Potatoes, onions and speck: this is the simple and tasty filling of my gluten-free Dinnede. A pantry recipe that immediately teleports us to the joyful stalls of the South Tyrolean Christmas markets.
The Dinnede (also called tell them, dinnete and other German names that I just can't pronounce) are traditional savory buns from Bavaria and spread throughout Tyrol, with a typical elongated shape. I tasted them for the first time at the Merano Christmas markets and every time I prepare them I immerse myself in the magical atmosphere of the holidays.
It is a "poor" recipe, made with simple pantry ingredients, such as flour, yeast, onions and potatoes, enriched with diced speck, sour cream or aged cheese, cooked in the oven and then enhanced by the taste and color of chives.
When Molino Merano asked me to interpret his "gluten-free blend”I immediately thought of creating a gluten free version of the classics Dinnede of the Christmas markets, to give you a little bit of that warm and joyful atmosphere, which we also find by peeking through the products of Pur Südtirol.
It is an ideal blend for the creation of pizzas, stretched and focaccia, produced with certified raw materials and processed in a separate area with dedicated production facilities and silos. The mixture is very easy to use and is suitable for both fresh and dry leavening.
post made in collaboration with Pur Südtirol
THE MOLINO MERANO AND ITS GOOD IDEAS
Molino Merano was born in 1985, but the von Berg family has been interpreting the milling tradition of South Tyrol for over 600 years, where the rustic character of rye bread meets the classic wheat ciabatta and sourdough that approaches the mother yeast.
A passion for wheat and its traditional processing, which Molino Merano is able to bring into modern and conscious production: from the selection of raw materials, to the control of the entire production process, up to interpreting the ever new customer needs.
Its gluten-free blend goes precisely in this direction, opening up to a niche, alas ever wider, the possibility of making tasty and fragrant leavened products, easy to prepare.
Molino Merano's products, from flour to cereals passing through seeds and legumes, are available on Pur Südtirol, the South Tyrolean flavors market. I had already told you about this extraordinary reality in the recipe of my beetroot casunziei and now I am returning to tell you about their selection and distribution philosophy, in support of the small producers of food and wine excellences of this splendid region.
On line and in theirs 5 points of sale (Merano, Bolzano, Brunico, Lana and Bressanone) it is possible to choose from many small and medium-sized companies, which put values such as quality and sustainability before quantity, thus protecting the history and tradition of this territory strongly linked to nature in which it is immersed .
But let's go back to the recipe of my gluten-free dinnede.
ingredients for two South Tyrolean pizzas
- 500 g of Gluten-free Pizza-Stretch-Focaccia blend – Molino Merano
- 9 g dry yeast (or 25 fresh)
- 40 ml of olive oil
- 15 g of honey *
- 15 g of fine salt
- 350 ml of warm water.
- 1 medium potato *
- 150 g of speck (cut into a single slice) *
- 150 g of aged hard cheese *
- 1 onion (or shallot)
- a bunch of chives
- Salt and Pepper To Taste
(*) All the genuine ingredients of South Tyrol can be found on pursuedtirol.com/it/shop/
HOW TO PREPARE SOUTH TYROL PIZZAS (DINNEDE)
First I took care of the gluten-free dough, dissolving the honey and dry yeast in the warm water. In a large bowl I poured the flour mixture into the center and, with the help of a fork, I mixed, also adding the salt and olive oil.
Transferring the mixture onto a work surface, I began to knead for about 5 minutes, until a homogeneous dough was obtained, which I immediately divided into two parts and spread on a baking sheet covered with baking paper suitable for high temperatures. I left it to rest in a warm place, covered with a cloth, until it doubled its volume (depending on the ambient temperature it could take from 1 to 4 hours).
In the meantime I took care of the filling, boiling a potato, slicing the onion into wedges, reducing the cheese into flakes and cutting the speck into matches.
Once the dough is ready, I stuffed my gluten-free dinnede with the prepared ingredients: a few thin slices of potato, onion wedges, cheese flakes and speck matches.
I then put them in the oven, oven hot 220 ° for about 30 minutes, for the first half of the time with the pan resting on the bottom of the oven, and then raising it slightly.
Once cooked at the base and golden on the surface, I baked and decorated with chopped fresh chives and a pinch of black pepper.
An extra touch? Try adding cumin and fennel seeds during the last 5 minutes of cooking … the fragrant result will surprise you.