Nice to look at, good to eat. The salty crown of brioche bread with ham, tomato sauce and smoked scamorza
How to decorate the festive table? Prepare one salty crown decorated. Beautiful to use, to give as gifts so as not to arrive empty-handed, and very scenic. The recipe is a brioche bread stuffed with ham and smoked scamorza cheese, and Agromonte cherry tomato sauce to give it a nice touch of red!
Ingredients for 4 people
For the brioche
230 g Manitoba flour
230 g 00 flour
10 g brewer's yeast
250 ml whole milk
50 ml extra virgin olive oil
10 g salt
1 teaspoon of sugar
1 egg (for brushing)
sesame seeds to taste
dried oregano to taste
For the stuffing
150 g sliced cooked ham
150 g sliced smoked scamorza
50 g grated parmesan
200 ml ready-made Agromonte cherry sauce
extra virgin olive oil to taste
oregano to taste
Method
In a large bowl, dissolve the yeast with the sugar and warm milk. After mixing well, add the flour mixture, the oil and finally the salt, working the dough well until you get an elastic and non-sticky dough. Cover the bowl with a cloth and let rise for about three hours or until doubled.
After the time has elapsed, transfer the dough onto a lightly floured work surface and, with the help of a rolling pin, roll out a rectangle of about 6 mm. Stuff 2/3 of the rectangle with the ready-made Agromonte cherry sauce, the slices of ham and the smoked cheese. Complete with a drizzle of oil, a little grated cheese and a pinch of oregano. On the remaining part of the rectangle, cut the strips (10-12) that will decorate the crown. Roll the rectangle starting from the stuffed side, folding the strips on the roll at the end. Now form a crown by joining the two ends, sealing well to prevent the filling from coming out. Transfer the crown of brioche to a baking sheet or a baking tray with parchment paper. Brush with beaten egg and decorate with sesame seeds and oregano alternating them. Let it rest for about 60 minutes covered with a cloth.
Meanwhile, preheat the oven to 190 ° by inserting a saucepan with water to create a humid environment. Cook the Corona di panbrioche for 30 minutes or until golden brown. Remove from the oven and serve warm as an appetizer or aperitif.
The Corona di pan brioche is also a creative idea for a scenic and edible Christmas centerpiece.
