Montasù - It's always noon 02/15/2022
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https://www.raiplay.it/programmi/esem... - Fulvio Marino prepares a Venetian specialty, born in the post-war period. Let's see how to prepare the montasù. Ingredients: 1 kg flour 0, 10 g brewer's yeast, 550 g water, 18 g salt, 30 g oil Procedure: In a bowl, or in a planetary mixer, we put the flour 0, the crumbled brewer's yeast and most of the water. Mix with a spoon and, once the dough has formed, add the salt and the remaining water. Work for a few minutes, until the mixture is smooth and homogeneous, but rather dry. Finally, add the oil and work until it is completely absorbed. Cover and let it rise for 2 hours at room temperature. Transfer the risen dough to the floured surface and divide it into 150-200 g loaves. Arrange the loaves on the baking tray, without folding them. Cover and let rest for 20 minutes. Using a rolling pin, roll out each piece of dough to form a tongue. Fold it over itself, lengthwise, then stretch it again with the rolling pin. Once you have a thin, long tongue, about 5 cm wide, roll it up to form a snail. Set aside. Create another snail, following the procedure just explained. Place one snail on top of the other, on one side, pressing with your hand. Place on a baking sheet, cover and let rise for 1 hour at room temperature. Bake in a hot, static oven at 200° for 18 minutes.
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