If you are in Italy and want to eat the real cake, or go to Genoa, where the cakeis their distinctive white or Bari, where the thin and crispy prepared with lots oftomatoes and black olives.
This I am presenting today is the basic recipe of pasta I just changed the dressing, I put less tomatoes and add the ham and mozzarella.
The oil we use is produced by us (the oil Corato), which gives a slightly spicy taste when used raw, and while cooking makes the food tastier.
Try a little '...
Ingredients
12, 3 oz. (350g) flour
8, 50 fl.oz. (250ml) tiepid water
0, 63 oz. (18g) yeast
2 tablespoons olive oil
1 teaspoon salt
1 boiled potato
tomato, mozzarella, prosciutto, olive oil
Gradually add the warm water, the mixture should be soft not liquid.
Cover the dough and let rise for about two hours.
Take a pan with plenty of oil, and pour the mixture.
Add a little salt and another drizzle of olive oil and let it rest again for another 15 minutes.
Bake in oven preheated to 356 ° F (180 degrees) for about 25/35 minutes.
Recommendation: it is best to add salt to the dough at the end; you can use the water where you boiled the potatoes, the important that is tiepid.
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