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Tempo totale: 240

Tempo cottura: 60

Descrizione ingredienti: Pane alle castagne 170 g farina di castagne - 130 g farina 0 - 70 g semola di grano duro - 8 g lievito di birra - 1/2 cucchiaino di zucchero - olio extravergine di oliva - sale Farcitura 100 g lardo di Arnad - 1/2 cespo di radicchio rosso - miele di acacia

Ingredienti: 170 grammi farina di castagne|130 grammi farina 0|70 grammi semola di grano duro|8 grammi lievito di birra|0.5 cucchiaini cucchiaino di zucchero|olio extravergine di oliva|sale|0.5 cespo di radicchio rosso|miele di acacia

Preparazione: Pane alle castagne. Sciogliete il lievito in 180 g di acqua tiepida, unitela alla farina 0 mescolata con 150 g di farina di castagne e la semola; lavorate tutto aggiungendo lo zucchero. Cominciate a impastare, poi aggiungete un pizzico di sale e continuate a impastare per almeno 10'. Mettete la pasta in una ciotola, copritela e lasciatela lievitare per almeno 1 ora: non crescerÊ molto. Trasferite quindi limpasto lievitato in uno stampo unto di olio (22x10 cm, h 8 cm) e rimettetelo a lievitare per almeno unaltra ora. Incidete infine la superficie con tagli obliqui, spolverizzatela con la farina di castagne rimasta e infornate a 180 ¡C per circa 30'. Farcitura. Lavate il radicchio e tagliatelo a striscioline sottili. Sfornate il pane, lasciatelo raffreddare completamente e tagliatelo a fette di circa 0,5 cm di spessore, eliminando le parti finali. Preparate 6 tramezzini alternando pane, lardo con miele, pane, chiffonnade di radicchio e unultima fetta di pane.

Foto: /2012/2012_11/11201205201

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