Culinary Adventure - Puglia September 2019
Pizzonguli Recipe
In the Apulian cuisine, in addition to the famous “Primo” and “Secondo” courses, there is also plenty of room for all those delicious baked goods: let's think for example of the classic Bari focaccia, a real delicacy known internationally, but there is also a tasty recipe from Salento, the Pizzonguli also called Lecce pizzas, in honor of the city where these small stuffed sandwiches are very popular. Pizzonguli is generally prepared with a condiment based on zucchini, cherry tomatoes, olives, and other vegetables, not to mention the precious extra virgin olive oil. They are a tasty appetizer, even if they were originally prepared by farmers, who generally ate them during their breaks.
Ingredients: For about 80 pizzonguli
700 gr Semolina Flour 300 gr Manitoba Flour 700 ml Water 150 ml Olive oil 25 gr Yeast 28 gr Salt 240 gr Cherry tomatoes 150 gr Pitted black olives 160 gr Onions 100 gr Unsalted capers
Procedure
Mix the two flours and the yeast, add the water, and stir. Once the mixture is soft and homogeneous, gradually add the oil. When the dough has absorbed the oil, add the capers, the onion very thinly sliced, the tomatoes cut in four, the olives cut in half, and the salt. Knead the ingredients by pressing well. Let the mass rest for about half an hour. Then place it on the workboard and sprinkle it with plenty of semolina flour. With the help of a pastry cutter, create irregularly shaped loaves of about 30 gr each. Bake in a static oven at 200°C for about 20 minutes.