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INGREDIENTS |
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For Pate:
- 200g wheat flour
- 200g flour durum
- 1càc salt
- 1càs of baker's yeast
- Lukewarm water (depending on the absorption of flour)
For the stuffing
- 1 onion
- 1kg tomatoes
- 1 chorizo, cut into slices
- 200g cut into pie slice
- 200g grated mozzarella
- 1càs oil
- 1càs of tomato concentrate
- Salt and pepper |
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| PREPARATION |
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| TIME OF PREPARATION : 75 mn |
- Set the fountain sifted flour in a deep dish. Add salt, yeast délayée in a little lukewarm water. Pour water, mix well to get a paste or too fluid nor too thick.
- Knead the dough for 20minutes. The cover with a towel and leave to rise for 30minutes (it must double in volume).
- Meanwhile prepare the sauce tomatoes. Fry in a pan with minced onion oil. Add the grated tomatoes, tomato concentrate, salt and pepper. Reduce over medium heat for 15min.
- When the dough is lifting the break and cover with a towel and let stand for 15minutes.
- On a floured. Spread this paste with a roller to 2mm thick. Cut with a cutter round 10cm in diameter to obtain records.
- Let these discs pate lift them with a cloth covering for 20min.
- Heat a heavy skillet. Cook disc pate over medium heat. Cook on one side 30secondes then turn on the other side. The disc must be inflated like a balloon, then remove from heat.
- Repeat this process for the remaining disks.
- Open the bread sauce and stuffed tomatoes, slices of chorizo, slices of pie and grated mozzarella.
- Cook the panini press.
- Serve immediately.
Posted by tassi
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