Wilderness By Fleetwood Owners Manual

piadina


Yes, I admit it: despite being an avid fan of Neapolitan cuisine and pizza, in particular, I must say that in front of a nice flat bread, freshly baked, warm, with the squaquerone and rocket, eaten sitting on a bench facing the sea, I can not resist. Every time I think I am really sad of Romagna, nice people I met there and still keep telling me: "Doctor, when you come to us?". And all the times that this nostalgia comes over me, that's dust off ricettuole learn to cooking school and those learned from the grandmother of my ex-boyfriend. The tortillas we have learned in school. Do not tell you my joy when our teacher asked us: "Do you want to learn how to make tortillas?" .. My immediate thought was: "And you also to ask?? Ceeeeeerto But I do!" And in fact, no time to ask the question, which we were already all ready to mix all the ingredients and imagine the various fillings. A small note which deserve is the thickness of flat bread. Around if they are to thin and beautiful chubby: usually the closer you get, the hills, the sea, the flat bread is becoming increasingly thin. Accompanied by a dish of sausages, or as in "street food" is always good and, to tell the truth, I prefer the version cicciosa:) INGREDIENTS
for 14 tortillas cicciose
1kg flour
3-4 2-3 tablespoons lard
teaspoons honey
about 350g of water
1 tablespoon baking pies for
salt

PREPARATION
Make a mound of flour and stir in the center, lard, water, yeast, salt and honey (my teacher told me I needed to give the flat bread, an amber color). Add flour and knead. Spread tortillas with a rolling pin to desired thickness and bake for a few minutes on a plate of cast iron. Serve with cold meats and
squaquerone.

I make a small request: anyone knows the recipe for caramelized figs? The good ones, good in Emilia Romagna are often served with cheese ..

and now comes the Musical: I told you I was waiting for the photos and have arrived! Here we are behind the scenes