Halfway between a pizza and a focaccia, it includes pecorino, tomatoes and, of course, chilli! Here's how to prepare the pitta pizzulata
Saturday nights usually appear on Italian tables Pizza. If you want something new to taste, always staying on the topic, why not try cooking it pitta pizzulata? It is a typical recipe of the Calabria, something halfway between one flat bread it's a Pizzain fact.
Below we provide you with the original recipe, which obviously involves adding a lot chili pepper, but if you don't like it, you can also not put it on. In the gallery, however, some anecdote on this delicious dish and some suggestions to vary it according to your tastes.
How to prepare the pitta pizzulata
Ingredients
For a dose of 4 people, you need: 300 gr of 00 flour, 120 gr of suet, ¼ glass of dry white wine, 3 eggs, 50 gr of grated pecorino cheese, 300 gr of peeled tomatoes, 1 chilli pepper, salt to taste.
Method
Start by dissolving the suet in a bain marie. Then, prepare the dough based on flour, eggs, pecorino cheese, suet, white wine and a pinch of salt. Get a homogeneous mixture, cover it with plastic wrap and leave it to rest for about an hour in a cool place.
When it is ready, grease the cake pan with the lard, and flatten the dough with the use of your fingers, sprinkle it with the peeled tomatoes, stripped of the seeds and cut into small pieces, then the shredded chilli pepper (if desired), salt and finally , the lard remained in bows. Bake at 180 ° C for about half an hour. Serve hot.
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