ADVERTISEMENT
Ingredients :
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.
continued on next page
ADVERTISEMENT
