 gr. mozzarella or smoked cheese 50 gr. Parmesan 15 basil leaves Salt and Pepper 3 tablespoons extra virgin olive oil

Place in a planetary with leave  whisk the milk, butter, eggs, sugar, salt and pepper and begin working. Add the yeast and let just fall for the flour. Change the wisk and insert the hook, then work for at least 10 minutes. Cut the mozzarella into slices and diced tomatoes. Grease a baking pan with high sides from diameer  of 26 cm, roll ut by hand  mid hearty dough, spread on tomato, ham, cheese, exravergine olive oil, salt and pepper. Cover with the other part of the dough and let rise in a warm place for about an hour. Bake in a preheated oven at 220 ° for 10 minutes and at 180 ° for another 10 minutes Serve hot

This dish is suitable  for an aperitif , an appetizer  or for a pic nic

Designed By
Associazione Culturale Percorsi con gusto Via Casventino, 4 05029 - San Gemini (TR) Cell. (+39) 334.7769989 -