Le Ricette

Pucce (Tomato and Olive Bread Rolls)

di Academia Barilla

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Le ricette
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forma
PREPARATION TIME
35 min
forma
DIFFICULTY
Medium
forma
TYPE
Bread, focaccia and pizza


Ingredients for 4 people


4 cups flour (type 00)
1 package dry yeast
1 cup water
2 1/2 teaspoons salt
3 ripe tomatoes
3 green onions
7 ounces black olives
3 1/2 tablespoons extra virgin olive oil


Ingredients


flour
green olives
tomato

Preparation 20 minutes preparation + 15 minutes cooking

1
Heat 5 tablespoons of oil in a pan and sauté cleaned and shredded green onions. Throw tomatoes in boiling water for 10 seconds, peel and add to the green onions.

2
Cook, stirring constantly, then add pitted olives and a pinch of salt. Cool to room temperature. Knead flour with yeast and lukewarm water. When smooth, season with salt.

3
Add cooled onion mixture to the dough. Cut into 1-ounce pieces and shape as desired. Arrange the rolls on a baking sheet and allow to rise in a warm, humid place for about 1 hour.

4
Cook in a preheated 400°F oven for about 15 minutes.


Prodotti tipici (1)



The tomato, originally from Central America, arrived in Europe during the 16th century. At the time, the plant had primarily an ornamental value.

Tags: Summer, Fruits and vegetables




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