Stuffed baguette with Chorizo, Parmesan and sun-dried tomatoes

Preparazione

• 1

  Stuffed baguette with Chorizo, Galbani Parmigiano Reggiano D.O.P. and sun-dried tomatoes is the height of the Italian-style aperitif. Combining the indulgence of chorizo with the authenticity of Parmesan, this surprise loaf is quick and easy to prepare. Discover a flavorful recipe to share during an aperitif or even as a side. You can also use your stuffed bread as a sandwich for lunch or a dinner aperitif.

• 2

  Preparation with Thermomix

• 3

  In the Thermomix bowl, pour in the water and yeast. Set to 2 min / 37°C / speed 2 to activate the yeast.

• 4

  Add the flour and salt. Knead for 5 to 10 min using the kneading mode.

• 5

  Leave the dough to rest in the bowl, cover it with a damp cloth and let it rise for 1 hour.

• 6

  Knock the air out of the dough on a floured work surface, then divide it. Shape two logs to form your baguettes.

• 7

  Place the dough pieces on a baking tray lined with parchment paper. Cover your preparation and let it rise again for 30 min.

• 8

  Remember to preheat the oven to 240°C with a container of water placed at the bottom of the oven to create steam.

• 9

  Score the tops of your baguettes.

• 10

  Bake the baguettes and let them cook for 25 min, until nicely golden.

• 11

  Oven preparation

• 12

  Dissolve the yeast in lukewarm water. Let it sit for 5 min.

• 13

  In a large bowl, mix the flour and salt. Make a well in the center and pour in the water-yeast mixture.

• 14

  Knead until you obtain a smooth and elastic dough, about 10 to 15 min.

• 15

  Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size. Allow about 1 hour.

• 16

  Then you can follow the steps from the dough-deflating stage in the Thermomix preparation.

• To obtain a crunchy loaf, brush the tops of the baguettes with an egg yolk halfway through baking.Add a few drops of olive oil and oregano so the proposed recipe becomes even more flavorful.

• 17

  Cut your baguette lengthwise. Remove the crumb inside to create space for the filling.

• 18

  In a large bowl, mix together: Galbani Ricotta, grated Parmigiano Reggiano, chorizo slices, crushed hard-boiled eggs, sun-dried tomatoes cut into small pieces, a drizzle of olive oil, olives, oregano, chili pepper, salt and pepper.

• 19

  Stuff the baguette with your filling mixture. Close the baguette once both sides are filled.

• 20

  Spray a few drops of olive oil onto the bread crust.

• 21

  Wrap the bread tightly in aluminum foil.

• 22

  Bake your preparation in an oven at 180°C for 15 min.

• 23

  Remove the aluminum foil once the time has elapsed.

• 24

  Let it cool slightly so you can cut slices of your stuffed bread.

• If after baking your bread is not grilled enough for your taste and has more of a "cake" texture than a baguette texture, you can put it back in the oven for 5 min with a knob of butter.

• 25

  Recipe variationsCreate a new homemade recipe by replacing the Chorizo with slices of smoked salmon, lemon zest and chopped pickles. Then add peppers and zucchini to your preparation. You will create a fresher, more summery recipe that is just as easy and quick to prepare; there are many recipe ideas.