- Torta al testo

- Strangozzi with asparagus

- Stuffed rabbit baked

- Torcolo di San Costanzo

 

 
TORTA AL TESTO

Ingredients:
500 gr. flour, salt gr. 15, oil or lard gr. 30, warm water, 25 gr. yeast.

Preparation and cooking:
mix all ingredients in order to obtain a dough elastic. Far rest about 30 minutes, stretch the dough to form disc (depending on the size of the "testo"). Heat the "testo" and try a pinch of flour so the heat that the flour itself gild. Put down the disc on the text, make small holes with the prongs of the fork and cook on both sides.

Suggestion:
can consume the cake with hot cooked sausages grilled, or with ham, with rocket and stracchino or grass "campagnola" cooked.