- 500 g of white flour
- 100 g of minced bacon
- 1 small cube of fresh brewer's yeast
- approx. 250 g of warm fizzy water
- 3 tbsp. of oil
- a pinch of salt, a pinch of sugar.
Blend the yeast in the warm water and pour it in the middle of the flour placed on the pasteboard in a well. Add the oil, the salt, the sugar, the bacon and blend them into the flour with the tips of your fingers, then knead vigorously for about a quarter of an hour.
Shape a cake, slightly flatten it with the palm of your hand and leave it to rise in a covered bowl. Grease and flour an oblong baking tin and roll out the dough to a thick layer. Leave to rise in a warm place for around half an hour, then bake in a pre-heated oven at 180° for approx. 30 minutes.
Notes: instead of bacon, use ham or the traditional garlic pesto of the "crescentine", made up of lard, rosemary and garlic.
Recipe by Maria Rita Vivi ( Sassuolo - Modena) and edited in "Emilia Romagna - Tasting the Tradition".