Ciabatta artesanal rellena de queso y filete

Hey everyone, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Ciabatta artesanal rellena de queso y filete. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Ciabatta artesanal rellena de queso y filete is one of the most favored of current trending foods on earth. It's easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Ciabatta artesanal rellena de queso y filete is something which I've loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Ciabatta artesanal rellena de queso y filete, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ciabatta artesanal rellena de queso y filete delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ciabatta artesanal rellena de queso y filete is 7 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ciabatta artesanal rellena de queso y filete estimated approx 3 horas.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Ciabatta artesanal rellena de queso y filete using 21 ingredients and 11 steps. Here is how you can achieve that.

La Ciabatta o chapata, es un tipo de pan italiano clásico en alto contenido líquido, es reconocible por el gran panal de la miga, la corteza ligeramente café y crujiente.

Ingredients and spices that need to be Make ready to make Ciabatta artesanal rellena de queso y filete:

1. Poolish
2. 300 g harina fuerte (trigo)
3. 300 ml agua tibia
4. 2 g levadura seca
5. Masa
6. 350 g harina de trigo
7. 20 g harina integral
8. 8 g sal
9. 4 g levadura seca
10. 200 ml agua
11. 40 ml aceite de oliva
12. 100 g aceitunas negras, verdes o calabazas italianas
13. Relleno
14. 100 g zanahoria
15. 100 g calabacita
16. 100 g tomate
17. 3 hojas lechuga italiana
18. 100 queso manchego
19. 50 ml aceite de oliva
20. 2 pzas filete de anchoa
21. 10 g mayonesa

Steps to make to make Ciabatta artesanal rellena de queso y filete

1. Preparar la mise en place
2. Para preparar el poolish: en un bowl colocar los 300 g harina; en otro recipiente disolver la levadura seca con el agua tibia; luego agregar poco a poco al bowl con harina y mezclar.
   Después de mezclar completamente, tapar con un trapo húmedo y dejar fermentar de 30 minutos a 1 hora.
3. Cuando el poolish esté casi listo, iniciar con la otra masa. En un bowl mezclar todos los ingredientes secos, luego en una superficie limpia formar un volcán. Agregar poco a poco el poolish fermentado al centro.
4. Ir incorporando poco a poco la harina hacia el centro del volcán e ir agregando poco a poco aceite de oliva y agua tibia (en caso de ser necesario agregar un poco más de agua o aceite ya que la masa es suave).
5. Amasar completamente la masa y ya lista dejar reposar en un lugar caliente o cerrado para que la masa aumente su volumen al doble y tapar con un trapo húmedo.
6. Ya que la masa aumentó su volumen, ponchar la masa para sacar el aire.
   En una superficie plana y limpia colocar harina, luego la masa y con ayuda de un rodillo estirar para poder sacar cortes rectangulares.
7. Ya listo los cortes, dejar elevar por otros minutos para que aumente su volumen.
   Después, para decorar se puede barnizar con huevo o solo agua, y añadir aceitunas, calabaza italiana, pimientos o harina para decoración.
8. Ya barnizada todas las piezas, meter al horno a 180°C para cocinar.
9. Para el relleno, picar la lechuga en chiffonade, el tomate en rodajas, la zanahoria y calabaza en juliana.
   En un sartén precalentado añadir aceite de oliva para cocinar el filete de anchoa, después sazonar con un poco de salsa inglesa y sal.
10. Ya que la carne esté un poco cocida, incorporar la zanahoria y después la calabaza en juliana.
11. Ya listo el pan, dejar enfriar para luego cortar a la mitad y rellenar.

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