Rianata – Rianata

It is a speciality, from Trapani (a southern coastal province near Marsala), the dish name derives from the abundance of oregano
which is sprinkled on the pizza.

Ingredients for 4 servings

  • 2lb.Load of home-made leavened dough
  • 1 lb. 2 oz. of peeled tomatoes
  • a cloves of garlic
  • fresh parsley 1 bu.
  • 70 g of grated pecorino
  • salted fillets of anchovy
  • oregano
  • extra virgin
  • olive oil
  • salt
  • pepper TT

Preparation
Trickle some oil on the dough and knead vigorously for some minutes: let rise for about one hour. Knead quickly and roll out the
dough into a thin round on a slightly greased baking-pan. Get the salt out of the anchovies; chop and spread over the round.
Chop the tomatoes and mix with the chopped garlic and parsley, a pinch of salt and a dash of pepper; spread on the pizza. Top
with the pecorino and a abundant sprinkle of oregano and trickle some oil. Bake at 482° F for 20/30 minutes.

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