Just fried, or even baked, the Pituni Messina from Rai Uno’s most famous baker are amazing. Fulvio Marino, this Friday, in fact, has delighted fans with this kind of spectacular vegetarian calzone!
Prepare these sfizionerie for dinner next Saturday night, as an alternative to the usual pizza. If you want, mind you, you can also make them now and enjoy this dinner for dinner! Rich in flavour, these Pituni will delight you with the crunchiness of their wrapper and the delicacy of their filling.
The instructions for the elaboration of these delicacies were illustrated by Fulvio Marino to the viewers of the famous cooking television program “it’s always noon”During the episode broadcast on Rai Uno on May 5, 2022.
Pituni Messina by Fulvio Marino this is how it’s done
THE Pituni Messina by Fulvio Marino They are one of those incredibly good delicacies that once you try them you can’t help but eat them again as soon as possible. It is a kind of calzone that is already excellent, even if it is only fried in hot oil, but with double cooking in oil and in the oven, this delicacy is simply sensational. Everyone likes it: young and old.
Instructions for preparing these delicacies were illustrated by marine fulvium during the aforementioned episode of the famous cooking TV show “it’s always noon”Broadcast on Rai Uno.
Made in: about twenty minutes
Cooking temperature: 190 degrees
Time to cook: 10 minutes at 190° + a few minutes on the fire
Break time: a few hours
- a bowl
- a spoon
- a dripping saucepan
- transparent film
- wax paper
- 500g durum wheat semolina
- 650g of water
- 500 g of type 0 flour
- 20g extra virgin olive oil
- 10 g of brewer’s yeast
- 20g of salt
- for the filling
- 300 g endive
- 12 anchovy fillets in oil
- 300g cherry tomatoes
- extra virgin olive oil
- 300g tuma
- peanut oil
Pituni Messina by Fulvio Marino, proceeding
In a bowl, mix the flour with the semolina before incorporating most of the water and the crumbled brewer’s yeast. Mix the ingredients until you have a homogeneous mixture in which you will incorporate the salt and the remaining water. Finally, mix the oil with everything and let the dough mature evenly for 3 hours, of which only the first 2 hours in the fridge. After the necessary time has elapsed, on a pastry board sprinkled with durum wheat semolina, form balls of about 250 g that will leave to rise for 1 hour, with the appropriate distance between them, on a pan covered with parchment paper and transparent film.
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Once the yeast is done, roll out a ball of dough on the surface floured with durum wheat semolina until we have a round dough that we will fill with escarole seasoned with cherry tomatoes, oil and salt. Add a little chopped tuma and some anchovy fillets. Close the dough shape on itself to have a filled crescent. Carefully seal the edges and fry in hot seed oil at 170°. Repeat the same operations until all the ingredients are used up. Once cooked, drain the stuffed crescent and bake with the others at 190° for 10 minutes.
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