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Ingredients :
Passage 8
Wash and dry the potatoes very well. Cut them finely.
Passage 9
Soak the slices of potatoes and onion rings in cold water in two separate bowls.
Step 10
Take back the pastry and spread with the rolling pin, trying to get a sheet of 3 to 3 mm thick.
Passage 11
Using the bottom of the mold as a reference, cut out a circle slightly larger than the base. and place it in the buttered mold.
Step 12
Compact the remaining dough and spread it to form a single bead.
Passage 13
Thieze the cord until it has a diameter of 1 cm or so. Then fold it in half and weave it
Step 14
Carefully place the weave on the edge of the mold and cut the excess at the junction point. Then lightly press the braid on the edges to adhere to the mold.
Passage 15
Distribute the ricotta on the bottom, trying to get a uniform cover.
Passage 16
Then distribute the salami cut into cubes.
Passage 17
Cover everything with slices of cheese.
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FOR THE PASTA FROLLA:
FARINA TYPE 0 200 gr
BURRO FREDDO 100 grams
WATER FREDED 70 grams
SALE 1 teaspoon
TO REVENUE:
RICOTTA SCHOOL 200 gr
SALAME TO DUBETTI 150 grams
CHEESE TO FETTE 150 grams
MEDIUM PATANESS 2
CIPOLLA 1
EXTRAVERGINE OIL OF OLIVE qb
ORIGANO qb
BAUDET qb
SALE qb
PEPE qb
How to prepare the rustic salt tart:
Step 1
Pick the flour in the bowl of a food processor and add the salt.
2nd step
Cut the cold butter into regular cubes and distribute them on the flour in the bowl.
Passage 3
Finally pour the cold water.
Passage 4
Blend the mixture until a lumpy consistency is obtained.
Step 5
Then transfer it to a slightly floured work surface and knead briefly with your hands.
Step 6
Compact it well to form a ball, wrap it in transparent film and place it in the refrigerator for at least 30 minutes.
Passage 7
Meanwhile, peel the onion and slice it, trying to get thin slices.
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