"Ah Luciana aunt baba rustic ..." this phrase I heard repeated more than once by my husband in mind the delicacy of this rustic briosciona cooked by his aunt. We managed to have the original recipe and I tried to cook this good.
Ingredients:
1 \\ 2 kg of white flour
150 gr.
50 grams of margarine. of fresh yeast
4 eggs 1 cup of warm milk
, FOR FILLING
50 gr.
grated Parmesan cheese 50 gr. Fontina
50 gr. of spicy provolone
50 gr.
50 g of ham. Neapolitan salami
Put the flour into a bowl, add melted margarine, whole eggs, yeast dissolved in a glass of warm milk and a pinch of salt. Beat with a whisk for about 15 minutes. Combine, then, salami, prosciutto, provolone and fontina (all diced) and grated parmesan.
Beat some more 'to mix well, add the pasta previously worked in a baking dish greased with margarine and flour, and then grow. Following bake at moderate heat (160 degrees) for about 40/60 minutes.
The result was satisfactory: of course mine was an unequal comparison, but my husband said it was good ... and even friends who have tasted, so Aguri to all those who want to try a good appetite!
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