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Stria with tomato

Stria with tomato

Made with Tomato Puree

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

Tomato Puree

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy

Ingredients

Tomato Puree Double Concentrated Tomato Paste Organic Tomato Puree
  • 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
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Method

  1. Melt butter and lard together in a pot, add cold milk, sugar and fresh yeast
  2. Pour everything onto the heaped flour, then add the egg, salt and olive oil, and knead virgorously
  3. 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
  4. Bake at 350°F for 40 minutes
  5. 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
  6. When the stria is ready, pour the tomato sauce onto it and bake again for 10 minutes
  7. Serve hot

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