Tarongia – delicious Sicilian flatbreads.

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Tarongia pairs well with flatbreads. (Great on its own) with sun-dried tomatoes, pecorino cheese, anchovies, green olives, capers, chives, fennel and red serrano peppers. It’s like tasting the essence of Sicily’s sunshine.

Tarongia, Sicilian flatbread, fried in olive oil

In the world of pizza-like delicacies, Tarong ngogia stands out in particular because the base is just as delicious as the top, and its unique advantages come from the ingredients in this wonderful flatbread and how you make it.

As you’d expect The dough is made with flour, yeast, water, and salt, with the same light ingredients you’d use to make the base for classic Neapolitan pizza. But for Tarong Jia, the dough is enriched with honey, red wine, olive oil and the sourness of lemon.

for how to improve it Before topping, the base is completely ‘covered’ by frying both sides in hot and quick olive oil. The bottom is slightly heated to a crispy golden color and a little embers. You then quickly place the filling and finished chia tarrong under the hot grill or griddle.

This quick frying and baking combination means that the base of your tarong gia is the ‘crust’ and its middle doesn’t get uncomfortably wet.

Tarongia Toppings: Spicy, salty and slightly sweet.

There’s plenty of rich, savory flavors here thanks to the anchovies, capers and essential pecorino cheese. But the salty taste is balanced by the rich sweetness of sun-dried tomatoes, shallots, and the anise-like sweetness of dill.

Why is pecorino cheese special? Good pecorino mastic is made from sheep’s milk so it is quite hard and dry like parmesan. But it has a distinctly saltier and sharper taste. Tarong Ngai’s toppings are epic as they highlight the strong nature of all the other flavors.

The same goes for green olives. As opposed to black olives which are more ripe and have a milder flavor. They come here to act as powerful reinforcements. It emphasizes the balance between the combination of strong and delicate flavors of chia tarong.

As for the bright red Serrano peppers, they play two different roles. First, some are finely chopped and lightly cooked with dill, onion and tomato in a little olive oil. These add a depth of warmth that spreads throughout the upper mantle. Then there’s an instant burst of brighter heat from a pair of serranos cut into 1/4-inch strips and spread over the top layer before the chia tarong sits underneath your hot broiler or grill. .

Tarongia 2A close-up of Tarongia and all its delicious ingredients (including the bright red Serrano peppers).

The perfect blend of multicultural flavors.

In his “Moors” cookbook, chef Ben Tish explores the flavors of Southern Mediterranean cuisine and says that the region’s cuisine is still heavily influenced by the ingredients and techniques introduced. for the first time around 1300. Many years ago, when the Berbers colonized North Africa and the Arabs in the Middle East, it was called the Moors.

Our tarongia recipe was inspired by a recipe in ‘Moorish’ and we’ve added two dishes including olives and capers to Sicilian cooking.

Olives have been backed by a lot of history for about 4,000 years, so the use of olives here is supported by a lot of history. They not only add a special dimension of flavor to our chia tarong. but also for beautifully contrasting colors and textures.

And the Aeolian island of Salina, off the northeast coast of Sicily, is famous for its leaping capers. And often called the best island in the world.

Couldn’t find any of these. I used what I had available – from Spain and packaged in a mild vinegar. And I especially like the tarts. It has an almost mustard-like spicy taste that they add to the toppings.

Reduce the salinity – if it suits you better.

This dish is very easy to make if you feel the dish is too salty for your taste. They are not the best of friends that I want to do this with. But we like salty food.

To reduce that level Gently wash anchovies and capers in a small amount of milk. Then let it dry before use.

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Tarong Chia

Tarong Chia

Delicious flatbreads fried in olive oil with Sicilian ingredients.

30 minutes prep time

Cooking time 20 minutes

Kneading time 1 hour 15 minutes

Total time 2 hours 5 minutes

Serves 6 tarongias

Calories 711 kcal

for powder

  • 16 ounces white flour, I used the Italian brand ’00’ – plus 2 tablespoons to clean the work surface that you will use to knead and roll the dough.
  • ¼ ounce dry yeast
  • 1 cup of warm water
  • 1 tablespoon olive oil
  • 3 tbsp. I dry red wine
  • 1 teaspoon honey
  • ½ teaspoon ground sea salt
  • 1 tablespoon lemon zest, about the size of a medium lemon
  • 4 tablespoons olive oil for quick and hot frying of the base

