Drive away with green broad beans and ricotta
single courses from Italy - Sardegna
translated by Italian with
Sa Prazzira is a leavened savory pie typical of the area of the leotard.
I read that you can make sausages and aubergines, tomatoes or tomatoes and mint, these are the variants that I would call classic. If you want to use dry brewer's yeast, 1 gr.
First we take care of the shell. I used the mixer with spiral hook, but wanting to do it by hand the procedure is the same, only that we will work it initially with a fork, before using the hands.
We gather all the ingredients in a bowl, dissolving the yeast in 100 gr of water. We begin to knead and add the water flush, until you get a firm and compact.
Let rise until doubling (mine leavened 6 hours) in a lightly oiled bowl. In the meantime let's take care of the stuffing, cut the tomatoes into small pieces and place in a colander, salting them and letting the excess water run off.
Cut the aubergine into small pieces and sauté in the pan for about 3 minutes, with a little oil. Take back our dough and spread it with your hands on the work surface holding the shape of a circle, place under the pan.
I used the bottom of a 24 cm opening pan. We place our stuffing in the center, leaving a nice edge.
We carry a flap at a time towards the center, I have operated in a clockwise direction, pinching the pasta and letting the filling be clearly visible.
Bake immediately in a hot oven at 200 degrees and let cook for an hour. Baked and leave to cool for 15 minutes before serving. It is also very cold!
If you want you can make small prezzide, the only caution is to bake it right away, otherwise the filling is likely to soften the dough that loses its shape.