Menu September 2020

Menu September 2020

Appetizer: Pizzette fritte con verdure estive

(= Mini Fried Pizzas with Summer Vegetables)

Recommended wine: La Brumosa

Pizzette fritte con verdure estive Ingredients for 10 people: 450 g plain flour 50 g Manitoba flour 350 ml water 6 g brewer’s yeast salt plenty of extra virgin olive oil for frying mixed vegetables*

Mix the two types of flour, pile them up on the work surface and form a "well" in the centre. Crumble the yeast into a little water and mix with a fork until it dissolves. Pour it into the “well” and incorporate the flour; add the salt and, gradually, the rest of the water. Continue kneading with your hands until you have a smooth, elastic ball of dough. Cover and leave it to rest for 15-20 minutes. Then divide the dough into little balls, flatten them on a pastry board with your hands forming small “pizzas” about 5-6 cm in diameter. Heat plenty of olive oil in a frying pan and, when it reaches the right temperature, place the discs of dough in it. Fry them on both sides so that they are golden brown. Remove them from the oil, let the excess oil drip off and put them on kitchen paper to dry. When you’ve fried all the little pizzas, lay the grilled vegetables on top of them and serve while still warm.

*For the vegetables, quantities and preparation, click here