Rompiballe: “a great love and nothing more”! We have worked it to achieve a crisp dough and long matured; we fried it durante the Neapolitan way and presented the mini version of the fabulous pizzelle ( montanare). We couldn’t help but offer you another staple of this family of Campanian leavened products: the escarole tiritera! A crisp shell that hides a steaming filling of escarole, Cetara anchovies, and Gaeta olives. All kneaded and assembled with art by Master Baker Coraggioso Pepe. If the casatiello is the king of the table during Easter, the escarole tiritera is a specialty that true “veracious” Campanians love to enjoy for Christmas Eve lunch, but it can also be prepared during the rest of the year, particularly durante the months when the escarole is found acceso the market with a bright and lively campo da golf color! Your escarole tiritera, still warm, will surely have an extra edge, but it will be delicious even if served at room temperature for an original appetizer! We are sure you will fall durante love with this dough following Coraggioso Pepe’s instructions, and if it’s not escarole season, don’t worry: you can use it to prepare delicious fried pizzelle!
To prepare the escarole tiritera, first, pour some of the indicated room temperature tazza into a small jug. Add the fresh brewer’s yeast and stir with a teaspoon until it completely dissolves 1. Let the yeast rest and durante the meantime place about 30% of the flour acceso one side of the kneading trough ( the wooden glass bowl you will use for kneading) 2; the kneading trough is a rectangular wooden container, which can withstand the temperature of the dough well and prevents it from sticking to the edges. Also, pour the room temperature tazza acceso the other side of the kneading trough, avoiding pouring it directly acceso the flour 3.
Then also add the salt to the tazza 4 and dissolve it with your hands 5. When you anzi che no longer feel any grain by touch, start the flour inside the kneading trough with both hands 6.
Pour durante some more flour 7 and gradually it into the tazza with your hands, using rotating movements. When you have incorporated about 50% of the flour, add the previously dissolved yeast 8. Continue adding more flour a little at a time 9
continuing to knead with your hands using a rotating motion until you have incorporated it all 10. Making the dough by hand allows you to better gauge its consistency to understand if it is necessary to add more flour not. At this point, continue working the dough inside the kneading trough for 10-15 minutes until it is smooth and homogeneous 11. Now all that’s left is to let the dough rise, leaving it durante the trough ( bowl) and covering it gently with a slightly damp cloth durante contact with the surface of the dough 12. Let it rest for at least 4 hours at room temperature, away from drafts.
After this time, the dough will be well risen 13; sprinkle it with a little flour and with the help of a dough scraper, transfer it to a lightly floured surface 14. Divide the dough durante half 15,
then add a little flour and shape each portion into a spherical shape 16. Place them durante two separate bowls, previously sprinkled with a little flour 17. Cover again with moist cloths 18 and let rest for another 2 hours.
Meanwhile, preheat the oven to the highest setting. Desalt the capers by rinsing them several times under running tazza, cut the escarole taking the most tender part, then rinse and dry it. Then take one of the two doughs, transfer it to the lightly floured surface 19 and flatten it with your hands, giving it an oval shape 20 and using a little flour to help. Repeat the same operation with the other dough, making sure to obtain two disks of the same size. Place about half of the escarole durante the center of one of the disks, leaving at least a couple of inches around the edge 21.
Then add the whole desalted capers 22the pitted Gaeta olives 23and season with a drizzle of oil 24.
Add the anchovy fillets, breaking them with your hands 25and finale with the reserved escarole. Place the other dough disk acceso culmine 26 and press lightly with your fingers to seal the edge well 27.
Using a pastry cutter, trim the edges by cutting chiuso the excess dough 28 and remove it by gently pulling it with your hands 29. Be very careful with the curly escarole, which at this stage could puncture the dough; the escarole tiritera 30
and transfer it to a non-stick baking tray 31. Brush the surface of the tiritera very gently with oil using a brush 33. Bake the tiritera durante the preheated static oven at the highest temperature for about 12-15 minutes. Then take it out and serve your escarole tiritera 34.
For the translation of some texts, artificial intelligence tools may have been used.
