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30 RECEPTEN VOOR DE 6
TH
SENSE® INDUCTIEOVEN | 49
Rozemarijn gekruid “schiacciata”
[platbrood] met raket en parmaham
Maak op een werkoppervlak een hoop met bloem en voeg
zout, suiker en uiteindelijk olie toe en meng de massa.
Voeg geleidelijk water toe aan de bloem en begin te
kneden. Kneed het mengsel tot een soepele en elastische
deeg. Leg het deeg in een kom die afgedekt wordt met een
vochtige doek en laat het deeg 45 minuten rijzen. Zodra
het deeg gerezen is, dient u het deeg uit te rollen over de
ingevette inductieplaat bedekt met ovenpapier. Garneer
het deeg met rozemarijn. Bereid het gerecht in de oven
op de juiste inductie instelling. Neem na de bereidingstijd
de “schiacciata” uit de oven en garneer het gerecht met
fijngesneden raket en parmaham.
350 g bloem
200 ml water
18 ml olijfolie
14 g gist
7 g zout
3,5 g suiker
120 g parmaham
60/70 g raket
rozemarijn
20/25 min
49


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