Ingredients for 4 persons:
For 4 persons:
200 gr. of flour
80 ml of water
5 gr. of yeast
8 red tomatoes
100 gr. of Bottarga
Salt, pepper, olive oil (as needed)
A bunch of basil
Preparation:
Knead the flour with water and yeast dissolved in water, at the end add salt and tablespoon of olive oil. Form tiny balls and leave to rise for about one hour. Press the tiny balls giving them a round shape, brush with oil, salt and cook in oven for 15 minutes at 200°C. Tomato confit: clean the tomatoes and remove the stalk, slice the top part with a knife. Parboil in salted boiling water for 10 seconds and cool in water and ice until the skin starts to curl. Remove the skin, cut the tomato in four and remove the seeds. Arrange the tomatoes on a dish, cover with olive oil, salt and a few chopped basil leaves. Place in oven at 100°C for about an hour. Assemble the plate with the tomatoes, bottarga and the basil, finish with olive oil.
