☰ menu   

Volpi’s Carta di Musica Flatbread

Carta di Musica Flatbread
Yields 30
  1. 2 cups all-purpose flour, plus more for rolling (spooned then leveled)
  2. 1 cup fine semolina flour
  3. 1 teaspoon kosher salt
  4. 1 cup lukewarm water
  1. Sesame seeds
  2. Fennel pollen
  3. Caraway seeds
  4. Sea salt
  5. Freshly ground black pepper
  6. Special Equipment
  7. Pasta roller or rolling pin
  1. ►Preheat the oven to 400 degrees. Line baking sheets with silicone mats or parchment paper.
  2. ►Whisk the flour, semolina and salt in a large bowl. Gradually pour in the water and stir with a
  3. spoon or your hands until it forms a dough. Knead against the side of the bowl until the dough
  4. picks up all the stray bits and comes together in a smooth, dry ball. Add more flour if the dough
  5. is sticky, or add a few drops of water if it’s dry. Cut into about 14 (1½-ounce) balls. Cover with
  6. plastic wrap.
  7. ►Working with one ball at a time, pat each ball into a disc, dust lightly with flour and run through
  8. the widest opening on the pasta roller. Fold in half, then run through the same opening again.
  9. Turn the dial to the next narrower setting and pass the dough through the rollers. Continue in
  10. this way to stretch and thin the dough, turning the dial one setting at time until the dough has
  11. passed through the narrowest setting. It should be thin enough to see through. If the strips get
  12. too long to handle, cut in half and continue. Use just enough flour to keep the dough from
  13. sticking to the rollers. They can get up to 3 feet long. (Alternatively, you can roll each one out with a rolling pin, getting them as thin as possible.
  14. You’re still aiming for see-through.)
  15. ►If necessary, cut the dough so it fits on your baking sheets. Sprinkle with desired toppings and
  16. use your fingers or the flat bottom of a metal measuring cup to gently press them into the
  17. dough. Repeat rolling and topping you have enough to fill 1 or 2 baking sheets.
  18. ►Bake until the pieces curl, crisp and brown, 6 to 8 minutes. Watch carefully, they’re delicate little
  19. things that can go from brown to burned in a heartbeat. Repeat with remaining dough.
  20. ►Serve whole as part of a salume platter with Volpi® Prosciutto, Salame, Coppa and Bresaola.
culture: the word on cheese https://culturecheesemag.com/
Sponsored by Volpi Foods

Volpi Foods

Volpi Foods is a specialty foods producer of fine charcuterie based in America’s heartland. Volpi focuses exclusively on slow aged dry-cured meats, allowing nature to perfect each flavor in the decades-old family recipes. There are no shortcuts or artificial processes.

Leave a Reply

Support Local Cheese Makers and Mongers!