The saltimbocca we are talking about today were made 100% with whole grain re-milled semolina. The flavor, aroma, and color of these saltimbocca, with their well-aerated and very soft crumb and slightly crispy crust, will captivate you from the first bite, regardless of the filling you choose to enjoy them with. Making them is very easy, and their softness will last over time, thanks to the minimal amount of fresh yeast used and the three rising stages. They are ideal for picnics, snacks, and buffets.
- Difficulty: Easy
- Portions: 5 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz Re-milled durum wheat semolina
- 1/4 cup Water
- 0.07 oz Fresh yeast
- Starter dough
- 17.6 oz Re-milled durum wheat semolina
- 1 1/4 cups Water
- 0.5 oz Fine salt
Preparation
1) Prepare the starter dough by dissolving the fresh yeast in the water. Then, add the semolina and mix to obtain a soft dough, which we will let rise, well covered, until it doubles in size.
2) Prepare the dough. Once the starter dough has doubled in its initial volume, transfer it to a large bowl or stand mixer. Add half of the semolina and half of the water. Begin to mix roughly. Then, add the salt, the rest of the flour, and water. Knead for 6/8 minutes until you obtain a soft, well-mixed dough that has absorbed all the semolina. Shape it into a ball, cover it well, and let it rise. Depending on the humidity, you may need to add a few more tablespoons of water to obtain a soft, workable dough.
3) Form the saltimbocca. When the dough has risen, cut it into 5 or more pieces, depending on the size or number of saltimbocca you want to make. Shape them into a rectangular and slightly flattened shape, and place them on a baking sheet lined with parchment paper. Let them rise for about an hour, depending on the room temperature.
4) Preheat the oven to its maximum temperature. Place the saltimbocca in the middle rack of the hot oven for about 25 minutes or until they are well puffed and evenly golden.
