Torta al testo of the central Italy

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

Classically, it was filled with sausage meat or wild herbs, but here we have a more modern incarnation featuring cheese and prosciutto. These are often eaten as a meal in themselves, but we prefer to share them as a delicious starter.

Ingredients

• Flour – 500g/18oz


• Instant dry yeast – 1 packet (9g/0.3oz)


• Salt – 1 level tsp


• Warm water – 350ml/12 fl oz


• Extra virgin olive oil – 1 tbsp


• Prosciutto – several slices


• Stracchino cheese – 50g/2oz


• Arugula/rocket – bunch

Directions

See on dolcevitadiaries.com

via Tumblr http://bit.ly/1l1UcOX