Appetizer
Flatbreads with confit cherry tomatoes and Prague ham, with Zucchi basil flavoured extra virgin olive oil
4
people
2h
(cooking time)
20′ + 30′
(total time)
Difficulty
EASY
Ingredients
For the flatbreads: | |
Flour | 250 g |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | 75 g |
Water | 150 g |
Salt | 1 teaspoonful |
For the topping: | |
Cherry tomatoes | 250 g |
Sugar | 15 g |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | 25 g |
Salt | |
Dried oregano | |
Stracciatella soft cheese | 200 g |
Prague ham | 100 g |
Instructions
Wash the cherry tomatoes and dry with kitchen roll. Cut them in half and arrange them on a baking tray covered with greaseproof paper, cut side upwards. Season with salt and sugar, dust with oregano and complete with a dribble of l’Zucchi Sustainable 100% Italian extra virgin olive oil.
Bake at 140° for about 2 hours. The tomatoes will be ready when they are slightly caramelised.
Remove from the oven and leave to cool.
While the cherry tomatoes are cooking, make the flatbreads. Pour the flour into a bowl, add 75 g of l’Zucchi Sustainable 100% Italian extra virgin olive oil, water and salt and mix thoroughly to amalgamate the ingredients, then transfer the dough onto a worktop and knead until it is smooth and elastic. Form a ball, oil a large bowl and transfer the dough to it. Cover with film and leave to rise for about 30 minutes at room temperature. Divide the dough into 8 parts and roll each one out to form sheets about 1 mm thick. Transfer the sheets onto a baking tray lined with greaseproof paper, no more than two at a time. Brush the surface with a dribble of l’Zucchi Sustainable 100% Italian extra virgin olive oil. Sprinkle with salt and bake at 250° for about 5 minutes, until each flatbread has risen and is golden brown. Remove from the oven and top with a spoonful of stracciatella cheese, a curl of ham and the confit cherry tomatoes. Complete with the Zucchi basil flavoured extra virgin olive oil and serve at once.
Bake at 140° for about 2 hours. The tomatoes will be ready when they are slightly caramelised.
Remove from the oven and leave to cool.
While the cherry tomatoes are cooking, make the flatbreads. Pour the flour into a bowl, add 75 g of l’Zucchi Sustainable 100% Italian extra virgin olive oil, water and salt and mix thoroughly to amalgamate the ingredients, then transfer the dough onto a worktop and knead until it is smooth and elastic. Form a ball, oil a large bowl and transfer the dough to it. Cover with film and leave to rise for about 30 minutes at room temperature. Divide the dough into 8 parts and roll each one out to form sheets about 1 mm thick. Transfer the sheets onto a baking tray lined with greaseproof paper, no more than two at a time. Brush the surface with a dribble of l’Zucchi Sustainable 100% Italian extra virgin olive oil. Sprinkle with salt and bake at 250° for about 5 minutes, until each flatbread has risen and is golden brown. Remove from the oven and top with a spoonful of stracciatella cheese, a curl of ham and the confit cherry tomatoes. Complete with the Zucchi basil flavoured extra virgin olive oil and serve at once.
