ItalianPiedmontese
Sibila al Padellino
by Gambero Rosso · 452K subscribers on YouTube
Pan pizza from Ascoli Piceno, filled with pecorino cream, sautéed chicory, ciauscolo, pecorino cheese from the Sibillini Mountains, and finished with black truffle.
- Difficulty
- hard
Ingredients
10 items- 500 gFarina di Grano ArsoTotal flour for dough (200 g for autolysis + 300 g added later).
- 400 gWater200 g for autolysis + remaining water added later (estimated based on typical recipe).
- 1 gYeastFor the biga.
- 30 gSalt
- 50 gOlive Oil
- Crema di PecorinoQuantities not specified.
- Sautéed ChicorySautéed with garlic, oil, and chili.
- Ciauscolo IGTSpreadable salami.
- Pecorino dei Monti Sibillini
- Tartufo Nero di RoccafluvioneShaved on top.
Method
- Prepare the autolysis: mix 200 g of grano arso flour with 200 g of water and let rest.
- Prepare the biga: mix 500 g of flour, 1 g of yeast, and water (quantity not specified in video). Let rest for 18 hours at 18°C.
- Combine the biga with an additional 300 g of grano arso flour, the remaining water, and 30 g of salt. Knead, rest for 5 minutes.
- Add 50 g of olive oil and knead until incorporated. Rest the dough for 5–10 minutes in a bowl.
- Divide the dough into portions and shape into balls. Place each ball in a padellino (small pan) and let rise for 2 hours.
- After rising, poke small holes in the dough and bake.
- Remove the baked pizza from the oven, cut it open horizontally.
- Fill with pecorino cream, sautéed chicory (with garlic, oil, and chili), ciauscolo (spreadable salami), and pecorino dei Monti Sibillini cheese.
- Close with the top crust and bake again until crispy.
- Cut into six wedges and top with black truffle shavings.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
