Tresa - It's always noon 01/03/2022
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https://www.raiplay.it/programmi/esem... - Daniele Persegani prepares a bread of remembrance, his grandmother's favorite. Let's see how to prepare the tresa. Ingredients: 500 g flour 00, 500 g flour type 2, 600 ml water, 10 g sugar, 130 g grated parmesan, 60 g lard, 5 g brewer's yeast, 2 spring onions, 20 g salt Procedure: Slice the spring onions and sauté them in a pan with a drizzle of oil and water. In a bowl, or in a mixer, put the two flours, 00 and type 2, the crumbled brewer's yeast and most of the water. Mix with a spoon and, once the dough has formed, add the sugar, lard, grated parmesan and stewed spring onion. Knead for a few moments, then add the salt and the remaining water and work until you get a smooth, homogeneous dough. Cover and let it rise for 2 hours at room temperature. Divide the risen dough into two parts: one larger than the other (2/3 and 1/3). Stretch the two parts and place them on the T-shaped surface. Weave the three sausages and place the braid on a baking sheet with baking paper. Cover and let it rise for 2 hours at room temperature or overnight in the refrigerator. Bake in a hot, static oven at 220° for 10 minutes, then lower to 170° for another 25 minutes.
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