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Ricotta bread (PANI de arrescottu ")

Sardinian cheese bread (PANI de arrescottu ")

Bread cheese or bread of arrescottu. Today a traditional Sardinian recipe that I love: slightly crunchy crust buns, that hide a soft inside, the saffron aroma and intense flavor of ricotta. Every time I go to Sardinia, the "pani de arrescottu” is a rite: in summer I buy them at a bakery of Settimo San Pietro and take them to the beach, in winter I eat them at home or at breakfast. One of the many delicious SARDINIAN RECIPES you find on this site: now you know that my partner is Sardinian and I really love the island and its traditions.

The Sardinians will would say are good so, alone. I say unto you that are great on their own, but together just as well in soft cheeses like cheese, robiola cheese and camembert, But even with salami: as you can see, I tried them with a traditional Sardinian dried sausage.

The bread or cheese bread is very de arrescottu, very easy and quick to prepare, Although obviously the times depend on the yeast of your choice: I'll let the doses for the dry and fresh yeast, but also to prepare the sourdough starter, that gives the cheese a breads taste slightly more acidic. Obviously, I recommend using the tasty ricotta, But if you prefer a milder flavor use the vaccine. In both cases, I leave you one advice: if the cheese was too wet, hold it a couple of hours in a colander so that they lose the excess liquid. Have a good day!

BREAD SARDO RICOTTA (BREAD OF arrescottu)

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • DOSES FOR 10 100-GRAM SANDWICHES EACH:
  • 150 grams of semolina (integral I)
  • 250 grams of flour 00
  • 350 grams of ricotta cheese (a vaccinia, If you prefer)
  • 8 grams of salt
  • 1 teaspoon of sugar or honey
  • a pinch of Saffron
  • 200 ml whole milk
  • 4 grams of dry beer or 10 grams of fresh yeast or 100 grams of sourdough yeast

PROCEEDINGS

Sardinian cheese bread (PANI de arrescottu ")

Ricotta bread (PANI de arrescottu ")

Procedure for the cheese bread with fresh yeast or dry. Put the milk in a saucepan with the sugar and saffron. Bring to a boil and allow to cool. When the milk will be tepid (I recommend, not warm), dissolve the dried Brewer's yeast (or fresh). Put on the work floor, the semolina flour and flour 00, Add the milk mixture, Saffron and yeast and knead until the dough won't absorb the liquid #8217 &;.

You will get a coarse mixture. Add the ricotta, little at a time, always mix. Finally the salt. Work the ricotta cheese bread for at least 10 minutes on a floured work surface, until the dough is smooth, elastic and dry. When you finish work it, you have clean hands and not sticky.

Form a ball with l & #8217; dough. Grease with very little olive oil a large bowl and put l & #8217; dough, who will rise up to triple its volume. Cover the dough with plastic wrap & #8217; (or with disposable shower Cap, new obviously) and set to rise in the oven with the light on or in a warm place (We need at least 30 degrees and it will take at least 3 hours, but also 5): Remember that leaven time also depends on the temperature of the environment in which the bread is #8217; & rising.

When the volume of & #8217; dough has tripled, put it on the work surface and divide it into rolls weighing 100 grams each. Line a baking sheet with parchment paper and sprinkle with a little’ semolina or flour. Form balls with pieces of dough, mash slightly with the Palm of the hand and lay them on baking paper. Cover with a cotton cloth dampened with warm water and put the sandwiches with ricotta again to rise in the oven with the light on or in a hot environment.

When the buns have doubled their volume (It will take at least a & #8217; now), Preheat the oven to 180 degrees static. Sprinkle cheese sandwiches with copious amounts of flour and, When the oven is hot, and bake for 25 minutes or until they are golden.

Procedure for the sourdough cheese bread. If you decide to use natural yeast, follow the same procedure, adding the yeast all & #8217; dough after working together flour and milk with saffron, before incorporating the ricotta. As you know very well, rising time will be much longer, Although the procedure remains the same. Bon appétit!

Ricotta bread (PANI de arrescottu ")
Ricotta bread (PANI de arrescottu ")

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8 comments

Barbara 2 March 2018 at 15:19

Hello, I am “sardissima” and if I can give you advice invite you to try these sandwiches adding cottage cheese after a first base impact rising. Make it rise then the flour mixture, semolina and water with yeast and has doubled in volume when deflated everything adding the ricotta cheese at room temperature. Make rise again, form the sandwiches in the pan and when they grow a little bake at 180 degrees. With this method you will feel even more the taste of cottage cheese.

Reply
Ada Parisi 2 March 2018 at 19:40

Hi Barbara! Volentierissimo I accept your advice and try the next time you refresh the yeast! Before publishing this recipe I tried so many times, putting together what my mother-in-law told me, some’ intuition and things read in books, and this was close enough to the unforgettable sandwiches of cheese Seventh. And I swear to you, I try as soon as possible, heartfelt thanks! ADA

Reply
Alessia 2 February 2018 at 22:02

Hi Ada… think what a coincidence … I was born in the seventh St Peter and I live there from 40annni. A hug … excellent recipe

Reply
Ada Parisi 4 February 2018 at 18:34

Hi Smile! He thinks I step Seventh every day before going to sea, my in-laws are in Serdiana! And I shot the video of the Sardinian fregula hosted at the bakery in the village of bread!

Reply
Simona 31 January 2018 at 11:13

Good morning Ada thanks to this new delicious recipe. unbelievable, I live in Sardinia, the island of San Pietro, and I did not know this bread with ricotta! Sardinian cheese which is more than a goodness. I will bring them with yeast then let you know. Have a nice day !

Reply
Ada Parisi 31 January 2018 at 11:40

Hello Simona! I like Sardinia and I love a lot of the island of San Pietro! As you know I'm Sicilian, but if I was I would definitely Sicilian Sardinian, It's in my heart! They are popular especially in breads campidano, I are deeply in love. Try them and let me know! ADA

Reply
elisabetta 31 January 2018 at 11:09

Very particular, then with the saffron must be unique
Thanks

Reply
Ada Parisi 31 January 2018 at 11:41

It is the scent of saffron remains very delicate and feels great ricotta. Let me know if you try it! A dear kiss, ADA

Reply

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