Muddy pizza with stuffed edges
preserves from Italy - Sicilia
Dry tomatoes
Dry tomatoes
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A preserved dried in the sun
preparation
step 1
Accessory for the drying phase: a fine weave loom
step 2
I recommend using piccadilly as a basil tomato quality serving 1 leaflet for every tomato, whereas for salt you have to put 2 pinches in each half
step 3
3 Months Stage: Wash cold tomatoes with tomatoes, open them in a book by cutting them with a knife starting from the tip, without splitting it completely
step 4
Place them on wooden boards or trays and salt them and serve 2 pinches for each half
step 5
Leave them in the sun and return them in the evening to the sun for another 2 days
step 6
4 days: in a large pot boil for a few minutes the dried tomatoes for 2 minutes, rinse them in cold water and drop well
step 7
Drying: Once poured, lay them over a canvas cover with a fine weave to let them dry in the sun for half a day
step 8
Final Step: Wash and dry basil leaves put them in a large bowl with black pepper and oil pour tomatoes and mix them
step 9
Take a tomato at a time and wrap it in half a basil leaf close with the other half and press
step 10
Place the oil, pepper, and basil leaves in the container on top of the dried tomatoes
step 11
Close with a lid and store them in a cool, dry place or even in a refrigerator mix before serving