Thread: Italy In A Dish
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Old 06-24-2009, 09:19 AM   #11
Jigen
 
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FOCACCIA CON LARDO (LAZIO)

Flour - 17,6 ounces
Beer Yeast - 1 ounce
Olive oil - 0,025 gallons
Warm water - 1 Cup
Salt
Lardo di Colonnata - 200 g http://en.wikipedia.org/wiki/Lardo

PREPARATION
- Melt the yeast in warm water;
- Put the flour on the table, and in the middle of it put two spoons of oil;
- Slowly add the water with the yeast;
- Mix the compound and work it until you obtain a smooth and firmo compound;
- Let it rest for two hours in a warm place, covered with a towel;
- Once it's ready, stretch it on an oiled baking pan. The stretched compound must be 0,7 inches high;
- Use a fork to make some holes on the compound. Oil its surface and salt it.
- Cook in the oven at 180C for 20 minutes;
- Cut the lardo in very narrow slices;
- Let it cool down, and put the lardo on it.

CALORIES: 762 per portion
ENJOY
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