THE PUDDICA The exquisite Italian pizza vegan recipe
People often think that the most typical good traditional regional Italian are off-limits to vegetarians and vegans ... But it was enough to browse through an old book of Italian regional recipes
er realize that many italian traditional recipes are suitable for both vegetarians to vegans.
Going to browse the section on Apulia (the land of a part of the family), for example, I discovered that the Puddica, the typical Apulian focaccia with tomatoes, it is 100% vegan. Not bad, considering that we are not accustomed to thinking about whether a product contains or less typical ingredients of animal origin in its interior.
And then I intend to bring you back here - from time to time - some traditional recipe of our regions that can be eaten even by those who have made a clear ethical choice: makes life easier for them and rejoice in all the others, that in this way know to eat a truly healthy food and without remorse.
The ingredients for a cake 30cm in diameter. Preparation time: 30 minutes; Rising: 1h 30 min; Cooking 25 min; Difficulty: Easy.
Ingredients for Italian Puddica
15 g of yeast
1 teaspoon of sugar
1.5-1.8 dl lukewarm water
350 g of flour
1 teaspoon salt
4-5 tablespoon of extra virgin olive oil
4 small tomatoes, fresh and ripe
2-3 cloves of garlic
2 teaspoons of oregano
* Prepare the yeast as follows:
Bring a bowl, water, warm water and sugar. Put the yeast in the bowl. If you use the cool, crumble it with your fingers;
Add sugar and half warm water and stir with a fork until all the yeast to dissolve.
Let stand for 10 minutes. When it is ready it will look like a cream. Stir again before proceeding to knead.
* The yeast is the same used to prepare pizza: is found in commerce or in the form of sachets in powder or small pats.
Pour the flour into a bowl, add salt, add the yeast, 2 tablespoons of olive oil, the remaining water and, with a wooden spoon, stir the mixture. Stir until the flour will have been almost completely absorbed. Let rise.
Dip the tomatoes for one minute in boiling water, peel them and cut them into wedges, discarding the seeds. Divide into quarters vertically garlic cloves.
After the leavening overturned the dough on lightly floured board and knead again for a minute. Spread it with your hands directly on the plate (or on a baking sheet inaderente 30 cm in diameter) greased with a generous tablespoon of oil.
Pressing with the entire surface of the dough praticatevi of deep dimples that will place, alternating, garlic and tomato. Drizzle olive oil, flavored with oregano and pepper. Bake in the oven at 220-230 ° C for 20-25 minutes.
The puddica is good hot, warm and cold also. Bon Appetite!