From the culinary tradition of Salento, pizzi leccesi with Arifa Organic Flour and re-milled durum wheat semolina. These are delicious foccaccine (puccia rolls), typical of the day of the Immaculate Conception. But they can be found in the bakeries of Salento all year round. Easy to prepare, with the recipe from "Le ricette dell'Amore Vero".
Ingredients
- 400 g of Organic Arifa Flour
- 100 g of re-milled durum wheat semolina
- 10 g brewer's yeast
- 180 g warm water
- 1 medium onion
- 20 black Celline olives
- 10 ripe cherry tomatoes, Fiaschetto quality
- 2 tablespoons tomato paste
- 1 pinch chili pepper
- 30 ml olive oil
- 2 level tablespoons salt
Procedure Pizzi Leccesi with onion
Prepare the sauce by pouring thinly sliced onion, small chopped tomatoes, chili pepper, and preserves into a saucepan. Cook over low heat for 15 minutes until the sauce thickens well. Let cool.
In a large bowl mix the yeast with a little warm water. Then add it to the mixed and sifted flours, the salt and start kneading, adding the water little by little.
Add the celline olives to the sauce and pour everything into the dough. Mix well, helping yourself with a little flour, so that the dough does not stick to the pastry board.
Let the dough rise for 2 hours (6-8 hours if using sourdough starter), covered with cling film. Divide the dough into 20 loaves and let them rise for another 2 hours.
Bake the laces at 200°C for 30-40 minutes, or until golden brown. After 30 minutes, watch them to see if they are cooked through. Let them cool on a rack and serve.
