PITTULE (Dough balls) Ingredients: 1kg of plain flour 700g of warm water Salt to taste 25g brewer’s yeast Tatanoso virgin olive oil Method: In a very large container, put the sifted flour and the brewer’s yeast dissolved in warm water and salt to taste. Mix and bind all the ingredients. Work the dough quickly, with
“CICERI AND TRIA” Ingredients: 300g of Caricato Factory chickpeas 500g of durum wheat flour 1 onion 1 sprig of parsley 1 stick of celery 1 handful of peeled red tomatoes 1 clove of garlic 1/2 glass of Tatanoso extra virgin olive oil Black pepper to taste Salt to taste Method: Leave the chickpeas to soak
DONUTS Ingredients: 250 g of plain flour 50 g of potato starch 200 g of sugar 3 eggs 1 small cup of Tatanoso virgin olive oil Juice of 1 squeezed lemon 1 pinch of salt 1 sachet of yeast 150 ml of milk Method: Grease and flour a donut mold. In the meantime, preheat the
“FRISA” WITH TOMATOES AND STRACCIATELLA Ingredients: 4 Friselle Tatanoso extra virgin olive oil 20 cherry tomatoes Stracciatella Method: Wet the friselle without over-soaking them and arrange them on a serving plate. Season with a drizzle of Tatanoso extra virgin olive oil. Wash the cherry tomatoes and cut them into small pieces, arrange them in a
“DADOLATA” OF BACON AND PRAWNS ON A CHICORY PURÉE BASE Ingredients: 200 g of chickling peas 1 potato 2 carrots 100 g of diced bacon 12 prawns 1 clove of garlic 1 sprig of rosemary Tatanoso extra virgin olive oil to taste Salt to taste Pepper to taste Method: Leave the chickling peas to soak
“FAVENEDDHE AND CICUREDDHE” Ingredients: 400 g of dried Caricato Factory broad beans 1 potato 400 g Chicory Extra virgin olive oil to taste Water as required Salt to taste Method: Leave the dried beans to soak for at least 12 hours to rehydrate them. Drain them, peel them, rinse them and put them in
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