Serves 6
Directions
- 1For the filling, heat the extra virgin olive oil in a pan.
- 2Add the onion and grated carrot to the pan.
- 3Mix everything and let it brown for about 5 minutes, making the vegetables wilt well.
- 4Add the peeled tomatoes (or fresh diced tomatoes, or a can of cherry tomatoes).
- 5Crush the pulp to release the liquids.
- 6Mix and add the totally optional tomato paste and Taggiasca olives.
- 7Salt and pepper.
- 8Let it cook for 15 minutes, allowing the liquids to reduce.
- 9Prepare the dough by combining regrinded semolina flour, salt, and lukewarm water little by little.
- 10Knead 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.
- 11Let the dough rest for half an hour.
- 12Divide the dough into 6 parts.
- 13Oil each portion.
- 14Roll out each portion on an oiled smooth surface, creating a fine pastry.
- 15Fill the pastry with the tomato filling.
- 16Close by bending the 4 sides inward.
- 17Cook in a lightly oiled pan on each side until golden brown.
Ingredients
- 1 medium-large onion
- 1 carrot
- 400 g peeled tomatoes
- 1 tablespoon tomato paste
- olives (optional)
- salt
- pepper
- extra virgin olive oil
- 180 g reground semolina flour
- 100 ml lukewarm water
Equipment
panplanetary mixer (optional)
Tips
- You can use a can of cherry tomatoes for the filling.
- The tomato paste is totally optional.
- You can knead by hand or with a planetary mixer.
- Serve warm or cold.
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