Leggerezza Estiva: this delicate and fresh filled roll is made with organic roast chicken from Salumificio Pedrazzoli.
BREAD: 70 g rye flour. 3 g natural brewer’s yeast. Make the dough with 30 ml of warm water, 30 ml warm milk and 2 g of salt. Add the flour, yeast, warm water, milk and sugar to a small bowl; wait for foam to develop.
Knead until you achieve a smooth dough even in colour. Cover with a damp dish towel and leave to rest for at least 2 hours.
Shape into rolls and allow to prove for another hour.
Bake at 200°C/400°F until lightly golden.
Remove the rolls from the oven and let them cool.
CUTTLEFISH: Take the cuttlefish and roll it up to form a cylindrical shape.
Wrap very tightly in cling film and place in the freezer. Once frozen, remove the cling film and slice the cuttlefish thinly in a food slicer.
ARTICHOKES: Remove the external leaves of the artichoke and cut into thin strips a few millimetres thick. Place in a dish and marinate in water with plenty of lemon.
METHOD: Heat the seed oil in a frying pan. When the oil is bubbling, add the cuttlefish, three of four slices of Pedrazzoli Arrosto di Pollo PrimaVera® (organic roast chicken), sauté for 15 seconds and remove from the heat.
Next, reheat the bread, cut in half and fill with the marinated artichokes, cuttlefish spirals and 3 or 4 slices of Arrosto di Pollo Bio roast chicken.