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PIZZA SPORCA

Ingredients: Bread dough or 1 kg of flour, water, 250 g of brewer’s yeast, 250 g of figs, 250 g of walnuts, 250 g of raisins, salt.

 

Method: Add the dried fruit to the bread dough or to the well-risen dough you have prepared yourself.  Knead it well and leave it to rise again. Shape it into a loaf and bake in a hot oven. You can vary the amount of dried fruit to taste.

 

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.
 
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