Design by Antonio Saladini
PDF Print E-mail

PIZZA ONTA

Ingredients: Bread dough and salt. 

Method: Mix the bread dough with the salt and spread it out to form rounds of dough that are not too thin.  Fry them in plenty of oil. If you wish you can prepare the dough yourself in the following manner:Mix half a kilo of flour with the correct amount of water so as to obtain a rather soft mixture, using 50 g of brewer’s yeast.Place the dough in a bowl and cover it with a woollen cloth.  Leave it to rise for a few hours in a rather warm place out of draughts, even on top of a pan full of hot water or in a tepid oven, until it has doubled in size and is a soft and spongy mass.

Bibliography:

  • “Così si mangiava a Castignano e dintorni. Ricettario di cucina popolare” edited by Archeoclub Archeo Piceno n. 8-9 A. 3 october 1994 – march 1995.
 
[ Back ]