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Rianata

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Ingredients

Topping
16 oz Tomato pulp
1 Garlic cloves
5 oz White onions Chopped
3 oz Pecorino cheese grated
3 oz Anchovy fillets
Salt and Pepper
Extra Virgin Olive Oil
Oregano
Dough
17 oz Durum wheat flour
1 oz Fresh Yeast
1 tsp Sugar
8 oz Water
1 and half tsp Salt

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Rianata

  • Medium

Ingredients

  • Topping

  • Dough

Directions

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Another recipe from our amazing Facebook group, a big thanks to our contributor Loredana Mattaliano!
Hello everyone! If you like anchovies, pecorino cheese and oregano, then you should definitely try the “Rianata”! It’s a typical recipe from Trapani and it reminds the taste of Sicily!
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Steps

1
Done

Topping

In a frying pan with a drizzle of olive oil. Brown the chopped onion and the crushed garlic, then add the tomato pulp (or ripe tomatoes), season with salt and pepper and taste it and let it cook at low heat for about 10 minutes. Then, remove the garlic and stop the heat.

2
Done

In a fairly large bowl, add the flour, sugar, and baking powder and mix. Slowly add the water and start mixing. Now add the oil and salt and knead vigorously. Form a ball and leave it in the bowl, covered with a cloth, away from drafts. Let it rest until doubled in size.

3
Done

After the leavening time has elapsed, take the dough, roll it out in a baking tray lined with some baking paper or alternatively greased with a little oil and roll out the dough by pressing it with your fingertips to cover the entire pan. If you need, help yourself with a rolling pin.

4
Done

At this point put your anchovy fillets in little pieces then add your tomato sauce and finally, the oregano and the grated
pecorino. Before baking, sprinkle with some extra virgin olive oil and let it rest for another 20 minutes.

5
Done

Now, you can bake your "Rianata" at 200°C or 392°F for 20 about minutes (take a look from time to time).

6
Done

Once out of the oven, I suggest you add another drizzle of extra virgin olive oil. Enjoy your "Rianata"!

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