Lecce lace – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Lecce lace - Misya's recipe

First of all, dissolve the yeast in a part of the water (taken from the total) that is not too cold.

Place the 2 flours in a bowl and mix, then add the yeast first, then the rest of the water with oil and puree and finally the salt and continue kneading, then leave to rise in a bowl for 2 hours or until the dough doubles. volume.

In the meantime, peel the onions and cut them into slices, then leave them to soften and brown in a large non-stick pan with a little oil.

Mash the peeled tomatoes on a plate.
When the onions begin to brown, add the tomatoes, desalted capers, oregano and chilli pepper and mix, lower the heat and leave to simmer for 15 minutes or until it has dried well.

Pitt the olives, chop them coarsely and add them to the rest, then add salt if necessary, then leave to cool.

Take the leavened dough, deflate it with your hands and add the seasoning.

Divide the dough into rolls, distribute them on the baking tray lined with baking paper, spaced a little apart, sprinkle with semolina and leave to cook for about 30 minutes in a preheated fan oven at 200°C, positioning the tray a little high up in the oven.

The Lecce lace is ready, all you have to do is enjoy it.

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