Stria with Tomato Puree and Tomato Paste
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
(COOK TIME: 60+ min)
Easy
Ingredients
-
11.5
oz
Mutti® Tomato Puree (Passata)
-
1
tube
Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
-
2.2
lb
flour
-
2
oz
butter
-
2
oz
lard
-
1
oz
fresh yeast
-
1.2
oz
sugar
-
1.4
oz
fine salt
-
3.5
oz
leek
-
0.3
oz
basil
-
4
tbsp
milk
-
1
egg
-
0.4
cup
extra virgin olive oil
Share the ingredient list
Stria with Tomato Puree and 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 for 40 minutes
- In a casserole heat Mutti® Tomato Puree (Passata) with leek and basil, add Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) 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
