Hi, I am Clara. Today, we’re going to make lestopitta calabrese recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lestopitta Calabrese Recipe
Lestopitta Calabrese is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Lestopitta Calabrese is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook lestopitta calabrese using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Lestopitta Calabrese:
- Make ready 500 grams 00 flour (better ground stone)
- Make ready water (about a glass)
- Get 2 teaspoons extra virgin olive oil
- Take sale di Trapani
- Get 500 g Capocollo Grecanico Azze Anca
- Prepare 500 g Caciocavallo di Ciminà
- Make ready 250 g di Nduja di Spilinga
Steps to make Lestopitta Calabrese:
- Arrange a flour on a pastry board, pour the water in the middle, add a pinch of oil and the oil, knead until a soft, non-sticky dough is obtained. Now divide the dough into 4 or 5 parts and roll them with a rolling pin until you get very thin circular discs of about 2 millimeters. Grease a non-stick pan with a little oil (or even lard if you like), put it on the stove until it is hot and cook the lestopitte, turning them a little and until they are golden on both sides. The lestopitte are ready!
- Now you can fill the lestopitta with Caciocavallo di Ciminà, capocollo AZZE ANCA Grecanico and nduja of Spilinga
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