![Muddy pizza with stuffed edges Muddy pizza with stuffed edges](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1500060060/h2bwskrcdsoxbkc4uwv1.jpg)
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
A preserved dried in the sun
Accessory for the drying phase: a fine weave loom
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
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
Place them on wooden boards or trays and salt them and serve 2 pinches for each half
Leave them in the sun and return them in the evening to the sun for another 2 days
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
Drying: Once poured, lay them over a canvas cover with a fine weave to let them dry in the sun for half a day
Final Step: Wash and dry basil leaves put them in a large bowl with black pepper and oil pour tomatoes and mix them
Take a tomato at a time and wrap it in half a basil leaf close with the other half and press
Place the oil, pepper, and basil leaves in the container on top of the dried tomatoes
Close with a lid and store them in a cool, dry place or even in a refrigerator mix before serving