Scents of a land, Ligura in Italy, kissed by the sea, of a land that is sometimes harsh, for its rocks that fall into the blue waters, sometimes generous, capable of giving unique products, which envelop you with their aromas, such as basil. And basil is the basic ingredient of this Italian recipe, from Liguria, the braided bread with pesto! The braided bread is the ideal appetizer, but also the side dish or snack in which to sink your teeth, soft and with an unmistakable flavor. Here we propose the braided bread with a small variation, in addition to the pesto, the recipe is in fact enriched with dried tomatoes, a precious source of lycopene that is a powerful antioxidant. So what are you waiting for? It's time to serve aromas and fragrances that only the most genuine ingredients can offer! Enjoy your meal!
400 grams of remilled durum wheat semolina
200 grams of wheat flour
250 grams of water
15 grams of fresh brewer's yeast
Dried tomatoes in oil
Extra virgin olive oil
Preparation of the braided bread
Pour the yeast into the water and let it dissolve. In a bowl combine the flours and pour the yeast dissolved in water. Knead until a homogeneous dough is formed. Incorporate about 8 grams of finely ground salt. Leave the dough to rest for a couple of hours in a bowl covered with a cloth and placed in a place away from drafts. After this time, take the dough back and roll it out with a rolling pin to form a rectangle. Distribute the pesto on the surface of the dough, always leaving an inch from the edge. Distribute the well-drained and chopped dry tomatoes. Roll up the rectangle of dough lengthwise to obtain a stuffed sausage. With a knife, starting a few centimeters from the upper end, cut the sausage in half, always lengthwise, so as to obtain two parts of dough attached to one end. Braid the two parts together, taking care to leave the cut side facing up. Place the braided bread on a baking sheet covered with baking paper and let it rest for another hour. Brush with extra virgin olive oil and cook in a static oven at 180° C for 35-40 minutes.
Preparation of pesto
You can buy ready-made pesto or, when it's in season, make it at home. The procedure is very simple. In the mixer put about 40 fresh basil leaves, a pinch of coarse salt, 2 tablespoons of pine nuts and a clove of garlic. Blend the ingredients. Add 15 grams of grated Parmesan and 15 grams of grated pecorino, blend again. Transfer the pesto into a bowl and add the extra virgin olive oil a little at a time, continuing to mix, until you get a thick sauce.