This was historically a dish for the poor. It allowed families to use leftovers on the day they made bread. Ingredients: For the dough: 4 cups flour salt , 1/2 cup milk 2 packages dry yeast 1/4 cup extra-virgin olive oil For the stuffing: Lard, melted enough to lightly cover the dough 1/4 pound pancetta, coarsly chopped 1/4 pound salami, coarsly chopped 1/4 pound prosciutto coarsly chopped 1/2 cup auricchio cheese ( or Belgioioso Provolone) ***coarsly chopped 1 cup Parmigiano-Reggiano, grated....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Stuffed Croissant
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