Braid Filled (Treccia ripiena)
3 hours Recipe Yield:
1.5 kg Difficulty:
Braid Filled (Treccia ripiena) – an Italian cuisine recipe, a braid baked for the holy feast of Easter. Braid is stuffed with three fillings, cheese wrapped in one flagellum, olives in another, and salami in the third. Stuffed braid is decorated with eggs and sprinkled with sesame seeds. In Italy, sometimes such a braid is prepared from a mixture of semolina and wheat flour, but sometimes from one wheat flour.
After the dough rises well, take it out of the mold and lightly knead. Separate, approximately 100 g, we will need them after, and divide the rest of the dough into 3 equal pieces. Roll each part of the dough into a strip 8-9 cm wide and about 30 cm long. Lay the prepared filling into strips: on one olives, on the other salami, on the third cheese.