The idea of \u200b\u200bmaking rustic cornettini for Easter breakfast I had it for a while ' but I did not know how ... Having Sunday mixed in large doses, I thought, with the remainder of the bread dough, and roll to try to straighten it mo 'croissant ... Let's say the result is not quite like this but overall, I would say that I could really do it for breakfast on Easter ...
In preparation, I simply stretched the dough for the bread in a layer of about 0.5 cm, then I cut the triangles, in the middle I put a slice of salami and a piece of pecorino (just to stay light!) and I've rolled up starting from the base of the triangle. I then left the
cornettini to rise for an hour and I cooked them (in cold oven) at 180 ° C for 15 minutes.
:))
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