Gennaro Esposito's Michelin-starred tomato "pizzette": corn “schiacchiate” recipe | Chef Recipes | R
A recipe made with corn flour, which is naturally gluten-free, so that everyone can enjoy fragrant and delicious tomato mini-squashes.
Ingredients
- 750 g of Vesuvius “piennolo” cherry tomatoes
- 150 g of extra-virgin olive oil
- 1 teaspoon of dried oregano
- basil to taste
- salt to taste
- 650 g wheat flour type “00”
- 350 g of corn flour
- 500 g water
- 150 g extra virgin olive oil
- 5 g of brewer's yeast
- 20 g fine salt
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