Pecorino cheese and Prosciutto di Parma bread sticks | Consorzio del Prosciutto di Parma
Blend the two flours. In a bowl, dissolve the brewer’s yeast with honey or malt in 100g of water at room temperature and 40g of flour. Leave to ferment for 10 minutes...
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Ingredients
- 20g brewer’s yeast
- 400g type 2 flour
- 100g type “0” flour
- 35g olive oil
- water as needed
- 40g grated Pecorino romano cheese
- 1 tsp honey or malt
- 40g Prosciutto di Parma
- 8g salt, black pepper
- olives and Prosciutto di Parma to serve
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