45 min Easy
It has a homemade feel, reminding of the authentic pleasure of the rural recipes because it maintains all the characteristics of fresh tomatoes, including peel and seeds. The unique and typically homemade texture of fresh tomatoes, roasted, peeled and strained leaving a delicious and very fine pulp great for sauces, pizzas and bruschette or as a base for more traditional recipes.
Ingredients for 2 people
|Rustica Tomato Sauce 700g||120 g|
|EVO oil||to taste|
|Frying oil||to taste|
|Grated Parmigiano Reggiano||to taste|
|Pizza dough||240 g|
- Cook the tomato on a high flame for 15 minutes with the extra virgin oil, garlic, fresh basil, salt and pepper.
- In the meantime roll out the dough until around 8 mm thick, using a rolling pin. Divide it up and leave to rest for 30 minutes, covered.
- Now fry the dough in some hot frying oil until golden on both sides.
- Dab the montanarine dumplings dry then cover them in tomato, grated Parmigiano, evo oil and fresh basil.