The other day I was watching the Italian cooking show on RAI "Sempre Mezzogiorno" and their resident Pastry Chef Fulvio Marini, was showcasing the preparation of "le mantovanine". A breadroll I still remember eating on my holidays in Italy when I was a teenager. Whether combined with cheese or salami (or both) or just with Nutella...what great taste and memories. So, I thought this was a great opportunity to share the recipe. It is an easy-to-prepare bread recipe. The Mantovane panino is now found in many Italian regions but its origin is Lombardia, more precisely Mantua from which its name derives and where it represents an important part of the local culinary culture.
Le Mantovane - Recipe
Ingredients:
400 g of flour; 200 g of water at room temperature; 5 g of fresh brewer's yeast; a teaspoon of liquid honey 25 g of lard or 20 g of extra virgin olive oil; a heaped teaspoon of salt
Preparation:
Place the flour in a large bowl, make a well in the center and add the dissolved yeast with 50 g of water and honey.
Also add the remaining water and start mixing. Add the salt and knead until a smooth paste is formed. At this point add the oil or lard and knead until you obtain a smooth dough. Leave to rise covered for 3 hours. Once it has risen, take the dough and form equal balls of about 90 g each. Then roll out each ball about half a cm and cut into long strips.
Roll each strip on itself and place them on a baking tray with baking paper underneath with the dough closed towards the bottom. Leave to rise covered for about 60 minutes or until doubled in volume. Before baking, score the surface of each loaf with a knife. Cook at 180 degrees for about 25 minutes in a static oven and spray a little water on the sides of the oven before baking. As soon as they are golden they are ready. Grazie a La Marenda di Charlotte!
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