PREMIERE! URUGUAYAN CHIVITO by GABO COLACIOPPO | CUCINARE TV - Program 07/11/24

Published: 01 January 1970
on channel: Cucinare

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URUGUAYAN CHIVITO
There's nothing better than making warm homemade bread to make this classic sandwich.

Ingredients:
For the pebete dough: 500 g of 000 flour. 200 cc of milk. One egg. 10 g of salt. 20 g of fresh yeast. One tbsp of honey. 50 g of sugar. 50 g of butter.
For the browning: One egg. A splash of milk. A pinch of salt and sugar.
Chivito (two units). 2 slices of rump cut for Milanese. 4 lettuce leaves. 6 slices of tomato. 2 eggs. 4 slices of machine cheese. 4 slices of cooked ham. Mayonnaise, to taste.

Procedure:
Pebete
1. Make a ring with the flour and in the center place the milk, egg, yeast, sugar and honey.
2. Using a fork, dissolve the ingredients in the centre well, then add salt and start mixing.
3. Knead for 5/8 minutes and place the dough in an oiled bowl and cover with cling film.
4. Leave to rise in a warm environment for an hour.
5. Divide the dough into 80 g portions, roll into balls and shape into a bun (flatten the dough and bring both ends by rolling them towards the centre).
6. Place the formed buns on a greased baking sheet and cover with cling film and leave to rise until they almost double in volume.
7. Once risen, paint with gold and cook for 15 minutes in an oven at 180°.

Chivito (2 units)
1. Wash the lettuce leaves and cut the tomato into slices and set aside.
2. On a very hot griddle, add a little oil and cook the sliced meat on both sides. 3. Once turned, add the cheese and ham. On the side, make a fried egg.
4. Cut the bread, spread with mayonnaise and assemble the chivito.

Program premiered on Thursday, November 7, 2024 on Cucinare.
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