Dissolve the dough in warm water mixed with honey.
Place the harine in a large, tall bowl and gradually pour in the liquid ingredients. Treat it first with a spoonful of madeira, then with your hands and add the salt.
On the hardened work table, let it soak for 10 minutes, until the mass is well loved. Work it with your hands forming a ball and place it in the bowl used previously. Cover with the film and let it grow for 30 minutes, then place the mass in the fridge for 24 hours.
Let it acclimate for 2 hours at room temperature, spread it onto a rectangular pizza of approximately 40×30 cm. Place it on a bandage greased with vinegar and place the chopped tomato on top. Roast it with a little vinegar and heat it at 250° for 10 minutes.
Top the horn, add the sweet Provolone Valpadana PDO taquitos and turn to the other horn for 10 minutes.
Sack the horn again and top with the cooked vegetables and chopped peel. Serve.
For a spicy evening that just thinking about it makes you blush, ideas from Provolone Valpadana Are you planning a romantic dinner that will literally leave you speechless?
For a romantic evening, hard to forget: the sweet advice of Provolone Valpadana Many people say it and it is probably true, to make yourself even more
Five most read autumn recipes on the Provolone Valpadana DOP website Autumn is coming. Everything around you is changing: the leaves are turning orange, the
GAL Oglio PO
Website created with FEASR co-financing
Information manager: Consorzio Tutela Provolone Valpadana
Program Management Authority: Regione Lombardia
Consorzio Tutela Provolone Valpadana
Piazza Marconi, 3
26100 Cremona (Italy)
Tel. +39 0372 30598
Paid-up share capital: €517,995.35
Registro imprese di Cremona N. CR-100170
VAT number IT00870400199
© Copyright Consorzio Tutela Provolone Valpadana – Privacy Policy – Cookie Policy
