Stria with Mutti tomato puree and Mutti double concentrated tomato paste

Name: Stria with Mutti tomato puree and Mutti double concentrated tomato paste
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

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

(COOK 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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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

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Stria with Mutti tomato puree and Mutti double concentrated tomato paste

Made with Passata

Ingredients

Share the ingredient list

Method

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