Ingredients:
- 500
gr. of flour
- 25
gr. of yeast
- 100
gr. of milk
- 200
gr. of tepid water
- 1
spoon of extravergine olive oil
- 1
coffe-spoon of salt
- 1
spoon of sugar
- 400
gr. of tomatoes
- 150
gr. of tunny
- 300
gr. of stracchino cheese
- some
leafs of basil
- origan
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Method:
Put
the flour, the salt, the sugar and the olive oil in
a bowl. Melt in a glass the yeast with the milk,
the tepid water and add to the flour and knead for
5 minutes. Put the bowl up a pot with tepid water
and cover it with a napkin of cotton.
Leaven
the dough for about 30-40 minutes and the in
meantime mash the tomatoes.
After
the leavening streach the dough in two baking-pan
of 30 cm. of diameter with a little of olive oil.
Put the tomatoes, the origan, the leafs of basil
and the tunny on the dough.
Baking
the two pizze for about 15 minutes at 250°
Celsius. After this time put the stracchino cheese
on the two pizze and complete the cooking for
others 5 minutes.
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Ingredients
- 200
gr. of flour
- 100
gr. of sugar
- 100
gr. of butter
- 2
yolks of egg
- 1
spoon of milk
- 400
gr. of jam of apricots
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Method
Put
the flour in the table with the sugar, the butter,
the two yolks and the milk. Knead speedly to
obtains the "pasta frolla".
Streach
the pastry at the thickness of 1 cm. and put it
into the mould of the comet star previously spread
with a little of butter and flour.
Put
on the pasta frolla the jam of apricots.
Bake
the comet star at 200° for about 35
minutes.
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Ingredients:
- 250
gr. of butter
- 250
gr. of potato starch
- 250
gr. of sugar
- 5
eggs
- 1
sachet of baking powder
- 100
gr. of jam of apricots
- 50
gr. of almonds toasted and chopped
- 16
almonds toasted
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Method:
To
whip the eggs with the sugar for about 10 minutes.
In a bowl mix the butter with the potato starch and
the baking powder sieved. Mix the two compounds and
to put them in a ring-shaped mould previously
buttered and floured. To put the cake in the oven
at 200° for about 30 minutes.
After
the cooking of the cake, to put out of the shape
and to wait for until it is cold. To put the jam of
apricots on the surface of the cake. To strew the
cake with the chopped almonds which remaing
attached to the surface with the jam. To finish to
decorate with the wholes almonds the top of the
cake.
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