Stria with Mutti tomato puree and Mutti tomato paste
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
60 min (PASSIVE TIME: 60 min)
Easy
Ingredients
-
325
g
Mutti Tomato Puree
-
1
tube
Mutti Double Concentrated Tomato Paste
-
1
kg
flour
-
55
g
butter
-
55
g
lard
-
28
g
fresh yeast
-
35
g
sugar
-
40
g
fine salt
-
100
g
leek
-
9
g
basil
-
4
tbsp
milk
-
1
egg
-
100
ml
extra virgin olive oil
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Stria with Mutti tomato puree and Mutti tomato paste: Method
- Melt butter and lard together in a pot, add cold milk, sugar and fresh yeast
- Pour everything onto the heaped flour, then add the egg, salt and olive oil, and knead virgorously
- Let the dough rise for at least one hour, then spread it out onto a baking sheet, cover with a towel and let it rise again for 30 minutes
- Bake at 350°F (180°) for 40 minutes
- In a casserole heat Mutti Tomato Puree with leek and basil, add Mutti Double Concentrated Tomato Paste and a few tablespoons of water
- When the stria is ready, pour the tomato sauce onto it and bake again for 10 minutes
- Serve hot
- Pour everything onto the heaped flour, then add the egg, salt and olive oil, and knead virgorously
- Let the dough rise for at least one hour, then spread it out onto a baking sheet, cover with a towel and let it rise again for 30 minutes
- Bake at 350°F (180°) for 40 minutes
- In a casserole heat Mutti Tomato Puree with leek and basil, add Mutti Double Concentrated Tomato Paste and a few tablespoons of water
- When the stria is ready, pour the tomato sauce onto it and bake again for 10 minutes
- Serve hot
