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The recipe of the apple strudel pizza by Marco Rufini, the proof of The cook today

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Published on Feb 26, 2020

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Strudel pizza for as long as is vegetables the recipe of Marco Rufini for the proof of The cook today, February 26, 2020. Among the new recipes, The proof of the cook this delicacy rustic. The strudel with Rufini in The proof of the cook becomes rustic with the vegetables, escarole, and so is the recipe The test of the cook's perfect for ash Wednesday, for those who do not eat meat. One of the new recipes that are easy de The test of the cook, it only takes a bit of patience for the dough must be prepared the day before and need as always of two lievitazioni, a long in the fridge, and the second of 3 hours at room temperature. Here is the recipe of pizza apple strudels from The test of the cook, the strudel salted Marco Rufini.

Ingredients strudel Rufini – For the dough: 1 kg flour multicereali, 700 ml of cold water, 4 g yeast, 25 g of salt – For the filling: 400 g mozzarella cheese, 2 heads of escarole, 250 g of olives were beaten, pitted, spicy, 1 garlic clove, 2 anchovies fillets, olive oil

Preparation: combine flour and yeast, add the cold water at the times and in the end the salt. Knead everything and then put the dough in the fridge for 18 hours. Take the dough ready, and we form the dough balls that now let it rise for 3 hours at room temperature.

After some time, we can roll out the dough balls and we get rectangles that farciamo with mozzarella, escarole that we did jump in the pan with oil, garlic and anchovies and then add in the stuffing the pitted olives. We close the rectangles as you can with the strudel. Put it in the oven at 180 degrees for 40 minutes. Only after cooking spennelliamo with the oil for polishing. Serve by cutting slices of the strudel strudel. 1

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