Pan di Molche recipe Food and wine

Pan di Molche recipe

October 27, 2016 3:47 pm

 

MOLCHE, THE EXCELLENT “LEFTOVERS”

Raise up the hands those of you who don’t know what molche are.

Molche is a dialectical word which identifies the pulpy and oily leftovers from the olive pressing during the extra virgin olive oil production. Let call them “leftovers”.. and such good ones actually! An excellence that is the main ingredient of typical local dishes as gnocchi, cakes and… bread! Yes, pan di molche is an irresistible seasonal delicacy. The olive pressing is a magical moment when taste, perfumes and heart from Garda Trentino meet.

The bread is fruit of a lot of patience, passion, and love! Bread is life! Bread serves as side dish, but it can also enhance and become the real soul of food. Pan di molche is this, and much more. With its taste, it makes us understand how important a “leftover” cuisine is, when what we define leftover can be considered the focus of a cooking tradition.

PAN DI MOLCHE

Are you ready to put your fingers in the pie? Here you have the pan di molche recipe and… we call you out on realising your fragrant pan di molche. When hot, it gives off an incredible olive perfume, its taste is slightly bitter and the contrast with, for example, a delicious Dro plum jam is outstanding! What are you waiting for to prepare it? Here’s the recipe!

PAN DI MOLCHE RECIPE

500 g 0 flour

1 sachet dried sourdough

1 tbs sugar

water (around 2 glasses)

100 g molche

2-3 tbs extra virgin olive oil

salt

nutmeats (as liking)

 

To prepare the dough, put the flour, salt, yeast, sugar and water in a kneader, or in a bowl if you like. Knead until smooth and elastic for some minutes, then add the molche and oil.

Keep on kneading for 20 minutes (at least). Set the bowl aside and let it rise in a warm place covered by some clingfilm until it doubles in size. Round the dough on a floured board and turn it into the shape you like most… I really enjoyed that part! Braid, roll, wreath! Add some nutmeats (if you like) and let it rise again for 30 minutes. Preheat the oven at 190°C and bake your pan de molche for about 30 minutes (less for smaller portions).