Organic wholemeal spelt flatbreads with local cold cuts and cheeses, jam, mountain-style pesto and vegetable crudités

Type of recipe: Appetizers

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Preparation method:

For the “biga” starter: sieve the “00” flour, add the yeast and knead with a little water. Cover and chill in the fridge. Leave to prove for at least 12 hours.

For the flatbreads: sieve the two types of flour together onto a pastry board making a well in the centre. Add the starter (at room temperature). Add equal amounts of water and milk and the sugar and knead. Incorporate the lard and knead again. Add the salt. Leave to prove until the dough has doubled in size. Roll out and cut to the desired size. Prove for a further ½ hour at least.

Cook on the special firestone utensil (called “tigelliera”). Serve with the cold cuts and cheeses, accompanied by the jams, mountain-style pesto and raw vegetable crudités.

Preparation method:

For the “biga” starter: sieve the “00” flour, add the yeast and knead with a little water. Cover and chill in the fridge. Leave to prove for at least 12 hours.

For the flatbreads: sieve the two types of flour together onto a pastry board making a well in the centre. Add the starter (at room temperature). Add equal amounts of water and milk and the sugar and knead. Incorporate the lard and knead again. Add the salt. Leave to prove until the dough has doubled in size. Roll out and cut to the desired size. Prove for a further ½ hour at least.

Cook on the special firestone utensil (called “tigelliera”). Serve with the cold cuts and cheeses, accompanied by the jams, mountain-style pesto and raw vegetable crudités.