Wholemeal and mixed seed schiacciatine and buckwheat grissini with Speck Alto Adige PGI and mini mozzarella balls

Course: starter
Style: modern
Level of difficulty: difficult
Preparation time: 60 min.
Created by: Marianna Pascarella

     

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  Wholemeal and mixed seed schiacciatine and buckwheat grissini with Speck Alto Adige PGI and mini mozzarella balls



For the wholemeal and mixed seed schiacciatine
250 gr wholemeal flour 
180 ml water
25 ml olive oil (extra virgin)  
4 gr brewer’s yeast (fresh)  
5 gr salt
25 gr mixed seeds (for bread)

A little olive oil (extra virgin)  

For the buckwheat grissini
100 gr buckwheat flour 
150 gr wholemeal flour
180 ml water
30 ml olive oil (extra virgin) 
1/2 tsp. sugar
4 gr brewer’s yeast (fresh) 

To serve
300 gr Speck Alto Adige PGI 
500 gr mini mozzarella balls 

 

Preparation

When making this recipe, both breads must be prepared separately and then served together with Speck Alto Adige PGI and mini mozzarella balls. To begin, all ingredients for the schiacciatine must be incorporated in a bowl: Dissolve the brewer’s yeast in a little of the water (warm) and then add to the flour. Begin stirring with a spoon, and add the remaining water slowly.

When proofed, transfer to a work surface, knead until smooth and elastic and then add the salt. Knead for another few minutes, shape into a ball, return to the bowl, cover with cling film and leave to proof in a warm place for 2 – 3 hours or until the dough has doubled in size.

While the first dough is proofing, make the buckwheat grissini as follows: Place the buckwheat flour, wholemeal flour and sugar in a bowl and mix all dry ingredients together a little. Dissolve the brewer’s yeast in the water and add to the flour.

Add the oil and knead the dough. When the flour has absorbed all the liquid, add the salt and continue to knead for another few minutes. Shape the dough into a ball, return to the bowl, cover with cling film and leave to proof in a warm place for 2-3 hours or until the dough has doubled in size.

When proofing is complete, transfer the first dough (schiacciatine) to a work surface, flatten slightly by hand and sprinkle 2/3 of the mixed seeds on top. Fold the dough twice over, firstly from top to centre and then from bottom to top, and repeat from left to centre and right to centre.  

Turn the dough over so that the folds are facing downwards and roll out into a rectangle of 3-4 mm thick. Cut into rectangles (or whatever shape you prefer).

Arrange the schiacciatine on a baking tray lined with baking paper, prick all over with a fork, brush with oil, sprinkle with the remaining seeds, place in the preheated oven (200°C) and bake for 10-15 minutes or until they turn a golden brown, depending on your oven. To ensure an even colour, turn the tray around 2/3 of the way through cooking.  When ready, remove from the oven and leave to cool.

In the meantime, shape the breadsticks. Transfer the buckwheat dough to a work surface. Pinch off small pieces of dough (around 40 g), shape them into long ropes by hand, bring the ends together and twist.

Roll the breadstick twists once again, pressing down a little to seal the spirals. Arrange on a baking-paper lined baking tray, place in a preheated oven (200°C) and bake for 15 minutes, then lower the temperature to 180°C and leave to dry for 15 minutes with the oven door lightly ajar. When ready, remove from the oven and leave to cool. 

When your wholemeal and mixed seed schiacciatine and buckwheat grissini are ready, all that remains is to serve them with the mouth-wateringly moreish slices of Speck Alto Adige PGI and fresh mini mozzarella balls!  

Slice the Speck Alto Adige PGI into fine matchsticks, place in a frying pan, sprinkle with sugar and fry for 5 minutes until crispy and caramelised. Take care not to burn. Remove from the pan and set to one side. Top the crème brûlée with the plum sauce and Speck Alto Adige PGI and serve. 

 

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