1For the filling, heat the extra virgin olive oil in a pan.
2For the filling, heat the extra virgin olive oil in a pan.
3For the filling, heat the extra virgin olive oil in a pan.
4Add the onion and grated carrot to the pan.
5Add the onion and grated carrot to the pan.
6Add the onion and grated carrot to the pan.
7Mix everything and let it brown for about 5 minutes, making the vegetables wilt well.
8Mix everything and let it brown for about 5 minutes, making the vegetables wilt well.
9Mix everything and let it brown for about 5 minutes, making the vegetables wilt well.
10Add the peeled tomatoes (or fresh diced tomatoes, or a can of cherry tomatoes).
11Add the peeled tomatoes (or fresh diced tomatoes, or a can of cherry tomatoes).
12Add the peeled tomatoes (or fresh diced tomatoes, or a can of cherry tomatoes).
13Crush the pulp to release the liquids.
14Crush the pulp to release the liquids.
15Crush the pulp to release the liquids.
16Mix and add the totally optional tomato paste and Taggiasca olives.
17Mix and add the totally optional tomato paste and Taggiasca olives.
18Mix and add the totally optional tomato paste and Taggiasca olives.
19Salt and pepper.
20Salt and pepper.
21Salt and pepper.
22Let it cook for 15 minutes, allowing the liquids to reduce.
23Let it cook for 15 minutes, allowing the liquids to reduce.
24Let it cook for 15 minutes, allowing the liquids to reduce.
25Prepare the dough by combining regrinded semolina flour, salt, and lukewarm water little by little.
26Prepare the dough by combining regrinded semolina flour, salt, and lukewarm water little by little.
27Prepare the dough by combining regrinded semolina flour, salt, and lukewarm water little by little.
28Knead by hand or with a planetary mixer, and finally add 1 tablespoon of extra virgin olive oil while continuing to knead until a nice loaf is formed.
29Knead by hand or with a planetary mixer, and finally add 1 tablespoon of extra virgin olive oil while continuing to knead until a nice loaf is formed.
30Knead by hand or with a planetary mixer, and finally add 1 tablespoon of extra virgin olive oil while continuing to knead until a nice loaf is formed.
31Let the dough rest for half an hour.
32Let the dough rest for half an hour.
33Let the dough rest for half an hour.
34Divide the dough into 6 parts.
35Divide the dough into 6 parts.
36Divide the dough into 6 parts.
37Oil each portion.
38Oil each portion.
39Oil each portion.
40Roll out each portion on an oiled smooth surface, creating a fine pastry.
41Roll out each portion on an oiled smooth surface, creating a fine pastry.
42Roll out each portion on an oiled smooth surface, creating a fine pastry.
43Fill the pastry with the tomato filling.
44Fill the pastry with the tomato filling.
45Fill the pastry with the tomato filling.
46Close by bending the 4 sides inward.
47Close by bending the 4 sides inward.
48Close by bending the 4 sides inward.
49Cook in a lightly oiled pan on each side until golden brown.
50Cook in a lightly oiled pan on each side until golden brown.
51Cook in a lightly oiled pan on each side until golden brown.
Ingredients
1 medium-large onion
1 medium-large onion
1 medium-large onion
1 carrot
1 carrot
1 carrot
400 g peeled tomatoes
400 g peeled tomatoes
400 g peeled tomatoes
1 tablespoon tomato paste
1 tablespoon tomato paste
1 tablespoon tomato paste
olives (optional)
olives (optional)
olives (optional)
salt
salt
salt
pepper
pepper
pepper
extra virgin olive oil
extra virgin olive oil
extra virgin olive oil
180 g reground semolina flour
180 g reground semolina flour
180 g reground semolina flour
100 ml lukewarm water
100 ml lukewarm water
100 ml lukewarm water
Equipment
panplanetary mixer (optional)
Tips
You can use a can of cherry tomatoes for the filling.