Ingredients for 6 people:
- 500 gr of flour
- 300 ml of warm water
- 150 gr of diced bacon
- 200 gr of diced and grated pecorino cheese
- 25 gr of lard
- extra virgin olive oil
- 25 gr of brewer’s yeast
- 1 pinch of salt
- black pepper
Preparation time: 30 min plus 70 min. for leavening
Cooking time: 20 min.
Wine pairing: dry white, fragrant and with good acidity
Put the flour on a wooden pastry board, form a volcano shape and in the center add the yeast dissolved in half a glass of warm water. Start kneading then add a pinch of salt, pepper, pecorino cheese, lard and a tablespoon of oil in that order. Mix all the ingredients well until obtaining a medium consistency by adding water gradually. Cover the mixture with a white cotton cloth and let it rise for 50 minutes. Roll out the dough, again working it vigorously, add the bacon and mix all the ingredients well. Divide the mixture, roll into sticks, roll the sticks into a sprial shape like a snail (lumachelle). Place a sheet of parchment paper on the baking sheet and leave to rise for about 20 minutes. Bake in a preheated oven at 200 degrees for 20 minutes. When they have reached a beautiful golden color on the surface they will be done.
Taken from “Orvieto Ricette” by Lo Sportello del Cittadino