Difficult50 minutes
4 people
Method for rustic salame pecorino cheese tart: First, prepare the dough: dissolve the yeast in water warmed to 37°C (add 150 grams of water and then, when all the flour has been added, decide whether to add more) and the honey. Add 150 grams of flour from the total amount and knead until a creamy consistency is formed.
Combine the eggs, pepper, pecorino cheese, and the rest of the flour and knead until you have a soft but compact dough. Now gradually add the lard and knead until it is absorbed and you have a soft dough that comes away from the mixer bowl or work surface (depending on whether you are kneading by hand or with a mixer).
Add the salame and mix into the dough. Leave to rise until doubled in size in a mold greased with lard and covered with plastic wrap in a warm place away from drafts.
Bake in a preheated oven at 180°C, with a small pan containing hot water, for 35-40 minutes, checking with a toothpick to make sure it comes out dry. As soon as you take it out of the oven, cover it with a cloth to restore its softness. Eat the rustic salame pie salame or even cold! I recommend serving it with salted ricotta cheese and broad beans. Bon appetit! If you liked our salami-based recipe, try it, share it with your friends, and post a photo with #BerettaLovers. The best ones will be posted on the Beretta Instagram profile :).
Enjoy your meal!
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