Caputo Dumpling Dough

Caputo Dumpling Dough

In a large mixing bowl, combine Caputo “00” Pasta Fresca Flour and water. Stir with a spatula until the dough comes together and there are no visible pockets of flour or water. 2. Transfer the dough to a lightly floured surface and knead for 10-15 minutes,...
Stracciatella and Tomato Crostini

Stracciatella and Tomato Crostini

Cut the Semolina Bread on a diagonal, then toast to desired golden color. Arrange slices on a large platter and set aside.  2. Heat Olitalia Extra Virgin Olive Oil in a medium pan over medium-high heat. Add the cherry tomatoes and stir in the pan for 2-5 minutes until...
Montanarina

Montanarina

To Make Your Own Dough: 1. In a mixer, add the Caputo “00” Pizzeria Flour and Caputo Lievito Dry Yeast and mix on speed one for 2 minutes. 2. Add water and mix for 5 minutes. 3. Add the salt and mix for 10-12 more minutes or until the dough is smooth and...
Traditional Roman Suppli

Traditional Roman Suppli

1. Chop the onions and fry them in a pan with a little bit of Olitalia Extra Virgin Olive Oil until they become translucent. 2. In the same pan, combine the ground beef and ground sausage and cook until golden brown. Season with salt and pepper, then add the white...
Fried Bocconcini

Fried Bocconcini

1. Defrost at least 1 package of Torre Lupara Bocconcini Buffalo Mozzarella in the refrigerator for at least 24 hours. 2. Once defrosted, remove the Torre Lupara Bocconcini Buffalo Mozzarella from the package and pat them dry with a paper towel. 3. In a bowl, combine...
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