zaterdag 26 juli 2014

Torta al testo of the central Italy

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen



Classically, it was filled with sausage meat or wild herbs, but here we have a more modern incarnation featuring cheese and prosciutto. These are often eaten as a meal in themselves, but we prefer to share them as a delicious starter.


Ingredients



  • Flour – 500g/18oz

  • Instant dry yeast – 1 packet (9g/0.3oz)

  • Salt – 1 level tsp

  • Warm water – 350ml/12 fl oz

  • Extra virgin olive oil – 1 tbsp

  • Prosciutto – several slices

  • Stracchino cheese – 50g/2oz

  • Arugula/rocket – bunch





See on dolcevitadiaries.com

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