14
Romana (Rome)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 4 anchovy fillets /
1 handful capers preserved in salt.
Drain and mash the peeled tomatoes: wash the capers and anchovies thoroughly. Cut the fillets into little pieces
and slice the mozzarella Spread the dough thin and add the peeled tomatoes to within 2 centimetres from the
edge, salt vely sparingly, add the capers, the anchovy pieces and a little oil and place in the oven using the
special wooden scoops Add the mozzarella after 2/3 minutes in the oven and continue cooking for a further 2
minutes.
Siciliana (Sicily)
Ingredients to serve 4: 500 g brad dough / 4 salted anebovies / 20 black olives with ehili / one bunch Sresh basil
/ 1 cup tomato purée / 100 g mozzarella (if liked) / salt / oil to taste.
Spread out the dough fairly thickly. Dust with flour, cover with a napkin and put to one side. Wash and fillet the
anchovies, wash the basil and remove the leaves, and chop the mozzarella. Place the mozzarella on the dough
followed by the tomato, the basil leaves, the anchovies and the black olives. Add a little oil and cook for 5/6
minutes, taking care that it does not burn round the edge. The dough should be thick and well risen.
Italian traditional “Tigella”
The so-called
Crescentine
or
Tigelle
are typical of Modena and they are made with flour, yeast and water. They
can be stuffed with the typical
cunza
, a mixture of lard, rosemary and garlic, or with meat, cheeses or
vegetables.
Ingredients: 1 kg flour, 1 cube of yeast (for salt) dissolved in warm milk, 1 cup of milk, 1 cup of sparkling
water, 1 tablespoon of olive oil and salt.
Crumble the yeast in a small bowl, pour a little warm milk to cover the yeast: stir to dissolve the yeast and let
stand a few minutes. Pour the flour into a large bowl, make a hole in the center and pour in the yeast mixture,
water and salt. Mix the ingredients very well. Make a ball and continue to knead on a floured surface until
dough is smooth and soft. Place the dough in a floured bowl, cover with a clean towel and let rise for at least an
hour in a warm place.
When the dough is ready, roll it out with a rolling pin into a sheet about 1 cm thick from which you have to
make some discs of 10 cm diameter.
Tigelle
are now ready to be cooked.
Preheat the oven as described in the OPERATION paragraph, by setting the "1" position on the thermostat for
15 minutes, then move to position “2” for about 15 minutes.
After preheating, set the position "2 ½" or "3", wait 5 minutes and place the
tigelle
on the firestone. Close the
top cover in position B (see OPERATION section for reference) and cook for about 3/ 4 minutes.
Cut and fill while the
tigelle
are still hot.
Piadina romagnola
Piadina romagnola
is an Italian traditional wrap, very common in the North of Italy and typical of Emilia
Romagna.
Ingredients for 6 persons: 400g type 00 flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon
salt, 4 tablespoons of olive oil, 250 ml of very hot water.
Mix the flour, baking powder and salt in a large bowl. Add the olive oil: ingredients should be blend together
very well. Add the water and mix the dough quickly with a fork or with your hands. Transfer the dough on a
pastry board and continue working the dough for about ten minutes. Put the dough in the bowl, cover with a
plastic wrap and let it rest for about 20-30 minutes. Shape into balls approximately of 100 grams. To get the
100gr
piadina
, you need to roll out the dough with a rolling pin as much as possible and then with a lid 24cm in
diameter and with the help of the pizza cutter you will cut out 6 circles of dough.
Preheat the oven as described in the OPERATION paragraph, by setting the "1" position on the thermostat for
15 minutes, then the position "2" for about 15 minutes.
After preheating, set the position "2 ½" or "3", wait 5 minutes and place the
piadina
on the bottom firestone.
Close the top cover in position B (see OPERATION section for reference) and cook for about 1-2 minutes. Once
finished, garnish to taste.
