Trapani
Traditional Sicilian stuffed sandwich rolls filled with anchovies, cherry tomatoes, and aged pecorino cheese, served warm as a perfect aperitivo snack.
Ingredients
- 430 gr (3 and 1/2 cups) double-ground durum wheat flour
- 70 gr (1/2 cup) of 00-type wheat flour
- Half glass of whole milk
- Pinch of oregano
- Pinch of aniseed
- 10 gr (1/3 oz) brewer's yeast
- 10 gr (1/3 oz) salt
- 40 gr (1 and 1/3 oz) salted anchovies
- 200 gr (6 and 2/3 oz) cherry tomatoes
- Pinch of oregano
- 120 gr (4 oz) aged pecorino cheese
- extra-virgin olive oil
- salt, pepper
13 Ingredients
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Instructions
- 1
Combine the two kinds of flour and slowly add, with the other dough ingredients, about 2 cups of warm water, in which you have dissolved the brewer's yeast.
- 2
Work the mixture energetically and, getting a very soft mass, form a ball and place it in a high-rimmed, slightly floured bowl; cover and let rise for about 40 minutes.
- 3
Once the dough has risen, knead again and divide it into little bread rolls and bake them at 400°F for about 15 minutes. For better yield, it would be best to have an oven with a refractory base so the rolls can be baked without a baking sheet.
- 4
Rinse off and bone the anchovies. Rinse, dry and slice the tomatoes. Slice the pecorino.
- 5
Remove the rolls from the oven, cut in half and fill. Put the anchovies on the bottom half, top with the tomatoes and then the cheese.
- 6
Add salt and pepper, sprinkle with oregano, drizzle with oil and cover with the top half of the roll.
- 7
Reheat and serve.
