CRUSHED ONION FROM CANNARA

Ciavarella Cristiano

The Schiacciata is a typical Umbrian rustic cake, there are many variations, from the basic recipe, with only rosemary, or tomato, to the most tasty and full-bodied flatbread with cheese. In this version I used Cannara onion, a typical Umbrian product.

INGREDIANTS
500 g Onions
400 g Flour 00
40 g Lard (or extra virgin olive oil)
10 g Fresh brewer’s yeast
Extra virgin olive oil
Sugar
salt

Mix the flour, lard, yeast and a teaspoon of sugar with 220 g of warm water; when the ingredients begin to be mixed, add 10 g of salt and work the mixture until you get a smooth dough. Let it rise covered for about 1 hour, until doubled in volume.

Then crush the dough in an oiled oven pan (or in two round pans, ø 24 cm) and let it rest for another 20-30 ‘.

Peel the onions and cut them into wedges; Blanch them in boiling water for 5 ‘, drain well and place them on top of the focaccia. Season with oil and salt and bake at 200 ° C for 25-30 ‘.

Peel the onions and cut them into wedges; blanched in boiling water for 5 ‘, drain well and place them on top of the focaccia. Season with oil and salt and bake at 200 ° C for 25-30 ‘.

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Enjoy your meal!

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