Bread with Gerda
Description
Bread with gerda, or pani cun gerdas, as it is called in Sardinia, is a bread made with pork cracklings (gerda) , rich and tasty, which was prepared when the pig was slaughtered.
Bread with gerda, a delicious accompaniment to a variety of dishes, becomes even better if you replace the brewer’s yeast with sourdough starter. Find out how to make this traditional Sardinian recipe now.
Ingredients
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- Durum wheat semolina flour 500 g
- Gerda (pork cracklings) 150 g
- Dried brewer's yeast 2 g
- or sourdough starter 50 g
- Arborea butter 40 g
- Water 350 ml
- Salt 4 g
Instructions
- 1 Begin making the pork crackling bread by combining the durum wheat flour and melted butter in a bowl. Dissolve the brewer's yeast in a little warm water and begin working the ingredients together by hand. Add a little more warm water to the dough, just enough to make it soft but not too runny or sticky, and work the dough, gradually adding the water and finally the salt. Knead the dough until it's smooth and elastic.
- 2 Once the dough is smooth, roll it out on a pastry board and sprinkle the chopped pork cracklings on top, then knead again to incorporate them. Transfer the dough to a well-oiled bowl and let it rise, covered, for at least 1 hour.
- 3 After an hour, take the dough and divide it into small 40g balls, forming them into perfectly round balls. Dredge them in semolina flour and arrange them well-spaced on a pastry board. Cover the balls with a cloth and let them continue to rise until doubled in size.
- 4 Once the bread with gerda has risen, proceed to baking: preheat the oven to 220°, arrange the rolls on a baking tray lined with baking paper and bake them for about 30 minutes.
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