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Primi Piatti
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 A made salted paste cake from bread and scarola jumped in frying pan. It’s part of traditional foods of Xmas time but it is prepared by now in every period of the year. The classic prescription previews that to the scarola should be added raisins and pinoli, olives of Gaeta, capers and anchovies. To prepare the paste working with all the ingredients. To make to leaven in lukewarm place till the doubling (a pair d' hours). While to clean up and to wash the scarola. Scald it a moment in salted hot water better and to put it to drain. Fry lightly the garlic into oil and eliminate it when is gilded. Just to add some raisins and pinoli and adding the scarola. To blow up it in frying pan for some minutes. Eventually to taste of salt.
Heat before the furnace to 180-190 degrees. To deflate the mixture paste on the pan. To grease the pan of lard. To divide the paste in two parts one of them larger. To spread the larger portion, till to form a deep disc that linings and edges of the pan. To pour the scarola. To cover with another disc and fixing the edges forming a little strip pinching it with the fingers. To bore the surface with a tooth pick in order to let out the vapor. Put into an oven and to cook for approximately 45 minutes.
After quickly make to cool on a gridiron. Just to serve lukewarm or cold.
Ingredients for a " pizza" from 24 cm
For the paste:
500 g flour
10 g leaven of beer
1 teaspoon salt
270 g water
1 spoon of lard (or of oil EVO)
For the filling
3 scarola bunch,
garlic,
oil EVO,
raisins and pinoli,
salt
Time of preparation and baking: 1 h and more the time to rise.
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Offerta soggiorno dal 12 agosto al 17 settembre tra profumi d'estate e ...
