Impasto Rosticceria Siciliana
Ingredients for 7 large pieces:
- 500 gr. of flour 00 w240/280
- 30-50 gr. of sugar
- 10 gr. of salt
- 50 gr. of lard
- 25 gr. of fresh yeast
- Approximately 250 ml of water
- Difficulty Level:
- Ready in about 2 and a half hours
Procedure
The dough for making Sicilian rosticceria is very simple to prepare even at home, based on flour, lard, yeast, and a little sugar. Any "piece of rosticceria" (that's what they're called) you want to make, from small pizzas to fried or baked calzones, from ravazzate or rizzuole to cartocci, the basic dough is always the same.
In the mixer, put 200 grams of water, the flour, sugar, lard, and fresh yeast. Mix at speed 3 for about 5 minutes, until the dough starts to take shape; after the first 5 minutes, add the salt and the remaining water in a thin stream, increasing the speed to 8/10 for another 5 minutes.
When you have obtained a smooth and compact dough, remove it from the machine and let it rest for 10/15 minutes on the counter, covering it with a cloth.
After the time has passed, take the scale and divide the dough into portions of 100 grams if you want to prepare large pieces of rosticceria, 50/70 grams for medium pieces, and 20/30 grams for mignon pieces.
Work each piece of dough to form small balls and let them rise for 30 minutes on a cloth sprinkled with a little flour.
After about half an hour, or as soon as the dough balls have risen, you can start preparing the pieces of rosticceria you have chosen.
Once prepared, the pieces of rosticceria should rise for another 30 minutes before cooking.
Bake at 170/180°C for 20/25 minutes in a convection oven.
Notes:
- For large sausages, use 70 grams each
- For small sausages, use 20 grams each
- For mignon rolls with panelle, use 25/30 grams each
- For medium rosticceria rolls, use 50 grams each