Le Molche, A grainy and slightly bitter paste to enjoy as a seasoning for pasta, or as “pan de molche”, mixed with bread dough.
People of this land well know that olive is a precious fruit and that every part of it is valuable.
A long, almost forgotten rural tradition has become a flavor revival: a rediscovered recipe based on “molche”, a local dialect word for olive pomace, which consists in olive skin and pulp and is the result of the mill process that separates the core from the olive.
The Pan di Molche Recipe
Teilen, Recycling, Tradition
- 500 gr flour
- 300 ml milk
- 90 gr molche
- 25 gr fresh brewer’s yeast
- 2 teaspoons of salt
- 2 tablespoons of sugar
- 3-4 tablespoons of olive oil
- In a bowl mix 50 ml of lukewarm milk, 50 gr of flour, the sugar and the yeast.
- Let the mixture rest for about 15 minutes until the dough starts bubbling.
- When the dough starts bubbling add the remaining milk, the remaining flour, the salt, the molche and knead well until the dough is soft and elastic.
- Let rest in a warm place till the dough doubles in size, about two hours.
- Now you can create the shape you like best!
- Bake at 180-200 degrees Celsius (355-395 degrees Fahrenheit) for 40 minutes.
- From time to time brush with milk while cooking.
- Pan de Molche is Ready. BUON APPETITO