• 40 min
  • Low

Pizzaiola Torciglioni

For the torciglioni (almost 24)
250 g of Type 0 Soft Wheat Flour – Linea Origini
2 teaspoons of instant yeast for savory
6 g of salt
2 teaspoons of yeast for savory
100 ml water
80g of extra virgin olive oil
For the filling
50 g of tomato paste
1 spoonl of water
2 teaspoons of dried oregano
2 teaspoons of dried rosemary
4 tablespoons of grated Parmesan
You can start by putting the flour, the instant yeast and the salt in a bowl: by helping with a spoon, mix and add the water and oil. Continue to knead with your hands until you reach a homogeneous consistency: then wrap it in plastic wrap and let it rest at room temperature for about 10 minutes.
Proceed by combining and mixing the tomato, water, oregano and rosemary.
Separately, roll out the dough giving it a rectangular shape and a thickness of 2 millimeters, divide it into two parts of the same shape and size, brush the filling evenly on one of the two halves and sprinkle with grated Parmesan cheese. Cover everything with the other half, pressing lightly so that the filling adheres well.
Create strips 12 centimeters long and 2 wide, twist them on themselves and place them in a baking pan lined with parchment paper: press the two ends of the twist on the pan so as to fix the shape.
You can proceed with cooking in a preheated oven for about 20 minutes: the temperature will be 200 ° if static, 180 ° if ventilated.
Once cooked, let them cool for a few minutes on the pan, then on a wire rack: it is possible to store the torciglioni in a paper bag for up to 48 hours.

In cooperation with Stefano Cavada

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