Q cui­sine: with ALESSAN­DRO RUSSO

Pugliese fo­cac­cia with cherry toma­toes

Q Magazine - - Q Travel -

Lessa peeled and cut into pieces in slightly salted wa­ter. Af­ter hav­ing drained it with a per­fo­rated spoon, keep the cook­ing wa­ter, and pass it to a potato masher.

Pour the flour into a bowl and knead it with 2 ta­ble­spoons of oil, 2 tea­spoons of salt, the yeast dis­solved with the sugar in a lit­tle warm wa­ter, a glass and a half of wa­ter to cook the warm pota­toes and the crushed potato is left to cool . Cover the dough and let it rise for about an hour.

Heat the oven to 220 °. Trans­fer the leav­ened dough to a round pan greased with oil, then spread the toma­toes cut in half on the sur­face, sprin­kle with salt and oregano, sprin­kle with a lit­tle oil and bake the fo­cac­cia in the oven (un­ven­ti­lated) for about 30-35 min­utes.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.