The soft saltimbocca with rye flour have a delightful, rustic taste that is suitable for both savory and sweet fillings. In fact, we can enjoy them with some good orange marmalade, honey, nutella; or fill them with cold cuts, cheeses, and vegetables of your choice. In short, whatever the filling, you absolutely must try them, because these saltimbocca are simply delicious. I made them with sourdough but they can also be prepared with brewer’s yeast.
- Difficulty: Easy
- Cost: Economical
- Rest time: 13 Hours
- Preparation time: 15 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 10.5 oz All-purpose flour
- 5.3 oz Rye flour
- 1.37 cup Water
- 5.3 oz Sourdough starter
- 0.46 oz Fine salt
Preparation
1) Refresh the sourdough starter as you are used to doing, and when it is well leavened, take 5.3 ounces and place it in a large bowl or the bowl of a stand mixer.
2) Mix together the all-purpose flour and rye flour and add half of it to the sourdough starter. Pour in half of the water required by the recipe and start kneading with a dough hook at speed 1 until the ingredients are coarsely blended.
3) Add the rest of the flour, salt, and water and knead until all ingredients are perfectly amalgamated (about 8 minutes with the mixer). There should be no traces of sourdough starter.
4) Gather the dough and transfer it to a slightly floured table and knead it for a few moments, folding it over itself multiple times, meaning spreading it with your hands and folding it over itself first in one direction (vertically, for example) and then in another, to give it structure and strength. Finally, shape it into a cylinder and let it rest covered with a cloth for an hour.
5) After an hour, line a baking sheet with parchment paper, cut the dough into 6 pieces of about 5.3 ounces or 7 pieces of about 4.4 ounces. Stretch each piece obtaining a sort of small loaf that we will slightly flatten with our hands, according to our needs. Place each saltimbocca on the baking sheet and space them a finger apart. Let them rise in the switched-off oven or in a sheltered and warm place, well covered. I did not specify rising times because they depend exclusively on the room temperature. In my case, without forcing the rising, I let them rise overnight in the switched-off oven.
6) When the saltimbocca are leavened, turn on the oven to 392°F and bake them when it is well heated at mid-height for about 15 minutes. They should appear golden on the bottom and well-colored on the surface. Then, turn off the oven and take them out immediately; let them cool before cutting them. Now we can fill them as we like. In my case, I filled one of the saltimbocca with lettuce leaves and sliced radishes. A healthy, nutritious, and light snack, perfect for tackling the day without weighing oneself down too much.
