Summer, bad sun and ientu: shall we take a dip in Salento?
Speaking of Puglia, here is a quick and easy recipe for preparing fresh and tasty Apulian freselle with Fioreglut flour.
Summer, bad sun and ientu: shall we take a dip in Salento?
Speaking of Puglia, here is a quick and easy recipe for preparing fresh and tasty Apulian freselle with Fioreglut flour.
300 g Fioreglut flour
10 g Mulino Caputo Active Dry Yeast
240 ml warm water
1 teaspoon salt
2 tablespoons extra virgin olive oil
In a bowl combine flour and yeast.
Start slowly pouring in the water and kneading everything.
Add salt and oil until the mixture is smooth.
Let it rise in a dry place for at least 2 hours.
Cut several pieces of the dough to form “salami” on the cutting board.
Bring the two ends together to form a donut.
Place the resulting donuts on a lined baking tray.
Cover the pan with cling film and let rise for another half hour.
Brush the donuts with a drizzle of oil and bake at 200 degrees for about twenty minutes (the oven must be preheated).
Let them cool once cooked.
If you deem it necessary, based on the consistency, then turn the donuts over and cook for another 15 minutes to make them more "cookie-like".
Season your freselle with a delicious tomato salad and, to make it even tastier, add green olives. Remember that the freselle must be "sponged" in water before being seasoned. Now all we have to do is wish you bon appetit!
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