The Danube Salato (originally brioche of the Danube) is a savory pie (but there are also sweet versions) made up of balls of leavened dough filled with cold cuts and cheeses (usually provolone and salami) typical of Neapolitan cuisine.
It derives from a Bohemian dessert, but widespread in Austria: Buchteln, balls filled with plum or apricot jam.
In 1920 the young pastry chef Giovanni Scaturchio, owner of the Neapolitan pastry shop of the same name, inspired by the culinary traditions of his wife, originally from Salzburg known at the front, enriched his cabaret of sweets from the Neapolitan tradition, with some typical products of the Austrian tradition.
It later became savory.
You may be wondering…
Why is the Danube accompanied by muesli ❓
Because I worked out an alternative version gluten-free and lactose-free.
Using oatmeal based on the Iltuomuesli pulverized until it becomes some sort of flour, rice milk and coconut, maple syrup and lactose-free butter.
Stuffed with salami and lactose-free provolone.
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 persons
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- dry brewer's yeast
- 1 cup coconut and rice milk
- 2 eggs
- 1/2 teaspoon Maple Syrup
- 2 cups muesli
- 1.4 oz lactose-free butter
- 0.5 oz salt
- to taste salami
- to taste lactose-free provolone
Recipe Steps
Reduce the muesli to flour by blending it.
Mix the muesli flour with the baking powder and salt.
On the side, combine the milk with the lightly beaten egg and the maple syrup.
Add the dry ingredients to the wet ones a little at a time, continuing to mix.
Once you have obtained a smooth ball, add the melted butter little by little.
Cover with a tea towel and leave to rise in the oven off for 2 hours.
After leavening, divide the dough into portions of 1.4 oz.
Roll out each portion into a disc and stuff as desired with salami and provolone.
Close and form a ball.
Lay each ball on a pan coated with oven paper, with the closure facing down and forming a circle by joining the balls.
Let rise another 30 minutes.
Brush with a mixture of milk and beaten egg yolk.
Bake at 355°F for 30 minutes.
Serve warm.
You can find some more information about Italian cuisine here.
