Flatbread with Olitalia 100% Italian extra virgin olive oil

by Antonio Bedini - Pesaro (PU)

Serves 4

  • 70 gr. - Olitalia 100% Italian Extra Virgin Olive Oil
  • 500 gr. - Flour
  • 10 gr. - Instant yeast
  • 12 gr. - Salt
  • 230 gr. - Skim milk

 

For the topping

  • 200 gr. - Arugula
  • 8 - Slices prosciutto
  • 250 gr. - Medium-ripe tomatoes on the vine
  • 60 gr. - Parmigiano Reggiano aged 24 months
Flatbread with Olitalia 100% Italian extra virgin olive oil 1
Flatbread with Olitalia 100% Italian extra virgin olive oil 2

Extra virgin oil and olive oil

"100% Italian Selezione Oro"

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Procedure

  • 1

    Place the flour on a wooden cutting board and create a well in the center.

  • 2

    Add the room temperature milk and the Olitalia 100% Italian Extra Virgin Olive Oil.

  • 3

    Gently knead, add the yeast and amalgamate everything, then adjust salt.

  • 4

    Let rest for 20 minutes, form 4 balls and roll them out uniformly into disks about 28 cm in diameter each.

  • 5

    Heat a flat pan and cook over medium-low heat (to prevent it from burning and cooking in the middle).

 

Assemble the dish

When the flatbread is ready, top with the ingredients, fold, and heat it on the pan again. Serve hot.
Flatbread made with Olitalia 100% Italian extra virgin olive oil is very digestible.

Flatbread with Olitalia 100% Italian extra virgin olive oil 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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