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Il Paradiso Sandwich (Homemade Skata Bread)
A step‑by‑step recreation of the famous Il Paradiso sandwich from Al Antico Vano, featuring a high‑hydration skata bread, pistachio‑cream spread, shredded mozzarella‑cream (stella), and thinly sliced mortadella. The recipe spans two days: a 12‑hour starter, a high‑hydration dough with stretch‑and‑fold, overnight cold fermentation, and a final bake at 450°F before assembling the sandwich.
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Cost Breakdown
Critical Success Points
- • Starter fermentation (12 h)
- • Stretch‑and‑fold sequence
- • Overnight cold fermentation
- • Baking at high heat (450°F)
- • Preparing pistachio cream without over‑processing
- • Assembling while bread is still warm
Safety Warnings
- • Handle hot oven and hot bread with oven mitts.
- • Olive oil can splatter; keep a safe distance when brushing.
- • Ensure the dough has fermented fully to avoid under‑cooked interior.
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