Neapolitan fried tortillas
500 g ripe tomatoes
4 tbsp olive oil
5 cloves of garlic (2 crush, 3 chop)
300-400 g diced mozzarella
120 g grated Parmesan cheese
12 sliced basil leaves
Olive oil
Pizza dough
Peel the tomatoes from the skin and seeds, cut. Brown the chopped garlic in olive oil. Add the tomatoes and simmer over high heat for 15 minutes until the paste thickens.
Put tomatoes, cheese, chopped garlic and basil in separate bowls.
Pour olive oil in the thickness of 2 fingers into a large frying pan and heat it hot. Form small balls from the dough and roll them into flat cakes with a diameter of 5-6 cm. Fry in boiling oil, 3-4 flat cakes at a time, until golden brown on both sides. Dry the cakes with absorbent paper.
From this moment, everyone follows his own taste, spreading tomatoes and other seasonings on tortillas, then the tortillas are bent in half and eat hot.
500 g ripe tomatoes
4 tbsp olive oil
5 cloves of garlic (2 crush, 3 chop)
300-400 g diced mozzarella
120 g grated Parmesan cheese
12 sliced basil leaves
Olive oil
Pizza dough
Peel the tomatoes from the skin and seeds, cut. Brown the chopped garlic in olive oil. Add the tomatoes and simmer over high heat for 15 minutes until the paste thickens.
Put tomatoes, cheese, chopped garlic and basil in separate bowls.
Pour olive oil in the thickness of 2 fingers into a large frying pan and heat it hot. Form small balls from the dough and roll them into flat cakes with a diameter of 5-6 cm. Fry in boiling oil, 3-4 flat cakes at a time, until golden brown on both sides. Dry the cakes with absorbent paper.
From this moment, everyone follows his own taste, spreading tomatoes and other seasonings on tortillas, then the tortillas are bent in half and eat hot.
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