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Time: 50 mi più riposo
Ingredients for 4 people
450 g of Special Bread and Pizza Without Lactose Molino from Giovanna
50 g of gluten-free quinoa
400 g of water
20 g of brewer's yeast
40 g extra virgin olive oil
5 g of fine salt
For the stuffing
1 white onion
200 g of smoked bacon in cubes without gluten
200 g of stracchino
2 l extra virgin olive oil
1 sprig of rosemary
Dissolve the yeast in a bowl with a little water. Then add 3 fists of bread mix, stir and let rise in a warm place for 30 minutes.
Place the remaining part of the flour on the work surface, placing 10 g of salt and the leavened dough in the center. Stir in the flour, a little at a time, working with energy for at least 15 minutes.
Divide the dough into 50g cakes and let them rise for 10 minutes, away from drafts.
Clean the onion and slice it into very thin slices. Pour a tablespoon of oil into a pan and brown it over a low heat. After a couple of minutes, add half a glass of water and simmer 20 minutes, always with a light flame, then drain well and place in a bowl.
Then flatten the dough with your hands to get discs. Spread the onion, the Beretta diced bacon and one teaspoon of stracchino on one half of each. Fold the trousers in half, covering with the portion of non-stuffed pasta.
Press well on the edges so as to seal the trousers and do not let the filling out, then transfer them to a baking tray.
Heat the oil in a pan with a sprig of rosemary up to a temperature of 170 °. Put the pants to cook, taking care to turn them several times with the tines of a fork. After a few minutes, drain from oil and place on a plate covered with absorbent paper. Serve the small pants all over the paper cones for frying.