Drive away with green broad beans and ricotta
126 recipes
Sa prazzira!
ingredients
servings
2
Semolina
175 oz
Type 00 wheat flour
75 oz
Water
150 oz
Extra virgin olive oil
10 oz
Salt
3 oz
Fresh brewer's yeast
3 oz
Aubergine
1 unit
Red tomatoes
2 unit
single courses from Italy - Sardegna
Sa prazzira!
Sa prazzira!
ready in
8 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sa Prazzira is a leavened savory pie typical of the area of the leotard.
preparation
step 1
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.
step 2
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.
step 3
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.
step 4
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.
step 5
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.
step 6
I used the bottom of a 24 cm opening pan. We place our stuffing in the center, leaving a nice edge.
step 7
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.
step 8
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!
step 9
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.
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