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Stecche is a traditional Italian bread roll that is widely enjoyed throughout different regions of Italy, with Bologna and the surrounding areas being particularly well-known for their delicious versions. The Bolognese and Petroniana-style stecche are particularly noteworthy, not just for their distinctive taste but also for the unique culinary history that has influenced their preparation.
One of the defining features of Bolognese-style stecche is the inclusion of potatoes in the dough. This not only adds to the flavour of the bread but also provides a slightly denser texture that is perfect for soaking up sauces or accompanying hearty stews and soups.
To make Bolognese-style stecche, you will need the following ingredients:
● 400g of flour
● 200g of mashed potatoes
● 1 tsp of salt
● 1 tsp of sugar
● 20g of fresh yeast
● 50ml of warm milk
● 100g of softened butter
● 1 egg yolk
To start the recipe, place the flour in a mixing bowl and add the mashed potatoes, salt, sugar, and the softened butter. Mix everything together well, and then crumble the fresh yeast into the bowl, making sure that it is evenly distributed.
In a separate bowl, mix the warm milk with the egg yolk until the ingredients are fully combined. Then, pour this mixture into the mixing bowl and mix thoroughly until the dough forms a smooth and slightly sticky ball.
Cover the dough with a dishcloth, and leave it to rise for about 1 hour or until it has doubled in size. Then, remove the dough from the bowl and gently knead it on a floured surface.
Divide the dough into portions, each of which should weigh around 100g. Take each portion and roll it into a long, thin cylinder shape (similar to a small breadstick) before placing it onto a baking sheet. Leave the stecche to rest for a further 20 minutes.
Preheat your oven to 200°C, and then bake the stecche for 20-25 minutes or until they are golden brown and crusty on the outside.
Petroniana-style stecche, on the other hand, are quite similar to Bolognese-style stecche but differ in the type of flour that is used. The dough for Petroniana-style stecche is made from a combination of both wheat and cornflour, giving the bread a unique texture with slight crunchy bits.
To make Petroniana-style stecche, you will need the following ingredients:
● 200g of wheat flour
● 200g of cornflour
● 1 tsp of salt
● 1 tsp of sugar
● 20g of fresh yeast
● 50ml of warm milk
● 100g of softened butter
● 1 egg yolk
To start the recipe, place the wheat flour and cornflour in a mixing bowl with the salt, sugar, and softened butter. Mix everything together well, and then crumble the fresh yeast into the bowl, making sure that it is evenly distributed.
In a separate bowl, mix the warm milk with the egg yolk until the ingredients are fully combined. Then, pour this mixture into the mixing bowl and mix thoroughly until the dough forms a smooth and slightly sticky ball.
Cover the dough with a dishcloth, and leave it to rise for about 1 hour or until it has doubled in size. Then, remove the dough from the bowl and gently knead it on a floured surface.
Divide the dough into portions, each of which should weigh around 100g. Take each portion and roll it into a long, thin cylinder shape (similar to a small breadstick) before placing it onto a baking sheet. Leave the stecche to rest for a further 20 minutes.
Preheat your oven to 200°C, and then bake the stecche for 20-25 minutes or until they are golden brown and crusty on the outside.
In conclusion, whether you prefer Bolognese or Petroniana-style stecche, these two Italian bread rolls are sure to please any carb lover. So why not whip up a batch of both and decide which one is your favourite? Whatever recipe you choose, you can be sure that the taste and aroma of freshly baked stecche will transport you to the heart of Italian cuisine.
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