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Salumificio La Rocca - Salumi tipici piacentini

Charcoal sandwich with gentiletto salami

For the 10 years of the blog “The dreamers of cooking and clouds”, food blogger Alessandra Barbone wanted to share something that was very beautiful to look at and also very good to eat: the charcoal sandwich.
Then those who know her well know that she specializes in baking and making sandwiches.
The charcoal you used is for food use that can be purchased in specialized stores, herbalists or online and does not change the flavor of the bread in any way.
(for sandwiches)
300 g of flour 0
200 g of warm water
5 g of fresh brewer's yeast
A tip of a teaspoon of vegetable charcoal powder (about 3 - 4 g)
1/2 teaspoon of fine salt
(to fill)
Salami Gentiletto salami from Salumificio La Rocca available on our online shop
Rocket to taste
Red tomatoes of the preferred type to taste
Grated parmesan to taste
Milk to taste
“First I made the black sandwiches.
I put the sifted flour with powdered vegetable charcoal and crumbled yeast in the planetary mixer with the leaf hook. Then I started adding the lukewarm water a little at a time. When the dough started to form, I added the salt and kept adding the water a little at a time. you may not need all the water, so let's save some.
At the end we must obtain a well-strung and smooth dough.
I made a ball with the dough, put it in a bowl covered with film and let it rise until doubled.
I then took the dough and divided it into portions of about 60 g each. I gave some creases by folding the outer edges of each single piece towards the center and then I pirled slightly trying to give an elongated shape instead of the classic round.
I let it rise covered with a cloth for an hour and then I baked in a static oven at 220 ° for about 15 minutes with a pan full of water on the bottom of the oven.
I baked and let it cool covered with a cloth so as not to harden the sandwiches.
while the sandwiches were cooling down, I dedicated myself to the filling.
I washed and dried the rocket well after having removed the impuirtà and the ruined leaves.
I washed the tomatoes, dried them and sliced ​​them.
I also sliced ​​the salami after removing the outer casing.
Finally I made the parmesan sauce. I put 2 tablespoons of grated Parmesan cheese and 4 of milk in a saucepan and started to heat over very low heat until a fairly thick cream is obtained. If it does not remain thick, just add more grated parmesan a little at a time, continuing to mix. Once ready, I sifted it with a colander and a spoon.
At this point I have assembled the charcoal sandwich.
I took a sandwich, cut it lengthwise and started to put some slices of salami slightly overlapping, the tomato slices, the parmesan sauce and finally a little rocket.
My presentation and topping are just one example. Everyone can indulge themselves as they see fit, but I guarantee you that this filling that I used is particularly tasty. "