La sfogliata napoletana. I will tell you that this is a recipe, However extremely simple, I did not know. I saw her on the cover of a cooking magazine, since I had the pasta homemade pasta in the freezer and that where there are tomatoes and mozzarella I always feel at ease, I tried making a few small changes compared to the original recipe. The main one is that before I cooked some’ whole tomatoes in the oven, well seasoned with olive oil and salt, to make them wither and flavor. In any case, the result was very good I must say, and very very simple recipe to prepare. Of course you can use (Yes, I grant) the puff pastry ready, Although with that homemade is another story. I made half the amount in a rectangular Cake Pan that I love, but I give you the recipe for a 24 cm cake tin. I left both the tomatoes both bocconcini integers both for aesthetics, and because the palate like the explosion of tomato in his mouth.
Ingredients for a cake Pan by 24 centimeters:
- 400 grams of pasta homemade pasta (for the recipe click here on basics) or 2 rolls of pasta dough ready
- 15-18 Pachino tomatoes
- 10-12 morsels of mozzarella Dop
- extra virgin olive oil, just enough
- fresh basil, just enough
- oregano, just enough
- Salt, just enough
- 10 black and 10 white olives olives
Preheat oven to 200 degrees. Wash the tomatoes, grease a baking dish with oil, lay out the tomatoes, still topped with a drizzle of extra virgin olive oil and salt abundantly, then bake for 20 minutes or until they are slightly wilted. Meanwhile, put the mozzarella balls in a colander to make the government lose water.
Line a baking sheet (better if with hinge, although the pastry is very solid) with parchment paper and lie down a first layer of puff pastry, so that the dough in excess from the edges. Prick the bottom with a fork and lay over the second layer. Prick also this and join together the two edges of excess dough pinching between the fingers. Put on the pastry a sheet of parchment paper with dried legumes and bake for 15 minutes (blind baking). Then remove the beans and paper and bake another 5 minutes.
When the pastry is almost cooked, lay out the tomatoes and the mozzarella bocconcini alternately, Season with a drizzle of extra virgin olive oil and a little’ oregano, and bake at 180 degrees for 15 minutes: mozzarella should only soften, do not dissolve completely.
Once baked the pastry, distributed over the white and black olives and fresh basil and serve immediately.
THE PAIRING: We do not want to move from Campania to match a wine to this recipe. In our opinion the most suitable wedding is a Lacryma Christi del Vesuvio Doc. We chose the one produced in the small town of Pollena Trocchia, in the province of Naples, from farm Monte Somma Vesuvius. Apolline (This is the name) It is a white product with the foxtail vines, greek tuff and falanghina: a delicate wine, floral scents, with a moderate acidity and a dry taste and harmonic.