dalla cucina di Ylenia Sambati

Ylenia Sambati recommends a traditional treat from Puglia that has passed from Nonna to Mamma and is now part of her Cook in Puglia program. Buon appetito!

Ingredients:

1 ½ C. All-purpose flour

½ C. Semolina flour

1 packet active dry-yeast

½ C. Cherry tomatoes

½ C. Black pitted olives

1 ½ T. Unsalted capers

100 ml water (only if necessary

1 Onion, finely sliced

2 T. Unsalted capers

½ Can Pelati tomatoes

Extra virgin olive oil

½ T. oregano

Salt to taste

Directions:

Preheat the oven to 350 F. In a large bowl, place the two flours, instant yeast, 2 T. olive oil. Separately, in another bowl, prepare the filling mixture. Slice the onion, quarter the tomatoes, cut the pitted olives in rounds, add the capers and can of pelati tomatoes and season with salt, oregano, olive oil. Add the mixture of ingredients to the bowl of flour and mix everything with water, only if necessary. Sir until a sickly dough is obtained. Let the dough rise for 60 minutes. Work the mixture on a floured table. Create small loaves. Place them on a baking sheet lined with parchment paper. Let it rise again for another 20 minutes. Bake ‘I pizzi’ for 25 minutes.