The town of Caltanissetta

Foods and cook recipes from Caltanissetta

The Fuate  



For the dough: Flour, wheat kg. 1, yeast gr. 30, a pinch of salt, half a cup of warm water.

For the sauce: Ripe tomato kg. 1, garlic, 3 or 4 cloves, anchovies gr. 100 gr grated cheese. 100, oregano, olive oil, salt and pepper.  



The faute


Dissolve the yeast in a small bowl with a pinch of salt and warm water.

Incorporate it into the flour you have deposited on the marble table, and work well, if necessary adding a few sips of warm water. The dough should be soft and supple.

When ready, give it the shape of a ball, flour it and wrap it in a towel putting it aside to rise for about an hour.

Divide at this point the dough into pieces flatten coarsely with the hands, in round discs with a thickness of about an inch and a diameter of cm. 10.

Seasoned with raw tomatoes peeled and torn to pieces, the chopped garlic, anchovies thoroughly cleaned and boned, cheese and oregano.

At this point the fuate bake for a few minutes in a stone oven in the countryside, very hot. Just removed from the oven pour some oil on each and let them match up against each other, leaving in the sauce.

With oven citizen the result of the dish may not be the same. You can still eat fuate immediately, as if they were simple pizzas.

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