SAVOURY CROISSANT WITH STRAKÌ
300 gr of flour
6 spoonfuls of olive oil
1 full spoon of sugar
1 bag of pie yeast
150 ml of water
salt and herbs as much as needed
80 gr of salami or other cold cuts
80 gr of Sterilgarda Strakì
Sprinkle the flour on a flat board. Add olive oil at the centre, together with sugar and yeast. Start working the mix by adding water from time to time.
Work the mix until it forms into a soft, smooth and non-sticky dough. Add salt and herds at will (chives, for example).
Lay the dough and thin it into a 3 mm-thick sheet. Shape the dough into many rectangles.
Divide every rectangle into 4 rectangular sections, which you will later divide diagonally until they take the shape of triangles. Take every triangle and fill it from the wide side.
Roll the dough starting from the wide side, giving it the traditional croissant shape.
PREPARE THIS RECIPE WITH:
Strakì is a soft fresh cheese rich in living milk enzymes. Delicate and creamy, delicious on crackers, with vegetables or even by itself to enjoy all its freshness.
CONSIGLI E CURIOSITÀ
Strakì Sterilgarda is a cheese similar to the typical soft cheese Italian Lombard. A soft cheese and short seasoning made from whole cow’s milk. It looks like a fatty and creamy cheese with a white color. Originally produced in Lombardy, the etymology of the name is related to the use of milk from “tired” cows (from Lombard stracch) for the transhumance to the valley floor after the summer pasture.