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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the flour, the grated cheese, the salt, the seeds oil and the lukewarm milk with sugar where you have dissolved the fresh yeast . | 2. Once you have mixed, bind with eggs. Put eggs one by one. Incorporate well before adding the next one.The final dough will be very cluey, soft and elastic. Rise for an hour,. | 3. Add all mixed chopped salami and cheese. | 4. Move the dough into a buttered and floured baking pan (like the one you see in the picture) and put into oven off. | 5. When the dough will be double, don't move it; switch the oven on and cook for 30/40 minutes at 350°F. | 6. Leave to cool slightly before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	500			247285.0	49683.05	8206.3	1137.1
italian cheese pecorino	100	g	grated mixed	89.0	0.0	19.8	0.5
sausage	300		salami mixed chopped	470829.44	884.5062	19391.0969	42633.1976
fontina	200		mixed chopped mixed chopped	102696.0	409.2	6758.4	8220.96
egg	4			286.0	1.44	25.12	19.02
seed oil	100	ml		337.8024	13.0613	11.4465	29.2724
salt	1	teaspoon		-	-	-	-
milk	250			37210.0	2915.8	1921.5	1994.7
yeast	25	g		46.25	5.105	5.97	0.225
sugar	1	teaspoon		18.354	4.5908	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.