Torta salata con la Ribollita Toscana | Fattoria La Vialla
Torta salata con la Ribollita Toscana (= Savoury Tart with Tuscan Ribollita) Main Course Order now on LaVialla.com!
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Ingredients
- 350 g Italian type 2 flour (plus a few handfuls to roll out the dough)
- 150-160 ml water
- 12 g yeast yeast
- 4 tbsp Extra Virgin Olive Oil
- 1 pinch of salt
- ribollita
- 100 g fresh pecorino cheese
- 50 g aged pecorino cheese
- 50 g breadcrumbs
- 2 eggs
- ½ onion
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