Recipe
Panini di ricotta sardi
Small soft buns enriched with sheep ricotta — pratziereddas de arrescottu — with a fluffy crumb and golden crust: a bread-starter that speaks of Sardinia's shepherd tradition.
Ingredients
Serves: 4
- Sheep ricotta 200 g
- Fine durum semolina 150 g
- Plain flour 100 g
- Lukewarm water 150 g
- Fresh baker's yeast 7 g
- Fine salt 7 g
Method
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Dissolve the yeast in warm water. In a bowl combine semolina, plain flour, sieved ricotta and salt.
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Pour in the water with yeast and knead until you have a soft, smooth dough. Work 10 minutes by hand or in a stand mixer.
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Cover and leave to rise in a warm place for 2-3 hours, until doubled.
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Knock back, divide into 4 equal pieces and shape into balls. Arrange on a tray lined with baking paper, well spaced.
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Cover with a cloth and let rise another 30 minutes.
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Bake at 200°C (static) for about 35 minutes, until the buns are golden and sound hollow when tapped on the base.
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Let cool on a rack before serving.