Recipe provided by Restaurant Gondola from Sotina.
LUCINI SALENJACI
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Ingredients:
200 g pork fat
300 g flour
20 g fresh yeast
100 ml milk
100 ml wine
2 egg yolks
½ teaspoon salt
100 g plum jam
Powdered sugar
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Preparation:
Dissolve the yeast in a little milk and, once it rises, add flour, egg yolks, 2-3 tablespoons of warm water, salt, and a little white wine. Knead the dough until bubbles start to form on the surface. Then cover and leave to rise.
In the meantime, clean the fat of veins and skin by scraping with a knife. Once the dough has risen, roll it out and spread the fat over it. Fold the left and right sides, then the top and bottom, to completely enclose the fat within the dough. Let the dough rest for about 30 minutes, and repeat the entire process three times.
Finally, roll out the dough to a thickness of 1 cm, cut into squares, spread with jam, fold over, and bake at 220°C (428°F) for about 35-40 minutes. Serve dusted with powdered sugar.
