Otello (“Othello”): black bread roll with Salumificio Pedrazzoli cottino

BREAD: 250 g of Semola. Natural brewer’s yeast 6 g. Make the dough with 150 ml of warm water and 7 g of salt. Add the yeast, warm water and sugar to a small bowl; wait for the foam to develop. Add this to a large bowl containing the semolina.
Add the salt, pepper and squid ink. Knead until you achieve a smooth dough even in colour. Cover with a damp dish towel and leave to rise for at least 30 mins. Cut the dough into 30 g portions and form into small rolls.
Leave to rest for 30 min. Before placing in the oven, brush the tops with water and garnish with white sesame and/or oats.
Bake in the oven at 200°C/400°F for 5 mins, before turning the heat down to 180°C/350°F for a further 20 mins. Remove from the oven and leave to cool.

MAYONNAISE: Two egg yolks at room temperature, 25 ml of lemon juice, 250 ml of extra virgin olive oil, 3 ml of white wine vinegar, salt, pink pepper and lime juice to taste. Place the egg yolks in a receptacle with high sides and add a pinch of salt. Pour in the vinegar and whip the mixture with a whisk, beating in one direction only. Add oil whilst whisking. When the mayonnaise is whipped to the right consistency, add a pinch of pink pepper and the lime juice. Continue mixing until everything is well blended.
Tip: If you prefer not to make the mayonnaise yourself, you can add pink pepper and lime to a good quality shop-bought mayonnaise instead.

METHOD: Slice open the roll and spread a layer of pink pepper and lime mayonnaise on the bottom half; add roughly chopped fresh rocket including a few whole leaves, chopped walnuts, chopped parsley, three slices of Pedrazzoli PrimaVera® organic Cottino; finally, add a second layer of mayonnaise on top.