for toppings

  • 4 red Serrano peppers, the plump one I use, a little over 2 inches each, 2 finely chopped and the other 2 cut into 1/4 inch plates.
  • 6 ounces sun-dried tomatoes, finely chopped, I use the type of olive oil in a jar. Drain off the oil, leaving 6 ounces of tomatoes.
  • 2 medium fennel bulbs, cut into 1/8-inch pieces, including light green hairy stems and leaves
  • 2 medium red onions, peeled, halved and cut into inch pieces
  • 12 capers, chopped
  • 1 teaspoon ground black pepper
  • 8 ounces grated Pecorino cheese
  • 24 pieces of anchovy fillet
  • 12 green olives, halved
  • 2 tablespoons olive oil for frying

make dough

  • The dough takes 1 hour and 15 minutes to rise. So we will start with a mixing bowl that will easily add all the ingredients of the dough.

  • Mix 16 ounces of flour with salt and yeast. Then stir in ½ water. I used a fat wooden spoon to do this and stirred until a dry and crumbly mixture was obtained. then Add lemon zest, red wine, honey and olive oil. Continue stirring until all ingredients are completely combined. This process will take a few minutes to stir thoroughly.

  • Even if the dough seems too sticky, don’t worry, it should be. And the dough will be much firmer as you knead.

  • Now transfer the dough to a dough surface and knead for five minutes. If dough sticks to the surface, Add flour again and continue kneading.

  • Form the dough into a ball. Return to the bowl and cover with a damp cloth. Let stand for 60 minutes, during which time the dough will double in size. and in between You’ll have plenty of time to prepare and cook side dishes.

Topping

  • I used a 12-inch heavy pan for this. Then use the same pan for the base.

  • Place the pan over medium-high heat. Add 2 tablespoons of olive oil. Let the oil heat for a few minutes and add the dill and onion. Reduce heat to medium heat and gradually. Cook until onion and cumin are tender but no longer colored – about 5 minutes over medium-low heat.

  • Now add the sun-dried tomatoes, finely chopped Serrano peppers, capers and black pepper. Cook for 2 more minutes, then transfer the lot to a bowl ready to sprinkle the base once you’ve rolled and sautéed.

  • ** Rolled and fried

  • When the dough has risen for 1 hour, remove the dough from the bowl and shape it into 6 equal sized balls with your hands.

  • on a floured surface Roll each ball into a circle 1/3 inch thick and about 8 inch in diameter. Let each base sit and swell slightly for 15 minutes before you begin heating and quickly frying each base.

  • doing so Heat a pan over high heat and add a tablespoon of olive oil. As soon as the oil starts to shine but doesn’t smoke, reduce the heat to medium-high and add your first layer of soleplate. It will start to bubble almost immediately, which is exactly what you want. Place the fry pan over medium to high heat for 2 minutes, then carefully – and I mean carefully – flip the soleplate and let it simmer for another 90 seconds.

  • Remove the base and place on a kitchen towel to absorb excess oil. Repeat the hot and fast frying process for the next 3 bases, separating each base from the others.

  • for this fry Remember that you intend to make the bottom of each base a nice crispy golden color. over a light flame The top layers don’t need to be fried evenly as the edges already get all the heat from your baking.

Sprinkle and bake your tarongias.

  • Set the grill/grill to high heat and place the baking tray flat about 4 inches from the heat source.

  • when it’s hot Spread mulch over each base. Smooth no more than ½ inch from each edge. Then sprinkle with grated pecorino cheese layer by layer. It’s time to bake.

  • Add anchovies, green olives, and evenly sliced ​​Serrano peppers to each base. They are now ready to bake hot and fast in about 90 seconds or so.

  • I bake twice on a flat baking sheet. preheat Remove the tarongea as soon as the outer edge begins to slightly stick. serve at the same time

  • I serve mine with some finely chopped basil sprinkled on each leaf. along with a few sprigs of fresh rosemary

Calories: 711kcal Carbohydrates: 83g Protein: 28g Fat: 30g Saturated Fat: 9g Polyunsaturated Fat: 3g Monounsaturated Fat: 16g Cholesterol: 49mg Sodium: 854mg Potassium: 1237mg Fiber: 7g Sugar: 16g Vitamin A: 486IUV Vitamin C: 487mgICalcium:

Categories: Food & Drinks

Source: INN NEW YORK CITY

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